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Appetizer
Oysters, Shrimps, Scampi
4
Choose a plate of Raw Seafood, served Naturally. PRICE PER PIECE

Tartare of the Day
15
Tartare with crunchy celery and radishes, buffalo cream, and a bread crisp

Roasted Seafood Salad
13
A fantastic local seafood salad but…not boiled! Cooked over Charcoal! Served with mashed potatoes and olive powder

Carrot and Ginger Velouté
13
with grilled calamari and rosemary croutons

Calamari with “Pizz & Fuje”
13
Calamari stuffed with “Pizz & Fuje,” a typical dish from Abruzzo’s culinary tradition

Monkfish alla Cacciatora
13
A revisited traditional recipe from San Vito, monkfish rolls with stewed peppers and onions

First Course

Sagnette with Monkfish and Chickpeas
14
Handmade water and flour sagnette, monkfish tripe, chickpeas, and parsley cream

Squid Ink Spaghetti

14

A dish that captures the essence of the sea: silky squid ink spaghetti intertwined with tender, creamy baby cuttlefish, topped with the crunch of crusco pepper breadcrumbs for a bold and aromatic finish. A symphony of textures and flavors to delight the senses.

Pumpkin and Shrimp Ravioli
14
Pumpkin and amaretti ravioli, samphire, and crustacean tartare

Burnt wheat gnocchi with cod and black cabbage cream
14
A refined harmony of flavors: delicate burnt wheat gnocchi, paired with the tender flakes of cod, and enveloped in the velvety smoothness of black cabbage cream. A perfect balance of tradition and modern culinary artistry.

Chitarrina with “Pallottine Cacio & Ove”
14
A first course inspired by one of Abruzzo’s traditional dishes!

Main Course

Fried Octopus
18
Low-temperature cooked octopus tentacle, fried, served with Jerusalem artichoke and mixed greens

Grilled Swordfish
20
Catch of the day served with chickpea hummus

Tub Gurnard in a puttanesca-style stew

22

Fresh tub gurnard gently simmered in a rich, Mediterranean puttanesca-style stew, featuring the vibrant flavors of tomatoes, olives, capers, and a hint of anchovy. A dish that combines the heartiness of the sea with the bold, savory essence of Italian tradition.

Tuna Teriyaki 
18
Perfectly seared teriyaki-glazed tuna, served with a sweet and tangy chutney, complemented by a fresh medley of mixed greens. A dish that blends Asian-inspired flavors with a touch of contemporary elegance.

Pork Capocollo
16
Slow-cooked pork capocollo, served with mayonnaise and vegetables

Desserts
Sisa del Turchino
6
A dessert inspired by the promontory where the historic Trabocco del Turchino stands, just steps from Ebrezza. Sponge cake base with a Chantilly cream center

Lemon Sorbet
4
A timeless classic

Strudel
6

A classic dessert with timeless appeal: warm, spiced apple strudel wrapped in golden, flaky pastry, served with a scoop of creamy vanilla ice cream. The perfect balance of comforting flavors and textures.

Berry Cheesecake

6

A velvety cheesecake topped with a vibrant medley of mixed berries, offering a delightful balance of creamy richness and fruity freshness. A perfect finale to any meal.

Tartlet
6
Shortcrust tart filled with lemon cream, salted caramel, hazelnuts, and raspberry sauce

Cantucci

3

The recipe for our cantucci follows an ancient tradition, with carefully selected almonds and slow baking to ensure their fragrance