The art of combining the highest quality ingredients from our territories produces a depth of flavors, which allows us to capture the essence of our lands and our sea. In addition to the choice of raw materials, even the enological selection is considered funda-mental in Kálamo, always carrying territoriality in High regards.
Il Menu
- Appetizer
- First course
- Main course
- Dessert
- Tastings (Whole table)
Toasted brioche with butter, goat cheese mousse, red prawn
€ 18
Warm seafood salad with fish stock, vegetables and crispy bread
€ 18
Red tuna carpaccio with thyme and lemon, guacamole sauce, passion fruit
€ 20
Round courgette with panzanella foam and fried courgette flowers
€ 12
Carasau bread with angus knife tartare and black garlic sauce
€ 16
Fusilloni, raw amberjack, sea urchin sauce, cuttlefish ink bread
€ 20
Fregola risottata with scampi, almond milk and marinara sauce
€ 20
Fresh handmade cannelloni"alla Norma"
(filled with aubergines, basil extract, salted ricotta fondue)
€ 16
Spaghettoni with pecorino Tumminaro, black pork cheek, black lime powder and timut pepper
€ 16
Sliced beef of the day with soft baked potatoes and red wine reduction
€ 12/hg
Duck breast with roaested pepper, mint compote and demiglace sauce
€ 20
Catch of the day with chickpea hummus and labneh
€ 24
Roasted cardoncello lacquered with soy sauce, sesame e julienned vegetables
€ 14
The Pear
Bavarian cream with pears, tuma canziata, chilli honey
€ 8
A modo mio
Lemon sablèe, frangipane cream, apple mousse with cloves and cinnamon, glazed basil
€ 8
Dolce terra
Kataifi pastry, gianduia prenz cream, cocoa crumble, salted caramel, dried flowers
€ 8
Sono un Choux
Cylindrical choux filled with limoncello cream, strawberry compote, mint gel
€ 8
Tradition (4 courses) from Monday to Thursday
€ 35 pp
Vegetarian (4 courses)
€ 35 pp
Our Cuisine (5 courses)
€ 60 pp
wine pairing (4 glasses)
€ 30 pp