For the lovers of “crudité” kind, Sant’Agnese restaurant suggests a researched and refined oysters selection of different typologies  and origins able to satisfy even the most  demanding palates.

The fish raws  are from the beginning one of our most beloved specialty. here the chef’s passion turns  nearly into obsession.. Carpaccio and tartare of wild fish are cooked at the moment with an expert  and frank cut, and delicately marinated with oil and lemon, without other manipulations or superfluous  combinations that can cover the freshness of his “crudités”, that embody the purest sea’s soul.

The exotic fruit with its  delicate taste and natural acidity will be the perfect  garnish in order to accompany the refined flavors of raw fish,  integrating into the plate with elegance and researched simplicity.