MAREIDE

Piazza Scammacca Mareide Affumicato

The freshness of the sea meets the creative flair of the fisherman cook. Expert connoisseur of the raw material and local culinary culture, a lover of travel and cultural contaminations that translate into an offer that winks at an international taste.

A cuisine that starts from the local fishing tradition and opens up to a cosmopolitan vision of the world, to distant cultures and culinary influences collected between travels and adventures by sea and enclosed in a modern offer, totally Gluten Free.

Menu by chef Joseph Micieli

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MENU

MENU

MENU

MENU

Tuna Tartare

18

Mediterranean red tuna tartare with Sicilian avocado cream (80g of fish).

Sea bass and mango ceviche

12

Sea bass fillets marinated with lime, black pepper, mango, tomato, red onion and cucumber.

Carpaccio of albacore

13

Carpaccio of albacore (Thunnus alalunga) served with exotic sauce, glass of Sicilian lemons and herbs.

Crudo of bonito

14

Diced bonito with passion fruit and mint.

Raw crustaceans with citrus

25

Red prawns, scampi-style and white prawns with orange dressing.

Fished from local boats, battered with rice flour and fried. 100% GLUTEN FREE!

Fried Mix

15

Squid, white prawns, anchovies and paranza fish, served with sweet and sour sauce.

Fried Mix without thorns

16

Squid, white prawns, anchovies without thorns, served with sweet and sour sauce.

Anchovies Croquettes

9

3 croquettes served with lemon mayonnaise.

Bombette

Fish bombs

8

3 bombettes served with lemon mayonnaise.

Wild Salmon

14

Scented with grappa* and chives, served with curry mayonnaise and dried tomato (80g of fish).

Local Caponessa

12

Scented with marsala and dill, served with red fruit chutney.

Imperial Aguglia

12

Scented with red vermouth* and marjoram, served with tomato emulsion (80g of fish).
Tasting

Smoked Trio

30

We use a slow-smoking and completely artisanal technique, giving our fish an aromatic complexity and flavor beyond what can be achieved in commercial processes, resulting in a refined and elevated tasting experience.
*Spirits and liqueurs are used for aromatic contribution.

Fisherman dishes from the kitchen

Sea salad

15

Octopus, cuttlefish, mezzancolle, papaya, carrots, celery, lemon, parsley.

Spatola and caponata

14

Fried spatula served on a bed of eggplant caponata.

Bitter-sweet mackerel

12

Sweet and sour mackarel with cherry tomatoes, capers, tomato sauce, green olives, onion, oregano, vinegar and honey.

Grilled fish balls

14

Grilled fish balls served with salad and Sicilian salmoriglio.

Grilled caponessa

16

Grilled caponessa served with potatoes cream and sauteed broccoli.

Tonno

28

Grilled Mediterranean red tuna with mustard and honey sauce, served with seasonal vegetables.
ACCOMPANYING SAUCES
Yogurt sauce
Mustard and honey sauce

*Some foods on the menu, if not found fresh, could be frozen. Others may have been subjected to a killing process (at origin or on site) pursuant to EC Reg. No. 852/04. The detailed list of allergens in the dishes served can be consulted by customers who request them in accordance with EU Reg. 1169/2011.

Do you smell the sea?

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