Restaurant
Our philosophy regarding lunch is to serve simple and not very elaborated typical dishes like salads, local starters and naturally pasta. This does not mean a less tasty style of cooking but simply a lighter one enriched by the simple but at the same time intense tastes.
In the evening we offer to the Customers our "Gran Carta", if they want to enjoy the products and tastes of our land.
Our wonderful terrace overlooking the historical center of Sorrento is the ideal place where you can celebrate your wedding breakfast enjoying a typical view on Sorrento historical centre. Our staff will happily provide suggestions on the best meat or fish dishes always matched with the best red or white wines so your "best day" will be an unforgettable experience!
Each dish, each product is perfectly matched with high profile wines to guide each customer on a wide and satisfying sensorial experience.
Starters
- Traditional Italian starter with mozzarella di bufala, cold cuts, bruschetta, grilled vegetables, panzarotto
- Octopus and potatoes salad with citrus dressing
- Slices of raw tuna served with a sauce of local citrus fruits
- Roasted King’s prawns, wrapped with local bacon, on a bed of eggplant sauce & drops of balsamic glaze
- Calamaries crispy cooked, served on a bed of escaroles with olives and capers
Starters
- White beans soup with porcini mushrooms and crouton
- Beef carpaccio on bed of rucola, parmigiano flakes on top, with tomatoes and balsamic vinegar
- Sea-food platter: Octopus salad and potatoes, marinated white fish, Prawns with bacon, fried salted codfish
- Fan shape slices of Avocado with shrimps and Sorrento walnuts
- Fresh tomatoes and buffalo mozzarella cheese, with basil and olive oil (caprese style)
First Courses
- Home-made tagliolini pasta with fried aubergines,basil,in cerry tomato sauce served on a bed of creamed buffalo cheese
- Ravioli filled with ricotta in a light tomato sauce and grated lemon
- Ravioli filled with shrimps and lemon scent , on bed of courgette cream, clams sautèed on top
- Typical pasta served with scampi and porcini mushrooms in cherry tomato sauce
- Potato- dumplings (gnocchi) with cheese and basil in creamy tomato sauce
First Courses
- Linguine with local fish "ricciola" and cerry tomato ragout
- Ravioli filled with lemon flavoured baby prawns, with half lobster and cerry tomato
- Spaghetti with fresh clams in cherry tomato sauce
- Risotto with seafood
- Conchiglie shape pasta with ricotta and provolone filling, in typical meat and onion sauce (genovese )
Second Courses
- Sea bass escalope in a cape of aubergines on a bed of tomato sauce and basil
- Ricciola (white fish) cooked in local tomato sauce and black olives , with roasted potatoes
- Seafood and fresh fish fillet casseruole, with a touch of garlic and chili pepper
- Fried paranza (different tiny fish and sardines, crisp-fried ) with salad
- Casserole for 2 persons of fresh fish,lobster,squids,shrimps and seafood
Second Courses
- Typical seafood and fresh fish fillet casserole
- Tuna fish steak in typical crust,served with local vegetables
- Sea - bass fish in salt crust served with vegetables in season
- Salmon fillet hazelnut crust, served with steamed vegetables
- Salt- cod fillet in local tomato sauce, with capers and taggiasche olives
Meat
- Sucking-pig loin, with apple compote , and stewed broccoli
- Chicken cooked in butter, mustard and sesame seeds, served with mixed vegetables
- Grilled steak "Fiorentina" style presented on a slab of vulcanic stone 1Kg
- Veal escalope with mozzarella and fresh tomato, with mixed vegetables
- Sliced duck breast, with local apple puree, orange sauce and roasted potatoes
Meat
- Angus rib steak, topped with rocket, cherry tomatoes, and local Provolone cheese
- Beef fillet with creamy porcini mushrooms sauce,served with potatoes and vegetables
- Beef fillet in green pepper sauce , with roasted potatoes
- Grilled Angus sirloin steak , served with rise and spicy potatoes
- Braised Lamb in red local wine, served with polenta croutons
Cold Cuts and Cheese
- Dish of assorted local cheeses and cold cuts
- Focaccia with baby tomatoes, buffalo fresh cheese basil and garlic
Desserts
- Babà with Alchermes liquer cream
- Lemon cake with a sauce of orange and lemon
- Iced whipped cream with Passito dessert wine
- Home made Tiramisù
- Pannacotta with home -made strawberry sauce
Desserts
- Iced Sorrento lemon juice, (spuma)
- Millefeuilles with vanilla cream,strawbwerries and drops-of "balsamic vinegar of Modena "
- sliced fresh pineapple with mango and ginger ice cream ball
* Click on the menu pages to turn them.
