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Menu 2024 - Santa Elisabetta
9.9/10
237
Santa Elisabetta
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Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
August 23, 2024
Chef
Rocco De Santis
Type of cuisine
Mediterranean
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
CHEF EXPERIENCE - 9 portate - 9 Courses Menu A discrezione dello Chef Rocco De Santis dal Menù / At Chef Rocco De Santis' discretion from the Menu - Cena / Dinner
€260 per guestPermanent TheFork offer
CHEF EXPERIENCE - 9 portate- A discrezione dello Chef ROcco De Santis dal Menù - Lunch
€260 per guestPermanent TheFork offer
CHEF EXPERIENCE - 9 portate- A discrezione dello Chef ROcco De Santis dal Menù - Lunch
€260 per guestPermanent TheFork offer
IN-CONTAMINAZIONI - 7 portate - Lunch
€250 per guestPermanent TheFork offer
IN-CONTAMINAZIONI - 7 portate - Lunch
€250 per guestPermanent TheFork offer
IN-CONTAMINAZIONI - 7 portate - Lunch
€250 per guestPermanent TheFork offer
Tracce di Innovazione - 5 portate - Lunch
€230 per guestPermanent TheFork offer
Tracce di Innovazione - 5 portate - Lunch.
€230 per guestPermanent TheFork offer
In-contaminazione 7 courses
€250 per guestTraces of innovation 5 courses
€230 per guestAuthor intrusion
- Red Prawn
- €60
- Raw red Prawn, sweet and sour Panzanella, Caviar and Nocellara Olive soup
- Amberjack
- €60
- Smoked Amberjack, Bernese sauce, Sorrento Lemon jelly and intensity of Celery
- Sweetbread
- €60
- Glazed Sweetbread, caramelized Spring Onion, Blueberry, Curry
- Fake Rossini
- €57
- Beef carpaccio with creamy Foie gras, Porto wine gelée, Pommes soufflée
Pasta mon amour
- Bottoni
- €55
- Pasta stuffed with Provola cheese, Chard in stew of Cuttlefish in “inzimino” sauce
- Spaghetti “Tirrena” ancient grains
- €55
- Algae butter Spaghetti pasta with Bergamot, sea Urchins and tuna Bottarga
- Risotto
- €55
- Risotto Carnaroli, Smoked potatoes,Scampi, Lime and Burrata cheese
- Autumn intrusion
- €55
- Pasta stuffed with Oxtail, Chimichurri, Mushrooms gravy and Capers
Second wish
- Red Mullet
- €60
- Red Mullet in Saffron Bread crust “2015”
- Lobster
- €64
- Lobster pochè, Fennel & Fennel, Salmoriglio and Ponzu gel
- Pigeon
- €64
- Pigeon breast, Jerusalem Artichoke, Annurca apple tatin, Teriaky gelèe
- Lamb
- €65
- Roasted Lamb, Green Turnip, Pistacchio and Raspberries
Dolci
- Milk and Cookies
- €30
- Raviolo of fresh pasta filled with Milk and Biscuit cream Biscuit broth and crispy milk skin
- Cocoa … origins and contaminations
- €30
- Creamy dark Chocolate Tulakalum 75% Vanilla marinated Guanabana Cacao pulp sorbet and Guanabana sauce with Almond Milk
- Kiwi, Yogurt and Ginger
- €30
- Yogurt froth, Ginger extract Yellow Kiwi, Ginger and Cardamom Namelaka
- Sweet Honey emotion
- €30
- Helichrysum Honey mousse with Orange compote, salted Caramel cream and Spelt ice cream , Linden Honey
Chef experience
- Chef experience 9 course
- €260
- Ouverture , conoscersi in un bicchiere amuse bouche : audacia, innovazione, territorio
Full menu
Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.
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