Blu Mare Restaurant

A tasting of five different hot or cold fish appetizers. Allows you to sample various chef preparations. Ideal for the undecided or for sharing.

A classic cold appetizer with boiled and dressed squid, prawns, octopus, and mussels with oil and lemon. Fresh, light, and flavorful. Often enriched with crunchy vegetables.

Pressed octopus cut into very thin, almost transparent slices. Simply dressed to enhance the flavor of the mollusk. Tender texture and delicate taste.

Toasted bread slices topped with fresh cuttlefish, the bitterness of radicchio, and the crunchiness of walnuts. A rustic yet refined appetizer that plays on flavor contrasts.

Small fish and crustaceans floured and fried until golden. Crispy outside and soft inside. Enjoyed hot, often with a squeeze of lemon.

Fried squid rings or whole baby squid. A classic seafood dish, golden and crispy. Sweet flavor and tender texture if cooked well.

Eggplant slices rolled around large prawns, often with cheese or tomato. A tasty combination of land and sea. Soft and flavorful.

Fish fillet cooked in an aromatic and fresh citrus sauce. The lemon degreases and perfumes the dish. Light and delicate.

Fish cooked in Mediterranean style with sweet tomatoes and flavorful olives. A moist and succulent dish. Ideal for 'scarpetta' (sopping up sauce with bread).

Mollusks (mussels and clams) sautéed in a pan with oil, garlic, parsley, and sometimes white wine. Served in their flavorful broth. To be eaten with toasted bread.

Fresh whole fish of the day, sold by weight. May include prized varieties such as gilt-head bream, sea bass, or turbot. Cooked to your preference to enhance its white and delicate flesh.

Fresh lobster prepared in two regional styles rich in fresh vegetables and Mediterranean seasonings. The meat is sweet and prized. A luxurious and colorful dish.

Lobster (with claws) served in salad with fresh vegetables, cherry tomatoes, and onion. Firm and flavorful meat. Similar to lobster but with a more decisive taste.

Quality crustaceans simply cooked to maintain their natural sweet flavor. Grilling adds a smoky aroma, steaming keeps them tender. Eaten by peeling them by hand.

A rich mixed fish stew with tomato and herbs. Includes prized fish and crustaceans. Served with toasted bread to absorb the flavorful broth.

A thick slice of large fish (like tuna or swordfish) grilled. Compact meat similar to a steak. Flavorful and substantial.

A mixed fried fish main course, abundant and crispy. Includes small and large varieties. A classic dish to be enjoyed hot.

Mussels and clams sautéed in a pan, served as a main course. The cooking sauce is rich in sea flavor. Light but tasty.

Whole squid cooked on the grill. They acquire a slightly smoky flavor and a firm texture. Usually seasoned with oil and parsley.

Thin slices of lean aged beef served with fresh arugula and parmesan shavings. A classic light and flavorful Italian appetizer. The contrast between the sweet meat and the bitter arugula is perfect.

Toasted bread rubbed with garlic and seasoned with fresh tomatoes, basil, and oil. Simple, crispy, and fragrant. The quintessential Italian appetizer.

Classic summer pairing of salty cured ham and sweet juicy melon. Fresh and light. Plays on the sweet-salty contrast.

Selection of cured meats and cheeses served on a wooden board. Accompanied by olives. Ideal for sharing, served with bread or focaccia.

Long pasta dressed with a simple sauce of fresh tomato and grated cheese. An iconic dish, simple but rich in flavor thanks to the quality of the ingredients.

Creamy Roman dish made with pecorino cheese and abundant black pepper. Intense, savory, and spicy flavor. The cream is formed by emulsifying the cheese with the cooking water.

Pasta dressed with a cream of eggs, pecorino, crispy guanciale, and pepper. Rich and substantial. Does not contain cream in the traditional recipe.

Thin slices of floured chicken breast pan-seared with a delicate sauce. Tender and juicy. A light and tasty main course.

Chicken breast simply grilled. A healthy and protein-rich dish. Often served with lemon or aromatic herbs.

Prized cut of beef, very tender and lean, grilled. Melts in your mouth. Can be requested with different cooking levels.

Fresh mixed raw vegetable salad (lettuce, tomatoes, carrots, etc.). Light and refreshing. Dressed as desired with oil and vinegar.

Potatoes cut into pieces and roasted with rosemary and oil. Crispy outside and soft inside. The perfect side dish for meat or fish.

Simple yet flavorful salad with spicy arugula, sweet cherry tomatoes, and cheese shavings. Fresh and aromatic.

Mixed seasonal vegetables sliced and grilled. Light and flavorful, dressed with a drizzle of oil. A healthy and colorful option.

Fresh vegetables available according to the season, cooked (usually boiled or sautéed). They guarantee freshness and genuine taste.

Artisanally prepared desserts from the kitchen. Includes classics like tiramisu or cakes of the day. Genuine and comforting flavors.

A tasting of various homemade cakes and desserts. Ideal for those who want to try a bit of everything. Perfect for sharing.

