Our menu
On the menu at La Vecchia Costa you can find many fish specialities that will satisfy even the most discerning palates.
The kitchen offers mixed seafood starters with marinated swordfish and anchovies, mullet roe salad with celery, and moscardini alla pizzaiola served on a scallop shell.
A refined prelude to fine dishes such as prawn cocktail, octopus salad, fried sardines and mussel and clam soup prepared with passion and creativity by the restaurant's chef.
In addition, you will find a wide selection of pizzas prepared by hand and baked in a wood-fired oven, as tradition dictates.
Menu
Restaurant menu
Main courses
Pizzas
Menu
In accordance with EU Regulation No. 1169, which came into force on 13 December 2011, La Vecchia Costa advises customers that the dishes on the menu may contain:
Fish - shellfish - dairy products - gluten - nuts - shellfish peanuts - lupins - eggs - anhydride
sulphur dioxide and sulphites - soya - sesame mustard - celery
La Vecchia Costa informs its costumers that some dishes may contain:
Fish - crustaceans and products based on shellfish - milk and dairy products (lactose included) - cerealz containing gluten - fruits in shell (almonds, hazelnuts, walnuts, cashew, pecan, pistachios, macadamia, nuts and their by-products) - molluscs - peanut - lupine - eggs - sulphur dioxide and sulphites - soy - sesame seeds - mustard - celery.
We do recommend to inform us about any intolerance or allergy to foods or single ingredient foods.
Some products might be frozen or chilled to ensure maximum freshness and preservation of taste.
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, i.e. wheat (spelt and khorasan wheat), rye, barley, oats or their hybridised strains and derived products, 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 crustacean products.
3. Eggs and egg products.
4. Fish and fish products, except:
(a) fish gelatine used as carrier for vitamin or carotenoid preparations;
(b) gelatine or isinglass used as fining agent in beer and wine.
5. Peanuts and peanut products.
6. Soybeans and soybean products, except:
(a) horseradish soybean oil and fat1;
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources;
(c) vegetable oils derived from soybean-based phytosterols and phytosterol esters;
(d) plant stanol ester produced from soybean-based plant 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) lactool.
8. Nuts: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecans (Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland walnuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
9. Celery and celery products.
10. Mustard and mustard products.
11. Sesame seeds and products made from sesame seeds.
12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers.
13. Lupins and lupin products.
14. Molluscs and products thereof.
1. And derived products, insofar as the processing they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.
