Fried donut filled with traditional neapolitan genovese ragout, cooked for 10 hour and roman pecorino cheese fondue. (1 piece) (1,7,9,12)

“Montanara K”: fried pizza, double cooked, with roasted red cherry tomato sauce, fried capers, anchovies from cetara, taggiasche olives, roasted garlic puree, oregano and curly endive fresh. (recommended for 2 people).(1,4)

Neapolitan pasta frittata in batter with cacio e pepe cream, seared shrimp, shellfish bisque, and lemon puree. (1piece) (1,2,7,9,12)

Potato croquettes with creamed cod, smoked provola cheese, Taggiasca olives, and crusco pepper mayonnaise. (2 pieces) (1,3,4,7,12)

Home made french fries

Cod cooked in oil with Jerusalem artichokes in various consistencies, smoked provola foam, and pomegranate reduction. (4,7,12)

Seared octopus with burnt and sautéed radicchio, sweet and sour plum and ginger sauce and chestnuts purèe. (12,14)

Beef tartare with celeriac and shiitake mushroom millefeuille, smoked paprika, peanut emulsion and tarragon. (5,7,9,12)

Fried and creamed artichoke with mint pesto, aioli, nori seaweed and hints of licorice. (3,8,12)

Risotto with Bagnolese pecorino cheese from Campania, artichokes in various consistencies, and orange powder. (7,12)

Spaghetti from the Gragnano IGP pasta factory with smoked butter, garlic, chili pepper, seared shrimp tartare, candied lemon, and parsley oil. (1,2,7)

Mixed pasta with baked and sour pumpkin, Campanian sausage with fennel, smoked provola mousse, and Spilinga nduja emulsion. (1,7,12)

Grilled buttons stuffed with eggplant parmigiana with roasted cherry tomato coulis, stracciatella, Parmigiano Reggiano chips, and a basil emulsion. (1,3,7)

Swordfish encased in shortcrust pastry with seasonal mushrooms in sauce, both raw and sautéed, chickpeas puree, hazelnut pesto and tarragon. (1,4,7,8)

Suckling pig glazed with sweet and sour beer sauce, double-textured turnip tops, smoked potato cream, and grainy mustard. (1,3,6,7,9,10,12

Stewed priest's hat with baked and sour pumpkin, licorice, toasted chestnuts and puffed barley wafer.(1,7,12)

Flambéed amberjack with creamed, acidic, and burnt cauliflower, bagna càuda, and shiso leaves. (4,7,12)

Pomodoro Pelato Biologico, provola affumicata d'agerola, pepe nero macinato, basilico fresco ed olio e.v.o.

Organic peeled tomato, smoked agerola provola, ground black pepper, fresh basil and e.v.o. oil.

Pomodoro pelato Biologico, Fior di latte d’Agerola, basilico fresco e olio E.V.O.

Organic tomato sauce, fior di latte cheese from Agerola, fresh basil and olive oil

Pomodoro pelato Biologico, aglio, origano selvatico, basilico fresco e olio E.V.O.

Organic tomato sauce, garlic, wild oregano, fresh basil, olive oil.

Pomodoro pelato Biologico, Mozzarella di Bufala DOP, basilico fresco e olio E.V.O.

Organic tomato sauce, Buffalo Dop Mozzarella, fresh basil and olive oil.

Organic tomato sauce, fior di latte cheese from Agerola, cooked ham, seasonal mushrooms, sour artichokes, black olives, fresh basil, olive oil. (1,7,12)

Organic tomato sauce,fior di latte cheese from agerola, cooked ham, seasonal mushrooms, sour artichokes, black olives, fresh basil, olive oil.

Mozzarella di Bufala DOP, prosciutto cotto, patate al forno con timo e rosmarino, pepe nero macinato, olio E.V.O.

Buffalo DOP Mozzarella, cooked ham, baked potatoes with thyme and rosemary, black paper and olive oil.

Pomodorini gialli arrostiti, provola d'agerola affumicata, ricotta di bufala, alici di cetara, capperi, profumo di arancia, basilico fresco ed olio E.V.O.

Yellow cherry tomatoes, smoked agerola provola, buffalo DOP ricotta cheese, anchovies from cetara, capers, orange aroma, fresh basil and e.v.o. oil.

Doppia consistenza di parmigiana di melanzane, provola affumicata di agerola, pomodorini confit, chips di parmigiano, cremoso al basilico, basilico fresco.

