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a la carte menu

Dinner: every evening. Entrance 19.30 - 21.30

APPETIZERS

Misto Mare Clelia (Clelia sea appetizer): mussels, octopus salami, seafood salad, smoked swordfish and salmon, tuna musciame, lemon and salted anchovies, oyster, scallop au gratin, fried cod. € 25
Prawns in vermentino tempura with salad of melon, cucumbers, green and red peppers and cherry tomatoes € 18
Monkfish tartare with mango and pink pepper € 18
Prawn chevice with lime, avocado, cherry tomatoes and chives € 18
Mussel soup € 12
Raw seafood platter € 25

FIRST COURSES

Black trofiette pasta with seabass, taggiasca olives and toasted pine nuts € 16
Spaghetti with garlic, oil, light chilli pepper with amberjack tartar, caper fruits and apple chips € 18
Risotto with octopus and pistachio € 16
Cod ravioli with dried tomatoes and aromatic herbs € 16
Risotto scampi with burrata, basil and fresh cherry tomatoes € 16
Green spinach tagliolini with clams and almond flakes € 16

SECOND COURSES

Assorted fried fish: prawns, squid, prawns, mixed fried fish, anchovies according to availability € 18
 
Fish soup € 22
Steamed octopus in peppers and anchovies cream  € 18
Assorted grilled fish € 22
Tuna in almond crust with fennel and oranges € 20
Baked fish ligurian style (baked in oven with potatoes, olives, pine nuts, cherry tomatoes)
or
Grilled fish
€ 20

(If accompanied by fries or salad: + € 5)

SPECIALTIES FROM THE HINTERLAND

Cutting board from Val di Vara: with cima, typical cheese and salami from the Valley, accompanied by sgabei € 15
Ravioli with herbs and Genoese “tuccu” € 14
Trofie alla Genovese with potatoes and green beans € 12
Minestrone genovese: hearty vegetable soup with pesto sauce € 12
Rabbit Ligurian-style: in casserole with olives, pine nuts and tomato € 14
Gattafin and panissa € 12

OUR SPECIAL PLATEAU ROYAL
Available every evening from Sunday to Friday. Sunday evening available by reservation only

Plateau Royal: steamed lobster, scampi, sea scallops, squids and prawns, fish crudités (mussels, oysters, cockles, tuna, salmon, monkfish), accompanied by vegetable crudités and sauces.
Sauces: Tropea onion vinaigrette, Catalan sauce, sweet and sour soy sauce
Price per person € 40
Minimum 2 people

DESSERT

Monterosso lemons parfait, flavored with ginger € 6
Baked pudding € 6
Uncle Luca's cake € 6
Tiramisu Clelia style € 6
Tiny Pandolce Genovese and glass of Sciacchetrà wine € 10
From our artisan ice cream parlor: home made sorbet or ice cream  € 5

Coperto -Cover charge: Euro 2 per person



Panissa: Panissa is a typical appetizer from Liguria made with chickpea flour.

Prebuggiun: Prebuggiun is a mixture of wild edible herbs that are reaped, boiled and served together. The term comes from Ligurian dialect and comes probably from the verb “preboggî” (in Genoese) which means “to boil before”. There is also a legend that tries to explain the origin of its name. The popular belief is that the name « Prebuggiun » comes from a story that goes back to the crusade. During the siege of Jerusalem some vassals of Goffredo Buglione picked up herbs for making the soup for him and his troops (from Latin Buglionis). Here the term Preboggion, from the Latin “pro Buglionis”, which means for Buglione.

Val di Vara: Vara is the valley that is situated behind Deiva Marina. Sgabei are a specialty from Lunigiana (at the border between Liguria and Toscana): strips of dough fried in peanuts oil. Cima is one of the traditional recipes of Ligurian cuisine : stuffed veal breast slices, served cold.

Ravioli with herbs and Genoese “tuccu”: Tuccu is the « genovese » word for « piece ». It means the piece of meat that is used to make meat ragù, low-cooked meat sauce with tomato.

Trofie alla Genovese with potatoes and green beans: Trofie is a short, thin, twisted pasta typical from our region.

Chickpeas in zimino: The term ‘in zimino‘ refers to a whole class of dishes in which the main ingredient (is braised in spinach or swiss chard).

Risotto with prescinseua: Prescinseua is a variety of cheese typical of the. In Italian it is also referred to as quagliata or cagliata. It has a consistency half way between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes.

Gattafin: fried ravioli with a filling of scented herbs seasoned with onion, eggs and cheeses. Typical of La Spezia province.

Pandolce Genovese and Sciachetrà : Pandolce is a typical holiday bread from the Liguria. It is filled with sweet raisins and pine nuts.