Fresh fruit served natural, varying according to seasonal availability. A light and healthy end to the meal.

A fruit salad or a mixed plate of fresh cut fruit. Colorful and refreshing. Excellent for cleansing the palate.

Hollowed-out fruits filled with ice cream of the corresponding flavor. A fun and fresh dessert. A classic of Italian ice cream parlors.

Semi-frozen dessert to be eaten with a spoon or drunk, made with lemon juice, water, and sugar. Very digestive and refreshing. Cleanses the palate after a fish meal.

The classic lemon sorbet corrected with a dose of vodka. An alcoholic digestive dessert. Fresh with a decisive note.

Fruity and lively rosé Champagne. Fine and persistent bubbles with notes of red fruits. Ideal for toasts or a full meal.

Elegant and structured Champagne. Dry and balanced taste. Perfect with fish appetizers.

Classic Champagne, fresh and pleasant. Excellent value for money to accompany the meal.

Champagne with a prevalence of Pinot Meunier, fruity and round. Pleasant and creamy bubbles.

Prestigious cuvée from the famous house, rich and complex. Notes of ripe fruit and toast. Ideal for important dishes.

Champagne Blanc de Blancs (100% Chardonnay), fresh and mineral. Very elegant and fine.

Intense and fragrant rosé Champagne. It also pairs well with flavorful meat or crustacean dishes.

Magnum format (1.5 liters) of Blanc de Blancs Champagne. Perfect for large gatherings.

One of the most prestigious Champagnes in the world, complex and rich. Notes of dried fruit, citrus, and brioche. A luxury experience.

Champagne rosé of absolute excellence, rare and refined. Deep and spicy flavor. For unique occasions.

Historic Champagne, balanced and fresh. Excellent aperitif or accompaniment for seafood.

Elegant rosé with notes of berries and grapefruit. Delicate and silky on the palate.

100% Chardonnay, iconic for its transparent bottle. Pure, bright, and very aromatic.

Champagne with no added sugar (Pas Dosé). Very dry, pure, and mineral. Enhances the natural flavor of oysters.

Fresh and fine Champagne, with a good percentage of Chardonnay. Very drinkable and elegant.

Uncorked Champagne 100% Chardonnay. Sharp freshness and great purity.

Famous for its bottle and intense color. Explosive aromas of fresh red fruits.

The maison's prestige cuvée, a blend of three exceptional vintages. Complex, elegant, and long-lived.

Magnum format (1.5 liters) of Cuvée Brut. Ideal for celebrations.

Known as 'Ace of Spades', in a golden bottle. Rich, creamy, and fruity Champagne. A symbol of luxury.

Millesimato Champagne in the celebrated floral bottle. Floral, elegant, and silky.

Millesimato rosé version, highly sought after. Delicate and complex, with floral and fruity notes.

One of the most iconic Champagnes. A vintage that expresses the characteristics of the year with great depth and harmony.

Rosé version of Dom Pérignon, rare and vibrant. Combines freshness with the richness of Pinot Noir.

High-end Sauvignon Blanc from Collio. Intense aromas of elderflower and tropical fruit. Full-bodied and persistent.

Friulano (Tocai) from Collio. Structured white wine with notes of almond and wildflowers. Balanced and savory.

Fresh and fruity Friulian white wine. Notes of pear and white flowers. Easy to drink and versatile.

Indigenous Friulian grape variety. Fresh, citrusy, and floral wine. Excellent as an aperitif or with light appetizers.

Aromatic Sauvignon with typical vegetal and fruity notes. Fresh and dry on the palate.

International white wine cultivated in Friuli. Soft and fruity with hints of apple and bread crust.

Intense and aromatic Friulian Sauvignon Blanc. Aromas of tomato leaf and sage. Decisive taste.

Elegant and well-structured Chardonnay. Notes of ripe fruit and good persistence.

Copper-colored Pinot Grigio or structured white. Full and mineral taste. Typical of the Isonzo area.

Aromatic and spicy Gewürztraminer. Aromas of rose and lychee. Soft and enveloping taste.

Fresh and tart Ribolla Gialla. Very pleasant and thirst-quenching. Perfect with raw fish.

Sauvignon from Veneto cultivated on volcanic soil. Mineral, with notes of citrus and flowers. Very expressive.

Wood-fermented Sauvignon. Complex, rich, and long-lived wine. Notes of tropical fruit, vanilla, and toast.

Classic Veronese white wine based on Garganega. Floral and delicate with an almond finish.

Another example of classic Soave. Fresh, harmonious, and easy to drink. Excellent with light appetizers.

White wine from Lake Garda based on Trebbiano di Lugana. Savory, mineral, and fruity. Highly appreciated.

Aged version of Lugana. More structured, complex, and golden. Notes of ripe fruit and spices.

Typical Ligurian white wine from the Riviera di Ponente. Aromas of aromatic herbs, Mediterranean scrub, and sea. Dry and savory.