Our menu
At La Vecchia Costa, you can find a variety of fish specialities that will satisfy even the most discerning palates.
Our kitchen offers a selection of mixed seafood appetisers including marinated swordfish and anchovies, mullet roe salad with celery, and baby octopus in pizzaiola sauce served on a scallop shell.
This refined prelude accompanies exquisite dishes such as prawn cocktail, octopus salad, fried sardines, and a mussel and clam soup, all prepared with passion and creativity by our chef.
Additionally, you will find a wide selection of pizzas, handcrafted and baked in a wood-fired oven, just as tradition dictates.
Menu
Restaurant menu
Main courses
Pizzas
Menu
In accordance with EU Regulation No. 1169, which came into force on 13 December 2011, La Vecchia Costa warns its customers that the dishes on the menu may contain:
fish - crustaceans and products based on shellfish - milk and dairy products (lactose included) - cerealz containing gluten - fruits in shell (almonds, hazelnuts, walnuts, cashew, pecan, pistachios, macadamia, nuts and their by-products) - molluscs - peanut - lupine - eggs - sulphur dioxide and sulphites - soy - sesame seeds - mustard - celery.
We do recommend to inform us about any intolerance or allergy to foods or single ingredient foods.
Some products might be frozen or chilled to ensure maximum freshness and preservation of taste.
List of allergenic ingredients used in this place and present annex II of the EU Reg. No. 1169/2011 ”substances or products causing allergies or intolerances”.
1.Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains and products thereof, except:
a) wheat glucose syrups1;
b) barley maltodextrins1;
c) barley glucose syrup;
d) cereals used for the production of alcoholic distillates, including agricultural ethyl alcohol.
2.Crustaceans and products thereof.
3.Eggs and products thereof.
4.Fish and products thereof, except:
a) fish gelatine used as a carrier for vitamin or carotenoid preparations;
b) fish gelatine or isinglass used as a fining agent in beer and wine.
5.Peanuts and products thereof.
6.Soybeans and products thereof, except:
a) refined soybean oil and fat1;
b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopheryl acetate, natural D-alpha tocopheryl succinate derived from soybeans;
c) vegetable oils derived from phytosterols and phytosterol esters based on soybean;
d) vegetable stanol ester produced from plant sterols derived from soybean oil.
7.Milk and products thereof (including lactose), except:
a) whey used for the production of alcoholic distillates, including agricultural ethyl alcohol.
b) lactitol.
8.Nuts: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used for the production of alcoholic distillates, including agricultural ethyl alcohol.
9.Celery and products thereof.
10.Mustard and products thereof.
11.Sesame seeds and products thereof.
12.Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of total SO2, calculated for products as proposed ready for consumption or reconstituted according to the manufacturer's instructions.
13. Lupin and products thereof.
14. Molluscs and products thereof.
1.And derivatives thereof, provided that the processing undergone does not increase the allergenicity assessed by the Authority for the raw material from which they are derived.
