Ristorante di Pesce Chiaroscuro San Giovanni

Fresh Special de Claire oysters. They have firm flesh and a balanced taste between sweetness and salinity. Served raw, often with lemon.

Very thin slices of raw marinated sea bass. Pink peppercorns add an aromatic and slightly spicy note that does not overpower the delicate flavor of the fish.

Fresh raw tuna, knife-cut. Seasoned with fresh ginger and lime juice for a fresh, citrusy flavor.

A tasting of three different raw fish, finely chopped. Each fish is paired with a specific seasoning to enhance its unique flavor.

Cuttlefish cut into thin strips, served raw. Dressed with fresh tomato and basil for a Mediterranean and refreshing taste.

A large platter of mixed raw seafood and fish selected by the chef. Ideal for tasting different varieties of fresh catch.

A reduced portion of the large mixed raw fish platter. Perfect for a taste or for one person.

Fresh scampi caught in the Tyrrhenian Sea. Crustaceans with sweet and delicate meat, served raw. The price is calculated by weight (per 100g).

Prized Sicilian red prawns, famous for their intense and sweet flavor. Served raw to fully appreciate their quality. The price is per 100g.

High-quality Norwegian smoked salmon. Prized cut, buttery texture, and intense smoky flavor.

Mixed mollusks and crustaceans steamed or boiled, served warm. Lightly dressed with oil and lemon.

Thin slices of eggplant wrapped around a swordfish filling. A classic Sicilian combination, flavorful and tender.

Delicately steamed prawns. Served with a flavored tomato sauce and a fish broth mayonnaise.

Octopus cooked until tender, served on a smooth potato cream. A classic pairing that balances the texture of the octopus with the smoothness of the potatoes.

Boiled prawns served with fresh tomatoes and sweet red onion. Dressed with olive oil and vinegar, served fresh.

Cuttlefish cut into thin strips resembling tagliatelle (without pasta). Served raw or lightly seared on a bed of thinly sliced raw artichokes.

Small squid fried until golden and tossed with a balsamic vinegar reduction. Crispy outside and tender inside, with a sweet and sour note.

Breaded and fried fresh anchovies. Flavorful blue fish served with a creamy sauce made with mayonnaise, capers, and pickles.

Short, thick fresh pasta typical of Campania. Dressed with prawns, basil sauce, and fresh mozzarella pieces.

Large tubes of fresh pasta served with a seafood version of the classic Amatriciana sauce. Prepared with cherry tomatoes, monkfish, and aged pecorino cheese.

Thin egg pasta with small squid. Enhanced with thin slices of prized Cabras bottarga (dried fish roe) for a savory and intense flavor.

A classic of Italian cuisine. Spaghetti sautéed with fresh clams, garlic, olive oil, and parsley. Simple and full of sea flavor.

Fresh pasta kneaded with squid ink, which gives it its black color. Served with fresh cuttlefish strips.

Homemade stuffed pasta with cod filling. Served with a rich mixed seafood sauce.

Long pasta similar to spaghetti served with lobster pulp and its sauce. A luxurious dish with a sweet and delicate crustacean flavor.

Rice slowly cooked with crustacean broth and a shrimp-based cream. A creamy and enveloping dish.

Thin fresh pasta seasoned with prized red prawns. A first course that enhances the natural sweetness of the crustacean.

Wide egg pasta seasoned with mixed seafood (mussels, clams, squid, prawns) and tomato sauce.

High-quality bronze-drawn spaghetti. Seasoned with octopus cooked in tomato with capers and black olives, according to Neapolitan tradition.

Fish fillets and crustaceans cooked in a light broth of water, cherry tomatoes, oil, and herbs. Served in a pot.

Alternating layers of vegetables, sea bass, and provola cheese. Baked to melt the flavors.

Sea bream fillet stewed with seafood. Accompanied by crispy bread flavored with herbs.

Sea bream fillet covered with thin slices of crispy potatoes. Served with a side of fresh salad.

Irregular pieces of sea bass sautéed with fresh vegetables and enhanced by the intense flavor of bottarga.

Classic mixed fried fish, crispy and dry. Served with homemade thinly cut french fries.

Whole boiled lobster served with red onion and fresh tomatoes. A fresh dish that enhances the prized crustacean meat.

Whole fresh fish baked completely covered in coarse salt. This method keeps the fish very moist and flavorful. Price per 100g.

Rich soup with various types of fish, crustaceans, and mollusks in their broth. A convivial dish to share.

Land and sea dish. Strips of cuttlefish (or pasta with cuttlefish) sautéed with fresh porcini mushrooms.

Prized risotto cooked in a concentrated crustacean broth (bisque). Finished with an acidic reduction of Amalfi Coast lemons.

Warm dessert made with caramelized fresh fruit, flamed with orange liqueur. Served with a scoop of cold ice cream for contrast.

French dessert, similar to a soft, flat cake with fruit sunk into the batter. Served with a flavored zabaglione cream.

Layers of crispy puff pastry alternated with pastry cream or chantilly and fresh berries.

Soft pistachio frozen dessert. Enriched with sweet figs, crunchy almond crumble, and floral notes.

The most famous Italian dessert. Ladyfingers soaked in coffee layered with mascarpone cream and cocoa powder.

Small warm chocolate cake, often with a molten center. Served with vanilla ice cream.

Creamy cold dessert enriched with pieces of praline (caramelized sugar and nuts).

Cold dessert with a distinctive licorice flavor. Served with sweet coconut sauce and crispy meringues.

Fresh cheesecake on a biscuit base. The topping may vary depending on the house preparation.

Warm mixed berries flambéed with liqueur and served with vanilla ice cream.

Refreshing frozen dessert made from lemon juice, water, and sugar. Excellent at the end of a meal to cleanse the palate.

A variation of sorbet, likely enriched with a specific liqueur or a special house recipe.