• Sea bass carpaccio dressed with extra virgin olive oil and orange juice* € 20
• Trieste-style creamed cod with oregano, cherry tomatoes, basil € 15
• Raw scampi dressed only with extra virgin olive oil and a squeeze of lemon juice* € 40
• Sardines in savor with Tropea red onion, pine nuts and raisins € 15
• Mussels scottadeo, extra virgin olive oil, cherry tomato and chilli pepper* € 18
• Tuna tartare with Mediterranean aromas* € 20
• Mangalica Ham - The best ham in the world € 20

• Linguine with SCAMPI in Busara* - The real Istrian recipe € 25
• Linguine with clams, datterino tomatoes, parsley and chilli pepper* € 18
• Linguine in Sicilian blue crab busara* € 25
• Seafood risotto flavored with lemon (minimum two people) € 20
• Linguine with tomato and basil - Simple but wonderful € 15

• Jota, typical soup of the Trieste Karst € 15

• Braised cheek with juicy red wine sauce and “in tecia” potatoes* € 20
• The poor man's gulf fish grilled, crunchy with fisherman's sauce* € 25
• T Bone of grilled lamb with baked potatoes* € 25
• Grilled sea bass, cooked only on the skin side on creamed potatoes and fisherman's sauce* € 30
• Sliced ​​tuna with roasted red pepper puree and extra virgin olive oil* € 25
• Crunchy “phenomenal” octopus with potatoes € 25

• Tiramisù € 8
• Soft hearted chocolate cake € 8
• Mascarpone cream "mother's original" € 8
• Lemon sorbet € 6
• Vanilla ice cream with berry sauce € 6

• Shrimp rawness
• Sea bass carpaccio with citrus fruits
• Sicilian tuna tartare
• Seafood risotto flavored with basil
• Phenomenal crunchy octopus
• Soft hearted chocolate cake
• Price € 60

• Trieste-style creamed cod and sardines in “savor”
• Linguine in scampi busara
• Poor gulf fish with fisherman's sauce and potatoes
• Sorbet
• Price € 45

The fish intended to be eaten raw has undergone preventive reclamation treatment in compliance with the requirements of EC Reg. 853/2004, annex III, section VII, chapter 3°, letter D, point 31.

The products marked with an asterisk are frozen or blast chilled by us at less than 20° for 24 hours according to EC Reg. 853/2004.