Who is the chef at Sustanza?

At Sustanza, the chef is Marco Ambrosino .

What is the average price when eating at Sustanza?

If you plan to eat at Sustanza, the average price should be around €120. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does Sustanza have vegan options on the menu?

Yes, Sustanza has been identified as having vegan options on the menu.

Does Sustanza have vegetarian options on the menu?

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

Does Sustanza have gluten-free options on the menu?

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

Does Sustanza have organic food options on the menu?

Absolutely, Sustanza has been identified as having organic food options on the menu.

Does Sustanza have dairy-free options on the menu?

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

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Menu 2025 - Sustanza

Get a taste of this menu

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

Last update

October 7, 2025

Chef

Marco Ambrosino

Menu photos (3)

All food photos (60)

La piccola carta

“Petricore”: €28
Cavoli alla brace, finocchio fermentato, olio alle erbe; spiedo di rape, funghi e tartufo nero; cappuccino di patate sotto cenere, topinambur, cipresso e ghiande
La “chiajozza”: €28
Crudo di canocchie, cavolo cappuccio, olio di pino marittimo, gelato al riccio di mare
“Calamarata": €28
Calamarata cotta in brodo di lische affumicate, “pomodoro di mare”, dragoncello, salmoriglio bruciato, composta di arance e olive, incenso
“Spaghettini”: €25
Spaghettini, acqua di pasta fermentata, miso di legumi
“Pesce di lenza”: €40
“Pesce di lenza, salsa “brustico”, limone nero, rosmarino, rose, olio di argan; makarounes al latte di mandorle, succo di insalata greca
“Stracotto di pecora”: €45
Stracotto di pecora, cavolo riccio alla griglia, “brodo di cortile”; merguez, harissa, limone sotto sale; conserve delle stagioni passate; “cocone cun foza” al grasso di pecora

I dessert

“Apotropaico”: €15
Ruta, aglio nero, fico in conserva, “ossa dei morti” con rosa canina e idromele montato
“Epiméleia”: €15
Petali di rosa alla brace, sedano rapa, cera d’api, brodo di colatura di melanzane, cipolla e agrumi neri
“Pane e olio”: €15
Foglie di olivo alla brace, olive candite, pane vecchio, cioccolato di tumminia, olio agli agrumi
“Thalassa”: €15
Limu omani, alghe sciroppate, finocchio, umeboshi, finocchietto e lattuga di mare

I percorsi degustazione

Piccolo cabotaggio: €100
5 portate
Medio raggio: €130
8 portate
Lungo corso: €160
10 portate

I percorsi del calice

Piccolo: €60
5 calici
Medio: €90
8 calici
Lungo: €100
10 calici

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