Osteria 57

$$$ • Vegetarian Friendly • Seafood
35–45 min
  • Appetizers

  • For the Table

  • Pasta

  • Fish and Vegetarian

  • Tasting Mains

  • Side


Carciofini e Avocado
Baby artichoke, avocado, and arugula salad with parmigiano reggiano.
Burrata Cavolonero e Bottarga
Fresh burrata cheese, Tuscan kale, breadcrumbs, and mullet roe.
Polenta e Porcini
Creamy corn meal, porcini mushrooms, and salted ricotta cheese.
Polpo Arrosto
Portuguese octopus, black olives, potatoes, and baked San Marzano tomatoes.
Sea scallops, chestnut, red wine poached pear, and black trumpet mushrooms.

For the Table

Cavolfiore in Pastella
Battered crispy cauliflower with smoked paprika sauce.
Fritto Misto
Lightly fried calamari, shrimp, baby octopus, and white fish.
Impepata di Cozze
Steamed mussels with white wine, parsley, garlic, and olive oil.
Crocchette di Baccala
Salt cod croquettes with basil mayonnaise.
Caponata e Stracciatella
Bruschetta with eggplant, caponata, and fresh stracciatella.


Spaghetti Alle Vongole
Clams, breadcrumbs, garlic parsley, and olive oil.
Gnudi Ricotta e Spinaci Pasta
Ricotta and spinach dumplings with asparagus and parmigiano.
Tagliatelle Rucola e Gamberi
Flat ribbon pasta with arugula pesto and maya shrimp.
Fettuccine di Mare al Nero di Seppia
Squid ink spaghetti with shrimp, mussels, clams, octopus, and cherry tomatoes.
Paccheri Pomodoro e Burrata Pasta
Large pasta tubes with spinach Marzano tomatoes, basil, and fresh burrata cheese.
Spaghetti Cacio e Pepe
Pecorino cheese and black pepper.
Cashew and Pepper Pasta
Cashew cheese.

Fish and Vegetarian

Mediterranean sea bass filet, romanesco cauliflower, tomato coulis, and pecorino cheese.
Black Cod
Black cod filet with sunchoke puree, sauteed chantarelles, and mushroom broth.
Arctic Char
Arctic char with sauteed asparagus, braised fennel with orange, and capers sauce.
Finferlie e Portobello
Grilled portobello, sauteed mix mushrooms, chickpea puree, and rosemary.

Tasting Mains

One for the Table
With one appetizer, one main, and dessert.
Chef Tasting
Four courses and dessert.


Daily Veggies
Seasoned Potatoes
Arugula Salad
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