Our Menu

Maitó's cuisine

From the most traditional recipes to refined ones, passing through the timeless Maitó classics. All using the best products from local markets.


Our Classics
Chef's proposals
  • Today‘s special starter in base alla proposta
  • Grilled baby squids 35

    Served with variation of vegetables

  • Maitó​ Gran Crudo 68

    Langoustines, tiger prawn, red shrimp, selection of tartare and carpaccio, oysters

  • Langoustine Carpaccio 35
  • Beef tartare 30
  • Culatello Gran Riserva "Gardani" 30

    Served with burrata d’Andria D.O.P. and "panzerotti" (deep fried dough bits)

First Courses

Our Classics
  • Penne à la Maitó 24

    "Ciro Flagella" tomato passata, “Vacche rosse” parmesan cheese, Normadian butter

  • Spaghetti Sciué Sciué à la Maitó 24

    Five tomatos selection, basil and "Vacche rosse" parmesan cheese

  • Paccheri à la Trabaccolara Maitó 32

    Salsa al guazzetto, gambero di fascina al Josper e triglia di scoglio

  • Champagne flavoured risotto with scampi 40

    Minimum 2 portions | 25 min.

Chef's proposals
  • First course of the day in base alla proposta
  • “Old school” penne agli scampi 32
  • Linguine with cooked and raw prawns and mullet roe from Cabras (Sardinia) 30


Our Classics
  • Maitó Triumph - steamed shellfish catalana 70

    Sardinian lobster, langoustines, prawns, seasonal vegetables and fruit

  • Scampi à la Maitó 18/hg

    Oven cooked langoustines served with cherry tomatoes

  • Soave 50

    Scampi, mazzancolle, gambero rosso, salsa catalana e le sue guarnizioni

Chef's proposals
  • Imperial langoustines 50

    Served either steamed, owen or grilled

  • Scamponi Imperiali da 18 /hg

    Al vapore, al forno o alla griglia

  • Island-style fish steak 35

    Served with potatoes, cherry tomatoes and taggiasche olives

  • Catch of the day da 12 a 14 /hg

    Based on the market proposals

  • Grilled fish mix 40

    Fish steak, shellfish and vegetables

  • Deep fried fish mix with calamari, prawn, anchovies and vegetables 30

    Served with homemade citrus mayonnaise

  • Dover Sole 12 /hg

    Served either grilled or meunier style

Some grilling is done in our "Josper" oven. With its particular charcoal cooking, it releases a light smoky taste to the dishes.


  • Cotoletta alla Maitó Jumbo 40

    Veal cutlet served with backed potatoes and cherry tomatoes

  • Wood oven grilled veal loin 38

    Served with locally harvested spinach flavored with garlic, oil and chilli pepper

  • Fiorentina Steak 9 /hg

    American Black Angus bred in semi-wild state | Minimum 2 portions

  • Beef fillet 38

    Served with Garfagnana roasted potatoes and brown sauce

Side Dishes

  • Side dish of the day da 12 a 16

    According to seasonality and in different cooking methods (Josper oven, steamed, pan-cooked)

  • Garfagnana rustic potatoes 10

    With butter and rosemary

  • Seasonal misticanza salad 10

  • Mashed potatoes 12

    With mountain potatoes

Our km zero side dishes have been selected by Maitó in collaboration with local biological and biodynamic farms


Pizzas & Calzoni
  • Margherita 15

    Tomato sauce, mozzarella cheese, basil

  • Napoli 16

    Tomato sauce, mozzarella cheese, capers, anchovies

  • Prosciutto di Parma 22

    Tomato, mozzarella cheese, Parma ham

  • Domatore 22

    Mozzarella cheese, red radish, mustard, cherry tomatoes, zucchini blossoms, anchovy sauce, pesto

  • Frenetica 22

    Mozzarella cheese, zucchini blossoms, anchovy sauce

  • Michael (double dough) 20

    Tomato, buffalo mozzarella cheese, hot pepper, basil

  • Robespierre Maitó 25

    Tomato, mozzarella cheese, roast beef

  • Texas 16

    Tomato, mozzarella cheese, chilli pepper, anchovy sauce

  • Pane Arabo 28

    Focaccia with tomatoes, mozzarella cheese, salad, Parma ham

  • Calzone Bindi 25

    Mozzarella cheese, raw ham

  • Anchovies Crouton 14

    Toasted bread, mozzarella cheese, anchovy sauce

  • Cantabrico Crouton 28

    Cantabrico ‘Gold Selection’ anchovies, Normandia butter and our homemade pan brioche

  • “Ortomare“ Crouton 30

    Toasted bread, clams

  • Raw ham crouton 15

    Toasted bread, raw ham, mozzarella cheese

  • "Zampolli" crouton 15

    Toasted bread, mozzarella cheese, raw ham, anchovy sauce


  • Classic Tiramisù 12
  • Maitó peach puff pastry 12

    Served with yogurt ice cream and almond cream

  • Cheesecake mousse 12

    Served with candied lemon and wild berry granita

  • Dark chocolate mousse 12

    Served with rice and coconut cream

  • Sliced fresh seasonal fruit 10
  • Selection of homemade ice creams and sorbets 12
  • Dessert of the day da 10 a 12
  • Dessert del giorno da 12 a 16
Executive pastry chef Simone Dimotta
Suitable Wines
  • Bricco Quaglia, Moscato d’Asti 10

    La Spinetta 2019

  • Ben Ryé, Passito di Pantelleria 15

    Donnafugata 2017

  • Muffato della Sala 15

    Marchesi di Antinori 2015

  • Mineral Water 5
  • Espresso 4
Cover charge (inside the restaurant) € 5,00 | Cover charge (seated on the beach) € 10,00

Work in Progress

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