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Dinner: every evening. Entrance 19.30 - 21.30

a la carte menu


Clelia Sea appetizer: mussels soup, octopus salami, seafood salad, smoked swordfish and salmon, tuna musciame, lemon and salted anchovies, oyster, scallop au gratin, fried cod. € 25
Prawns in vermentino tempura with fried panissa € 16
Monkfish tartare with mango and pink pepper € 18
Sea bream tartare with ginger, cinnamon and balsamic vinegar € 16
Prawn chevice with lime, avocado, cherry tomatoes and chives € 16
Creamed cod with prebuggiun and potato cream, accompanied with crispy focaccia € 15
Mussel soup € 12
Stuffed anchovies € 12


Spaghetti with sea urchin € 18
Sea bass ,squid ink black ravioli in courgettes cream mint sauce € 16
Risotto with octopus and pistachio € 16
Spaghetti with garlic, oil, light chilli pepper with amberjack tartar, caper fruits and apple chips € 16
Pappardelle with cod, dried tomatoes and aromatic herbs € 14
Risotto scampi with burrata, basil and fresh cherry tomatoes € 16
Green spinach tagliolini with clams and almond flakes € 15


Assorted fried fish: prawns, squid, prawns, scallops, mixed fried fish, anchovies according to availability € 18
(Only squids Euro 15)
Fish soup € 20
Steamed octopus in pumpkin cream mint sauce € 20
Assorted grilled fish € 20
Peppered mussels with orange and ginger € 12
Baked fish ligurian style (baked in oven with potatoes, olives, pine nuts, cherry tomatoes) € 20
(If accompanied by fries or salad: + € 5)


Cutting board from Val di Vara: with cima, typical cheese and salami from the Valley, accompanied by sgabei € 14
Ravioli with herbs and Genoese “tuccu” € 12
Trofie alla Genovese with potatoes and green beans € 10
Chickpeas in zimino € 10
Minestrone genovese: hearty vegetable soup with pesto sauce € 10
Risotto with prescinseua, marjoram and pine nuts € 12
Gattafin € 10
Stuffed vegetables € 10
Rabbit Ligurian-style : in casserole with olives, pine nuts, tomato € 12

Available every evening from Sunday to Friday. Sunday evening available by reservation only

Plateau Royal: steamed scampi, sea scallops, squids and prawns, fish crudités (mussels, oysters, cockles, tuna, salmon, monkfish), accompanied by vegetable crudités and sauces.
Sauces: Tropea onion vinaigrette, Catalan sauce, sweet and sour soy sauce
Price per person € 30
Sea Mix: sea scallops au gratin, marinara mussels, fried squids, grilled scampi, king prawns, monkfish, tuna, salmon, served with fries. Price per person € 30


Monterosso lemons parfait, flavored with ginger € 5
Panna cotta with Amaretto di Saronno € 5
Crème brûlé with pink pepper € 5
Panera: ancient coffee parfait from Genoa € 5
Uncle Luca's cake € 5
Ice cream with aniseed and cinnamon biscuits € 5
Tiny Pandolce Genovese and glass of Sciacchetrà wine € 9

Panissa: Panissa is a typical appetizer from Liguria made with chickpea flour.

Prebuggiun: Prebuggiun is a mixture of wild edible herbs that are reaped, boiled and served together. The term comes from Ligurian dialect and comes probably from the verb “preboggî” (in Genoese) which means “to boil before”. There is also a legend that tries to explain the origin of its name. The popular belief is that the name « Prebuggiun » comes from a story that goes back to the crusade. During the siege of Jerusalem some vassals of Goffredo Buglione picked up herbs for making the soup for him and his troops (from Latin Buglionis). Here the term Preboggion, from the Latin “pro Buglionis”, which means for Buglione.

Val di Vara: Vara is the valley that is situated behind Deiva Marina. Sgabei are a specialty from Lunigiana (at the border between Liguria and Toscana): strips of dough fried in peanuts oil. Cima is one of the traditional recipes of Ligurian cuisine : stuffed veal breast slices, served cold.

Ravioli with herbs and Genoese “tuccu”: Tuccu is the « genovese » word for « piece ». It means the piece of meat that is used to make meat ragù, low-cooked meat sauce with tomato.

Trofie alla Genovese with potatoes and green beans: Trofie is a short, thin, twisted pasta typical from our region.

Chickpeas in zimino: The term ‘in zimino‘ refers to a whole class of dishes in which the main ingredient (is braised in spinach or swiss chard).

Risotto with prescinseua: Prescinseua is a variety of cheese typical of the. In Italian it is also referred to as quagliata or cagliata. It has a consistency half way between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes.

Gattafin: fried ravioli with a filling of scented herbs seasoned with onion, eggs and cheeses. Typical of La Spezia province.

Pandolce Genovese and Sciachetrà : Pandolce is a typical holiday bread from the Liguria. It is filled with sweet raisins and pine nuts.