Our Menu

Maitó's cuisine

From the most traditional recipes to refined ones, passing through the timeless Maitó classics. All using the best products from local markets.

Starters

Our Classics
Chef's proposals
  • Starter of the day according to daily proposal
  • Grilled baby squids 35

    Served with variation of vegetables

  • Maitó​ Gran Crudo 68

    Shrimps, tiger prawn, red shrimp, selection of tartare, carpaccio, oyster or sea urchin

  • Blanched carpaccio of white fish 35

    Served with tomato and basil

  • Beef tartare 30

    Served with french condiments

  • Culatello Gran Riserva "Gardani" 30

    Served with burrata d’Andria D.O.P. and "panzerotti" (deep fried dough bits)

First Courses

Our Classics
  • Penne à la Maitó 24

    "Ciro Flagella" tomato passata, “Vacche rosse” parmesan cheese, Normadian butter

  • Spaghetti Sciué Sciué à la Maitó 24

    Five tomatos selection, basil and "Vacche rosse" parmesan cheese

  • La Calamarata 32

    Stew sauce, Josper cooked shrimp and rock red mullet

  • Rock lobster risotto and champagne 40

    Minimum of 2 people | 25 min.

Chef's proposals
  • First course of the day according to daily proposal
  • “Old school” langoustine penne 32,00

    Langoustine and cream

  • Mantis Shrimps Linguine 30,00

Fish

Our selection of Catalane
  • Maitó Triumph 70

    Lobster, rock lobster, langoustine, prawns, seasonal vegetables and fruit

  • Sardinia Classic 18 /hg

    Spiky lobster, cherry tomato, celery and onion

  • Soave 50

    Langoustine, tiger and red prawns, catalana sauce and vegetables

Chef's proposals
  • Scampi à la Maitó 50

    Oven cooked langoustines served with cherry tomatoes

  • Imperial langoustines 18 /hg

    Served either steamed, owen or grilled

  • Sea food Soup 35

    Local fish catch by Santo, our fishmonger

  • Catch of the day from 12 to 14 /hg

    Based on the market proposals

  • Grilled mix fish 40

    Served with vegetables

  • Deep fried mix with vegetables 30

    Served with homemade citrus mayonnaise

  • Dover Sole 12 /hg

    Served either grilled or meunier style

Some grilling is done in our "Josper" oven. With its particular charcoal cooking, it releases a light smoky taste to the dishes.

Meat

  • Cotoletta alla Maitó Jumbo 40

    Veal cutlet served with backed potatoes and cherry tomatoes

  • Wood oven grilled veal loin 38

    Served with locally harvested spinach flavored with garlic, oil and chilli pepper

  • Fiorentina Steak 9 /hg

    American Black Angus bred in semi-wild state | Minimun of 2 people

  • Beef fillet 38

    Served with Garfagnana roasted potatoes and beef jus

Side Dishes

  • Side dish of the day from 12 to 16

    According to seasonality and in different cooking methods (Josper oven, steamed, pan-cooked)

  • Garfagnana rustic potatoes 10

    With butter and rosemary

  • Seasonal misticanza salad 10

  • Mashed potatoes 12

    With mountain potatoes

Our km zero side dishes have been selected by Maitó in collaboration with local biological and biodynamic farms

Pizzas

Pizzas & Calzoni
  • Margherita 15

    Tomato sauce, mozzarella cheese, basil

  • Napoli 16

    Tomato sauce, mozzarella cheese, capers, anchovies

  • Prosciutto di Parma 22

    Tomato, mozzarella cheese, Parma ham

  • Domatore 22

    Mozzarella cheese, red radish, mustard, cherry tomatoes, zucchini blossoms, anchovy sauce, pesto sauce

  • Frenetica 22

    Mozzarella cheese, zucchini blossoms, anchovy sauce

  • Michael (double dough) 20

    Tomato, buffalo mozzarella cheese, hot pepper, basil

  • Robespierre Maitó 25

    Tomato, mozzarella cheese, roast beef

  • Texas 16

    Tomato, mozzarella cheese, chilli pepper, anchovy sauce

  • Pane Arabo 28

    Focaccia with tomatoes, mozzarella cheese, salad, Parma ham

  • Calzone Bindi 25

    Mozzarella cheese, Parma ham

Croutons
  • Anchovies Crouton 14

    Toasted bread, mozzarella cheese, anchovy sauce

  • Cantabrico Crouton 28

    Cantabrico ‘Gold Selection’ anchovies, Normandia butter and our homemade pan brioche

  • “Ortomare“ Crouton 30

    Toasted bread, clams

  • Parma Ham Crouton 15

    Toasted bread, Parma ham, mozzarella cheese

  • "Zampolli" Crouton 15

    Toasted bread, mozzarella cheese, Parma ham, anchovy sauce

Dessert

  • Classic Tiramisù 12
  • Maitó apple puff pastry 12

    Served with chestnut ice cream and milk cream

  • Cognac pear 12

    Served with Pecan nut meringue, mascarpone and acacia bio honey ice cream

  • Chocolate warm flan 12

    Served with vanilla sauce and mix berry sorbet

  • Sliced fresh seasonal fruit 12
  • Selection of homemade ice creams and sorbets 12
  • Maitó’s cake from 10 to 12
  • Dessert of the day from 12 to 16
Executive pastry chef Simone Dimotta
Suitable Wines
  • Prunotto, Moscato d’Asti 10

    Antinori

  • Ben Ryé, Passito di Pantelleria 15

    Donnafugata

  • Muffato della Sala 15

    Marchesi di Antinori

  • Mineral Water € 5
  • Espresso € 4
Cover charge (inside the restaurant) 5 | Cover charge (seated on the beach) 10