Menu
Raw seafood
Un viaggio alla scoperta del nostro mondo DYP
Main Courses
- Grouper carpaccio 18
with rennet apple brunoise, petals of radish and extra virgin taggiasca olive oil flavored with dill
- Salmon tartare 18
dressed with ginger teriyaki sauce, combined with fennel salad, oranges and pickled cucumber
- Tuna tartare 18
with creamy of chickpea hummus and pickled vegetables
- Fish mignon 18,5
six delicious bites of raw fish, inspired by the Japanese tradition and enriched by Italian creativity
- Ytheca selection 26
Carpaccio of Adriatic sea bream and tuna yellowfin, salmon sashimi, Mediterranean anchovies , Scottish langoustine and julienne of cuttlefish from the Adriatic
- All tuna 27
tuna served in five versions: carpaccio, sashimi, tartare, tataki and fish mignon (delicious bites of raw fish, inspired by the Japanese tradition and enriched by Italian creativity)
- Raw of the week 21
ask our staff what we have in mind for you!
Main Courses
- Chickpea cream 18,5
with bites of seared monkfish and mussels with croutons and oil extra virgin olive oil scented with tarragon
- Linguine with anchovies 18,5
spaghetti with DYP anchovies, black cabbage and fried bread
- Pennoni with bream ragout 19
- Spaghetti busara style 19
pasta with DYP Norway lobsters tails, datterino tomatoes, lobster bisque and fresh basil
- Fettuccine with late radicchio 22
with Argentinian prawns and Muggine's bottarga
- Spaghetti with tomato sauce 🌱 12,5
and fresh basil
- Main of the week 18,5
ask our staff what we have in mind for you!
Snack
*available only for lunch
Cooked
- White flatbread pizza with salmon burger 14,5
with philadelphia, tomato confit and caramelized onion served with cocktail sauce and sablé potatoes
- White flatbread pizza with tuna carpaccio 14,5
with late radicchio pesto and walnuts, with Provençal herbs mayonnaise. Served with cocktail sauce and sablé potatoes
Cooked
- Creamed salted cod 18
with caramelized red onion and chips of crunchy tapioca
- Seared cuttlefish 21
with purple yam purée and saor pumpkin
- Seared octopus 22
with soft orange yam puree and pan-fried chard
- Sliced Tuna steak 25
with sautéed baby spinach, sesame seeds and ponzu sauce
- Seared meagre DYP 25
with miso potato and black garlic pie with turnip tops stir-fry
- Cooked selection 28
with scallop, scottadito sardines, sliced roasted tuna, seared octopus, creamed salted cod and pickled vegetables with seasonal vegetables
- Grilled tomino cheese 🌱 16
with seasonal vegetables and potato pie
- Second course of the week 22
ask our staff what we have in mind for you!
Fried Seafood
Easy fish
Easy fish
- Salad with tuna tataki 12,5
With caper fruit, Taggiasca olives, mixed salad, sliced vegetables: zucchini, carrots, violet cabbage, corn, cucumber, tomatoes
- Wholegrain sandwich with tuna porchetta 12,5
Grilled zucchini, aromatic mayo, tomato,iceberg salad
- Pulses & sea salad 13,5
with mixed salad, sliced vegetables: zucchini, carrots, violet cabbage, corn, cucumber, tomatoes, radish