Italiano
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.
