Mediterranean cuisine, care for every detail, an exclusive location on the hills of Valcalepio: these are the highlights of this restaurant, established in 2006 by the passionate Vito Siragusa, a Sicilian chef who came to Bergamo to work at “Da Vittorio” restaurant.
Along with his wife and the Calabrian chef Simone Scrivo, Vito offers his customers a delicious Mediterranean cuisine with a special predilection for fresh fish coming from Mazara del Vallo, his hometown. The fresh raw fish and seafood of the day are the absolute must-try dishes of the restaurant.
Traditional tastes reinterpreted with a touch of innovation, to be matched with over 300 wine, mostly Italian.
Mediterranean cuisine, care for every detail, an exclusive location on the hills of Valcalepio: these are the highlights of this restaurant, established in 2006 by the passionate Vito Siragusa, a Sicilian chef who came to Bergamo to work at “Da Vittorio” restaurant.
Along with his wife and the Calabrian chef Simone Scrivo, Vito offers his customers a delicious Mediterranean cuisine with a special predilection for fresh fish coming from Mazara del Vallo, his hometown. The fresh raw fish and seafood of the day are the absolute must-try dishes of the restaurant.
Traditional tastes reinterpreted with a touch of innovation, to be matched with over 300 wine, mostly Italian.
Starters
• Sea bass carpaccio, lime flavoured asparaguses and sage and lemon sorbet
• Quail egg, fish eggs on parmantier, dehydrated capers and chocolate powder
• Steamed octopus, potato, perfumes, colours and flavours
• Anise salted codfish, polenta wafer, spinach sauce and tomato biscuit
• Zucchini flower stuffed with ricotta and ginger-flavoured zucchini cream
• Confit rabbit roll with soft and crispy peas
• Local Culatello ham, tomato and basil salad, green olives pesto
First courses
• Bicolour tart with tarragon flavoured snapper ragout and asparaguses
• Homemade Spaghetti with seafood and peas cream
• Burrata Tortelli in Broth with Sicilian red prawn and broad beans
• Squid ink Carnaroli risotto with stewed baby shrimps (for at least 2 people)
• Bolognese tonnarelli pasta with rabbit, olives and pecorino
• Ravioli fileld with robiola cheese, asparagus and ham powder
• Paccheri di Gragnano pasta with fresh tomato, basil and “Grana Padano” cheese
Main courses
• Spicy soup with fish, shellfishes, almonds and basil
• Turbot with shellfish bisque, cucumber, “burrata” mozzarella and green apple sorbet
• Monkfish with coriander-flavoured vegetables cream and lime
• Mixed fried fish and shellfishes with vegetables and fruit
• Veil loin with broad beans and chard, mustard grains sauce
• Beef willet, asparagus cream and Valcalepio wine
• Quail with peas and Marsala-glazed spring onion
• Assorted Italian and foreign cheeses with homemade marmalades and comfitures
• “Crudo d'a_mare” raw fish and seafood: for natural fish lovers. Create your own dish.
• Sicilian prawns (Mazara del Vallo)
• Sicilian red prawn (Mazara del Vallo)
• Fins de Claire oysters (Bretagne)
Raw fish Mini Plateau
2 oysters, 2 scampi, 2 prawns, sliced raw fish and fish tartare with the latest products from the market
Raw fish Great Plateau
4 oysters, 4 scampi, 4 prawns , sliced raw fish and fish tartare with the latest products from the market
Raw fish our own way
• Sliced raw sea bass, lime-flavoured asparaguses and lemon and sage sorbet
• Salmon and fennel tartare, soft and crispy peas
• Mazara del Vallo raw prawns, burrata mozzarella and warm shellfish sauce
• Scallops, mustard grain sauce and tomato biscuit
Our desserts
• Citrus chocolate cigar and pink grapefruit sorbet
• Glazed banana with chocolate sauce and pistachio ice cream
• Fruit ravioli with sauce and passion fruit sorbet
• Saint honoré with mint ice cream
• Hazelnut tartlet with coffee mousse and vanilla ice cream
• Yogurt and white chocolate mousse with red fruits sauce and sbrisolona cake
• Creamed dishes and sorbets of the day are available upon request
• Every dessert comes with a pre-dessert and a small homemade pastry
