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Closed on Tuesday

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Our selection of Oyster
La Galon D’Or Poget – Marennes Oleron
Speciale Pointe d’Agon – Agon Countaiville
Special d’Oleron – Gillardeau
Ostral Regal – Bannow Bay – Irlanda
Our selection of Oyster pt2
Speciale Taurbouriech – Laguna di Thau
Royal “David Herve” – Marennes Oleron
Seafood truffle
Oyster’s are served with champange pan brioche, slated butter of De Baratte, shallot and raspberry sauce
Gran plateau
selection of fish tartare and carpaccios shell fish and other seafood
Petiti plateau
small selection of fish tartare and carpaccios, shell fish and other seafood
Selection of fish carpaccios
in assorted marinades
selection of fish and crustaceans beaten with knife in various combinations
Shrimp in different textures:
natures, tartare, mayonnaise, carpaccio, pineapple and ginger
Salmon speck with its caviar, cream fresh and pan brioche
Selection of three dish starters
in sequence
Traditional hot steamed fish and shellfish
with seasonal vegetables from the orchard
King Crab pulp caramelized with
Normandy butter, almonds, purple potato mousse and shellfish reduction
Baby squids filled with crispy vegetables,
Jerusalem artichokes mousse and aniseed pumpkin cream
Cherry Wood Smoked scallop
with liquid salad, burrata cheese flakes and caviar petals
Chef and Chips:
fried fish, vegetables and shellfish tempura with teriyaki sauce
Foie gras escalope with Sautern reduction,
caramelized plum and champagne pan brioche
De Bellota ham with salty butter and warm bread
“Tagliolini” with spelt from Garfagnana
squids dots and tuna bottarga
“Fettuccine” filled with King Crab topped with
clams sautè, ribbed celery and candied tomato
“Arselle” spaghetti
baby clams from local fisheries
“Paccheri” pasta with shrimps and citrus fruits
with sage scents
Viareggio Mon Amour:
trabaccolara from a Fortemarmino point of view
Risotto selezione Acquerello with Franciacorta
bubbles shrimps, burrata cheese and pomegranate scent (min 2 person)
Long live the Tomato:
fresh pasta spaghetti with three tomatoes: Datterino, Ciliegino and Piccadilly
Carbonara agnolotto
with cheese and pepper
Catch of the day proposed in different preparations
Vernaccia style: with potatoes, olives, dried tomatoes, capper fruit
Cooked in a Wood-burning oven:
Al “Porto” style: oil and Mediterranean herbs
Salt covered: served with fresh mayonnaise, olives tapenades, tomatoes and soft potatoes
Ligurian style: with olives, pine nuts and small vegetables
“Catalana” of steamed mixed shellfish (lobster, shrimp and prawn)
with seasonal fruit and vegetable
Mixed seafood and shellfish
with grilled vegetables
Turbot steak with crispy artichokes,
potato chips and sweet garlic sauce
Roast erbal crusted lobster with
celery mousse and small vegetables
Large mixed fried fish and “Paranza” (small fishes)
accompained by tempura vegetables
Cacciucco alla Viareggina:
fish soup in our own way
Prussian flank steak Jolanda de Colo’ selection
with small vegetables and reduction of red wine
Suckling pig roast
on the rind with melted onion and a bowl of potatoes
Fiorentina style beef steak of Slavic scottona
cooked in the wood oven
Hot white chocolate cake
with a pistache liquid heart and its cream
Childhood memories:
English Soup
Rosmary-flavoured pineapple
tarte tatin with doube textured mango
The Bonet
declination of chocolate in several conistencies: biscuit, ganache, mousse, sorbet
Trilogy of seasonable sorbets
according to season

Our ice creams
Guanaja chocolate
Pistache from Bronte
Hazelnut I.g.p.
Salty butter
Tonka beans
Vanilla from Madagascar
All our dessert are homemade and freshly prepared
Milky Way
Cheese Constellation
italian and foreigned
accompanied by mustards, jams and honey
Caciotta caprina
Bottalla – Piemonte
Tuma alla Paja
Beppino Ocelli – Piemonte
Beppino Ocelli – Piemonte
Pecorino Mitello
Busti – Toscana
Fior di Noce Vallesina
Martarelli – Marche
Gran Cru di Grotta di Brisighella
Antica Cascina – Emilia Romagna