Ristorante Consolini

A soft chickpea cream served with rosemary-infused cod. An appetizer that combines the velvety texture of legumes with the savory flavor of fish.

Thinly sliced raw salmon marinated with fresh lime juice and mint. A light, fresh, and aromatic dish.

Small floured octopuses fried until golden. Crispy outside and tender inside, a typical seafood dish.

Prawns served on a soft cream (velouté), likely based on razor clams or cannellini beans. A refined combination of seafood flavors.

Swordfish slice with a crispy breading, served with arugula salad and Pachino tomatoes. Tasty and substantial.

A selection of fresh raw fish and seafood, served very fresh. An experience to savor the authentic taste of the sea.

Large format pasta (paccheri) dressed with sea bass sauce, prawns, and flavored with lemon. A rich and citrusy first course.

Rolled gilt-head bream fillet served with crispy vegetables and an aromatic yellow saffron sauce. A delicate and elegant dish.

Potatoes cut into pieces and roasted in the oven with herbs. Golden outside and soft inside, a classic side dish.

A semi-frozen dessert made from lemon, sugar, and water. Very refreshing, ideal for cleansing the palate at the end of the meal.

House dessert served in slices. A sweet and fluffy conclusion to the meal.

Still white wine, typical of Campania. Fresh, with floral and fruity notes, it pairs perfectly with fish dishes.

Selection of bubbly wines: Ferrari (dry classic method sparkling wine) and Martini Dolce (sweet aromatic sparkling wine). Ideal for toasts or dessert.