Welcome to Res Restaurant

A gastronomic project that maintains a deep connection with the territory without renouncing experimentation and innovative choices: local raw materials of the highest quality, balance of flavors and attention to detail.
Res is an ode to our values: to resilience, to giving back, to staying, to breathing the air of positive change. Dal latino cosa, come cosa di cui ci si prende cura.

*Select the menu you want to see

RESTAURANT MENÙ

Available from 12:30 p.m. to 3:00 p.m. and 7:30 p.m. to 10:30 p.m.

STARTERS

PASTA DISHES

MAIN COURSES

SIDES

DESSERTS

DRINK

TASTING MENU

Available from 12:30 p.m. to 3:00 p.m. and 7:30 p.m. to 10:30 p.m.

SNACK MENÙ

Available from 12:30 p.m. to 7:00 p.m.

CAFETERIA

1. CEREALS CONTAINING GLUTEN (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and products thereof.

2. CRUSTACEANS and products thereof.

3. EGGS and products thereof.

4. FISH and products thereof, except: gelatine or isinglass used as a fining agent in beer and wine.

5. PEANUTS and products thereof.

6. SOYA and products thereof.

7. MILK and products thereof, including lactose.

8. NUTS, namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts (Carya illinoiesis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia) and products thereof.

9. CELERY and products thereof.

10. MUSTARD and products thereof.

11. SESAME seeds and products thereof.

12. SULPHUR DIOXIDE AND SULPHITES in concentrations exceeding 10 mg/kg or 10 mg/l expressed as SO2.

13. LUPINS and products thereof.

14. MOLLUSCS and products thereof.

RESTAURANT MENÙ

Available from 12:30 p.m. to 3:00 p.m. and 7:30 p.m. to 10:30 p.m.

STARTERS

PASTA DISHES

MAIN COURSES

SIDES

DESSERTS

DRINK

WINE LIST

ITALIAN SPARKLINGS

CHAMPAGNE

WHITE WINES

CAMPANIA

TOSCANA

TRENTINO ALTO ADIGE

UMBRIA

SICILY

FRANCE

GERMANY

ROSE WINES

RED WINES

CAMPANIA

PIEMONTE

TOSCANA

PUGLIA

LOMBARDIA

FRANCE

SWEET WINES

COCKTAILS LIST

INTERNATIONAL COCKTAILS

RUM

MOCKTAILS & JUICES

COGNAC & BRANDY

DISTILLED SPIRITS, BITTERS & LIQUEURS

VODKA

TEQUILA & MEZCAL

WHISKY

MAKE YOUR OWN GIN AND TONIC

GRAPES

BITTERS & LIQUEURS

BEERS

PORTO & SHERRY

SOFT DRINK

SNACK MENÙ

Available from 12:30 p.m. to 7:00 p.m.

CAFETERIA

For the wine list

Please see the Italian version of the menù.

Welcome to Res Restaurant

RESTAURANT MENÙ

Crudo di Parma and buffalo mozzarella (7)

Egg cooked at 62° with buffalo mozzarella foam, with tomatoes chutney and almonds(1-3-7-8)

White fish tartare with avocado cream and curled-leaved endive (4-10)

Beef tartare, with corn-flakes sauce, mustard and peanuts(6-7-10)

Holy shrimp! (7-8-14)

Carnaroli risotto with aubergine, smoked tomatoes and parmesan fondue(7)

Pacchero pasta with white ragout and bells peppers sauce (1-9)

“Elica” Pasta with amberjack ragout (1-4)

Spaghettone pasta with Tuna, yellow tomatoes and Sorrento lemon zest (1-8-14)

Red Prawns ravioli with bisque sauce (1-2-3-6-10)

Pork cheek, with swiss-chard and carrots sauce(9)

Flat iron steak braised, with bells pepper, courgettes, olives and capers

Double texture of salted Cod, tomatoes ketchup, parsley, capers, olives and pil pil sauce (1-4-7)

Amberjack with tomatoes gazpacho, burnt fennel and orange(4-9)

Green salad / Mixed Salad

Rocket salad and tomatoes

Oven–baked potatoes.

French fries

Grilled vegetables

Tiramisù (1-3-7-8)

Cheesecake (1-3-7)

Miu Mou (1-3-7-8)

Milk chocolate mousse and huzelnuts (3-7-8)

Fresh fruit sliced

Bottled water 75 cl

TASTING MENU

Meat Tasting

Sea Tasting

Children Menu

SNACK MENÙ

Chips

Basic Iced Cream

Premium Iced Cream

Veggy toast

Caesar salad

Tuna Salad

Ciabatta with prosciutto and mozzarella cheese

Club sandwich

CAFETERIA

Espresso Deca

Espresso

Coffee & Milk

American Coffee

Espresso coffee with a spot of milk

Ginseng

Cappuccino

Double Espresso

Selection of Tea

RESTAURANT MENÙ

Crudo di Parma and buffalo mozzarella (7)

Egg cooked at 62° with buffalo mozzarella foam, with tomatoes chutney and almonds(1-3-7-8)

White fish tartare with avocado cream and curled-leaved endive (4-10)

Beef tartare, with corn-flakes sauce, mustard and peanuts(6-7-10)

Holy shrimp! (7-8-14)

Carnaroli risotto with aubergine, smoked tomatoes and parmesan fondue(7)

Pacchero pasta with white ragout and bells peppers sauce (1-9)

“Elica” Pasta with amberjack ragout (1-4)

Spaghettone pasta with Tuna, yellow tomatoes and Sorrento lemon zest (1-8-14)

Red Prawns ravioli with bisque sauce (1-2-3-6-10)

Pork cheek, with swiss-chard and carrots sauce(9)

Flat iron steak braised, with bells pepper, courgettes, olives and capers

Double texture of salted Cod, tomatoes ketchup, parsley, capers, olives and pil pil sauce (1-4-7)

Amberjack with tomatoes gazpacho, burnt fennel and orange(4-9)

Green salad / Mixed Salad

Rocket salad and tomatoes

Oven–baked potatoes.

French fries

Grilled vegetables

Tiramisù (1-3-7-8)

Cheesecake (1-3-7)

Miu Mou (1-3-7-8)

Milk chocolate mousse and huzelnuts (3-7-8)

Fresh fruit sliced

Bottled water 75 cl

WINE LIST

COCKTAILS LIST

Corona

Heineken