Bottega Tastings
A selection of appetizers that tells our style in a single dish: cuttlefish salad, octopus salad, golden anchovies, prawns in almond crust, seafood tripe, and summer scallops in Catalan style
An balanced journey to connect with the Bottega.
Pacchero with Amberjack
A fresh and unexpected encounter: tender amberjack, yellow and red cherry tomatoes, and a touch of strawberries. For those seeking the sea with a different idea.
Baked Sea Bass Fillet
Sea bass fillet, served on celery root sauce and crispy vegetable chips.
Glass of wine and coffee included.
Extra drinks excluded.
Red shrimp from Mazara, Purple shrimp from Gallipoli, Blue shrimp from French Polynesia, local scampi, Gillardeau oyster, carpaccio of amberjack, tuna, salmon, and swordfish.
Accompanied by citronette, teriyaki, and tropical sauce.
Freshness, variety, beauty.
Pure Red Shrimp Tartare with mango pearls.
Sweetness and minerality in balance.
Tuna, salmon, and local shrimp with teriyaki sauce and tropical
Amberjack carpaccio served with tropical sauce.
Purity, elegance, balance.
Citrus salmon, marinated anchovies served with Tropea red onion and blueberry marinated swordfish. Tradition and freshness.
A fusion of tradition and creativity. A must-try.
Cold smoked salmon, hand-cut and served with whipped salted butter. Accompanied by artisanal 7-grain bruschetta with dried fruit and seeds.
Nordic, elegant, surprising.
Norwegian salmon tartare served with sour cream.
Soft, clean, direct
Blue Prawn from New Caledonia, served with Gin Tonic pearls.
Raw and clean.
Yellowfin tuna tartare served with teriyaki sauce.
A play of contrasts: sweetness, acidity, freshness.
Finely sliced swordfish, with a blueberry reduction. Fresh, sweet, marine.
The fruity note enhances the delicacy of the fish.
Elegant, firm, perfectly balanced.
Caliber 3Saint-Méloir des Ondes, Brittany – FranceA golden oyster in the truest sense of the word. Aged for 36 months and enriched with 18kt edible gold leaves, it is born in Brittany and grows in the pure waters of Ireland. Creamy, complex, vegetal: a deep, long, persistent flavor. Accompanied by a birth certificate.To be tried with an important Champagne.
Five artisanal bruschettas, made with black cereal flour, walnuts, almonds, hazelnuts, flax seeds, quinoa, sunflower seeds, pumpkin seeds, sesame, and poppy seeds.
Assorted as follows: Tuna tataki with sweet and sour onion and beetroot sauce; Mojito scallop with golden eggplant and lime mayonnaise; Salmon with golden eggplant and yogurt sauce; True octopus with buffalo stracciatella and Piccadilly tomato; Shrimp and marinated zucchini with lime mayonnaise. All served with a balsamic glaze reduction and citronette.
A symbolic dish that tells the philosophy of the Bottega.
Selection of hot and cold seafood appetizers that tells the story of the Bottega in a single dish. Cuttlefish carpaccio with julienne fennel and oranges, authentic octopus salad with Taggiasca olives, caramelized onion, and capers, seared scallop on pea cream, golden anchovy, seafood tripe, almond flour crusted shrimp.
An balanced journey designed for those who want to resonate with the Bottega style
Authentic octopus with potatoes, olives, capers, confit tomatoes, caramelized Tropea onion, and citronette. Substance and territory.
Fried, light, served with crispy Tropea Red Onion.
A rustic yet elegant bite.
Tuna bresaola, octopus and cuttlefish soppressata, tuna porchetta, aged 5 months. Gluten-free, lactose-free. Bottega Identity.
Thinly sliced white cuttlefish, laid on a fresh salad of fennel, orange, dill, and pomegranate. Light, fragrant, clean.
Selection Bottega: scampi, scallops, king prawns, canestrini, and mussels baked in our fresh breading flavored with parsley, black pepper, and a sprinkle of Parmigiano DOP. Simple, tasty, classic.
