A la carte Menu
Dive in a sea of the freshest ingredients selected daily by our chef Makoto Moriyama
July 2022
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Burratina cheese with grilled veggies and basil oil€22.00
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Mediterranean-style octopus salad€28.00
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Fried prawns with kataifi pastry and curry mayonnaise€32.00
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Our raw seafood selection€36.00
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Local raw prawns “first choice”€36.00
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Fassona beef tartare€30.00
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Trofie with pesto€22.00
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Taglierini with prawns ragout bean sprouts and grinded pistachios€26.00
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Fish ravioli with tomatoes concassè€26.00
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Tagliatelle with scallops, baby peas and vegetables brunoise€28.00
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Pasta of the day€26.00
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Grilled squid on chickpeas cream with grilled vegetables and licorice sauce€32.00
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Turbot fish roll with pine nuts and sultanas on a fresh tomatoes sauce€34.00
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Fish of the day fillet “Capo Nord” style€36.00
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Seared tuna breaded in grinded pistachios on spinach salad€36.00
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Scampi and prawns from Santa Margherita with a sauce trio€42.00
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Irish Angus beef fillet€32.00
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Giapanese Kobe beef fillet (gr. 200 circa)€65.00
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California rolls€24.00
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Sushi e Sashimi mix €36.00
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Teriyaki salmon€32.00
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Shortcrust pastry basket with chocolate sauce, pink pepper and vanilla ice-cream€10.00
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Semifreddo with crunchy pine nuts and basil syrup €10.00
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Mixed berries €10.00
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Ice-cream (vanilla, chocolate, pistachio, lemon, strawberry)€9.00
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Paciugo “Portofino”€12.00
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Tangeline sorbet€9.00





Always the freshest
There are not many restaurants that can tell to have the natural habitat of the products they serve every day just a few inches from them. We can. We know that it’s a great advantage and every day we do our best not to waste it.
All the seafood we serve, from the small fishes like Sea Breams and Red Breams, to the more sizable once like Tuna and Sword Fish, to De.Co. Red Prawns and Shellfishes are caught in our Gulf and selected daily from the Chef Makoto Moriyama to bring to your table only the Freshest seafood.
Inside the kitchen the products are handled with the greatest care and attention, respecting all the hygienic and sanitary norms and regulations.
In the menu making process we do enjoy experimenting many different pairings to create the organoleptic magic that makes every meal an unforgettable experience.