Next2 carefully selects genuine ingredients to create dishes that follow the canons of culinary simplicity and seasonality. Faithful to the natural flavours of the local territory, the cuisine is also inspired by creativity and the exploration of new techniques.

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“Animals feed themselves; men eat; but only wise men know the art of eating”

Jean Anthelme Brillat-Savarin

Starters


A selection of three traditional starters: a small pizza, stuffed zucchini blossoms and Eggplant Parmesan

Grilled octopus, creamy potato purée and crunchy celery

Ricotta stuffed zucchini blossoms, sautéed pumpkin and zucchini

Sword fish carpaccio, yellow tomatoes dressing, pine nuts and capers

Chick pea purée, pan seared local blue fish and deep fried little calamari

Beef tartare, saffron mayonnaise and confit vegetables

Crispy prawn sandwich, braised fennel and lime alioli

Our Salads


Mixed greens, fresh goat cheese, almonds and honey citronette

Orange and fennel salad with black olives and mustard vinaigrette

A selection of tomatoes, mozzarella bocconcini, arugola and basil crumbles

Pasta  …


Tagliolini with spring onions, asparagus and tomato confit

Potato gnocchi with clams, cuttlefish, fava beans and peas

Large shell shaped pasta stuffed with Bolognaise ragù sauce, tomato sauce and Provolone del Monaco cheese fondue

Home-made ravioli filled with local blue fish and fennel seeds, served with bitter greens and marinated lemon sauce

Spaghetti with extra virgin olive oil, garlic, chili pepper, nuts and greens

Lobster fettuccelle

Fish and Meat


Seared scallops, sole rolls and deep fried mussels served with a creamy pea purée

Mixed grilled sea food (shrimps, squid, octopus and local catch fillet) served with black Venus rice and vegetable salad

Marinated sword fish served with diced pumpkin, fresh mint and sweet and sour onions

Grilled whole catch of the day served with steamed vegetables

Braised beef cheek with Aglianico red wine, cauliflower sauce and leek

Traditional meat balls cooked in tomato sauce served with polenta, bitter green, pine nuts and raisins

Pork tenderloin, potatoes, snow peas tempura and truffle vinaigrette

Slow roasted chicken thighs with onions, carrots, celery and tomato