Who is the chef at Retroscena?

At Retroscena, the chef is Richard Abouzaki, Pierpaolo Ferracuti.

What is the average price when eating at Retroscena?

If you plan to eat at Retroscena, the average price should be around €40. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does Retroscena have vegetarian options on the menu?

Yes, Retroscena has been identified as having vegetarian options on the menu.

Does Retroscena have gluten-free options on the menu?

Absolutely, Retroscena has been identified as having gluten-free options on the menu.

Does Retroscena have dairy-free options on the menu?

Absolutely, Retroscena has been identified as having dairy-free options on the menu.

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Menu 2024 - Retroscena

Largo del Teatro, 3, 63822, Porto San Giorgio

MediterraneanAverage price €40

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Fully reserved on TheFork

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Chef

Richard Abouzaki, Pierpaolo Ferracuti

Type of cuisine

Mediterranean

Menu photos (4)

All food photos (24)

+20

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Unmistakable

€120 per guest

Labor limae vol.1 - concentration of ideas

€150 per guest

Il mare adesso

A 5 course menu: €90
A journey to discover the adriatic sea

Antipasti

Sea: €58
Razor clam, scallop, sea bass, erbs and sea basil sauce with caviar royal malossol amur (10g)
Cabbage in “red”: €30
Bitter almond, cabbage, juniper and smoked eel sauce
Grilled onion: €30
Sour cherry jam, bread with coffee powder and liver “cacio e pepe”
Snails through the hills of “le marche”: €30
Civet sauce, hazelnuts, aromatic salad and black truffle

Primi

Chitarra: €30
Roasted tomato kombucha , green pepper, pea pods oil and jasmine vinegar kefir
Adriatic rice: €30
Oliva tenera ascolana, amberjack, orange and fennel
Cuttlefish bottoni: €30
Pesto “montanaro” of cuttlefish and concentration of caviar
Tagliatella al ragù: €30

Secondi

Grouper: €40
Shellfish miso and endive filled with marine creams
Pigeon confit: €40
Blackcurrant sauce, toasted lime, guinea fowl stuffed with pigeon, marrow sauce and horseradish
Venison on the grill (in two services): €40
Floreal sauce, zucchini, avocado, and ragù of morels venison pie with radicchio and bitter
Lobster (in two services): €80
Foie gras dashi,white asparagus, edelflower and caviar sauce tartlet, claws poché, yuzu and royal caviar

Dolci

Coccobello al mare: €18
Strawberry: €18
Strawberry sauce with olive oil, white asparagus dried strawberries, roses, pink pepper and almond granita
Chocolate: €18
Hazelnut, modica’s chocolate icecream, cacao sauce and calvados
Alchermes rice (for 2 persons, 25 minutes of preparation): €36
Angostura and vanilla

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Retroscena

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