ITALIANO
Banco con sedie della sala della Pescheria
LA PESCHERIA

DINNER MENU

Piatto di misto cruditè
Cover charge 3€
TASTING MENU
Available from monday to thursday. Friday and saturday, only by reservation .
The tasting menus are done for the whole table. Water, service charges and bread included.
Wine pairing 20€
3 glasses
Pescheria 65€
  • Amberjack Tartare with agretti and lavender oil (4)
  • Tagliatelle with scampi, asparagus, yellow datterino tomatoes, and sea buckthorn (1,2)
  • Mediterranean Grilled Octopus with green beans, squid ink, and puttanesca sauce (14)
  • Almond crumble with orange pastry cream and seasonal fruit (1,3,7,8)
Contaminazione 60€
  • Wild blue shrimp wrapped in Patanegra lard with fig mustard (2,10)
  • Fregola with scallop sashimi, pea cream, horseradish, crispy goose breast speck, and Taggiasca olive crumble (1,14)
  • Tuna Tataki with local pak choi, peanut dressing, and ‘nduja (4,8)
  • Bonet with crusco pepper and Himalayan Salt (1,3,7)
RAW (SHELL)FISH
Mix of raw fish 40€
for one person (2,4)
Mix of raw fish 75€
for two persons (2,4)
Mix of raw fish 150€
for four persons (2,4)
Oysters 6-8€
price per piece, varieties according to availability of the day (14)
Scallop 4,5€
price/piece (14)
Red Prawn* 7€
price/piece (2)
Purple prawn* 7€
price/piece (2)
Blue prawn* 6€
price/piece (2)
Prawn from Adriatic Sea* 6€
price/piece (2)
Rainbow prawn* 22€
price for 4pcs (2)
APPETIZERS
Sea bream tartare 18€
mildly spicy avocado, oil with mint and lime (4)
Tuna tartare 18€
roasted striped eggplant, confit cherry tomatoes, and basil
Amberjack tartare 20€
agretti, lavender oil, and walnuts (4,8)
Sliced fish from Sapori Solari 20€
beetroot-marinated swordfish, citrus-marinated tuna, cuttlefish lardo and octopus salami (2,4,14)
Wild prawns 16€
wrapped in Patanegra lard with fig mustard (3 pcs) (2,10)
Warm baby squid 20€
friggitelli peppers and guanciale (14)
Catalan-style scampi and squid 20€
persimmon, marinated red onion, San Marzano tomato, crunchy celery and Candonga strawberry dressing, sun-dried tomatoes, and chili pepper (2,9,14)
FIRST COURSE
Fregola 20€
scallop sashimi, pea cream, horseradish, crispy goose breast speck, and Taggiasca olive crumble (1,14)
Spaghettone 18€
lagoon clams, San Miele ‘nduja, and zucchini flowers (1,14)
Trottole 20€
our puttanesca, dentex tartare, anchovy crumble and taggiasca olives (1,4,8)
Tagliatelle 25€
scampi, asparagus, yellow datterino tomatoes, and sea buckthorn (1,2)
MAIN COURSE
Seafood fried mix 22€
calamari, wild shrimp, small red mullets, zucchini and lime and pink pepper mayo (1,2,3,14)
Tuna tataki 24€
scampi, asparagus, yellow datterino tomatoes, and sea buckthorn (1,2)
Mediterranean grilled octopus 24€
green beans, squid ink, and puttanesca sauce (14)
Wild-caught meagre fish 28€
+ Seasonal Sweet and Sour Caponata 7€ (5) | Grilled Vegetables 6€ | Mixed Salad with San Marzano Tomatoes and Red Onion Petals 6€ | Sweet Peppers 7€
SIDES
Seasonal sweet and sour caponata 7€
(5)
Grilled vegetables 6€
Fennel, orange, and oregano salad 6€
Friggitelli peppers 7€
Mixed greens 6€
fennel, Polignano purple carrot and mint oil
+ Seasonal Sweet and Sour Caponata 7€ (5) | Grilled Vegetables 6€ | Mixed Salad with San Marzano Tomatoes and Red Onion Petals 6€ | Sweet Peppers 7€
DESSERT
​Cheesecake of Sapori Solari 7€
with salted caramel and peanut or pistachio (1,7,5)
Tiramisù with Nocino mascarpone cream 6€
(1,3,7,8)
Mandarin and ginger sorbet 8€
Request the sgroppino version with vodka + 2€
Purple fig sorbet 8€
Request the sgroppino version with vodka + 2€
Dark chocolate bonet 6€
+ extra crusco pepper and himalaya salt 1€ (1,3,7)
Almond crumble 7€
with orange pastry cream and seasonal fruit (1,3,7,8)
Chocolate ganache cake 7€
slightly salted cocoa shortcrust, dark chocolate ganache cream topped with red berry coulis (1,7)
Apple frangipane tart 7€
apple tart with almond frangipane cream scented with orange and cinnamon (1,7,8)

Water 2,5€
Coffee 2€
Decaffeinated coffee 2,5€
Barley coffee 3€
Service 3€
Wine list
Allergens
Piatti di cruditè, capasanta, e polpo con guanciale croccantePiatti di cruditè, capasanta, e polpo con guanciale croccante
LA PESCHERIA

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