Lista Allergeni

Our Philosophy

At Pentumas, every dish is a celebration of our land and the passion we feel for it. Recently, our restaurant has evolved its identity, embracing the name "Pentumas" as a tribute to the deep connection with our family-run farm. Over the years, we’ve developed an in-house production that reflects the quality of our land. The philosophy of Pentumas is simple in its essence but refined in its expression: each dish is a story, a narrative that weaves together roots with broader influences. Our cuisine, enriched by the tasting menu, is a journey of discovery through authentic local flavors and scents reinterpreted in a modern key.

Degustation menu

“Poveri ma Belli” 65€

• with aperitif 85€ •

Like a bruschetta with tomato (1,5,7)

Grilled octopus, Sardinian-style eggplant, barbecue sauce (3,4,5,7,14)

Pecorino ravioli, red beet tartare, and date tomato cream (1,3,7)

Mixed boiled fish, my way (2,3,4,5,7,14)

Seada with honey in two variations (1,3,5,7,8)

 

“Carpe Diem” 90€
• with aperitif 110€ •

My journey

Burrata with shrimp and mussels

Seafood salad

Mushrooms and fake Parmesan

Tortelli with goat ricotta, celeriac, and shellfish broth

Clams and red mullet with patanegra ham

Spaghetti with clam fondue, herring caviar and beef tartare

Mixed boiled fish, my way

Dice broth

Oil, yogurt, beetroot, and bread ice cream

Childhood memories

Starters

Tentacolando tra mare e terra
**Grilled octopus, carrots and passion fruit with citrus marinade and black garlic mayo (3,4)

La seppia e un ricordo degli anni 80’
**Cuttlefish wafer, Russian salad and salmon caviar (3,4,7,10)

Desiderio primaverile
Warm pea cream, candied lemon, burrata cream (7)

Il classico rivisitato
Our veal with tuna sauce (3,7)

Una sinfonia vegetariana
Zucchini carpaccio, sweet & sour onion and Greek yogurt mousse, truffle caviar

First Courses

Sembra scontato… ma non lo è
Spaghetti with fresh tomato and basil (1)

La nonna al mare
Fish minestrone** (2,4,14)

Scrigno ciociaro
Fagottini di cacio e pepe con Cheese and pepper dumplings with mussels** and lime (1,7,14)

Il gambero di mezzanotte
Tagliolini with garlic oil and chili, shrimp tartare** (1,3,4,12,14)

Raviolo all’occhio di bue
Raviolo filled with spinach and ricotta mousse, egg yolk, butter and thyme (1,3,7)

Main Courses

E… senza non puoi stare
**Creamed and fried **salt cod, celery root and black truffle (4,6,7,9)

Poveri ma belli
**Marinated sea bream in ginger crusted bread, wild garlic, potatoes and champagne (3,4)

“Basta”… con questa carbonara
Carbonara-style egg and pasta bruschetta (1,7)

Il maialino nell’orto frutteto
Piglet loin with green apple gel and pompia gin sauce

Non puoi farne a meno
Fried squid, shrimp, and vegetables, with smoked herb mayonnaise (1,2,3,5)

Catch of the day 9€/100gr

**flash-frozen product

Dessert

Wine menu

White

Red

Sparkling

Metodo Charmat

Calice:

Whites from Sardinia

Whites from Sardinia

Reds from Sardinia

A message from our chef

"My cuisine speaks of the territory, looking at the past in a critical, not nostalgic way, to extract the best of the past and bring it into the future without distorting its culture. My favorite ingredients? They are five: passion, dedication, study, deep respect for raw ingredients, and lots and lots of cooking!"Sono cinque: passione, dedizione, studio, grande rispetto della materia prima e molta, molta cucina!"

Wine

Rum

Infusions €10,00

Spirits