Gola Caffè Bistrot

Toasted salted almonds.

Ten pieces of fried corn polenta squares and leavened dough with ginger and turmeric.

Fried potato slices served with barbecue sauce.

Four chickpea flour fritters served with aioli sauce.

Four beef and pork meatballs served in cacio e pepe sauce.

Four crispy flour shells filled with slow-cooked chicken, iceberg lettuce, and mayonnaise.

120g of Fassona beef served with seared marrow and ponzu sauce.

Selection of Puglian meats and cheeses including burrata, nodules, prosciutto, and capocollo.

Salmon marinated with beetroot, gin, and spices, served with fruit and vegetable salad and citrus dressing.

Mussels served with grilled bread crostini.

Cooked octopus served on potato mash with teriyaki sauce and sesame.

Fresh tuna with green apple, orange, and toasted sesame, served with citrus dressing.

Octopus served with arugula, potatoes, cherry tomatoes, and Leccine olives.

Puglian buffalo mozzarella with marinated tomatoes, basil oil, and toasted almonds, served with Carasau bread.

Seared imperial shrimp with lettuce, arugula, orange, avocado, and carrots in citrus dressing.

Mixed greens, cucumber, olives, tomatoes, feta, and tempura cod served with tzatziki.

Semolina bun with seared octopus, stracciatella, arugula, grilled zucchini, and salmoriglio.

Charcoal bun with mixed greens, grilled vegetables, smoked tofu, dried tomatoes, walnuts, and salmoriglio.

White Roman pinza with burrata, aged capocollo, dried tomatoes, and basil oil.

Red Roman pinza with buffalo mozzarella, tomato sauce, and basil.

Paccheri pasta with eggs, pepper, pecorino romano, and guanciale.

Fresh troccoli pasta with pecorino and pepper, served with tuna tartare and lemon zest.

Fresh troccoli pasta with pecorino cheese and pepper.

Fresh tagliolini with mussels, clams, shrimp bisque, cherry tomatoes, and garlic oil.

Paccheri with tomatoes, capers, olives, eggplant, arugula, tuna, and pistachio granules.

Tagliolini cooked in shrimp bisque with half a lobster.

250g beef sirloin served with arugula, Grana shavings, and cherry tomatoes.

Pork fillet with truffle served with roasted potatoes.

Four grilled imperial shrimp served with fruit salad and citrus dressing.

Fried squid and prawns served with crispy vegetables.

Grilled tuna, shrimp, salmon, and octopus served with fruit and vegetable salad.

Lactose-free dark chocolate sponge cake served with ice cream or cream.

Ladyfingers soaked in coffee with mascarpone cream and cocoa powder.

Hazelnut and ricotta dessert.

Artisanal three-cheese semifreddo covered in almond paste.