Ristorante Karalis

Lobster with mango, avocado, grapefruit, basil, red onion, cherry tomatoes, and olive oil.

Paccheri pasta with half a lobster, garlic, onion, tomato, and olive oil.

Lobster with celery, cherry tomatoes, Tropea onion, potatoes, basil, vinegar, and olive oil.

Spaghettone pasta with Latium telline clams and sardinian bottarga.

Mazara del Vallo prawns with myrtle, cream, and balsamic vinegar.

Paccheri pasta with mussels, clams, squid, prawns, pecorino, garlic, onion, and olive oil.

Tasting menu including seafood appetizers, risotto, fregula, seafood main course, mixed salad, and dessert.

Red prawns with mango, pomegranate, pineapple, and orange.

Tuna tartare with avocado, almonds, and Taggiasca olives.

Raw seafood platter with oysters, prawns, sea almond, scampi, sea bass, tuna, percebes, mussel, salmon, and ricciola.

Mixed appetizer featuring octopus panzanella, fregula with octopus, smoked swordfish, seppia salad, cod bites, topinambur cream, fried seafood, and mussels.

Octopus panzanella with cherry tomatoes, basil, croutons, and olive oil.

Fregula salad with octopus, tomatoes, onion, spirulina, basil, celery, vinegar, and olive oil.

Calvisius caviar served with butter, berries, and croutons.

Seppia salad with avocado, mixed greens, white vinegar, celery, and olive oil.

Fried small squid coated in flour.

Sautéed mussels with garlic, parsley, white wine, and olive oil.

Cod and zucchini bites with potatoes and arugula mayonnaise.

Karalis soup with mussels, clams, scampi, and prawns, served with bread croutons.

Topinambur cream with crispy prawns, garlic, parsley, and panko.

Paccheri pasta with cherry tomatoes, garlic, basil, and shrimp bisque.

Paccheri pasta with cherry tomatoes, garlic, basil, and king crab bisque.

Paccheri pasta with cicala magnosa, tomato, garlic, and olive oil.

Fregula with mussels, clams, baby octopus, prawns, squid, tomato, and garlic.

Spaghetti with clams, garlic, parsley, and olive oil.

Spaghetti with clams, mullet bottarga, garlic, parsley, and olive oil.

Risotto with scampi, tomato, onion, cream, and olive oil.

King crab with red onion, cherry tomatoes, potatoes, celery, basil, vinegar, and olive oil.

Cicala magnosa with red onion, cherry tomatoes, potatoes, basil, white balsamic vinegar, and olive oil.

Lobster with red onion, cherry tomatoes, potatoes, basil, white balsamic vinegar, and olive oil.

Lobster with tomato, red onion, boiled potatoes, celery, basil, white wine vinegar, and olive oil.

Blue lobster with tomato, red onion, boiled potatoes, celery, basil, white wine vinegar, and olive oil.

Mazara del Vallo prawns with cherry tomatoes, celery, red onion, basil, vinegar, and olive oil.

Grilled squid with olive oil and salt.

Mixed fried seafood including squid, prawns, mullet, and cod.

Roasted octopus with mango, lime, mustard, chives, and shallot.

Mixed grilled seafood with scampi, prawns, squid, sea bass, and octopus.

Sea bass prepared with salt.

Daily fish with Vernaccia wine, olives, onion, asparagus, and olive oil.

Daily fish in guazzetto with cherry tomatoes, olives, garlic, basil, and olive oil.

Baked sea bream or sea bass with tomato, olives, breadcrumbs, parsley, and olive oil.

Small lobster with celery, cherry tomatoes, red onion, potatoes, garlic, and vinegar.

Malloreddus pasta with fennel-scented Sardinian sausage, saffron, tomato, onion, and pecorino.

Mixed salad with radicchio, tomatoes, walnuts, almonds, raisins, blueberries, and balsamic glaze.

Guttiau bread made with semolina, durum wheat flour, and olive oil.

Homemade bread made with durum wheat flour and olive oil.

Mirto dessert with Sardinian ladyfingers, myrtle, crumble, sugar, and mascarpone.

Sebada, a Sardinian dessert made with semolina, cheese, honey, and orange zest.

Tonara nougat semifreddo with eggs, cream, almonds, honey, and caramel.

Wafer with pastry cream made with eggs, milk and vanillin, garnished with fresh strawberries.

Soft biscuits prepared with almonds, egg white, sugar and lemon zest.

Licorice flavored sorbet served with cream gelato.