Oysteria

Fresh oyster served raw, natural. Balanced salinity and fleshy texture.

High-quality French oyster, farmed by David Hervé. Intense and marine taste.

Classic Breton oyster. Decidedly iodized flavor with hazelnut notes.

Normandy oyster. Fresh and iodized taste, soft texture.

French Mediterranean oyster. Very salty with a dried fruit aftertaste.

Special selection of oyster, rich in flesh and with a persistent taste.

Small, round oyster from David Hervé. Sweet taste and firm texture.

Famous French oyster renowned for its abundant flesh and sweet hazelnut taste.

Special oyster refined in claires. Balance between sweetness and saltiness.

Fleshy and crunchy Breton oyster with a pronounced iodized taste.

Special selection from Brittany. Intense and complex flavor of the Breton terroir.

Normandy oyster farmed on the landing beach. Sweet taste with hazelnut notes.

Normandy oyster, fleshy and soft with a sweet and iodized taste.

Exclusive oyster farmed with a solar tide method. Pink shell and sweet, crunchy flesh.

Top-of-the-range oyster from David Hervé. Very fleshy, long-lasting taste.

Oyster refined at very low density. Abundant flesh, marked and sweet terroir taste.

High-end oyster, balanced and rich in flavor.

Oyster that represents perfection according to David Hervé. Impeccable texture and taste.

Oyster from the Boutrais family. Firm flesh, sweet and sugary taste with an iodized finish.

Classic Breton oyster, medium caliber. Iodized and fresh taste.

Fine oyster from David Hervé, medium caliber. Elegant marine flavor.

Ronce park oyster, medium caliber. Wild and authentic taste.

Special small caliber oyster. Concentrated flavor and sweetness.

Normandy oyster, small caliber. Sweet and nutty taste.

Special large caliber oyster. White flesh and refined taste.

French pink oyster of large caliber. Unique for its solar tide that gives sweetness and crunchiness.

Ostra Regal gold selection, large caliber. Excellence in taste and texture.

Pink oyster farmed in Italy, very large caliber. Exclusive gastronomic experience.

Fresh raw tuna cut with a knife, lightly seasoned to enhance its flavor.

Boiled mixed shellfish and crustaceans, served cold with oil and lemon dressing.

Fresh mussels cooked in a pot with plenty of black pepper. Simple and flavorful dish.

Clams sautéed in a pan with garlic, oil, and parsley, served with their own juice.

Small floured and fried squid, crispy and golden.

Shrimp breaded with sesame seeds and fried. A tasty and crunchy appetizer.

Fresh, deboned anchovies, floured and fried. Intense sea flavor.

Classic fried battered squid rings.

Desalted cod fillets battered and fried. Soft inside and crispy outside.

Thick fresh pasta served with mussels and pecorino romano cheese. A flavorful sea and mountain combination.

Classic Italian dish with spaghetti, clams, garlic, oil, and parsley.

Thick short pasta typical of Campania with a rich mixed seafood sauce.

Thick tube-shaped pasta served with diced swordfish sauce, olives, and capers.

Fresh pasta with a light arugula and whole shrimp pesto.

Cooked white fish fillet, served with aromatic basil and fresh tomato dressing.

Whole squid quickly cooked on the grill to remain tender.

Skewer with mixed pieces of grilled fish and crustaceans.

Skewer of grilled shrimp.

Tuna fillet seared on the outside with a sesame crust, served pink inside and sliced.

Grilled swordfish steak. Firm and flavorful flesh.

Delicate white fish fillet, deboned and pan-fried or baked.

Large platter to share with a selection of grilled fish, crustaceans, and shellfish.

Thinly sliced potatoes fried fresh, crispy like chips.

Fresh vegetables sliced and grilled, dressed with oil and parsley.

Green salad with tomatoes, carrots, and other seasonal vegetables.

Chicory boiled and then sautéed in a pan with garlic, oil, and chili pepper.

Fresh and crunchy salad of thinly sliced raw fennel and orange segments.

Selection of fresh seasonal fruit.

Classic spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Typical Neapolitan dessert shaped like a mushroom, leavened and soaked in rum.

Fresh cheesecake on a biscuit base, often served with fruit sauce.

Small artisanal fruit ice creams, fresh and genuine.

Sponge cake dome filled and covered with Sorrento lemon cream.

Hand-molded pistachio ice cream with a molten center, Calabrian specialty.

Dense and moist American chocolate cake, often with nuts.

Portion of mixed bread to accompany the meal.

Off-menu dishes prepared with the fresh fish available that day.

Fresh and fruity sparkling wine produced with the Martinotti/Charmat method.

Structured sparkling wine with bottle refermentation. Fine perlage.

Classic method rosé sparkling wine. Elegant with red fruit notes.

Prestigious French champagne, floral and complex.

Refined rosé champagne, rich in fruit aromas and roundness.

Fresh and aromatic white wine based on Vermentino grapes.

Chardonnay white wine. Soft, fruity with good structure.

Abruzzese white wine. Savory, mineral, and with good acidity.

Historic white wine from Montefiascone. Fresh, light, and easy to drink.

Aromatic white wine from Viognier grapes. Floral and apricot aromas.

White wine from native Roscetto grapes. Structured, rich, and persistent.

Blend of Sauvignon Blanc and Sémillon. Elegant, fresh, and complex wine.

Prestigious Umbrian white wine. Powerful, long-lived, with notes of vanilla and ripe fruit.

Rosé wine from Syrah grapes. Fresh, with hints of spices and red fruits.

Red wine from Syrah grapes. Enveloping, with notes of pepper and dark fruits.

Puglian red wine to be drunk chilled. Soft, fruity, and pleasant.

Glass of Vermentino white wine.

Glass of Chardonnay white wine.

Glass of brut sparkling wine.

Glass of rosé wine.

Glass of sweet dessert wine.

Bottle of mineral water.

Cola-flavored carbonated beverage.

Orange-flavored carbonated beverage.

Lemon and lime flavored carbonated beverage.

Herbal digestive liqueur.

Spirits such as grappa, vodka, or brandy.

Selection of aged or fine spirits.

Italian espresso coffee.

Espresso coffee with hot milk and milk foam.

Hot leaf tea infusion.