Ristorante Stella Marina

Cold salad made of boiled octopus and diced potatoes. Usually dressed with oil, parsley, and lemon. A fresh and light dish.

Boiled mixed seafood such as calamari, shrimp, mussels, and clams. Served cold with a light dressing of oil and lemon.

Cooked shrimp served with béarnaise sauce, a rich sauce based on butter, egg yolk, and tarragon. Creamy and aromatic flavor.

Boiled shrimp served in pink sauce (cocktail sauce). A classic appetizer with a sweet and creamy taste.

Fresh mussels cooked in a pan with oil, garlic, parsley, and sometimes white wine or tomato. To be enjoyed by soaking up the sauce with bread.

Mixed mussels and clams sautéed in a pan with garlic and oil. A flavorful dish that enhances the taste of the sea.

Hot mussel soup in broth, often enriched with tomato and croutons. Intense and enveloping flavor.

Fresh anchovy fillets marinated in vinegar or lemon, oil, and spices. Tangy and fresh flavor, tender texture.

Thin slices of raw salmon marinated with citrus and spices. Delicate flavor and melt-in-your-mouth texture.

Small octopuses (moscardini) prepared according to the house recipe. Usually tender and flavorful.

Mixed selection of hot and cold seafood appetizers. Ideal for tasting different fish specialties.

Assorted selection of vegetables, cured meats, and cheeses available at the buffet. Allows you to choose various tastings as desired.

Very thin slices of smoked swordfish served raw. Intense and aromatic flavor.

Smoked salmon slices served with fresh arugula. The smoking of the fish contrasts with the bitterness of the arugula.

Thin slices of bresaola (cured beef) served with arugula and parmesan shavings. A light and protein-rich dish.

Traditional platter with mixed cured meats (ham, salami) and cheeses. Rustic and bold flavors.

Buffalo mozzarella served with Parma ham. A classic sweet and savory combination.

Selection of mixed cheeses, fresh and aged. Often accompanied by honey or jams.

Grilled melted scamorza cheese served with salmon. A warm, stringy dish with a smoky flavor.

Green olives stuffed with minced meat, breaded and fried. Crispy and flavorful specialty from the Marche region.

Assorted seasonal vegetables cut into pieces or sticks, battered and fried. Crispy and light.

Battered and fried zucchini flower, usually stuffed with mozzarella and anchovies. Crispy outside and soft inside.

Fried rice ball with tomato and a mozzarella center, breaded and fried. A classic Roman street food.

Mashed potato croquettes, breaded and fried. Soft and tasty.

Crab meat or surimi molded into a claw shape, breaded and fried. Sweet crustacean flavor.

Desalted cod fillet coated in batter and fried. Tender white fish in a crispy shell.

Small breaded and fried mozzarella balls. Warm and stringy bites.

Toasted bread slice topped with your choice of ingredients. Crispy and flavorful.

Toasted bread topped with crumbled sausage. Rustic and meaty flavor.

Toasted bread spread with black or green olive paste. Intense and salty flavor.

Toasted bread spread with artichoke cream. Delicate and vegetal flavor.

Classic bruschetta with fresh diced tomato, garlic, oil, and basil. Fresh and aromatic.

Toasted bread with radicchio cream or grilled radicchio leaves. Slightly bitter taste.

Toasted bread spread with sausage paste. Rich and flavorful.

Toasted bread garnished with smoked salmon and perhaps a knob of butter or fresh cheese.

Warm bruschetta with slices of Lardo di Colonnata that melt on the bread. Sweet and spicy flavor.

Bucatini pasta with tomato sauce, crispy guanciale, and pecorino. A Roman classic, flavorful and bold.

Fresh egg pasta (similar to thick spaghetti) with a sauce of egg yolk, Pecorino Romano, guanciale, and black pepper. Creamy and rich.

Flat egg pasta served with zucchini and speck (smoked ham). Balanced flavor between the sweetness of the vegetable and the saltiness of the cured meat.

Fresh pasta dressed with a Pecorino Romano cheese cream and abundant black pepper. Simple but with a very intense and spicy flavor.

