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”: Double-cooked with roasted yellow cherry tomatoes, cetara anchovies, stracciatella, basil pesto, lemon powder, and raw curly endive. (recommended for two people). (1,4,7,8)

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

Potato croquettes with grilled octopus, smoked provola, marinated caper and octopus emulsion. (2 pieces) (1,3,7,12,14)

Home made french fries

Marinated sea bass ceviche with avocado, green gazpacho, lightly toasted pistachios, and green shiso leaf. (4,8,9,12)

Seared octopus with semi-confit yellow and red cherry tomatoes, tomato puree and crumble, stracciatella cheese, and marinated capers. (1,7,8,12,14)

Beef tartare with grainy mustard and smoked paprika, chive sour cream, crispy potato rosti, and dried tuna. (4,7,10)

Battered courgette flowers stuffed with eggplant parmesan, smoked provola fondue, tomato pesto and basil. (1,7,8)

Cedar and rosemary risotto with lightly seared prawns, shellfish bisque and marinated capers. (2,7,9,12)

Spaghetti from the Gragnano IGP pasta factory with roasted yellow cherry tomato sauce, cetara anchovies, orange powder, and toasted pine nuts. (1,4,8)

Gragnano IGP pasta factory snails with potatoes and clams, a parsley emulsion, and fermented lemon. (1,14)

Nerano style stuffed tortelli with provolone del monaco campano DOP, zucchini chips, courgette flowers and basil air. (1,3,6,7)

Seared squid with sautéed and raw curly endive, almond puree and fermented lemon. (8,14)

Suckling pig with sweet and sour peppers, grainy mustard, apricot BBQ sauce, hazelnuts and watercress. (6,8,10,12)

Braised lamb with roasted aubergine, goat cheese and an emulsion of cetara anchovies and lemon balm. (3,4,7,12)

Amberjack with scapece-style, fried and creamed courgettes, mint pesto, clam sauce, candied lemon and courgette flowers. (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)

Peperoni in agrodolce, salsiccia napoletana al finocchietto, provola affumicata d’agerola, terra croccante alla nduja di spilinga, cappero marinato, basilico fresco ed olio E.V.O.

Sweet and sour peppers, Neapolitan sausage with fennel, smoked Agerola provola, crunchy Spilinga nduja earth, marinated capers, fresh basil and extra virgin olive 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, salame di maialino nero campano, olive taggiasche ed olio E.V.O.

Arugula in pesto and with stracciatella, Agerola fior di latte, black Campanian pork salami, Taggiasca olives and EVO oil.

Ribs affumicate e sfilacciate, provola d’agerola affumicata, paprika, melanzane arrostite, salsa bbq di albicocche, emulsione di nocciole, crescione ed olio E.V.O.

Smoked and pulled ribs, smoked Agerola provola, paprika, roasted aubergines, apricot BBQ sauce, hazelnut emulsion, watercress and EVO 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

“Essenza”: millefeuille with confit peaches and peach coulis, buffalo ricotta foam flavored with tonka bean, hints of barricaded grappa, shiso leaf and edible flowers. (1,7,12)

Tiramisù with mascarpone cheese with dark chocolate biscuit, cacao mousse and coffee (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)

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

Friuli

Friuli

Friuli

Sicilia

Trentino Alto Adige

One glass

One glass

Lombardia

Trentino Alto Adige

Trentino Alto Adige

Piemonte

Abruzzo

Campania

Friuli

Sicilia

Sardegna

One glass

One glass

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Veneto

Trentino Alto Adige

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