Cala Luna Ristorante Roma

Crispy phyllo pastry rolls filled with fish and vegetables. A warm and flavorful appetizer with a contrast of textures. To be enjoyed whole or cut.

Very fresh raw tuna, cut with a knife. Delicate sea flavor, lightly seasoned to enhance the raw ingredient. A light and refined dish.

Small shrimp served raw. Sweet and tender meat, typical of local catch. To be eaten fresh, often with a drop of lemon.

Small raw langoustines with a sweet and delicate flavor. The meat is tender and melts in your mouth. A delicacy for crustacean lovers.

Bivalve mollusks served raw in their shells. Intense sea flavor and meaty texture. Usually enjoyed with a squeeze of lemon or pepper.

Prized small-sized red shrimp. Known for their sweetness and intense color. Excellent eaten raw.

Large Sicilian red shrimp. Firm flesh and highly prized sweet taste. An intense tasting experience.

Very thin slices of raw marinated sea bass. The lemon

Raw sea bass, thinly sliced and dressed with orange. A citrus combination that enhances the freshness of the fish. A light and aromatic dish.

Chef's selection of various seafood appetizers. Offers a taste of different hot and cold specialties. Ideal for trying various flavors in one dish.

Salmon, likely smoked or marinated. Fatty fish with a rich flavor and soft texture. Classic seafood appetizer.

Boiled mixed mollusks dressed with oil and lemon. Tender pieces of octopus and cuttlefish. Fresh and light, typical of Mediterranean cuisine.

Salted and dried mullet roe, the 'gold of Sardinia'. Very intense, savory, and marine flavor. Usually served sliced with oil or croutons.

Tris of smoked fish. Intense and aromatic flavors from smoking. Pairs well with toasted bread.

Clams cooked in a pan with oil, garlic, and white wine. Served with their flavorful sauce. Excellent for dipping bread ('fare la scarpetta').

Small floured and fried octopuses. Crispy outside and tender inside. A flavorful and delicious seafood snack.

Salt-cured cod pieces, fried in batter. Soft inside with a golden crust. Savory and decisive taste.

Soft baked dish of Sardinian pecorino cheese. Accompanied by the sweet contrast of jam and the crunchiness of walnuts. A balance between sweet and savory.

Fritters made with baby fish and asparagus. Delicate sea flavor with vegetal notes. Small, tasty bites.

A variation of lasagna that uses Sardinian carasau bread instead of pasta. Layered with filling. A revisited traditional dish.

Potato cake or croquette filled with fish. Crispy exterior and soft sea bass center. A warm and substantial appetizer.

Vegetables stuffed with shrimp and made crispy. Combines the sweetness of vegetables with the flavor of crustaceans. Served hot.

Raw shrimp, finely chopped. Simply seasoned to appreciate its freshness. An elegant and delicate dish.

Sautéed mixed seafood. Rich in different flavors, from mollusks to crustaceans. Served with a flavorful broth.

Small mollusks similar to clams sautéed in a pan. Sweet and delicate taste, highly prized. Eaten one after another like cherries.

Small lobster or similar crustacean. White, firm, and prized meat. Usually served boiled or grilled.

Small portions of fresh ricotta cheese paired with chestnut jam and smoky notes. An appetizer that plays on flavor contrasts.

Exotic combination of shrimp and pineapple. Sweet and sour, fresh taste. An original and fruity dish.

Traditional platter from Barbagia, an inland area of Sardinia. Includes typical cured meats and aged pecorino cheese. Rustic and intense flavors.

Homemade stuffed pasta with a fish filling. Dressed with a rich seafood sauce and sweet cherry tomatoes. An elaborate and tasty dish.

Classic Italian seafood first course. Long pasta sautéed with clams, garlic, oil, and parsley. Simple but rich in flavor.

Spaghetti with telline, small and sweet mollusks. A delicate and refined dish, typical of coastal areas.

Pasta with dried and grated mullet roe. Very savory and characteristic Sardinian flavor. Often served plain with oil.

Spaghetti with precious sea urchin pulp. Unique taste, sweet and briny at the same time. A true local delicacy.

Long pasta with a mix of seafood and crustaceans (mussels, clams, shrimp). Flavorful sauce that captures all the taste of the sea.

Luxury dish with long pasta and lobster. The crustacean meat is sweet and firm, the sauce is rich and fragrant.

Triumph of Sardinian flavors: sea urchins, shrimp, and bottarga. A very intense and savory dish, for true sea lovers.

Pasta with the pulp of rock crab, a large crab. Delicate flavor and prized meat.

Linguine served with small lobsters. A scenic dish with a refined crustacean flavor.

Large-format pasta, likely with a very rich topping of noble crustaceans. An important and substantial dish.

Rice slowly cooked with scampi cream. Creamy consistency and sweet, enveloping crustacean flavor.

Specialty of Sardinian stuffed pasta with a touch of sea and land. The truffle adds an unmistakable aroma to the shrimp.

Short pasta with a rich sauce. A bold mix of flavors: truffle, squid, and Sardinian pecorino cheese.

Typical Sardinian small ball pasta (fregola) cooked like risotto. Creamy thanks to the cream and fragrant with saffron.

Large-format pasta dressed in the Gallura style. Likely a rich land-based sauce, typical of northeastern Sardinia.

A complex dish that combines sea and land. The sweetness of the artichokes balances the saltiness of the bottarga and clams.

Large pasta with fresh fish sauce and cherry tomatoes. Mediterranean flavor, fresh and light.

Spaghetti with a topping of vegetables and smoked fish. The smoked mullet gives a decisive note to the dish.

