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.

about

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

Jean Anthelme Brillat-Savarin

Menu degustazione
Tasting menu


Fiori di zucchina in tempura ripieni di ricotta e basilico
Stuffed zucchini flowers filled with fresh ricotta cheese and basil

Polpo arrosto, patate e piselli
Grilled octopus, potatoes and spring green peas

Fettuccelle, aglio, olio, estratto di sedano e genovese di tonno
Fettuccelle, extravirgin olive oil, garlic, celery stock, and tuna “Genovese”sauce

Polpette cotte al sugo, sedano rapa, pane croccante
Traditional meatballs cooked in tomato sauce served with celery root and croutons

Ricotta, pere al rum, cereali e noci
Fresh ricotta cheese mousse, rum glazed pear, grains and nuts

Antipasti • Starters


Fiori di zucchina in tempura ripieni di ricotta e basilico
Stuffed zucchini flowers filled with fresh ricotta cheese and basil

Polpo arrosto, patate e piselli
Grilled octopus, potatoes and spring green peas

Crudo di tonno Next2
Tuna tartare and carpaccio Next2 style

Parmigiana di melanzane
Eggplant parmigiana

Pesce azzurro, capesante e calamaro con fagioli bianchi e asparagi
Scallops, calamari and bluefish fillet served with white beans and asparagus

Insalata di verdure croccanti, foglie amare, ceci, mandorle e formaggio caprino
Mixed green veggies, chick peas, almonds, apple and fresh goat cheese

Caprese con mozzarella in carrozza
Tomato salad with “mozzarella in carrozza” and basil crumble

Pan brioche, carpaccio di filetto di manzo, carciofi e parmigiano
Sweet bun with beef carpaccio, artichoke salad and parmigiano

Pasta


Tagliolini cacio e pepe con fave, cipollotti e guanciale
Home made tagliolini, cheese and black pepper sauce, spring onions and guanciale

Pasta patate, provola, porro croccante e rosmarino
Pasta with potato, smoked mozzarella cheese, braised leek and rosemary

Orecchiette pesce spada, vongole e broccoletti
Orecchiette with swordfish, clams and broccoli

Gnocchi salsiccia, funghi e fondo di manzo
Potato gnocchi with pork sausage ragout, mushrooms and beef stock

Fettuccella, aglio, olio, estratto di sedano e genovese di tonno
Fettuccelle, extravirgin olive oil, garlic, celery stock and tuna “Genovese” sauce

Spaghetti scampi, gamberi e mazzancolle
Spaghetti with shellfish tartare

Pesce e Carne


Pescato del giorno in forno a carbone*
Fresh catch of the day grilled in the charcoal oven*

Spiedini di pesce e molluschi con verdure
Seafood skewer served with vegetables

Baccalà in pastella, pinzimonio e chutney di pomodoro
Deep fried salted codfish with pinzimonio and tomato chutney

Polpette cotte al sugo, sedano rapa, pane croccante
Traditional meatballs cooked in tomato sauce served with celery root and croutons

Cosce di pollo glassate, schiacciata di patate e funghi
Glazed chicken thighs, mashed potatoes and mushrooms

Coppa di maiale, patate novelle, indivia e puntarelle all’insalata
Pork coppa, little potatoes, endive and puntarelle salad

Contorni


Insalata mista 
Mixed greens

Verdure cotte al forno a carbone*
Veggies cooked in a charcoal oven*

Pomodorini, origano e basilico
Cherry tomatoe salad with origan and fresh basil

Patate fritte
French fries

 

*Abbiamo selezionato carbone vergine di leccio calabrese
per garantire il sapore inconfondibile della legna con le sue leggere note affumicate
*This dishes are cooked in our charcoal oven, we use Calabrian holm oak
to give them un unmistakable taste of wood with a delicate smoky taste

*Per garantire la freschezza,
alcuni prodotti subiscono abbatimento rapido di temperatura (REG.CE num.852/04)

*Some product are treated at the origin or locally,
by the rapid reduction of temperature (under REG.CE num.852/04)

I nostri piatti possono contenere le seguenti sostanze allergiche:
pesce, molluschi, crostacei, cereali contenenti glutine, uova, soia, latte,
anidride solforosa e solfiti, frutta a guscio, sedano, lupini,
arachidi, senape, semi di sesamo

Per qualsiasi informazione su sostanze ed allergeni
è possibile consultare il personale di sala autorizzato

Our courses may contains the following allergenics:
fish, shellfish, cereal containing gluten, eggs, soy, milk,
anhydride sulfurous and sulphites, shellfruit, celery, lupin bean,
peanuts, mustard, sesame seeds

For any information about substances and allergenics
please consult our menager halls