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Caprese salad with buffalo mozzarella cheese DOP (protected designation of origin) tomatoes and basil leaves.

Eggplant with Italian tomatoes sauce, smoked mozzarella cheese, Parmigiano Reggiano cheese, extra virgin olive oil and basil.

JC MACKINTOSH red tuna served on a smoked plantain leaf with mango, coconut milk and black sesame.

JC MACKINTOSH red tuna served on a smoked plantain leaf with mango, coconut milk and black sesame.

Fine selection of tomatoes, burrata cheese (protected designation of origin) with sweet and sour onion and basil vinaigrette.

Cured meats and cheese italian board: a fine selection by Osteria del Sole.

Mussels sautè with cherry tomatoes, garlic, olive oil, parsley and freshly ground pepper, served with croutons.

Mixed vegetables tempura served with our mildly spicy homemade mayonnaise seasoned with basil and black sesame.

Capocollo di Martina Franca D.O.P. (protected designation of origin) (cured meat) served with buffalo mozzarella cheese, rocket oil and carasau bread.

Double Cooking Octopus served with crunchy vegetables, citronette and black sesame.

Steak tartare served with a fried egg yolk, green chilli pepper and sweet and sour onion.

Fresh orecchiette pasta with cherry tomatoes topped with burrata cheese DOP (protected designation of origin) and basil.

A typical dish from Napoli: Fresh long pasta with clams, garlic and parsley.

A classic first course from Rome: short pasta with crispy guanciale (pork cheeks), black pepper, egg and Pecorino romano DOP (protected designation of origin) .

A classic first course from Rome. Long fresh pasta with Pecorino Romano DOP (protected designation of origin), freshly ground pepper and shrimp tartare.

A classic first course from Rome: short pasta with crispy guanciale (pork cheeks), black pepper, fresh tomato sauce and Pecorino Romano DOP (protected designation of origin).

Long pasta with raw carabineros prawn from Huelva, served with its own bisque and seasoned with lime.

Tagliatelle with our bolognese sauce, family recipe.

Tagliatelle with Speck ham, cooking cream and tabasco, mixed with vodka.

Fresh pasta with squid ink, served with lime prawns tartare and their bisque.

Fresh stuffed pasta filled whith gorgonzola cheese and nuts, served with Grana Padano fondue and fried pear chips.

Local ribe eye beef steak served with rosemary’s potatoes.

Beef tenderloin seasoned with rosemary, served with grilled vegetables.

Beef entrecote in the italian way: rocket cream, confit tomatoes, parmesan flakes and potatoes chips.

Beef Burger 200 g. served with fried potatoes grilled with guanciale and caciocavallo cheese DOP (protected designation of origin).

Deep fried mixed squid, prawns and fish of the day served with our homemade lime mayonnaise.

Octopus's tentacles cooked on embers, served on a potato cream, tomatoes confit and pistachios crumbs.

Wild JC Mackintosh grilled tuna steak, served with grilled vegetables.

Deep fried dried and salted cod (Baccalà) with confit tomatoes, mustard and honey sauce and black olives crumble.

Our take on tiramisu: mascarpone cream with Bronte DOP pistachio and ladyfingers biscuits soaked with Baileys.

Chocolate souffle cake, filled with hot chocolate and served warm.

A typical italian dessert with milk cream, sugar and cheese cream, assorted flavors.

Selection of various flavors of artisan ice cream.