Il Cestello Ristoclub

The pleasant enveloping light given off by the soft lighting, the furnishings carried out in natural shades and the statues of women in bronze by artist Onofrio Pepe, provide the additional delicate touches to this really charming venue that offers moments of pure pleasure with its delicious seafood. You can find the “fish counter” as soon as you step inside the door; it contains a wide variety of freshly caught fish that clients can buy directly and decide, with the chef, exactly how they want it cooked. The restaurant’s philosophy is therefore that of “come in, choose and order – we do everything right in front of you!”
The kitchen is staffed with a well-established team of chefs coordinated by Gabriele Rastrelli and Daniele Di Sacco who create amazing and spectacular presentations for the various courses that are beautiful to see – like real paintings, with a strong focus on the combinations of colours – as well as to taste: an Italian cuisine with all the dishes based on top quality ingredients and prepared in absolute respect of the Mediterranean cuisine. From the menu, do taste the tray-served charcoaled baby octopus with melted provola cheese, dusted with truffle and drops of woodland fruit, or the Cestello’s hot seafood platter, the Great tray of crudités, the Morca tempura on a Royal Cream and a citrus sauce, the tuna, sea bass or amberjack tartar or the salmon kilim. The original orecchiette pasta served with a sauce of scallops and leeks in a wafer, with burrata mozzarella and baby tomatoes, the “Acquarello” risotto with deep sea shell fish or the pacchero pasta served with gurnard topped with bread crumbs and fresh garlic should not be missed among the first courses. Follow up by tasting the foil-baked fresh fish of the day, or cooked in “acqua pazza” (water with various seasonings), or island style, with salt or grilled. Meat dishes are also possible. End your meal with one of the delicious desserts, made freshly every day and that can vary according to the chef’s inspiration: they include, for example, soft-centred chocolate soufflé with English sauce, strawberry tartar or home-made water ices with tiny hot croissants.