Double consistency of eggplant parmigiana, smoked provola d'Agerola, confit tomatoes, parmesan chips, basil cream, fresh basil, E.V.O. oil. (1,7)

Cime di rapa saltate, ragù di salsiccia campana al finocchietto, crema di patate, provola affumicata d’agerola, terra croccante all’nduja di spilinga ed olio E.V.O.

Sautéed turnip tops, Campania sausage ragù with fennel, potato cream, smoked Agerola provola, crunchy Spilinga nduja earth and E.V.O. oil.

Funghi champignon in crema, saltati e crudi, fior di latte d’agerola, croccante al guanciale, ricotta di bufala, dragoncello ed olio E.V.O.

Creamed champignon mushrooms, sautéed and raw, Agerola fior di latte, crispy bacon, buffalo ricotta, tarragon and E.V.O. oil.

Zucca in crema, al forno ed acidula, fior di latte d’agerola, tonno essiccato, stracciatella, emulsione alla arachidi, semi di zucca ed olio E.V.O.

Creamed pumpkin, baked and sour, Agerola fior di latte, dried tuna, stracciatella, peanut emulsion, pumpkin seeds and EVO oil.

Salsa di pomodorini arrosto, friggitelli Napoletani, gel di peperone, salame di maialino nero Campano, chips di pomodoro, fili di peperoncino, fior di latte d'Agerola, basilico fresco e olio E.V.O.

Roasted cherry tomatoes sauce, agerola fior di latte, neapolitan friggitelli, gel of Pepper, black campania pork salami, tomato chips, strings of chili pepper, fresh basil and E.V.O. (1,7

Carciofi in tre consistenze diverse, fior di latte d’agerola, pesto di prezzemolo, pecorino bagnolese campano, sentori di liquirizia ed olio E.V.O.

Artichokes in three different consistencies, Agerola fior di latte, parsley pesto, Bagnolese Campano pecorino cheese, hints of licorice and E.V.O. oil.

Ribs affumicate e sfilacciate, provola d’agerola affumicata, topinambur sia spadellato che in chips, chicchi e riduzione di melograno, radicchio a vivo ed olio E.V.O.

Smoked and pulled ribs, smoked Agerola provola, Jerusalem artichoke both sautéed and in chips, pomegranate seeds and reduction, radicchio and E.V.O. oil.

Pomodorini gialli arrostiti, mozzarella di bufala campana Dop, scarola riccia cruda e ripassata con pinoli, capperi, olive taggiasche, alici di cetara ed olio E.V.O.

Roasted yellow cherry tomatoes, Buffalo mozzarella DOP from Campania, curly escarole sauteed, pine nuts, capers, taggiasche olives, anchovies from Cetara and olive oil. (1,4,7,8)

Pomodoro pelato biologico, polpettine fritte di manzo, mozzarella di bufala campana Dop, chips di parmigiano reggiano, emulsione di basilico, basilico fresco ed olio E.V.O.

Organic tomato sauce, fried meatballs, Buffalo mozzarella DOP from Campania, Parmigiano Reggiano chips, basil cream, fresh basil and olive oil. Cooked red cherry tomato sauce, sorrento lemon puree, basil pesto, buffalo mozzarella Dop from Campania, fried basil, olive oil. (1,3,7)

Salsa di pomodorini arroto, mozzarella di bufala campana DOP, purea di limone di Sorrento, pesto di basilico, basilico fritto e olio E.v.O.

Roasted cherry tomatoes sauce, buffalo mozzarella DOP, Sorrento lemon puree, basil pesto, fried basil, E.V.O. oil. (1,7,8)

"Shades of lemon": lemon ganache, soft heart of candied lemon, lemon curd and basil, lemon pudding and almonds crumble. (1,3,7,8

“ChocoKosmo”: buffalo ricotta cheesecake with hazelnut puffed rice, chocolate ganache, raspberries in different consistencies and hints of lime. (7,8)

Tiramisù with mascarpone cheese with dark chocolate biscuit, cacao mousse and coffee (3,7,8

"Sogno d’autunno ": Annurca apple tarte tatin with vanilla ice cream, passito gel, salted caramel and Sichuan pepper. (1,3,7,12)

Water 0,75 cl

Water 0,50 cl

Coca-cola in glass 33 cl

Coca-cola zero in glass 33 cl

Fanta in glass 33 cl

Sprite in glass 33 cl

Draft beer Lager 20 cl

Draft beer Lager 40 cl

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