Sale e Mare

Whole burrata over sun-ripened tomatoes, basil and cold-pressed olive oil.

Charred over coals, with warm potatoes, parsley and lemon.

Tomato, cucumber, peppers, red onion and a slab of feta with oregano.

Whole sardines off the grill with sea salt, lemon and a simple side salad.

Clams, mussels and prawns in tomato, garlic and white wine.

Carnaroli rice, wild mushrooms, aged parmesan and thyme.

Rack of lamb over coals with rosemary, garlic and roast potatoes.

Mascarpone, espresso-soaked savoiardi and bitter cocoa.

Vanilla cream set soft, with strawberry compote.

Local Vranec, dry and full-bodied.

Aperol, prosecco and soda over ice with orange.