704 Ristorante

A selection of very fresh raw seafood including scampi, oysters, and prawns. Sweet and briny flavor, soft and juicy texture. Best enjoyed with a squeeze of lemon.

Seafood risotto with the flavors of the Tyrrhenian Sea. Creamy and rich with sea flavor.

Short ring-shaped pasta with fresh calamari and Pachino cherry tomatoes. Sweet flavor of tomatoes and savory taste of the fish.

Fettuccine served with a rich seafood sauce, likely based on crustaceans and mollusks. A hearty and flavorful dish.

Thick fresh pasta similar to spaghetti, dressed with broccoli and clams. A balanced and tasty land-sea combination.

Soft potato gnocchi with shrimp and a lemon sauce. Fresh, delicate, and aromatic.

Whole grilled cuttlefish enhanced by a crunchy coating of pistachio and buckwheat. Tender with a flavorful crust.

Octopus stewed with tomato, herbs, and vegetables, cacciatora style. Tender and succulent.

Large prawns flambéed with brandy. The sweet meat of the crustaceans is enhanced by the aroma of the liqueur.

Choice of fish fillet (tuna, swordfish, turbot, sea bass, or sea bream) grilled. Simple and light, usually served with oil and lemon.

Choice between a crispy fried calamari and shrimp or a mixed grill of the day's catch. A classic of seafood cuisine.

Chocolate lava cake served warm with a soft, molten center. Sweet and intense, perfect for chocolate lovers.

Typical Salento shortcrust pastry dessert filled with custard cream. Crispy outside and creamy inside.

Cup of cream ice cream enriched with Nutella and crunchy hazelnut sprinkles. A classic indulgent dessert.

Spoon dessert based on cream and eggs, covered with a caramelized sugar crust. Similar to crème brûlée.

The classic Italian dessert with ladyfingers, coffee, and mascarpone cream, prepared according to the chef's recipe.