Fresh mussels, tomato, parsley, chili pepper, and dried bell pepper. A classic that never disappoints.
Served with toasted bread
Delicate citrus marinade on Norwegian Salmon, for those who love fish in its purest simplicity.
Calabrian fileja with white fish ragù and scampi. A classic reinterpreted in Bottega
A fresh and unexpected encounter: tender amberjack, yellow and red cherry tomatoes, and a touch of glazed strawberries. For those seeking the sea with a different idea.
Black tagliolino, diced tuna, artisanal tuna pancetta selection Bottega, whipped with cream and saffron. A carbonara that breaks the mold but respects the substance.
Layers of fresh green pasta, filled with amberjack, salmon, shrimp, tuna, zucchini, and light béchamel. A new way to tell the story of the sea with delicacy.
Half Canadian lobster meets red and yellow tomato in a classic yet always impactful combination. Rich, generous, satisfying.
Handmade tagliolino with royal lobster and yellow and red cherry tomatoes. Soft, enveloping, with a natural sweetness that captivates.
An essential, straightforward first course. The sea urchin flesh, flash-frozen, is the absolute star, giving voice to the most authentic flavor of the sea. Only for true lovers.
Octopus tentacles cooked slowly for 4 hours steamed and then grilled. Served on a cream of potatoes and purple potatoes, with lumpfish roe, mixed seed crumble, and a drizzle of balsamic glaze.It’s a “signature” dish: contemporary yet sincere, with a strong identity.
Squid, shrimp, cod, zucchini, and carrots.
Crispy, made the right way.
Squid, two prawns, two langoustines, and a slice of swordfish. Complete but without excess.
Noble slice, cooked with respect.
Whole, grilled.
A simple way to interpret a classic.
Tuna Tagliata on arugula, pistachios, and balsamic reduction.
Tuna and octopus stew with fresh tomato served with bread croutons.
Strong and decisive flavor, speaks a language that many have forgotten
Flounder fillet with pea cream, crispy bacon, golden leek, and raspberry petals. Unexpected, elegant, sensual.An out-of-the-box proposal that surprises with sweetness.
Lobster, two prawns and two large shrimp with San Marzano tomatoes, crunchy vegetables, and seasonal fruit. A communal dish.
Sea bream, European bass, dentex, bogue, and gilt-head bream, cooked in salt, Mediterranean style, or grilled.
Availability based on the catch of the day
Bun with 00 flour and chili essence, prawns, crispy bacon, crispy zucchini marinated in lime, chili jam.
Bun with 00 flour, grilled true octopus, gentle lettuce, piccadilly tomato, and buffalo stracciatella.
Sandwich with Manitoba flour, golden anchovies (breaded and fried), marinated red Tropea onion in milk and fried, arugula, and sweet and sour sauce made with mayonnaise and confit tomatoes.
Black squid ink bun with 00 flour, gentle lettuce, crispy zucchini, prawns, lime mayonnaise
Tuna, ’nduja, and mozzarella
Swordfish, eggplant, and mozzarella
Tuna, onion, and mozzarella
Anchovies, smoked cheese, mozzarella, and zucchini flowers
Shrimp, Philadelphia cheese and mozzarella
Raw tuna, baby lettuce, mixed seeds, radishes, cherry tomatoes, and avocado.
Shrimp, baby lettuce, crunchy zucchini, avocado, and mixed seeds.
Salmone marinato, rucola, dadolata di mango, arancia, cetriolo.
Arachidi e prodotti a base di arachidi.
Grano, segale, orzo, avena, farro, kamut e prodotti derivati.
Crostacei e prodotti a base di crostacei.
Mandorle, nocciole, noci, pistacchi e prodotti derivati.
Latte e prodotti a base di latte.
Lupini e prodotti a base di lupini.
Molluschi e prodotti a base di molluschi.
Pesce e prodotti a base di pesce.
Sedano e prodotti a base di sedano.
Senape e prodotti a base di senape.
Semi di sesamo e prodotti a base di semi di sesamo.
Soia e prodotti a base di soia.
Anidride Solforosa e solfiti.
Uova e prodotti a base di uova.