Always applying the principles of freshness and seasonality, the Al Capitan menu changes according to what the market offers. Besides the tasting menu, there are classic dishes like “Cacciucco” and creamed dried cod, as well as extemporaneous recipes with ingredients found only in limited periods.
Dishes are accurately calibrated, prepared looking for the beauty of the whole thing: shapes, colours and textures to give the best to the palate and eye.
Cooked or raw, grilled, baked or in salt crust or in first courses: in any way you would taste it, the seafood presented by the Chef Andrea reveals harmony and balance and tells about his journey of growth and experimentation.
Like the Gran Piatto del Capitan, a triumph of shellfish and crudités, prepared according to the French tradition or like Un giro al mercato with its six fish courses, prepared each day according to the market availability.
Dulcis in fundo, the homemade dessert and from the Pasticceria Dolce Locanda. Dessert, ice cream and sorbet are creatively presented in a delicious look for the perfect end.
