Starters

“ The naked and raw sea ” Tasting of raw fish

Lobster salad with yellow baby tomatoes and cucumbers centrifuge

Marinated scallops, lettuce cream, sweet and sour Tropea onion, baby plums and oyster leaves

“Moeche in saor” Vetri style

Artichoke first fruits, Parmigiano Reggiano with licorice and pepper herb salad

Sant’ Erasmo garden – salads and borage from the island
– With Apulian buffalo mozzarella addiction

 

First courses

Sautéed spaghetti with clams and sea urchin pulp

Fish carbonara linguine

Spinach tagliatelle, spinach mousse and marinated salmon

Pappa al pomodoro with mullet strips, fresh cherry tomatoes, basil gel and croutons

Bigoli with valley duck sauce

 

Second courses

Seared red tuna on local artichoke bottom with katsuobushi and toasted butter

Turbot fish with mussels emulsion, spinach and cuttlefish ink tapioca chips

“ Grilled but not grilled ” Fresh fish from the market

“ Bisato sull’ara by the Chef ” Eel cooked at low temperature on bay leaves and coarse salt

Beef fillet, sweet and sour onions, broad beans and carrots

 

Desserts

Marinated peach soup, crystal ice plant salad and wild baby herbs

Salted caramel with roasted peanuts and dark chocolate

Babà with rum, cinnamon, licorice and tonka bean ice cream

Basil, mint and licorice ice cream with saffron cube

Anise and cumin granita with celery, rhubarb, radish, and cucumber

 

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Local tasting menù

 

“Moeche in saor” Vetri style

Marinated scallops, lettuce cream, sweet and sour Tropea onion, baby plums and oyster leaves

Sautéed spaghetti with clams and sea urchin pulp

“ Bisato sull’ara by the Chef ” Eel cooked at low temperature on bay leaves and coarse salt

Salted caramel with roasted peanuts and dark chocolate

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