Famous Sardinian ravioli with a spike closure. Soft filling of potatoes, pecorino, and mint. Dressed with a simple tomato sauce.

Risotto with red radicchio. Slightly bitter taste balanced by the creaminess of the risotto. Classic vegetarian dish.

Pasta with a fragrant lemon sauce. Fresh, aromatic, and very light. Excellent for cleansing the palate.

Sardinian gnocchi (malloreddus) with a rich sausage, tomato, and saffron sauce. The signature dish of Sardinia.

Sardinian ravioli dressed with a cheese and walnut sauce. Very rich and creamy, with a strong flavor.

Oven-baked cod fillet with a crunchy almond crust. Served with artichokes. A refined dish.

Tuna steak pan-seared with green pepper sauce. Tuna meat resembles beef, the sauce is creamy and slightly spicy.

Assortment of grilled fish and crustaceans. Seasoned only with oil and lemon to taste the true flavor of the sea.

Selection of grilled shrimp, langoustines, and other crustaceans. For those who prefer crustaceans to fish. Sweet and smoky flavor from the grill.

Large platter of mixed grilled fish, ideal for sharing. Includes prized varieties of crustaceans and white fish.

Whole squid cooked on the grill. Tender and slightly charred. Simply seasoned.

Fresh fish available daily, sold by weight (price per 100g). Usually cooked grilled or baked. Ask the waiter for availability.

Classic mixed fried seafood. Rings of battered and fried squid and shrimp. Crispy and delicious, to be eaten with your hands.

Flatfish with white and delicate meat, baked with potatoes. Sold by weight. A light and flavorful dish.

Sea bass fillet coated with thin slices of potatoes or crispy vegetables. Oven-baked to keep the fish moist.

Whole sea bream baked under a crust of coarse salt. Cooking method that keeps the fish very juicy. Served cleaned at the table.

Boiled lobster served in a salad with tomatoes and red onion. Dressed with oil and vinegar. A fresh and prized dish.

Small lobsters prepared grilled or Catalan-style. Sweet and refined meat.

Rich soup with various types of crustaceans in their broth. To be enjoyed with a spoon and toasted bread.

Elaborate construction of fish fillets and grilled vegetables. Enriched by a seafood sauce. A complete and scenic dish.

Fish cooked in a light broth of water, wine, cherry tomatoes, and herbs. Delicate cooking that enhances the natural flavor of the fish.

Stewed fish with a slightly spicy tomato sauce. Ideal for dipping bread.

Roasted Sardinian suckling pig. Milk-fed piglet slow-cooked on a spit. Crispy skin and very tender meat. An iconic Sardinian dish.

Grilled beef cut. Simple and tasty, served at your desired cooking temperature.

Assortment of fresh seasonal vegetables such as lettuce, tomatoes, carrots. Dressing of your choice with oil and vinegar.

Fried potato sticks. Golden and crispy.

Grilled potato slices. Slightly smoky and soft inside.

Grilled seasonal vegetables. A light and healthy side dish.

Shortcrust pastry tart with fruit. Served hot or warm with a scoop of vanilla ice cream.

Frozen digestive dessert with an intense licorice flavor. Fresh and aromatic.

Classic creamy lemon sorbet. Cleanses the palate at the end of the meal. Very refreshing.

Frozen but soft spoon dessert. Rich chocolate and hazelnut flavor with the crunchiness of wafers.

Frozen dessert flavored with typical Sardinian nougat (honey and almonds). Sweet and fragrant.

Typical Sardinian dessert. Fried ravioli filled with fresh cheese, covered with honey. Eaten warm.

Warm cake with a molten chocolate center. Delicious and intense.

Soft apple cake spiced with cinnamon. Homely and comforting taste.

Very sweet spoon dessert. Velvety cream served in a crispy shell.

Light fruit foam with an alcoholic note of rum. Refined and elegant.

Water served in a carafe, treated and filtered.

Sweet non-alcoholic fizzy drink with cola flavor. Small size in a can or bottle.

Sweet fizzy orange drink. Refreshing.

Clear fizzy drink with lemon and lime flavor.

Large bottle of Coca Cola to share.

Very popular Sardinian lager beer. Balanced and slightly bitter taste. Large format.

Unfiltered version of the classic Sardinian beer. Cloudier color and fuller, more intense taste.

Classic Italian sparkling wine. Fresh, with lively bubbles. Ideal as an aperitif.

Sardinian sparkling wine from Torbato grapes. Dry and refined, with good acidity.

Lively Vermentino. Light and fruity, very drinkable.

High-quality Italian Classic Method sparkling wine. Elegant and persistent.

Lombardy sparkling wine, Classic Method. Fine and creamy on the palate.

Famous French Champagne. Rich, with notes of fruit and brioche. For special occasions.

Digestive herbal liqueur, typical Italian after-dinner drink.

Italian pomace distillate. Strong and dry taste.

Wood-aged grappa, amber color and softer taste.

Quality grappa aged in barrique. Complex aromas.

Aged moscato grappa. Soft and aromatic.

Aged Nebbiolo grappa. Structured and noble.

Aged Barbera grappa. Warm and enveloping taste.

Blend of aged grappas. Balanced.

Brachetto grappa. Aromatic and pleasant.

Wood-aged grappa.

Sardinian liqueur made from myrtle berries. Sweet, aromatic, and digestive. A symbol of Sardinia.

Sweet lemon liqueur. To be drunk chilled.

Aged dark rum. Rich and sweet on the palate.

Peaty Scotch Whisky. Very smoky and medicinal taste.

Short Italian coffee. Intense and full-bodied.

Decaffeinated espresso coffee.