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.
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.
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.
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.
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.
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.
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
Turbot fillet with pea cream, crispy bacon, golden leek, and raspberry petals. Unexpected, elegant, sensual.An out-of-the-box proposal that surprises with sweetness.
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.