Ristorante Pescheria L' Ostrica Bianca

Fresh fish tartare prepared to order. The fish is knife-cut and simply dressed. Ideal for appreciating the freshness of the raw ingredient.

Fish tartare enriched with crushed pistachios. The sweet and savory taste of the pistachio contrasts pleasantly with the raw fish. Offers a crunchy and soft texture together.

Fish tartare served with fresh seasonal fruit. The combination creates a fresh and exotic sweet-and-sour balance. Perfect for those who love flavor contrasts.

White sea urchins served very fresh. The internal pulp is tasted for its intense sea and iodine flavor. A delicacy to eat directly from the shell.

Black sea urchins, known for their strong and savory flavor. Served raw, they offer a purely marine tasting experience. Creamy texture and enveloping aroma.

Variety of mussels with characteristic shells, served raw. They have a much more intense and savory flavor than common mussels. Highly appreciated by lovers of raw seafood.

Very fresh calamari cut into thin strips. Usually served raw or lightly marinated. Tender texture and delicate flavor.

Thin slices of raw tuna. Usually dressed with a drizzle of oil and lemon. The flesh is red, firm, and flavorful.

Raw salmon sliced thinly. Rich in flavor and buttery in texture. Often served with pink peppercorns or citrus.

Thinly sliced raw sea bass. A fish with white flesh and an extremely delicate taste. Ideal as a light and refined appetizer.

Mixed raw fish carpaccio paired with fresh fruit. The sweetness of the fruit enhances the savoriness of the raw fish. A colorful and tasty presentation.

Raw red shrimp, knife-cut and marinated with lime. Red shrimp are known for their natural sweetness. Lime adds an acidic note that cleanses the palate.

Raw langoustine pulp, knife-cut and garnished with pistachios. Langoustines have a sweet and refined taste that pairs well with the crunchiness of pistachios. An elegant and prized dish.

Boiled lobster served with tomatoes, red onion, and vinaigrette. A classic seafood dish, fresh and flavorful. The lobster meat remains firm and sweet.

High-quality Italian classic method sparkling wine. Characterized by fine perlage and notes of bread crust and dried fruit. Perfect paired with raw dishes and crustaceans.

A rich selection of nine different seafood specialties. Includes hot and cold tastings chosen by the chef. The best way to start the meal by trying a bit of everything.

Fresh anchovy fillets marinated in vinegar or lemon. Intense and tangy flavor, typical of maritime tradition. Served with oil and parsley.

Small meatballs made with fish paste and herbs, then fried or cooked in sauce. Soft inside and flavorful. A warm and pleasant appetizer.

Zucchini flower stuffed with ricotta, truffle, and shrimp, usually fried in batter. A combination of land and sea flavors. Crispy outside and creamy inside.

Cold salad with tender boiled octopus and cuttlefish. Dressed with oil, lemon, parsley, and sometimes crunchy vegetables. A classic, light, and nutritious appetizer.

Three slices of toasted bread topped with different types of fish or seafood pâté. Offers a variety of flavors and textures. Perfect for sharing.

Small octopuses cooked stewed with tomato, olives, and capers according to Neapolitan tradition. Very tender and flavorful. The sauce is ideal for 'scarpetta' (sopping up with bread).

Octopus slowly cooked in white wine and herbs. The flesh becomes tender and aromatic. Served hot or warm.

Mussels opened in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth and toasted bread. A simple dish that enhances the taste of the mussels.

A small, soft cake made with potatoes and shrimp. Delicate and creamy. Often served with a light accompanying sauce.

Mussels opened in half shell, covered with aromatic breadcrumbs and gratinated in the oven. Crispy on top and juicy underneath. A very tasty hot appetizer.

Mixed selection of raw fish and crustaceans of the day. A dish that varies based on fresh catch. Ideal for lovers of raw seafood.

Boiled prawns served with a pink sauce based on mayonnaise and ketchup (cocktail sauce). A classic 80s appetizer, creamy and sweet. Often served on a bed of lettuce.

Cooked or smoked salmon accompanied by pink sauce. Cold and flavorful dish. The rich sauce balances the fatty taste of the salmon.

Combination platter offering both raw crustaceans and fish carpaccio. A generous portion to taste various raw varieties. Complete marine flavor experience.

Fresh oysters served live on ice. They have a briny flavor and a meaty texture. Usually eaten with a drop of lemon.

Prized variety of flat oysters, famous for their delicate flavor with hazelnut notes. Firm flesh and persistent taste. A delicacy for connoisseurs.

Sea truffles, mollusks with a very intense and iodized flavor. Similar to clams but with tougher, more flavorful flesh. Strictly consumed raw.

Opened anchovies, breaded and gratinated in the oven. Tasty and crispy. A humble traditional dish rich in flavor.

Cod cooked stewed with a rich tomato, olive, and caper sauce. Savory and succulent. The cod's flesh flakes tenderly.

Fried croquettes filled with potatoes and grouper fish, flavored with olives and herbs. Crispy outside and soft inside. A gourmet appetizer.

Mussels stuffed with a flavorful filling and served with a delicate sauce. An elaborate dish that transforms a simple mussel into a rich bite.

