La Fraschetta del Pesce EXPRESS

Toasted bread topped with small octopuses stewed in tomato sauce. A rustic appetizer combining the crunchiness of bread with the intense flavor of the sea.

Toasted bread served with fresh diced tuna. A light and fresh appetizer, perfect to start the meal.

Bruschetta seasoned with paranza fish carpaccio (local mixed blue fish). Delicate and fresh flavor.

Classic combination of tender octopus and boiled potatoes on toasted bread. Soft and enveloping taste.

Traditional Roman bruschetta with butter and salted anchovy fillets. A perfect contrast between the fatty sweetness of butter and the saltiness of anchovies.

Salad of soaked stale bread, seasoned with fresh tomato and anchovies. A traditional peasant dish, fresh and flavorful.

Homemade fish meatballs according to Mirko's recipe. Usually fried, crispy outside and soft inside.

Breaded and fried rice croquette, typical of Rome, with a creamy scampi filling. A seafood alternative to the classic tomato supplì.

Squid threaded onto a skewer and grilled or fried. Delicate flavor and tender texture.

Salt cod fillet (desalted salt cod) battered and fried. A Roman street food classic, crispy and juicy.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. Tasty balance between the delicacy of the flower, the melting cheese, and the savory anchovy.

Warm salad of boiled octopus and diced potatoes, dressed with oil, lemon, and parsley. A classic and light appetizer.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Mixed mussels and octopus cooked in a flavorful tomato stew. Ideal for 'scarpetta' (sopping up sauce with bread).

Mixed mussels and clams sautéed in a pan. Intense sea flavor.

Clams sautéed in a pan with garlic and oil. A simple dish that enhances the freshness of the clams.

Small octopuses slowly cooked in tomato sauce. Tender and flavorful, served as an appetizer or main course.

Whole or cut small octopuses, floured and fried. Crispy and tasty.

Fresh anchovy fillets marinated in vinegar or lemon, with oil and herbs. A fresh and tangy appetizer.

Breaded and fried fresh anchovies. Small blue fish with a strong flavor, excellent eaten whole.

Tuna cooked 'alla cacciatora' (hunter-style), usually with vinegar, rosemary, and garlic. A flavorful and aromatic dish.

Maltagliati (irregular fresh pasta) served with mussels and beans. A typical peasant dish, creamy and nutritious.

Spaghetti served with a dressing of clams, garlic, oil, and parsley. A classic Italian seafood pasta dish.

Large egg pasta (pappardelle) served with a creamy scampi-based sauce. Sweet and delicate flavor.

Large pasta served with an octopus ragù and a sprinkle of Pecorino Romano cheese. A flavorful surf and turf combination.

A twist on the classic Roman carbonara, prepared with fish (often swordfish or smoked tuna) instead of guanciale. Creamy egg-based sauce.

Whole squid cooked on the grill. Light and flavorful, usually dressed with a drizzle of oil and lemon.

Large shrimp cooked on the grill. Peeled by hand, sweet and juicy meat.

Mixed grilled fish for one person. Includes squid, shrimp, and a tuna steak.

Grilled swordfish or tuna steak. Firm and compact meat, delicate sea flavor.

Whole fish (Sea Bass or Sea Bream) cooked on the grill. White, delicate, and light meat.

Burger made with ground fish, grilled. A lighter alternative to the classic meat hamburger.

Floured and fried squid rings. A classic seafood fry, crispy and golden.

Mixed fried squid and small octopuses. Different textures for a rich fry.

Mixed fry of squid rings and whole shrimp. The quintessential seafood fry.

Fried mixed small fish (paranza), typically eaten whole. Intense and authentic sea flavor.

Raw fish tasting platter. Includes various types of crustaceans and fish fillets.

Fresh raw oysters, often served with lemon. Salty taste and fleshy texture.

Elongated mollusks, served raw. Sweet and delicate sea flavor.

