Wild sea fish is 13.50 per 100 g, sea-farmed fish 9.50.

Download the PDF menu

The counter from the front: whole fish, salmon and lobsters on ice, the scale on the right

Langoustines and red prawns on the counter’s ice, a lobster tail on top

The counter, per 100 g

Fish

Wild sea fish
13.50per 100 g
Sea-farmed fish
9.50per 100 g

Crustaceansraw or grilled Catalan-style

CHF per 100 g

Lobster
16.50
Langoustines
16.50
Red prawns
19.50
King prawns
11.50
Carabinero prawns
29.50

You choose your fish at the counter, we weigh it, and the kitchen grills it, bakes it, fries it or serves it raw.

Raw seafood, plateau and oysters

Here, raw means the crustaceans from the counter, the tartares and the tuna sashimi; oysters are ordered by the piece.

Raw fish being plated: tuna sashimi set down with chopsticks, two red prawns and an oyster

Open oysters and lemon on ice, in a steel tray

Sailor’s seafood plateau

150.00

2 Fine de Claire oysters, 2 Gillardeau, 2 red prawns, 2 langoustines, 2 king prawns, tuna and salmon sashimi.

Oysters

Fine de Claire oysters
4.80each
Gillardeau oysters
6.50each

CaviarMalossol Royal Premium

10 g
32.50
20 g
59.50
30 g
89.50

The fisherman’s fried seafood in blue-printed paper: prawns and squid, strips of carrot, lemon and the sauce

Fried fish

In reviews, the fisherman’s fried seafood is the dish mentioned most often.

Fisherman’s fried seafoodSquid, prawns, red mullet and fresh vegetables
34.50
Fried lamp-caught anchoviesWhen available
18.50
Very crisp salt cod and anchovy fritters
23.50

Starters

Citrus-marinated anchovies
19.50
Chef’s mixed starter
24.50
Langoustine tartare with foie gras and raspberry
39.50
Salmon tartare with salmon roe and avocado cream
26.50
Tuna tartare with burratina, hazelnuts, truffle shavings and demi-glace
27.00
Tuna sashimi with ponzu sauce
25.50
Warm mixed seafood
28.50
Mussels, peppered or in tomato sauce
19.50
Sautéed mussels and clams
34.50

Two tartares on a white plate: salmon with avocado and its roe, tuna with burratina and truffle

Pasta

Clams ladled over linguine, then mussels in their broth

Scialatiello «Pesce Pazzo»Fresh pasta with Gallipoli langoustines, red prawns and selected seafood in San Marzano tomato sauce
36.50
Spaghetti with colatura anchovy sauce, cherry tomatoes and toasted bread
21.50
Linguine with clams and cured mullet roe
28.50
Tortelloni filled with crustaceans, with Livorno-style gurnard ragù
34.50
Risotto with prawn tartare, buffalo stracciatella and caviar
38.50

Mains

An amberjack lifted by the head from the counter’s ice, then a fillet laid in the pan

Mediterranean-style sea bass steak
32.50
Salmon steak on pea cream with sautéed spinach
32.50
Tuna cube, Rossini style
38.50
Tuna tataki with crustacean jus and Timut pepper
26.50
Roast octopus on crushed potato with myrtle oil
28.50

Stews

Baby octopus in tomato sauce
28.50
Cuttlefish with peas
25.50
Stewed squid
28.50
BrodettoFish stew
38.50

Sides

Green salad
5.50
Mixed salad
5.50
Grilled vegetables
5.50
Chips
5.50
Sautéed potatoes
5.50

Tasting menu

The tasting menu is 49.50 per person, for at least 2 people.

Starter: Marinated anchovies, very crisp salt cod fritters, peppered mussels and a surprise from the chef
Pasta course: Linguine with clams
Dessert: Our home-made dessert

Wine

Bottles on the wine list run from 38 to 195 francs; we’ll bring the list to your table.

Prices in CHF, VAT and service included

See you at Pesce Pazzo.

Book a table Call

pescepazzolugano.ch/en/menu