"Seafood Pleasure"
Our history
Our history
The family Simonetta-Carrodano, working in the bathing resort trade since 1998, in 2010 decides to open the restaurant Piccolo Bistrot, thatitis from the beginning a restaurantreference in the area thank to the quality of itsoffer and the management of Gigliola and Natalino togheter with their son Alessandro. The relentlesspursuit and the love for the kitchen of Chef Natalino together with the quality of the rawmaterial and selected and prepared staff are the result of excellent feedbacks.
The Staff
After severalexperience in Michelin-star restaurants and emblazoned schools, Natalino Simonetta, talented Chef, leads the kitchenbrigade of the Piccolo Bistrot. The Chef combines the knowledge of the fresh material with an innate spirit of research, based on the details and the development of the Ligurian tradition in a contemporary way. The dining room, the mise en place and rest of the premises are completelyrenovated and the team leaded by Alessandro Simonetta, he juggles with ease and attention among the few well-positioned tables.
Menù
An unstoppable gastronomiche search.
The research of an extra ordinary raw material, selected high qualityproducts along with strong passion and abunchof simplenessgives to Piccolo Bistrot the consciousness of a simple and delightfulkitchenaswellas an elegant and hearty touch to it.
Natale Simonetta, Chef
Our recipes are all made up of
selected high-quality ingredients,
guaranteed by continuous
and accurate research by the Chef
following the Territory and the Seasons.
Chef Natale
Cooking is
love and passion,
yes cooking inspired and
thinking about something
or someone
Raw Seafood
- TASTING OF SHELLFISH, TYRRHENIAN FISH, IN VARIOUS MARINADES AND PALMARIA ISLAND OYSTERS
- AMBERJACK CARPACCIO IN CEVICHE, RADISH SLICES, TOMATO PETALS, BASIL-EXTRA VIRGIN OLIVE OIL
- OYSTER-TONIC SERVED WITH PORTO VENERE GIN, PLATEAU OF 6 GILLARDEAU OYSTER
- OYSTER-TONIC SERVED WITH PORTO VENERE GIN, PLATEAU OF 6 PALMARIA ISLAND OYSTER
Hot Seafood
- GOLDEN SCALLOP SWISS CHARD LEAVES SAUTÉED WITH ANCHOVY SAUCE ALMONS AND PARSLEY OIL
- SHELLFISH IN MEDITERRANEAN STEW, SCAMPI, PRAWNS AND CIACADAS IN A STEW
GRILLED OCTOPUS SOFT POTATOES WITH SAFFRON, THYME AND CAPERS
an alternative to fish
- CULATELLO DI ZIBELLO D.O.P. WITH ICE PARMESAN CHEESE AND PORCINI MUSHROOMS
The Pasta and Fish
- PORTO VENERE-CAMPIGLIA RISOTTO RISERVA SAN MASSIMO RISE, WHIT MUSSELS, THYME AND SAFFRON
Minimum for two - MANCINI SPAGHETTI PASTA, WITH GARLIC AND OIL, SEA CICADAS AND BOTTARGA
- HOMEMADE TAGLIOLINI PASTA WITH LOBSTER, VEGETABLE CHICORY AND BASIL OIL
- CAPPELLACCI WITH TRABACCOLARA, HOMEMADE PASTA, WITH PINK SCORPION FISH RAGÙ
an alternative to fish
- POTATO GNOCCHI WITH “PESTO LIGURIAN STYLE” (FRESH BASIL, OLIVE OIL, PARMESAN-CHEESE, GARLIC, PINE-SEEDS)
- HOMEMADE CAVATELLI PASTA WITH VEGETABLES RAGÙ AND GARDEN PRODUCE
Main Courses
- CATALAN-STYLE BLU LOBSTER WITH BASIL OIL EMULSION AND SEASON SALAD
- SEA BREAM FILLET POCHE WITH SAUERKRAUT IN ANCHOVY SAUCE
- BARBECUED SQUID WITH VEGETABLES CHICORY SALAD DRIED WITH LIME OIL EMULSION AND ANCHOVY FLLITETS
- *OUR BEAUTIFUL FRIED FISH WITH TYRRHENIAN SEA WITH FISH, SQUID, SHRIMPS AND VEGETABLES IN TEMPURA
an alternative to fish
- BARBECUED SCOTTONA SIRLOIN CUT OF BEEF, ROSEMARY AND ARTICHOKE SALAD WITH 30-MONTHS PARMESAN-CHEESE
some vegetables
- VEGETABLES CHICORY SALAD DRIED WITH LIME OIL EMULSION AND CANTABRIAN ANCHOVY FLLITETS
- ARTICHOKE SALAD WITH 30-MONTHS PARMESAN-CHEESE
- CRUNCY VEGETABLES CRUDITÉS, LIME OIL EMULSION
Special note
The peculiarity of this restaurant is that it is located by the sea, the only one in Porto Venere, in the low season the tables are set on the heated veranda on the beach and on warm summer evenings, the tables are set as well as on the veranda totally also open directly on the beach one step away from the water where a pleasant breeze accompanies the excellent dishes based on fresh fish. Ideal location for private parties and nautical events.