Pasta with a sauce of mushrooms, sausage, and peas, often with cream or tomato. Rustic autumn flavor.

Crepes stuffed with salmon and cheese, often baked with béchamel sauce. A delicate and creamy dish.

Crepes stuffed with porcini mushrooms, served with béchamel. Intense forest flavor.

Slow-cooked rice with shrimp cream (crustaceans). An elegant, creamy dish with a sweet seafood flavor.

Shrimp and radicchio risotto. The bitterness of the radicchio balances the sweetness of the shrimp.

Small potato gnocchi served with a creamy salmon sauce, often with cream and tomato. Soft and tasty.

Tubular short pasta dressed with mussels, zucchini, and cherry tomatoes. Fresh and flavorful.

Egg pasta dressed with sautéed porcini mushrooms. A classic fragrant and tasty dish.

Twisted fresh pasta served with a surf and turf sauce of porcini mushrooms and salmon. Rich and complex flavor.

Pasta with cubes of fresh swordfish and fried or sautéed eggplant. A typical Mediterranean combination.

Stuffed pasta, possibly with fish or ricotta, served with a seafood sauce. Delicate flavor.

Spaghetti with seafood, finished by baking in foil or parchment paper. This method concentrates flavors and aromas.

Gnocchi with clams and fresh arugula. A fresh and peppery seafood first course.

Classic pasta dish with clams, garlic, oil, chili pepper, and parsley. Simple and elegant seafood flavor.

Fresh pasta dressed with mixed seafood and crustaceans (mussels, clams, shrimp, calamari). Rich ocean flavor.

Pasta with a special sauce combining mussels, porcini mushrooms, and saffron. Aromatic and sophisticated flavor.

Pasta with clams and porcini mushrooms. A prized land and sea combination.

Long pasta served with lobster (a prized crustacean) in tomato sauce. A luxurious and very flavorful dish.

Calamarata pasta with large shrimp, cherry tomatoes, and aged pecorino cheese. Strong flavor.

Seafood version of carbonara, where seafood is used instead of guanciale, tossed with egg. Creamy and oceanic.

Cacio e pepe pasta enriched with calamari and pistachio crumble. A modern dish playing with flavors and textures.

Pasta with chopped fish sauce and whole clams. Flavorful and rich.

Spaghetti with seafood baked in the oven to create a crispy crust.

Pasta with tender calamari and basil pesto. A fresh and aromatic combination.

White pizza base seasoned only with olive oil, salt, and rosemary. Crispy and simple.

Focaccia topped only with tomato sauce, oil, and oregano. Light and flavorful.

Pizza with tomato, garlic, oil, and oregano. No cheese, intense tomato and garlic flavor.

The classic Italian pizza with tomato, mozzarella, and basil. Simple, balanced, and loved by all.

Pizza with tomato, mozzarella, and anchovies. Savory and salty taste.

Margherita pizza with added sliced champignons.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, ham, and olives. A mix of flavors.

Margherita pizza enriched with pieces of sausage. Flavorful and meaty.

Margherita pizza with frankfurter slices. Very popular with children.

White pizza base with olive paste.

Pizza divided into four sections with different ingredients: usually mushrooms, artichoke hearts, cooked ham, and olives.

White pizza with a selection of four melted cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan). Creamy and intense.

Pizza with mozzarella and french fries on top. Delicious and crispy.

White or red pizza with artichoke cream.

Pizza base (usually red or margherita) with prosciutto crudo and fresh arugula added after cooking.

Vegetarian pizza topped with a mix of grilled vegetables such as peppers, eggplant, and zucchini.

Pizza usually with mozzarella, mushrooms, and sausage. Forest and earth flavor.

Margherita pizza with spicy salami. Strong and spicy flavor.

Half-moon calzone stuffed with mozzarella and cooked ham.

Closed pizza stuffed with mozzarella and mushrooms.

Closed pizza stuffed with mozzarella and anchovies.

Focaccia baked with mozzarella and ham on top, crispy.

