Besides the à la carte menu, diners can enjoy the chef’s seasonal proposals and three tasting menus
*the latter are prepared for the whole table.
SOTTO LA TORRE DEL CAVALLARO
Vegetable and seafood salad
‘Gentile’ spaghetto with grouper, yellow datterino tomatoes and lemon
Tataki of amberjack with caciocavallo cheese, aubergine pearls and tomato geleé
Officially, the Tower is considered a XVI-century fortress, but some scholars believe it was founded in the Byzantine period by Emperor of the East Niceforo II Foca who, to stem the Saracen hordes, built a system of coastal watchtowers along the Calabrian shores. The name Torre del Cavallaro derives from the two ‘cavallari’ – horse-soldiers – who warned the lookout of the enemy’s approach.
Red shrimp tartare, stracciatella, tangerine and anchovies
Ionian octopus on Sila potatoes and datterino tomato confit
Mezze maniche pasta with shellfish,,vegetable pesto, pumpkin and ‘nduja
Grouper with topinambur, mango and liquorice
‘Nassa’ fishing is an ancient method using a narrow-necked woven basket. To catch prized fish such as white bream and red snapper, the basket is baited with sardines and lowered to the rocky or mixed seabed to a depth no greater than 40 metres. To catch small crustaceans like ‘gamberetti rosa’ (brine shrimp), shrimp and prawns on a muddy or sandy seabed, depths of 200-300 metres are reached.
7 Portate di cruditè del giorno
*Il pesce servito crudo è stato sottoposto ad abbattimento rapido
(reg. CE 853/04)
A PIEDI NUDI SULLA SABBIA
7-course tasting menu selected by the chef,
paired with 3 wines