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The kitchen signed Fratelli Carli

Typical cuisine from Comacchio tradition. Eel speciality

The Restaurant is run by the Brothers Massimo and Francesco Carli; among the most popular appetizers, in addition to the typical "Marinated sea in dish: mixed raw fish and shellfish, appetizers and wine tasting de mla Comacina, radicchio and Shrimp Rolls, delicious Shrimp al Traminer. Among the first triumph the Comacchio Risotto, Spaghetti al torchio with shrimps, scallops, leeks and tomatoes, the diamond crescents with light pesto and tomatoes confit and potato Dumplings with shrimp, capers and olives. Crumb coating as a second course, Carli brothers offer grilled Eel with polenta, fish mixed Grill with anguiilla and an excellent stir-fry at Comacchio: fried paranza.Must-see brodetto of anguilla "bac d ' aesen" or donkey beak (the term ' donkey beak», signifies something prepared quickly, with what we had and with the addition of vinegar, distinguishing feature. A very simple dish that has become a real try.Even today, when you want to signify something done quickly or in some way, you say, ' dialect has a fat bàch of bruvàt to easen».) and The eel stew with cabbage, winter proosto dish during the holiday season. Dulcis in fundo, the typical sweets of Comacchio, frozen desserts and homemade cakes.

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