The Menù

divider rosa ristorante flamingold marina di cecina

Our Chef, Davide Interdonato, with decades of experience in catering, will direct his kitchen staff to propose a rich menù of gourmet revisitations in modern key of traditional meals, exclusively created through the choice of high quality and local products, combining semplicity and genuineness of classic dishes to the refined culinary preparation techniques learned by renowned masters in starred Milanese restaurants

FIRST COURSE

GRAN CRUDITÉS

Gran crudités with prawns of Mazara, lobster and oysters, swordfish, amberjack and avocado, yellow fin tuna tartare, squids and periwinkle

COD BOULETTE

Creamed salt cod boulette , sautéed chard and rapa petals

MARINATED ANCHOVIES

Marinated anchovies with toasted bread, ricotta, pachino coulis and friarello peppers

CHIANINA BEATS

Chianina beats with knife with mayonnaise and truffle

EGGS COOKED

Eggs cooked twice on sautéed chicory and pecorino Fam. Grassi

MAIN COURSE PASTA

GNOCCHI WITH MELTED BUTTER

Gnocchi with 5 variants creamed with melted butter

TORDELLI WITH RAGÙ

Potato tortelli with herbs, ragù of rabbit cut with knife and mascarpone mousse

RISOTTO WITH RED PRAWN

Risotto with chlorophyll of parsley, burrata cream and red prawn crumble

TAGLIOLINO WITH LOBSTER

Tagliolino with raw and cooked lobster, truffle and GOLD 24k

HANDMADE EGG PASTA

Fresh and handmade egg pasta aromatize with lemon and pepper and clams

MAIN COURSE

CALF CHEEK

Calf cheek with cauliflower cream and potato chips

BEEF ENTRECOTE

Beef entrecote with Tuscan lard and crispy panure with herbs

YELLOW FIN TUNA

Yellow fin tuna with hazelnut breadcrumbs and mint green

FISH SOUP

Fish soup with the catch of the day and bread of garlic flavored

MIXED FRIED

Mixed fried calamari, prawns, crayfish, anchovies and vegetables

DESSERTS

WHITE CHOCOLATE MOUSSE

White chocolate mousse,raspberry heart, almond icing, coconut crumble and 24k gold

CAPRESE

Caprese with pastry cream and raspberries

BROWNIES

Dark chocolate Amedei 70% , coffee semifreddo and caramel sauce

SHORTCRUST CAKE

Shortcrust cake with chantilly cream, strawberries and French meringue

PAN DI SPAGNA

Terrina of Pan di Spagna , frozen dessert and blueberries

Food & Beverage

divider flamingold ristorante cecina

The passion for good food, the experience and the knwoledge of the enogastronomic sector, were the main reasons of the realization of the Restaurant-Bar. The project started with the desire to offer an exclusive choice, an high quality catering point immersed in a brand new, elegant and modern location.

The Specialties

divider rosa ristorante flamingold marina di cecina

CRUDITE’

Our cruditè proposal includes a careful purpose of molluscs, crustaceans and fish, in combinations of fruit, treated and slaughtered according to current rergolations to guarantee safety with aphrodisiac quality of the mediterranean.

TAGLIOLINI WITH RAW AND COOKED TRUFFLE SCAMPI AND 24K GOLD

Our sea meets Tuscan excellence. Golden flakes give light to the delicate taste of raw scampi and the more decisive of cooked ones that come into harmony with the value of the Tuscan truffle. An intense and at the same time refined taste characterizes our proposal between land and sea.

piatto toscano flamingold ristorante cecina

CAULIFLOWER CREAM CALF CHEEK AND POTATO CHIPS

It is the cut with the hardest meat after the heart, but thanks to the compliance of the connective tissue and a slow and prolonged cooking it will literally melt in the mouth. Accompanying with the sweetness of the cauliflower in cream and the crunchiness of the potatoes it offers a harmony of flavors.

piatto gourmet flamingold ristorante cecina

GOLDEN EXPERIENCE

White chocolate and raspberry mousse, ground with cacao. The hazelnut glaze covers the creamy white chocolate, at the heart a raspberry coulis. The bitter cacao crumble will complete the sweetness of this dessert with its crunchiness.

Our cruditè proposal includes a careful purpose of molluscs, crustaceans and fish, in combinations of fruit, treated and slaughtered according to current rergolations to guarantee safety with aphrodisiac quality of the mediterranean.

Our sea meets Tuscan excellence. Golden flakes give light to the delicate taste of raw scampi and the more decisive of cooked ones that come into harmony with the value of the Tuscan truffle. An intense and at the same time refined taste characterizes our proposal between land and sea.

piatto toscano flamingold ristorante cecina

It is the cut with the hardest meat after the heart, but thanks to the compliance of the connective tissue and a slow and prolonged cooking it will literally melt in the mouth. Accompanying with the sweetness of the cauliflower in cream and the crunchiness of the potatoes it offers a harmony of flavors.

piatto gourmet flamingold ristorante cecina

White chocolate and raspberry mousse, ground with cacao. The hazelnut glaze covers the creamy white chocolate, at the heart a raspberry coulis. The bitter cacao crumble will complete the sweetness of this dessert with its crunchiness.