Il Menù

HomeThe Menu

The excellence of raw ingredients on the table.

L’Ambasciatore del Gusto® Gianluca Torres vi da il benvenuto nella sua realtà.
Un posto in cui ritroverete i migliori piatti pugliesi in una nuova versione innovativa, senza mai dimenticare le origini

DISCOVER THE WINE LIST

MENU A LA CARTE

View English Menu

RAW SEAFOOD

Grand selection of raw seafood.

2 oysters, 2 purple prawns, 1 langoustine, 5 hairy mussels, 2 scallops, 2 baby cuttlefish.

caviale siberian Calvisius

With salty butter

ostrica gillardeau n3

ostrica friandise n 4

ostrica del giorno

Raw langoustines.

al pezzo

Raw red prawns.

al pezzo

hairy mussles

5 pz

baby cuttlefish

al pezzo

Scallops

al pezzo

sea urchin

al pezzo secondo disponibilità

spiny lobster

150 al kg

Secondo disponibilità. Da preparare: alla catalana, al sugo, al sale

lobster

120 al kg

Secondo disponibilità. Da preparare: alla catalana, al sugo, al sale

STARTERS

Brioche bread with red and pink prawn tartare, crustacean mayonnaise, and confit egg.

Langoustine tartare, passion fruit, marine plankton mayonnaise, and honey crisp.

Seared octopus, pizzaiola cream, tomato bread soup, and octopus cream.

Certified tuna belly (100g), honey, and Calvados sauce.

Eggplant parmigiana 2025.

Pork fillet scallop, canestrato cheese fondue, red fruit sauce, and salted caramel.

MAIN COURSES

"Volare" risotto with raw seafood.

MINIMO 2 PORZIONI

View English Menu

RAW SEAFOOD

Grand selection of raw seafood.

caviale siberian Calvisius

ostrica gillardeau n3

ostrica friandise n 4

ostrica del giorno

Raw langoustines.

Raw red prawns.

hairy mussles

baby cuttlefish

Scallops

sea urchin

spiny lobster

lobster

STARTERS

Brioche bread with red and pink prawn tartare, crustacean mayonnaise, and confit egg.

Langoustine tartare, passion fruit, marine plankton mayonnaise, and honey crisp.

Seared octopus, pizzaiola cream, tomato bread soup, and octopus cream.

Certified tuna belly (100g), honey, and Calvados sauce.

Eggplant parmigiana 2025.

Pork fillet scallop, canestrato cheese fondue, red fruit sauce, and salted caramel.

MAIN COURSES

"Volare" risotto with raw seafood.

Linguine, Adriatic pink prawns marinated in lime, goat blue cheese, and cinnamon.

Spaghettoni with sea snails and yellow datterino tomato extract, caper leaves, and amchur.

Mischiata pasta with Gentile wheat, rock fish extract, crustaceans, and mollusks.

Handmade orecchioni, creamy turnip tops, burrata fondue, almonds, and smoked Cantabrian anchovies.

Pacchero alla Vit-Torio with 36-month-aged Parmesan.

SECONDI PIATTI

Turbot cutlets with its roll, scallop cream, wild chard, and Polignano carrots.

Steamed lobster, caviar, Isigny butter, and blue fish béarnaise.

mixed fish soup

John Dory, ratatouille of vegetables and sweet and sour vegetables, "acqua pazza" jelly, and mandarin oil.

Veal fillet CBT, potato millefeuille, turnip tops, its own sauce, and caramelized onion.

Boneless rib steak, brown sauce, crispy asparagus, and kumquat.

Pigeon breast and its thigh, wild spinach, cibreo, oyster leaves, and sour cherries.