Pierluigi

Fresh raw oysters from France, known for their balanced brininess and firm texture. They have a distinct oceanic flavor. Typically slurped raw from the shell, often with a squeeze of lemon.

Premium Irish oysters with a sweet, creamy taste and meaty texture. They are known for a clean finish. Served raw on the half shell.

Highly prized deep-sea prawns from the Mediterranean with a distinct red color. The meat is sweet and delicate. Often served raw or lightly cooked to preserve their flavor.

Also known as Norway lobster or scampi, these crustaceans have pale orange shells and sweet, tender meat. Similar to lobster but smaller and more delicate. Enjoyed for their refined taste.

Luxurious cured fish roe from sturgeon. The large black pearls pop in the mouth with a rich, buttery, and salty flavor. Served with small pancakes (blinis) and cream to balance the intensity.

Thinly sliced raw scallops served cold. The texture is soft and melting, with a natural sweetness enhanced by the citrus dressing. A refreshing appetizer.

Raw red prawns pounded flat into a thin layer. The dish highlights the prawn's creamy texture and intense sweetness. Paired here with fruity and herbal notes.

Diced raw amberjack fish served with a cold melon soup base. The fish is firm and flavorful, contrasting with the crunch of almonds. A savory and cooling starter.

Fresh raw tuna chopped into small pieces. It has a meaty texture and savory flavor, seasoned with aromatic herbs and salty greens. Served cold.

Chopped raw salmon dressed with herbs. The fish is rich and oily, balanced by the tangy yoghurt sauce. Spread over toasted bread for a mix of textures.

Langoustines cooked in the oven with aromatic herbs. The heat concentrates the sweetness of the shellfish. You may need to peel the shells to get to the meat.

Not pasta, but squid sliced into ribbons to resemble tagliatelle noodles. Served with a cold tomato soup base, cheese, and cured pork cheek. A unique play on textures.

A prawn salad prepared 'Catalan style', typically featuring boiled prawns with raw onions and tomatoes dressed in oil and vinegar. Fresh, tangy, and light.

Pieces of monkfish, a firm white fish with a texture similar to lobster tail. Cooked slowly for tenderness and served with a rich sauce containing dark chocolate notes.

Octopus pressed into a terrine or sausage shape and thinly sliced like cold cuts. Tender texture with a savory sea flavor. Served cold with salad.

Thinly sliced raw beef dressed with a mustard and olive oil sauce. Topped with fragrant black truffle slices. The meat is very tender and flavorful.

Edible flowers of the zucchini plant filled with cheese and anchovies, then fried or baked. Crispy on the outside with a gooey, savory filling.

Long, thin ribbons of egg pasta tossed with fresh lobster meat and sweet tomatoes. A classic Italian seafood pasta dish, rich and savory.

Thick ring-shaped pasta resembling calamari rings, served with Maine lobster. The pasta has a firm bite and holds the sauce well. A hearty seafood dish.

Creamy Italian rice dish cooked with mussels. Flavored with cheese and pepper similar to Cacio e Pepe, but with a seafood twist. Rich and comforting.

Linguine pasta with garlic and oil sauce, enhanced with spicy spreadable tuna salami ('nduja). Aromatic and slightly spicy pasta dish.

Thick, short strands of fresh pasta typical of the Amalfi coast. Served with a mix of shellfish and seafood. Chewy texture and oceanic flavor.

Soft dumplings made from potato or flour. Served with a sauce of cheese and zucchini. Comforting and pillowy texture.

Cod fillet cooked gently to remain flaky and moist. Served with a fragrant yellow saffron sauce and shellfish. A delicate fish dish.

Tuna steak with a crispy exterior. Paired with marinated zucchini ('scapece') and a citrus-soy sauce. Offers a mix of Italian and Asian flavors.

Prawns deep-fried in a light batter until crispy. Served with a spicy creamy mayonnaise. A popular fried seafood dish.

A large, thick cut of tenderloin beef grilled and served for two people. Very tender and lean. Accompanied by rich sauces and potatoes.

A tender cut of young beef served with tangy capers and peppers. The meat is mild and soft. Served with potatoes.

A flatfish with firm, white meat and a delicate flavor. Highly regarded in fine dining. Usually grilled or baked whole.

A white fish with a clean, mild taste and flaky texture. A Mediterranean staple. Best enjoyed simply grilled with olive oil and lemon.

A popular white fish with tender, succulent meat and a slightly sweet flavor. The skin crisps up well when grilled.

A fish with reddish skin and firm, white flesh. It has a mild, nutty flavor. Excellent when roasted whole.

A type of sea bream with a distinctive black band on the tail. The meat is tasty and delicate. Prepared similarly to other white fish.

A distinct-looking fish with delicate, white fillets. It has a sweet, buttery flavor. Considered a delicacy.

A flatfish known for its mild flavor and firm texture. Often served 'Meunière' style with butter and lemon, or simply grilled.

A small fish with reddish skin and a unique, slightly gamey flavor like shellfish. The meat is tender and rich.

A bottom-dwelling fish with firm, tasty meat often used in soups, but excellent grilled. It has a lobster-like texture.

Large clawed lobster from the Atlantic. The meat is sweet and firm, especially in the tail and claws. Usually boiled or grilled.

Also known as Spiny Lobster, it has no claws but very flavorful tail meat. The taste is more intense than Atlantic lobster.

Large deep-sea prawns known for their bright red color and sweet head juices. Best enjoyed with minimal cooking.

Orange-pink crustaceans with long, thin claws. The meat is sweeter and more delicate than lobster. A gourmet seafood choice.

Layers of fried eggplant, tomato sauce, and cheese baked together. A rich and savory vegetarian classic, similar to lasagna but with vegetables.

A creative vegetarian dish where smoked watermelon mimics the texture of raw tuna. Served with rich sauce and capers for a savory finish.

Thinly sliced raw zucchini served cold. Seasoned with oil and cheese. Light, crunchy, and refreshing.

A side dish of fresh vegetables available that day. Cooked simply to preserve their natural flavor and nutrients.

A fresh mixed green salad with seasonal ingredients. Features nuts for crunch, cheese for creaminess, and fruit for sweetness. A light meal or side.

Classic potato side dish. Choose between crispy fried potatoes or savory oven-roasted ones. Great for soaking up sauces.

A fruity and refreshing cocktail based on vodka. It combines sweet peach and lychee flavors with fresh mint and lime. Served over ice.

A complex, spirit-forward cocktail. Made with whiskey and herbal liqueurs for a bitter-sweet and aromatic profile. Served stirred.

A tropical cocktail featuring tequila. Flavors of apple and coconut mix with citrus for a bright, summery drink. Crisp and sweet.