Sea truffles, mollusks similar to clams but with a more intense and briny flavor. Served raw.

Large mollusks with a reddish shell and firm flesh. Strong flavor, served raw.

Prized raw crustaceans. Sweet and delicate flesh.

Raw Mediterranean red shrimp. Renowned for its sweetness and intense color.

Raw white shrimp. Smaller than red ones but very sweet and flavorful.

Raw langoustine tartare, lightly seasoned. Enhances the natural sweetness of the crustacean.

Raw red shrimp tartare. A refined and melt-in-your-mouth appetizer.

Fresh raw tuna cut with a knife and seasoned. Rich flavor and soft texture.

Raw white fish tartare (e.g., sea bream or sea bass). Very delicate flavor.

Very thin slices of raw tuna, usually dressed with oil and lemon.

Thin slices of raw strawberry fish (rock fish). A less common fish with a prized flavor.

Thin slices of raw white fish (sea bass or sea bream). Light and refined flavor.

Raw tuna cut into larger cubes than tartare. Firm and meaty texture.

Oven-baked fish fillet covered with a crispy layer of potatoes or thinly sliced zucchini.

Fresh chicory salad (puntarelle or similar) dressed with an anchovy sauce. Fresh and slightly bitter.

Grilled radicchio leaves. The bitter taste is sweetened by cooking.

Mix of fresh leafy greens and seasonal vegetables.

Simple salad of lettuce or other green vegetables.

Mixed grilled or pan-fried eggplant and zucchini.

Cooked eggplant, usually grilled or 'al funghetto' (with mushrooms).

Cooked zucchini, grilled or pan-fried.

Wedge-cut potatoes baked with rosemary. Crispy outside and soft inside.

Classic stick-cut fries.

Blanched endive (escarole) sautéed with garlic, oil, and anchovies. Savory and tasty.

Assortment of homemade tarts with jam. Rustic and traditional dessert.

The classic Italian spoon dessert with ladyfingers, coffee, and mascarpone cream, homemade.

Small fruits filled with ice cream or sorbet. Fresh and colorful.

Typical dry biscuits from the Castelli Romani, made with wine and covered in sugar. Excellent for dipping in wine.

Roman pinsa (oval focaccia) topped with escarole, anchovies, and black olives. Strong and traditional flavor.

Pinsa topped with fresh chicory and anchovies after cooking. Fresh and crispy.

White pinsa with fresh arugula, tuna carpaccio, and lemon zest. A fresh and aromatic combination.

Pinsa with octopus sauce and Pecorino Romano cheese. Rich and savory flavor.

Pinsa topped with marinated anchovies. Tangy and fresh.

Pinsa with arugula and strawberry carpaccio. A topping of prized raw fish on a crispy base.

Still or sparkling mineral water.

Canned non-alcoholic carbonated drinks.

Light and refreshing Sardinian lager beer.

Cold spoon dessert or drinkable lemon sorbet, digestive and refreshing.

Digestive drink based on lemon sorbet and vodka/prosecco.

Creamy cold dessert with coffee flavor.

Italian espresso coffee.

A glass of house wine (white or red).

A glass of Italian sparkling wine.

House wine served in a carafe.

Structured and fragrant white wine.

Fresh and floral white wine from Friuli.

White wine from Lazio, a blend of local grapes. Fresh and savory.

Aromatic dry white wine typical of Terracina.

Sardinian white wine, savory with hints of Mediterranean scrub.

Arneis from the Langhe, a fruity and slightly lively white wine from Piedmont.

Aromatic white wine from Alto Adige, with spicy and floral notes.

Dry sparkling wine, ideal as an aperitif.

High-quality Italian classic method sparkling wine, elegant and complex.

Herbal liqueurs (amaro) or pomace distillate (grappa) for after the meal.

Sweet lemon liqueur, served cold.

Typical aged Raboso wine-based Venetian liqueur, sweet and full-bodied.