Il Mozzo
À la carte menu
Seafood proposals
Appetizer
Zuppa di Cozze Piccante
Sardinian mussels with tomato and basil sauce, slightly spicy, shaded with Vernaccia di Oristano and black pepper.
€ 12
Barefoot Egg
Egg cooked at low temperature with Cabras bottarga and black salt asparagus
€ 6
Salmon Tartare and Passion Fruit
Salmon tartare dressed with passion fruit, chopped ginger, black pepper and organic lemon zest
€ 10
Sea Bass Tartare
Sea bass tartare with ginger zest, limes juice, mango and ground pink pepper
€ 10
Raw seafood
Red shrimp from Mazara del Vallo, giant Pacific prawns and local oysters
€ 20
Main Courses
Linguine Arselle and Bottarga
Gragnano pasta linguine with local clams and Cabras bottarga cream
€ 12
Autumn risotto
Carnaroli rice flavored with shallots and fennel, creamed with mussels shaded with orange and cannellini bean cream, finished with citrusy Cabras bottarga and carasau petals
€ 13
Secondi piatti
Salmon in its new guise
Salmon fillet cooked at low temperature, seared with pink pepper and served with toasted almond roof served with broccoli tops flavoured with Vernaccia di Oristano
€ 16
Sea bass fillets in CBT
Sea bass fillet cooked at low temperature with olive oil and red salt, covered with carasau crumble with sage and sichuan pepper, mapped with porcini mushrooms shaded with brandy
€ 16
Seafood proposals
Appetizer
Spicy Mussel Soup
Sardinian mussels with tomato and basil sauce, slightly spicy, shaded with Vernaccia di Oristano and black pepper.
€ 12
Barefoot Egg
Egg cooked at low temperature with Cabras bottarga and black salt asparagus
€ 6
Salmon Tartare and Passion Fruit
Salmon tartare dressed with passion fruit, chopped ginger, black pepper and organic lemon zest
€ 10
Sea Bass Tartare
Sea bass tartare with ginger zest, limes juice, mango and ground pink pepper
€ 10
Raw seafood
Red shrimp from Mazara del Vallo, giant Pacific prawns and local oysters
€ 20
Main Courses
Linguine Arselle and Bottarga
Gragnano pasta linguine with local clams and Cabras bottarga cream
€ 12
Autumn risotto
Carnaroli rice flavored with shallots and fennel, creamed with mussels shaded with orange and cannellini bean cream, finished with citrusy Cabras bottarga and carasau petals
€ 13
Main Courses
Salmon in its new guise
Salmon fillet cooked at low temperature, seared with pink pepper and served with toasted almond roof served with broccoli tops flavoured with Vernaccia di Oristano
€ 16
Sea bass fillets in CBT
Sea bass fillet cooked at low temperature with olive oil and red salt, covered with carasau crumble with sage and sichuan pepper, mapped with porcini mushrooms shaded with brandy
€ 16
Landfare proposals
Landfare proposals
Appetizer
Cutting board of Il Mozzo
Mixed platter of cold cuts and cheeses with raw ham, bacon and dry island sausage, pecorino and Orotelli pecorino cream, seasoned olives and seasonal vegetables grilled with garlic and parsley.
€ 10
Two dot Zero Egg
Egg cooked at low temperature with porcini mushrooms, truffle flavored oil and smoked salt
€ 6
Egg Three P
Egg cooked at low temperature with peas, large purpuzza and dried tomatoes
€ 6
Roasted Pecorino with Truffle
Roasted Pecorino cheese seasoned with truffle oil and thistle honey
€ 10
Main Courses
Classics Culurgiones
Home made culurgiones with red potatoes, cheese, mint and pepper with tomato and basil sauce
€ 10
Ovinforth Culurgiones
Culurgiones with spinach, sheep ricotta, saffron and nutmeg with Ovinforth cream
€ 12
Pumpkin Cream
Cream of pumpkin, potatoes and leeks, with a bed of mushrooms scented with Vernaccia di Oristano and marshmallows flavored with goat cheese from Orotelli and scented truffle oil
€ 12
Main Courses
Pork ribs in C.B.T.
Pork ribs cooked on a low temperature, glazed and served with homemade BBQ sauce
€ 16
Fillet of Beef with Grapes and Cannonau
Italian beef fillet cooked at low temperature, glazed with Cannonau wine and raisins, served with a reduction of grape must, honey and wild fennel
€ 20
Beef Fillet with Ovinforth cheese
Italian beef fillet cooked at low temperature with Ovinforth cream, garlic and parsley
€ 20
Appetizer
Cutting board of Il Mozzo
Mixed platter of cold cuts and cheeses with raw ham, bacon and dry island sausage, pecorino and Orotelli pecorino cream, seasoned olives and seasonal vegetables grilled with garlic and parsley.
€ 10
Two dot Zero Egg
Egg cooked at low temperature with porcini mushrooms, truffle flavored oil and smoked salt
€ 6
Egg Three P
Egg cooked at low temperature with peas, large purpuzza and dried tomatoes
€ 6
Roasted Pecorino with Truffle
Roasted Pecorino cheese seasoned with truffle oil and thistle honey
€ 10
Main Courses
Classics Culurgiones
Home made culurgiones with red potatoes, cheese, mint and pepper with tomato and basil sauce
€ 10
Ovinforth Culurgiones
Culurgiones with spinach, sheep ricotta, saffron and nutmeg with Ovinforth cream
€ 12
Pumpkin Cream
Cream of pumpkin, potatoes and leeks, with a bed of mushrooms scented with Vernaccia di Oristano and marshmallows flavored with goat cheese from Orotelli and scented truffle oil
€ 12
Main Courses
Pork ribs in C.B.T.
Pork ribs cooked on a low temperature, glazed and served with homemade BBQ sauce
€ 16
Fillet of Beef with Grapes and Cannonau
Italian beef fillet cooked at low temperature, glazed with Cannonau wine and raisins, served with a reduction of grape must, honey and wild fennel
€ 20
Beef Fillet with Ovinforth cheese
Italian beef fillet cooked at low temperature with Ovinforth cream, garlic and parsley
