Chef’s menu

The starters

  • Steamed squid, shriwp and vegetable salad
  • Anchovies, kurozu, marinated chicory and gorgonzola cheese
  • Cantabrian anchovies, butter and croutons
  • Smoked balik salmon fillet, butter and croutons
  • Potato and cod fish balls, spicy paprika mayonnaise
  • Seared carpaccio of scallops, salad, basil and aioli
  • Zucchini flowers in batter, soft cheese and anchovies

the raw seafood

  • Chef' raw fish selection of fresh fish with carpaccio, tartare, scampi and Gallipoli prowms, with salts and sauces served on the side
  • Raw seafood selection of fresh fish with carpaccio, tartare, scampi and Gallipoli prawns, with salts and sauces served on the side
  • Cod fish carpaccio with tomatoes, capers, olives and Tropea onion
  • Tuna tartare, cherry tomatoes, capers, olives
  • Cewiche with fisi, lime, tabosco, ranw vegetmbiles, red onsion rings
  • French Gillardecu oystiers

the land

  • Aubergine gratin with smoked mozzarella, pistachios, sweet and sour cherry tomatoes
  • Double cooked aubergine, stracciatella, semi-dried cherry tomatoes and basil oil
  • Baked onion, cream of truffled potatoes and black truffle
  • Apulian cow's milk burrata, basil oil and tomatoes
  • Patanegra black stamp 5j Sanchez Romero
  • Fried feta, honey and pine nuts
  • Fassona tartare, caramelized onion, salad, spicy mayonnaise
  • Velvety soup with porcini mushrooms, cardoncelli and Apulian canestrato
  • Crunchy tempura of cardoncelli and aioli

the first

  • Cheese and pepper

    Raviolini with cheese, pepper, lime, baby squid and basil oil

  • The tagliolino

    Fresh lemon tagliolini with scampi tartare and Gallipoli prawns and stracciatella

  • The Chef's watercolor

    Risotto with clams and smoked black tea, Gallipoli prawn tartare, dehydrated tomato, parsley powder and drops of red fruit soy reduction

  • Aglio e olio

    "Pastificio dei Campi" linguine, garlic, oil and chili pepper, caper powder

  • The cavatello

    Fresh cavatelli with aromatic herbs, creamed with 30-month Parmesan cheese, aubergine and beetroot powder and raw snapper

  • Classic

    Spaghettone "Pastificio dei Campi", yellow abd red tomatoes, tomato powder

The fresh "Scorzone" Black Truffle

  • Appetizers
  • Fassona beef tartare and black truffle
  • Crostini with truffle butter and black truffle
  • Cream of potatoes and black truffle
  • Fried egg with black truffle
  • Burrata with black truffle
  • First
  • Risotto with black truffle creamed with Parmesan for 24 months (min. 2 servings)
  • Fresh tagliolino with black truffle
  • Seconds
  • Cooked pork b.t.with cream of potatoes with black truffle and black truffle
  • Veal cheek cooked at low temperature 96 hours with black truffle
  • Grilled wagyu steak, seasonal vegetables s.d.and black truffle

THE WHITE TRUFFLE

  • Appetizers: Fried egg with white truffle
  • Fassona beef tartare and white truffle
  • First: Risotto with white truffle creamed with Parmesan for 24 months (min. 2 servings)
  • Fresh tagliolino with white truffle
  • Seconds: Cooked pork b.t. with white truffle
  • Veal cheek cooked at low temperature 96 hours with white truffle

PERCORSO DEGUSTAZIONE "Fidati di me!"

  • Percorso di sapori tra crudo e cotto a cura della chef
  • 8 portate e piccola pasticceria

seconds

the Gallipolines

  • The Scampi

    Oven-baked Gallipoli-style scampi with bread crust, marinated salad

  • The fresh fish

    Fresh fish s. d., crunchy breading, citrus mayonnaise, marinated salad

  • The squid

    Gallipoli-style squid, country vegetables, rosemary mayonnaise