BISTROT 4.5

A revisited version of the classic bruschetta. Toasted bread topped with fresh tomato, extra virgin olive oil, garlic, and basil. A crispy and flavorful start.

Fresh marinated anchovies, usually in vinegar or lemon juice with oil and parsley. A light dish with a tangy and delicate flavor.

Breaded and fried anchovies served in a traditional paper cone. Crispy outside and tender inside, ideal to eat hot.

Mussels coated in aromatic breadcrumbs and gratinated in the oven, served with pan-seared calamari. A tasty mix of mollusks and sea flavors.

Whipped codfish until it becomes a soft cream, served with broccoli, pieces of octopus, and croutons. A refined appetizer with varied textures.

Scallop seared in a pan with salted butter to enhance its sweetness, garnished with crispy Sicilian breadcrumbs. A combination of sweet and savory flavors.

Boiled mixed mollusks and crustaceans, dressed with oil, lemon, and parsley. A classic cold appetizer that enhances the freshness of the fish.

Fresh oysters served raw, to be enjoyed natural or with a few drops of lemon. Intense sea flavor and meaty texture.

Selection of raw fish that may include tartare, carpaccio, scampi, and shrimp. A prized dish for fresh fish lovers.

Egg cooked in a pan or cocotte, served with tender asparagus and truffle shavings. A rich and aromatic dish, perfect for dipping bread.

Mixed platter of selected cured meats and cheeses. Ideal for sharing, served with bread or focaccia.

San Daniele raw ham served with fresh Campanian buffalo mozzarella. A classic Italian pairing of sweet cured meat and milky cheese.

Homemade focaccia, soft inside and crispy outside, seasoned with oil and salt. Perfect as an accompaniment to the meal.

Short ring-shaped pasta served with a sauce of calamari, cherry tomatoes, and parsley. A typical Neapolitan dish.

Spaghetti served with clams, garlic, oil, and chili pepper. An timeless classic of Italian seafood cuisine.

Thick pasta served with a fish sauce based on tuna and salmon, enriched with asparagus. Rich and well-balanced flavor.

Long egg pasta seasoned with grated bottarga (dried mullet roe). Very intense and savory flavor.

Tagliolini with fresh scampi and delicate zucchini flowers. An elegant first course with a sweet and refined flavor.

Small potato gnocchi served with clams and enriched with the aroma of truffle. A unique combination of sea and land.

Freshly made pasta with a rich mixed seafood sauce (mussels, clams, shrimp). Flavorful and abundant.

A creamy and rustic dish combining legumes and seafood. Chickpeas are cooked until soft, served with pasta and calamari.

A variation of classic pasta and beans enriched with seafood such as mussels or clams. Very flavorful and nutritious.

Paccheri pasta with a fresh and quick cherry tomato and basil sauce, finished with buffalo mozzarella. Simple but full of flavor.

Fresh pasta with a creamy pesto made from ground almonds, oil, and cheese. A delicate and enveloping flavor typical of Southern Italy.

Short twisted pasta typical of Liguria, seasoned with basil pesto, diced potatoes, and green beans. The traditional Genoese recipe.

A selection of great Roman cuisine classics. Choose from Carbonara (egg, guanciale), Amatriciana (tomato, guanciale), Cacio e Pepe (pecorino, pepper), or Gricia (guanciale, pecorino).

Yellow tagliolini flavored with saffron, served with Parma ham. A colorful dish with a contrast between the aroma of saffron and the saltiness of the ham.

Pasta with a beef ragù without tomato, enriched with black truffle shavings. Intense and earthy flavor.

Grilled or pan-seared salmon fillet, served on a fresh base of yogurt and cucumber tzatziki sauce. Rich flavor balanced by the sauce's acidity.

Large grilled prawns, simply dressed with oil and lemon. Sweet and firm flesh with a light smoky aroma.

Roasted octopus cooked until crispy, laid on a bed of crushed potato puree. A classic Mediterranean pairing.

Mixed grill or the restaurant's special cooked fish dish. Includes various types of fish and crustaceans prepared according to daily availability.

Breaded and cooked fresh tuna, typically with herbs like oregano and garlic, according to Sicilian tradition. Flavorful and substantial.

Grilled swordfish steak seasoned with salmoriglio, a Sicilian sauce made with oil, lemon, garlic, and oregano.

Fresh fish of the day, prepared baked, grilled, or 'acqua pazza'. Price is per 100g.

Sea bream cooked in a light tomato and herb broth ('acqua pazza'), enriched with other seafood. Price per 100g.

Grilled meat burger, served with a side dish. Simple and tasty.

Tender beef fillet accompanied by fragrant porcini mushrooms. A prized and flavorful meat dish.

Chicken stewed with tomato, vegetables, and herbs according to traditional recipe. Tender meat and flavorful sauce.

Grilled beef cut (ribeye), served with a knob of herb-infused butter that melts over the hot meat.

Green leafy vegetable with a bitter taste, served sautéed in a pan with garlic and chili pepper or boiled and dressed with lemon.

Small potatoes cooked whole with their skins, usually seasoned with rosemary. Crispy outside and soft inside.

Sautéed broccoli with garlic and oil. A flavorful and light green side dish.

Mixed grilled seasonal vegetables (zucchini, eggplant, peppers). Light and smoky.

Stewed escarole with sweet raisins and crunchy pine nuts. A typical sweet and sour Neapolitan side dish.

Whole artichoke slowly cooked with garlic, parsley, and mint. Tender and very aromatic.

Thread-like vegetable with a mineral taste, served boiled and dressed with citrus juice (lemon or orange). Fresh and detoxifying.

Famous layered Italian dessert with coffee-soaked ladyfingers, mascarpone cream, and unsweetened cocoa powder.

Vanilla custard baked in the oven, covered with a crunchy caramelized sugar crust.

Dessert made of layers of flaky puff pastry alternated with pastry cream or chantilly cream.

Rolled dessert filled with apples, raisins, pine nuts, and cinnamon, wrapped in thin pastry.

French upside-down apple cake, where the apples are caramelized in butter and sugar before baking.

Cream puffs filled with cream or custard, usually topped with chocolate glaze or served with espresso.

Small desserts or the chef's daily special dessert.

Selection of fresh seasonal fruit cut into pieces, served natural.

Fresh and exotic dessert with diced prickly pears, tangy passion fruit, and sweet chantilly cream.