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

“Montanara K”: Double-cooked with stracciatella, cetara anchovies, sweet and sour peppers, caper leaves and curly endive. (recommended for two people). (1,4,7,12)

Fried mozzarella cheese sandwich, filled with shrimp, tomato pesto and buffalo mozzarella with basil emulsion and lemon puree. (1pc) (1,2,3,7,8,12)

Potato croquettes with mussels and pepper, pecorino romano, parsley mayonnaise and roasted yellow cherry tomatoes. (2pcs) (1,3,7,12,14)

Home made french fries

Marinated mackerel with burnt and liquid lettuce, wasabi-flavored avocado puree and nori seaweed. (4,12)

Seared Catalan-style octopus with semi-confit yellow and red cherry tomatoes, red gazpacho, tomato crumble and caper leaves. (1,7,8,12,14)

Beef tartare with oyster emulsion, fermented cucumber and grainy mustard on homemade brioche bread. (1,3,7,10,12,14)

Battered courgette flower stuffed with aubergine parmigiana on smoked provola foam, roasted cherry tomato puree and mixed salad (1,7)

Risotto alla Nerano with provolone del monaco campano DOP, courgette chips, courgette flowers and basil air. (6,7)

Spaghetti from the Gragnano IGP pasta factory with Cetara “Armatore” anchovy sauce, stracciatella and almond Tarallo and lime. (1,4,7,8)

Fusilloni from the Gragnano IGP pasta factory with roasted red cherry tomato sauce, basil pesto, smoked provola cheese foam and tomato powder. (1,7,8)

Tortelli stuffed with pecorino bagnolese campano and pepper with shrimp, shellfish bisque, roasted corn cream, popcorn and lemon. (1,2,3,7,9,12)

Seared squid with sautéed and raw curly endive, almond puree and apple cider vinegar gel. (8,12,14)

Suckling pig with rosemary potato rosti, apricots both in BBQ sauce and caramelized, Spilinga nduja and crescione. (6,7,10,12)

Beef sirloin with sweet and sour peppers, peanut emulsion and brittle, raspberries and sorrel. (5,12)

Amberjack with scapece-style, fried and creamed courgettes, mint pesto, clam sauce and candied lemon. (4,8,12,14)

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)

Cacio e pepe con pecorino bagnolese campano, fior di latte d’agerola, mais in diverse consistenze, pomodorino giallo arrostito, basilico fresco ed olio E.V.O.

Cacio e pepe with pecorino bagnolese campano, fior di latte from Agerola, corn in different consistencies, roasted yellow cherry tomatoes, fresh basil and EVO oil.

Zucchine in doppia consistenza, fior di latte d’agerola, provolone del monaco Dop, fiore di zucca a vivo, guanciale croccante, basilico fresco ed olio E.V.O.

Zuchinis in double consistency, fior di latte d'agerola, provolone del monaco DOP, courgette flower, crispy bacon, fresh basil and E.V.O. oil.

Pomodorini gialli e rossi arrostiti con pesto di pomodoro, mozzarella di bufala campana Dop, carpaccio di pomodoro cuore di bue, crumble e polvere di pomodoro, basilico fresco ed olio E.V.O.

Roasted yellow and red cherry tomatoes with tomato pesto, mozzarella di bufala campana DOP, beefsteak tomato carpaccio, crumble and tomato powder, fresh basil 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

Rucola in pesto e a vivo con stracciatella, fior di latte d’agerola, capocollo di maialino nero campano, olive taggiasche ed olio E.V.O.

Rocket in pesto and with stracciatella, Agerola fior di latte, black pork neck from Campania, black olives and EVO oil.

Ribs affumicate e sfilacciate, provola d’agerola affumicata, albicocche sia caramellate che in salsa bbq, crescione, gel all’aceto ed olio E.V.O.

Smoked and shredded ribs, smoked Agerola provola, apricots both caramelized and in BBQ sauce, watercress, vinegar gel 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

“Spring light”: strawberries and rhubarb in lime osmosis, almond crumble, cream and vanilla mousse, cream ice cream and strawberry soup, covered with a veil of meringue. (1,3,7,8)

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

“AlbiKoK”: Caramelized and coulised apricots with creamy white yogurt, rum-soaked sponge cake, salted caramel, praline peanuts and thyme. (3,5,7,12)

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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