Our Menu

Flan of zucchini and minth with peas cream, artichokes, asparagus and mangetout peas

Pochè egg served with fondue of Caciocavallo cheese and Cardoncelli apulian mushrooms or pore mushrooms

FAETO’s Ham served with creamy ball of Burrata di ANDRIA (Faeto and Andria are two locations in the region of Puglia, south of Italy)

Plank squid, fregola salade et tomatoes, broccoli, n’duja sauce and octopus link

Tuna fish filet, sweat and sour fennel, jelly and orange slices, ricotta sauce and italian olive powder

Browned octopus served with purple potatoes, artichokes, asparagus and topinambour cream

Selection of six oysters served with Tropea’s red onions vinegar, toasted country bread and apulian olive cream

Spaghetti sauted with garlic, oil and hot pepper, cherry tomatoes, capers anchovies and crusty bread

Orecchiette fresh pasta with broccoli and pesto, crunchy bread, pecorino cheese and chilli

Short pasta with black chickpeas, cod fish, hot pepper, tomato sauce onions and crusty pepper

Fresh pasta with biologic tomato sauce, cherry tomatoes, parfumed cheese breadballs, basilic and nest of rocket & fennel salad

Fresh Pasta with seafood broad bean cream and grated cauliflower

Risotto with burrata cream, capers, lemon and red shrimp carpaccio

Troccoli fresh pasta sautéed in shellfish and biologic yellow tomato sauce, shrimp, langoustine and lobster

Duck breast browned in pear sauce served with pomegranate and tarragon salad

Cheek of Veal braised in Primitivo wine served with mashed potatoes and burrata and vegetables sautéed in butter

Beef entrecôte served with caramelized onion, radishes and caciocavallo cheese

Rack of lamb cooked at low temperature browned and lacquered with cooked wine served with potatoes cardoncelli mushrooms and selvatic onions

Beef Filet rolled in bacon, sauce of raisin marinated in Moscato wine, grilled almonds and seasonal vegetables

Cod fish with chickpeas cream and tomatoes salad, leccino olives and sweet pepper

Filet of grouper with eggplant, mozzarella cheese, tomato slice and basilic breaded and fried, served with tomato sauce and basilic

Pieces of monkfish with ‘’capocollo’’, asparagus, carrots, roasted potatoes and ‘’mugnaia’’ sauce

Filet of sea bass sautéed with celeriac, served with sea asparagus, potatoes cream and fish juice