The selection of appetizers, cured meats, and cheeses that immediately sets the table in the right direction.

Focaccia, pasta frittata, meatballs, soppressata, capocollo, fried gnocco, fresh pecorino, peppered pecorino, datterino tomatoes, bread crostini, and green olives.

Mixed cured meats and local cheeses

with grandma's sauce  3 pcs

A selection of seafood preparations between raw, cooked, and marinated:

Seafood salad, stuffed anchovies with smoked cheese and potato, timbale of snapper with red onion, tuna tartare with marinated Tropea onion, anchovies with pink pepper, marinated swordfish in pink carpione, lemon, and basil.

raw seafood

Mollusks, shellfish, and the catch of the day, depending on availability

Baby octopuses in casserole Drowned in Luciana style 

Homemade, burratina from Andria and field greens.

Tuna Tartare red

with buffalo stracciatella, caramelized onion, and caper flowers

with tomato and basil coulis.

Chopped beef, tapenade,

fried yolk and tartar sauce.

Fresh mussels, aromatic bread crostini, and a sauce to savor until the end.

Authentic octopus, cuttlefish, shrimp, and crunchy vegetables

Anchovies, olives, capers, and crunchy flavored breadcrumbs. 18

Struncatura is a rough, dark pasta linked to the poor cuisine of Calabria. It starts simple but has character. It takes on the flavor of the anchovies, the aroma of the capers, the saltiness of the olives, and the crunchiness of the toasted breadcrumbs.

An ancient first course, full, with the territory inside.

Cheese, pepper, shrimp, and bergamot.

Creamy, savory, with a fresh note at the end

Mollusks and crustaceans, local datterino

and parsley

Swordfish, confit tomato, eggplant, and smoked ricotta. 

Zucchini cream with scapece and local provolone fondue.

Risotto, shrimp and candied lemon Shrimp, buffalo stracciatella, herb pesto and candied lemon.

Grilled, with grilled vegetables

and baked potatoes.

The availability is determined by the sea, we choose what to bring to the table.

with Silan potato cream, roasted peppers, and confit datterini tomatoes.

Seared tuna, smoked eggplant

and caramelized red onion from Tropea.

Swordfish, tuna, squid, shrimp, and catch of the day in salmoriglio

Fried golden calamari, shrimp, and anchovies.

Richer, more of the sea, made for those who want to taste something extra.22

An important meat, with a clean flavor

and a full structure.

Beef tagliata served with arugula and Grana cheese, cherry tomatoes, and balsamic vinegar from Modena.

CBT glazed pork ribs, mashed potatoes and Tropea red onions

Homemade meatballs, fried as tradition dictates, served with slowly cooked tomato sauce. (5 pcs)

A different sweet creation every day, made with fresh and seasonal ingredients

Zucchini velouté, fiordilatte, shrimp, scapece zucchini, confit datterino tomatoes, lime zest, burrata cream, oil

Smoked and cooked datterino, yellow datterino

and red confit, DOP buffalo, basil pesto, oil

Tomato, fiordilatte, meatballs, fried eggplant, salted ricotta, basil, oil

Fiordilatte, Favola mortadella, burrata cream, pesto and pistachio crumble, basil, oil

Salt, oil, oregano

Salt, oil, oregano, red onion

Tomato, garlic, oil, oregano

Tomato, fiordilatte, basil, oil

Tomato, Buffalo mozzarella, basil, oil

Tomato, anchovies, capers, garlic, oregano, oil

Tomato, fiordilatte cheese, artichokes, olives, cooked ham, sautéed mushrooms, basil, oil

Fiordilatte, pecorino, gorgonzola, grana, oil,

Tomato, fiordilatte cheese, sausage, porcini mushrooms, basil, oil

Tomato, fiordilatte cheese, salami, 'Nduja, olives, basil, oil

Tomato, fiordilatte cheese, garden vegetables, basil, oil