Menu 2025 - Garden Bistrot
Fully reserved on TheFork
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Chef
Angelo Convertini
Type of cuisine
Traditional cuisine
Menu photos (2)
All food photos (7)
La sommita’ bistrot
- The aged ones
- €18
- Smoked cured meats, vegetables in oil, and focaccia with oil and oregano
- Shapes of milk
- €18
- Cellar-aged and fresh cheeses served with mustard, honey and crispy bread
- Raw from the sea
- €32
- Squid, basil mayonnaise and pollen, purple shrimp oil and black pepper, tarbouriech oyster, reduced vinegar and lime zest, red tuna tartare and green sauce
- The barese
- €16
- Stuffed focaccia with mortadella, provolone, tuna sauce, pickled cucumbers and rocket
- Sea view
- €28
- Olive oil bread filled with steamed prawns, zucchini guacamole, mayonnaise and field greens
- Thinking of the casserole
- €18
- Eggplant parmigiana with basil and scamorza cheese
- The burrata
- €16
- With seasonal tomatoes, ‘barattieri’ cucumbers and oregano
- The salad
- €18
- Lettuce, red chicken, ‘giuncata’ cheese, almonds, capocollo, and croutons
- The tubetties
- €24
- With scampi sauce, rocket and candied lemon
- The spaghetti
- €21
- Garlic, oil, and chili with mussels, cherry tomatoes and fresh fennel
- The orecchietta
- €22
- Senatore cappelli orecchiette with lucanian lamb ragù, lemon and laurel
- Fava bean cream and its sides
- €18
- Mixed greens, olives, ‘friggitelli’ peppers and sweet-and-sour onions
- Grilled sea bass
- €32
- With peas, potatoes, ‘verdeca’ sauce and pepper
- The tiramisu
- €16
- With tonka bean and soft coffee biscuit
- The bignolata
- €16
- With strawberry compote, raspberries and peppermint
- Gli stagionat
- €18
- Salumi affinati, verdure in olio e focaccia olio e rosmarino
- Forme di latte
- €18
- Formaggi di cantina e freschi accompagnati da mostarda, miele e pane croccante
- Il crudo di mare
- €32
- Tagliatella di seppia, maionese di basilico e polline, gambero viola olio e pepe, ostrica rosa tarbouriech, aceto ridotto e buccia di lime, tartare di tonno e salsa verde
- La barese
- €16
- Focaccia ripiena di mortadella, provolone, salsa tonnata, cetrioli sott’aceto e rucola
- Vista mare
- €28
- Panino all’olio ripiena di astice al vapore, guacamole di zucchine, maionese di crostacei e insalata di campo
- Pensando alla cocotte
- €18
- Parmigiana di melanzane, basilico e scamorza
- La burrata
- €16
- Con pomodori di stagione, barattieri e origano
- L’insalata composta
- €18
- Attuga, pollo rosso, giuncata, mandorle, capocollo e crostini
- I tubetti
- €24
- Con sugo di scampi, rucola e limone sciroppato
- Lo spaghetto
- €21
- Aglio, olio e peperoncino, cozze, datterini e finocchietto fresco
- L’orecchietta
- €22
- Senatore cappelli, ragu’ di agnello lucano, limone e alloro
- La crema di fave e companatico
- €18
- Servita con i suoi contorni, misticanza, olive, friggitelli e cipolla in agrodolce
- Il branzino alla piastra
- €32
- Con piselli, patate novelle, salsa verdeca e pepe
- Il tiramisu’
- €16
- Con fava tonka e biscotto morbido al caffe’
- La bignolata
- €16
- Con composta di fragole, lamponi e menta piperita
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