Gourmet bruschetta with a creative combination of smoked fish, cheese, and jam. A very unique sweet-savory contrast. Garnished with crushed pistachios.

Sea bass fillets marinated with fresh and spicy aromas. Ginger adds a spicy and fresh note. Light and aromatic dish.

Marinated sea bass enriched with Mediterranean ingredients. Red onion and cherry tomatoes add freshness and crunchiness. Balanced and rich flavor.

Large-format pasta dressed with a rich seafood sauce. Usually spicy and flavorful. A hearty and tasty first course.

Risotto made with a velvety langoustine cream. Creamy, delicate, and pink in color. Sweet crustacean flavor.

Paccheri served with half a lobster in its shell and its sauce. A spectacular and prized dish. The pasta captures the intense flavor of the crustacean well.

Fresh egg pasta (similar to chitarra spaghetti) with lobster sauce. The rough texture of the pasta holds the sauce. Served with half a lobster.

An Italian cuisine classic. Spaghetti sautéed with fresh clams, oil, garlic, and parsley. Pure and simple sea flavor.

Potato gnocchi (chicche) dressed with clams and zucchini flowers. A delicate and refined combination. The zucchini flowers add color and sweetness to the dish.

Fresh pasta with a bold land-sea combination: mussels and pecorino cheese. The savoriness of the cheese combines with the taste of the mussels. A typical dish of the coastal Lazio cuisine.

Reinterpretation of the classic Roman Cacio e Pepe with the addition of shrimp. The creaminess of the cheese and black pepper envelop the sweetness of the shrimp. A rich and satisfying dish.

Short pasta dressed with salmon and cream (or tomato). Soft taste loved by everyone. A simple and flavorful first course.

Gnocchi dressed with a creamy lemon and shrimp sauce. The aroma of lemon cuts through the cream and enhances the fish. A fresh and velvety dish.

Seafood version of Gricia (pecorino, pepper, and pancetta) with the addition of calamari. A bold mix of cured pork and fish. Strong and decisive flavors.

Risotto cooked with a mix of seafood and crustaceans. Rich in flavor thanks to the fish broth absorbed by the rice. A classic single seafood dish.

Fresh pasta with sweet shrimp and aromatic truffle shavings. An elegant and prized combination (sea and land). Unmistakable aroma.

Fresh pasta dressed with shrimp, lemon zest, and arugula. Fresh, light, and slightly bitter thanks to the arugula. Perfect for summer.

Chef's special dish of the day. Ingredients vary based on the season and inspiration. Ask staff for details.

Long pasta served with half a lobster. Linguine is ideal for capturing the fish sauce. A rich and luxurious dish.

Short pasta with a very rich land-based dressing: sausage, crispy pancetta, and truffle. Intense, savory, and aromatic flavor. For those who love strong tastes.

Mixed fish and shellfish soup, served already cleaned without bones or shells. Easy to eat and rich in flavor. Often accompanied by croutons.

Pasta with a Sicilian-style dressing enriched with pecorino cheese. Diced swordfish pairs well with eggplant and tomato. Flavorful and Mediterranean.

Spaghetti dressed with squid ink, calamari, cherry tomatoes, and crushed pistachios. A dark dish with a deep sea flavor. The pistachio adds crunchiness.

Seafood version of Amatriciana, with red shrimp instead of pancetta. Sweet and flavorful Pachino tomato sauce. A creative and tasty dish.

Spaghetti with a mix of crustaceans and shellfish (mussels, clams, shrimp, prawns). The sauce is made from the seafood broth and tomato. The quintessential seafood dish.

Whole sea bass cooked over charcoal. The skin becomes crispy and the flesh remains soft and juicy. Simply dressed with oil and lemon.

Whole sea bream cooked on the grill. Fish with white and flavorful flesh. Light cooking that enhances the natural flavor of the fish.

Grilled sole. Flatfish with very delicate flesh that is easy to debone. Also suitable for children.

Small floured and fried calamari. Very tender and crispy. Eaten whole, one after another like cherries.

Squid rings coated in flour and fried in boiling oil. Golden, dry, and crispy. A classic fried seafood dish.

Fried calamari rings and shrimp mix. Offers a variety of flavors and textures in the dish. Served with lemon wedges.

Fresh, deboned anchovies, floured and fried. Small, flavorful, and crispy. An economical but very tasty blue fish.

Whole or cut calamari cooked on a hot griddle. They are tender with a slight smoky flavor. A lighter alternative to fried.

Grilled swordfish steak. Firm flesh similar to a steak. Flavorful and substantial.

Turbot cooked in the oven with cherry tomatoes, capers, and potatoes. Oven cooking with vegetables keeps the fish moist and flavorful. A complete and refined dish.

Assortment of grilled fish and crustaceans. Allows you to taste different varieties in one dish. Served with oil and lemon.

Large prawns cooked whole on the grill. The shell protects the flesh, which remains juicy and sweet. To be peeled and enjoyed with your hands.

Grilled prawns, delicate and prized. The flesh is sweet and soft. An elegant main course for crustacean lovers.

