Risto Pescheria Consoli

A large platter of assorted raw seafood. Includes prized varieties such as red prawns and langoustines, served very fresh. Simply dressed with oil and salt to enhance the natural sea flavor.

A mixed selection of raw fish and crustaceans. Offers a taste of different textures, from soft tuna to sweet prawns. Ideal as a light and refined appetizer.

Fresh white fish finely chopped by hand. The delicate flesh is dressed with Mediterranean aromas such as pistachio or lime. It melts in your mouth with a fresh and light taste.

A dish offering three different varieties of fish tartare. Allows you to taste different flavors and textures in a single dish. Dressed with fresh and crunchy ingredients like almonds or pistachios.

Diced fresh tuna. The red, flavorful tuna meat is enhanced by crunchy and citrus notes. A classic appetizer for raw fish lovers.

Very thin slices of fresh fish of the day. Lightly marinated to maintain the fish's delicacy. Fresh and aromatic, perfect for starting the meal.

The most complete tasting menu at the restaurant. It includes five raw and five cooked tasters, offering a culinary journey between sea and land. Ideal for those who want to try the house specialties in various preparations.

A surprise selection of four cooked dishes chosen by the chef. The courses vary based on market availability and the day's inspiration. Perfect for letting yourself be guided by the kitchen's creativity.

A journey dedicated entirely to seafood and raw fish. Includes prized varieties dressed with citrus and olive oil. Absolute freshness and pure sea flavors.

A selection of cooked seafood appetizers, often paired with vegetables. The dishes are hot or warm, with rich and traditional flavors. Excellent for those who prefer cooked fish over raw.

Rice slowly cooked in a creamy shrimp-based sauce. The dish is rich and velvety, with the sweet flavor of crustaceans. A classic and comforting first course.

Fresh pasta typical of Campania, thicker and shorter than tagliatelle. Dressed with a rich seafood and tomato sauce. The pasta has a chewy texture that holds the sauce well.

Large fresh pasta macaroni served with a refined dressing. The combination of sweet crustaceans with savory pecorino cheese and delicate zucchini flowers creates a unique contrast. A rich and flavorful dish.

The classic spaghetti dish with carpet shell clams, garlic, and oil. Simple but rich in sea flavor, with a spicy note from the chili pepper. To be enjoyed by twirling the well-dressed spaghetti.

Egg pasta similar to spaghetti alla chitarra, with a full-bodied texture. Dressed with prized raw or lightly seared red prawns and pistachio granules. It combines sweetness and crunchiness.

Fresh egg pasta served with lobster meat and cherry tomatoes. The sauce is deglazed with brandy for an intense and refined aroma. A luxurious dish with a decisive flavor.

A special off-menu first course that varies daily. Prepared with the freshest ingredients available that day. Ask the staff for details of today's preparation.

Whole fresh fish chosen from the day's selection. Can be cooked grilled, baked, or steamed according to preference. The price varies based on the fish's weight.

Selection of fresh crustaceans (prawns, langoustines, lobsters) sold by weight. Generally prepared grilled or boiled to enhance their sweet flavor. Perfect for lovers of fine seafood.

A rich stew of fish and seafood in tomato sauce. Includes various types of fish and shellfish cooked together to create a flavorful broth. Usually served with toasted bread.

Tuna fillet quickly seared and sliced. The inside remains pink and juicy, dressed with oil and balsamic. A light and protein-rich main course.

Gilt-head bream fillet baked with a crust of potatoes and sweet onions. The crust keeps the fish moist and adds flavor. A tasty and aromatic dish.

Sea bream or sea bass fillet baked with a topping of sliced potatoes. Flavored with rosemary, it offers a soft interior and crispy exterior. A classic of seafood cuisine.

Grilled calamari cut into strips, served on a bed of rocket. Enhanced with parmesan shavings and balsamic vinegar. A seafood alternative to the classic meat tagliata.

A soup focused on prized crustaceans and shellfish. Cooked with tomato and basil for a delicious sauce. Ideal for 'scarpetta' (mopping up sauce with bread).

Grilled swordfish steak, sliced. Simply dressed with oil and balsamic vinegar to not overpower the fish's flavor. Firm and compact meat, similar to a steak.

Whole grilled calamari cooked until tender and slightly charred. Served with rocket and fresh cherry tomatoes. A light dish with a smoky grilled flavor.

A mixed grill of fish and crustaceans, usually including swordfish, tuna, calamari, and prawns. Offers a variety of flavors and textures in one dish. Dressed with oil and salt.

Whole grilled prawns. The crunchy shell protects the sweet, juicy meat inside. To be peeled and enjoyed with your hands.

Mixed selection of local prized crustaceans grilled, sold by weight. Includes langoustines, red prawns, and tiger prawns. The cooking method enhances the natural sweetness of the crustaceans.