ristorante clelia
Reopening on 2/4/2026!Open on Easter Sunday and Easter Monday for both lunch and dinner, with entry times: 12:30–14:00; 19:00–21:30.
All other days:
Low season opening hours: every evening, entry from 19:00 to 21:30.
High season opening hours: every evening, entry from 19:30 to 22:00.
SPRING MENU
| SPECIAL DISHES | |
| Misto Mare Clelia: fish appetizer in three courses. First course: mussels soup. Second course: cold seafood appetizers (seafood salad, anchovies, smoked fish, oysters, octopus salami). Third course: warm seafood appetizers (stuffed mussels, pilgrim scallops au gratin, fried cod, stuffed anchovies, octopus poached in sweet paprika sauce) | € 40 |
| Fish soup: Fish slices (according to availability), scampi, prawns, scallops, mussels, clams, cockles, squids, accompanied by garlic croutons | € 35 |
| APPETIZERS | |
| Seafood salad with mussels, clams, squids, prawns, cuttlefish, olives and cherry tomatoes | € 20 |
| Mussels soup with chilli pepper | € 15 |
| Stuffed anchovies served with puntarelle (asparagus chicory) | € 15 |
| Creamed cod with potatoes on a honey and mustard sauce | € 16 |
| Little octopus braised in sweet paprika | € 18 |
| PASTA & RISOTTO | |
| Green risotto with rocket salad, seared pilgrim scallop and toasted almond flakes | € 20 |
| Risotto with scampi, burrata , basil leafs and fresh cherry tomatoes | € 20 |
| Black ravioli stuffed with scorpionfish, served with a bell pepper, lime, and ginger cream | € 20 |
| Spaghetti with clams scented with lemon peel from our garden | € 18 |
| Spaghetti with seafood | € 20 |
| Tagliolini with half lobster | € 26 |
| SECOND COURSES | |
| Fritto Misto di Pesce: various types of fried fish Prawns, squids, scampi, paranza, anchovies according to availability | € 20 |
| Grigliata mista di pesce: mixed grilled fish | € 22 |
| Caramelized octopus with chickpea puree, balsamic vinegar and semi-dried cherry tomatoes | € 20 |
| Monkfish chunks in saffron cream with leeks, fennel, and black sesame | € 20 |
| Baked sea bream or sea bass in Ligurian style with potatoes, taggiasca olives, pine nuts, and cherry tomatoes | € 22 |
| Grilled sea bream or sea bass | € 22 |
| SIDE DISHES | |
| Oven-baked gratin-style artichokes | € 8 |
| Spring potatoes with dill | € 8 |
| Steamed asparagus with garlic and lemon | € 8 |
| French fries | € 6 |
| Salad buffet | € 6 per portion |
| SPECIALTIES FROM THE HINTERLAND | |
| Ligurian appetizer: cured meats and cheeses from the Val di Vara, seasonal savory pies, gattafin, and cima with green sauce. | € 20 |
| Mesciua: typical cereal soup from La Spezia with beans, chickpeas, peas, lentils, wheat grains | € 14 |
| Minestrone genovese: hearty vegetable soup (with pesto sauce on request) | € 14 |
| Pansoti (stuffed pasta) with walnut sauce | € 16 |
| Trofie genovese style with pesto sauce, potatoes and green beans | € 15 |
| Trio of testaroli: pesto, mushroom sauce, and olive oil with Parmesan (Testaroli are a traditional pasta from the Lunigiana region, made like thick crepes, cut into pieces and served with various sauces.) |
€ 16 |
| Ligurian-style rabbit: with potatoes, pine nuts, olives and herbs | € 16 |
| Grilled local sausage | € 16 |
| DESSERT | |
| Double shortcrust pastry with vanilla sauce and seasonal fruit | € 10 |
| Uncle Luca’s Tiramisu Cake | € 10 |
| Apple and amaretti cake, served with a scoop of our homemade ice cream | € 8 |
| Chocolate mousse with chili pepper and mango sauce | € 8 |
| Homemade ice cream | € 8 |
| Homemade sorbet | € 6 |
| Homemade sorbet with liqueur | € 7 |