Our menu
On the menu at La Vecchia Costa you can find many seafood specialties that will satisfy even the most refined palates.
The kitchen offers mixed seafood appetizers based on swordfish and marinated anchovies, mullet bottarga salad with celery, and pizzaiola-style baby octopus served on a scallop shell.
A refined prelude that accompanies refined dishes such as shrimp cocktail, octopus salad, fried sardines, and mussel and clam soup prepared with passion and creativity by the restaurant's chef.
You'll also find a wide selection of handcrafted pizzas cooked in a wood-fired oven, as tradition dictates.
Menu
Restaurant menu
Secondi piatti - main courses - haupt speisen
Pizzas
Menu
Pursuant to EU Regulation No. 1169, which came into force on December 13, 2011, La Vecchia Costa informs its customers that the dishes on its menu may contain:
Fish - molluscs - dairy products - gluten - tree nuts - crustaceans peanuts - lupins - eggs - carbon dioxide
Sulfur and sulphites - soy - sesame mustard - celery
La Vecchia Costa informs its customers that some dishes may contain:
Fish - crustaceans and products based on shellfish - milk and dairy products (lactose included) - cereals containing gluten - fruits in shell (almonds, hazelnuts, walnuts, cashew, pecan, pistachios, macadamia, nuts and their by-products) - molluscs - peanut - lupine - eggs - sulfur dioxide and sulphites - soy - sesame seeds - mustard - celery.
Please let us know of any food or ingredient intolerances or allergies you may have.
We do recommend to inform us about any intolerance or allergy to foods or single ingredient foods.
Some products may be frozen or chilled to ensure maximum freshness and flavor retention.
Some products might be frozen or chilled to ensure maximum freshness and preservation of taste.
The list of substances or products that cause allergies or intolerances used in this establishment is included in Annex II of EU Regulation No. 1169/2011.
List of allergenic ingredients used in this place and present annex II of the EU Reg. No. 1169/2011 ”substances or products causing allergies or intolerances”.
1. Cereals containing gluten, namely: wheat (spelt and Khorasan wheat), rye, barley, oats or their hybridised strains and products derived therefrom, except:
a) wheat-based glucose syrup1;
b) wheat-based maltodextrins1;
c) barley-based glucose syrup;
d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Crustaceans and products thereof.
3. Eggs and egg products.
4. Fish and fish products, except:
a) fish gelatin used as a carrier for vitamin or carotenoid preparations;
b) gelatin or isinglass used as a fining agent in beer and wine.
5. Peanuts and peanut products.
6. Soybeans and soy products, except:
a) refined soybean oil and fat1;
b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soy;
c) vegetable oils derived from phytosterols and phytosterol esters based on soy;
d) plant stanol ester produced from soybean-based vegetable oil sterols.
7. Milk and milk products (including lactose), except:
(a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
b) lactol.
8. Nuts: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
9. Celery and celery products.
10. Mustard and mustard-based products.
11. Sesame seeds and sesame seed products.
12. Sulfur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for products as proposed ready for consumption or reconstituted in accordance with the manufacturers' instructions.
13. Lupins and lupin-based products.
14. Molluscs and mollusc products.
1. And derived products, to the extent that the processing they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the basic product from which they are derived.