Prawns wrapped in cured lard that melts during cooking. The fat from the lard flavors the prawn, while balsamic vinegar balances with acidity. Gourmet pairing.

Sea bass fillet cooked with capers, olives, and tomato (Pantelleria style). Savory and Mediterranean. Boneless, easy to eat.

Gilt-head bream fillet prepared with typical ingredients from Pantelleria (capers, olives). Savory and aromatic taste. A light but flavorful dish.

Prawns served on a bed of potato purée colored with squid ink. Chromatic contrast (orange and black) and flavor contrast. A modern and refined dish.

Tuna seared quickly on the outside and raw inside, coated in sesame seeds. Served with a fresh avocado sauce. Fusion-inspired dish.

Swordfish cooked stewed with a rich sauce. The swordfish's flesh absorbs the flavors of the seasoning. A traditional and succulent dish.

Reinterpretation of the classic English dish with cod fried in batter and fries. Served with a special sauce. Crispy and delicious.

Sea bass cooked with a spicy curry cream. An exotic touch on a local fish. Aromatic and slightly spicy flavor.

Tuna cooked over charcoal, which imparts a smoky aroma. Dressed with balsamic glaze and pistachios. Complex taste and meaty texture.

Sea bass fillet flavored with orange or lemon. The citrus flavor cuts through and refreshes the fish. A light and fragrant dish.

Chef's daily special for the main course. Creativity and seasonal ingredients. Ask staff for the description.

Fresh mixed green salad. A light and healthy side dish to accompany fish dishes.

Potato wedges roasted in the oven with rosemary. Crispy outside and soft inside. The classic side dish par excellence.

Leafy green vegetable with a bitter taste, usually sautéed with garlic and chili pepper. Typical Roman side dish.

Grilled eggplant slices dressed with oil and parsley. Light and flavorful.

Sliced and grilled zucchini. Simply dressed to maintain the vegetable's sweet flavor.

Roasted peppers, peeled, and dressed. Sweet and soft. A colorful and tasty side dish.

Fresh cherry tomato salad (often cherry or Pachino tomatoes). Dressed with oil, salt, and basil or oregano.

Potato sticks fried in boiling oil. Golden and salted. Loved by adults and children.

Elegant and complex red wine (or vinified in white). Notes of red fruits and spices. Also pairs well with very flavorful fish dishes.

Structured and mineral white wine from Campania. Aromas of fruit and almond. Excellent with seafood and grilled fish.

White wine from central Italy, fresh and floral. Light and pleasant taste. Ideal as an aperitif or with delicate appetizers.

White wine (Pecorino grape variety) with good acidity and structure. Citrus and aromatic herb notes. A perfect companion for first courses and cheeses.

Very versatile international white wine. Can be fruity or more complex if aged in wood. Round and harmonious taste.

High-quality Vermentino di Gallura (Sardinia). Dry, warm, and soft. Perfect with crustaceans and elaborate fish dishes.

Aromatic white wine with intense aromas of roses and tropical fruit. Soft and spicy taste. Pairs well with flavorful dishes.

Aromatic white wine with vegetal (tomato leaf) and fruity notes. Fresh and with good acidity. Excellent with asparagus and fish.

Dry and light white wine. Delicate aromas of pear and apple. Very drinkable and suitable for the whole meal.

Fresh and savory white wine from Campania. Notes of citrus and white flowers. Excellent value for money to accompany seafood cuisine.

Very aromatic white wine from Alto Adige. Explosive aromas of lychee, roses, and spices. Full and persistent taste.

Elegant and fresh Friulian white wine. Lively acidity and floral notes. Cleanses the palate and is excellent with fried dishes.

Spicy and full-bodied red wine (or rosé) produced in Lazio. Notes of black pepper and berries. Suitable for very flavorful land or fish dishes.

Indigenous white wine from Lazio (Bellone grape variety). Savory, mineral, and with notes of yellow-fleshed fruit. A regional wine that pairs well with local fish.

House wine, usually local white or red. Simple and genuine. Served in a carafe.

Natural mineral water in a glass bottle.

Naturally lightly sparkling mineral water at the source.

Natural mineral water in a small format.

Carbonated cola drink in a large glass bottle.

Carbonated cola drink in a single-serving glass bottle.

Carbonated orange drink in a small glass bottle.

Superior Prosecco with a soft and slightly sweet taste (Extra Dry). Fragrant and fresh. Ideal for toasts and aperitifs.

Superior Prosecco with a dry and decisive taste (Brut). Fine and persistent perlage. Excellent throughout the meal with fish.

Calabrian herbal amaro, served chilled. Sweet-bitter and aromatic taste. Popular digestif.

German amaro based on 56 herbs. Complex and spicy taste, with notes of anise and licorice.

Grappa aged in wooden barrels. Amber color and soft taste with hints of vanilla and wood. Elegant digestif.

Superior quality Grappa. Clean and harmonious taste.

Sweet lemon liqueur typical of southern Italy. Fresh and digestive, served very cold.

Classic Italian espresso. Intense and aromatic, perfect for ending the meal.