Focaccia with mozzarella and mushrooms.

Focaccia with mozzarella and anchovies.

Gourmet pizza topped with smoked salmon.

Pizza with shrimp and cocktail sauce. Sweet and unique flavor.

Pizza (usually red without mozzarella) with mixed seafood (mussels, clams, shrimp, calamari).

Pizza with fine porcini mushrooms. Aromatic.

Pizza with bresaola (cured beef), arugula, and parmesan shavings.

White pizza with mozzarella, zucchini flowers, and anchovies.

Rich pizza with buffalo mozzarella, ham, and zucchini.

Pizza with ingredients typical of Amatriciana pasta: tomato, pancetta/guanciale, and pecorino.

Fresh summer focaccia topped raw with arugula, tuna, corn, and cherry tomatoes.

Pizza with a strong flavor of gorgonzola cheese, sausage, and porcini mushrooms.

Pizza with tomato, tuna, artichokes, and onion. Flavorful.

Very spicy and rich pizza with spreadable spicy salami (n'duja), sausage, and vegetables.

Pizza with cooked ham and smoked provola cheese.

Special gourmet pizza with a mix of land ingredients and a touch of mayonnaise.

Fine white pizza with porcini mushrooms, turkey slices, and buffalo mozzarella.

Pizza inspired by carbonara pasta with egg, pancetta, and mozzarella.

Pizza with fried or grilled eggplant and parmesan, similar to eggplant parmigiana.

Rustic pizza with sausage and baked potatoes.

Pizza with julienned zucchini and salmon.

Pizza with julienned zucchini and anchovies.

Closed pizza stuffed with mushrooms, sausage, and ham.

Crispy base with cooked ham and melted mozzarella.

Crispy base with mushrooms, sausage, and ham.

Fresh salad with boiled shrimp, tomatoes, and arugula.

Mixed salad with canned tuna, olives, and sweet corn.

Rich salad with hard-boiled eggs, mozzarella, tomato, olives, and artichoke hearts.

Salad variation with shrimp, arugula, olives, and corn.

Green salad with tomato, arugula, and Grana cheese shavings.

Spinach salad (raw or cooked) with mushrooms and Grana shavings.

Fried potato sticks. Crispy and golden.

Potato wedges baked with rosemary and oil.

Leafy greens (e.g., chicory or spinach) boiled and then sautéed in a pan with garlic, oil, and chili pepper.

Classic Italian spoon dessert made with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

Spoon dessert made with cream, sugar, and gelatin. Usually served with fruit or caramel sauces.

Fresh strawberries, cut and dressed with lemon juice and sugar.

Fresh pineapple slices served plain or with sugar.

Frozen dessert in a sphere shape covered in cocoa (black) or meringue sprinkles (white), with a liquid center.

Frozen spoon dessert made from lemon juice and sugar. Refreshing and digestive.

Slices of fresh seasonal melon.

Selection of the day's cakes (e.g., Nona's cake, tart).

Classic Italian espresso.

Digestive herbal liqueurs served after the meal.

Aged spirits in wooden barrels.

Bottle of mineral water, still or sparkling.

Canned or small bottle carbonated drinks (cola, orange soda, lemon).

Small bottle of beer.

Large bottle of beer (usually 66cl).

Small glass of draft beer.

Medium glass of draft beer.

One-liter carafe of house white wine.

Dry, fresh, and fruity white wine.

International white wine, structured and aromatic.

Aromatic white wine with vegetal and citrus notes.

Fizzy white wine typical of Veneto, perfect as an aperitif.

Balanced Sicilian white wine.

Dry and savory white wine from the Marche region.

Light and easy-drinking Tuscan white wine.

Fresh and mineral white wine from Campania.

Structured and prestigious white wine from Campania.

Sparkling fizzy wine to celebrate.

Central Italian white wine, fresh and floral.

Full-bodied Sicilian red wine.

Celebrated Tuscan red wine, dry and harmonious.

Sweet and fizzy sparkling wine, aromatic.

International red wine, structured and tannic.

Smooth and velvety red wine.