A la carte Menu
Dive in a sea of the freshest ingredients selected daily by our chef Makoto Moriyama
May 2023
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Burratina cheese with grilled veggies and basil oil€24.00
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Citrus fruits marinated octopus, smashed potatoes and Taggia’s olives€32.00
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Fried prawns with kataifi pastry and curry mayonnaise€34.00
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Our raw seafood selection€38.00
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Local raw prawns “first choice”€38.00
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Fassona beef tartar and prescinseua cheese€32.00
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Trofie with pesto, potatoes and green beans€24.00
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Potatoes gnocchi with musseles, clams and sea asparagus€28.00
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Seafood tortelli, tomatoe sauce and anchovies dust€28.00
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Squid ink black trenette, crostaceous bisque and burrata cheese stracciatella€28.00
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Fresh squared spaghettone with local white fish ragout, capers, olives and toasted almonds€30.00
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Blached squid on a zucchini cream, dried tomatoes and scented bread€34.00
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Ligurian style fish of the day fillet€38.00
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Tuna breaded in grinded pistachios on fresh spinach sala and pomegranate€38.00
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Scampi and prawns from Santa Margherita with a sweet and sour basil sauce€44.00
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Irish Angus beef fillet€34.00
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Giapanese Kobe beef steak (gr. 200 circa)€67.00
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California rolls€26.00
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Sushi e Sashimi mix €38.00
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Teriyaki salmon€34.00
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Cioccolatina cake with ginger cream and salted caramel€11.00
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Basil ice-cream cake and lemon slush €11.00
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Fresh fruit custard with English cream€11.00
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Paciugo “Portofino”€13.00
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Tangeline sorbet€10.00





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.