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.

Starters

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

Fish

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.

Meat

  • 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

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

Croutons
  • 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

Dessert

  • 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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