QUALITY IS FOR EVERYONE.
Our cuisine concept is as innovative as it is straightforward. No need for labels such as starters, mains, side dishes. Clients make up their own menus as they wish.
With the right advice from waiters and waitresses, each guest orders his or her own favourite dishes and can taste others, savouring multiple tastes and flavours.
The cost is never high, quantities always reasonable.
The sushi offer includes classic ingredients of the Mediterranean cuisine, like olive oil, and italian traditional recipes, dressed in oriental sauces: the “Sushimonio” is served with a classic “Pinzimonio” (raw vegetables sticks); the “Puttanesca” and the “Suhimbocca alla Romana” create unusual flavours; the “Versilia Roll”, a tribute to the land that hosts the third Fishing Lab, amazes with its textures.
A variety of “Raw and naked” fish, easily visible in our fish counter, makes up the offer: shrimps, scampi, tartares (there’s also the half portions), oysters, everything in brine. The customer composes his dish as he likes it; the price is clearly exposed on every single product and it does not create any unexpected surprises. The tartares are available seasoned too, in three unusual combinations, for an aperitivo or a tasty starter.
Fish and shellfish cooked in the wood oven, grilled or smoked in a walnut leaf.
These are our ‘special cooking methods’ with which we seek to offer you unusual, tasty dishes, pleasant alternatives to classic cooking methods. Looking for anything else? Tuna and friends may be the right choice in the basic, classic or fusion mood. There’s also the filleted seabass, offered in three different versions, for everyone: steam cooked, “Isolana” style, or grilled.
Street Food, naturally informal, revisited according to our vision, becomes “Street Fish”. Here you can find the Tuna Buns, the Sandwich with “sea lampredotto“ or Mixed fried (squid, shrimp, prawn, and vegetables) to eat alone, with your partner or with friends and many other choices.
Many of these dishes are available both in the whole or in the half portion. The latter is always available, for those who want to stop just for an aperitivo or simply taste more dishes during dinner.
Our kitchen offers the classic Italian (starter-pasta-second dish) formula for those who like the traditional way of doing things. ‘Alla marinara’ versions of typical Tuscan dishes such as fettunta with octopus and black cabbage, our take on Trabaccolara, the taste of the tagliolini with rocket pesto and raw sea-bass. Or the Cacciucco, the well known fish soup born in the upper west coast of Tuscany. Lastly, the menu is finished off with a small selection of dishes for non-fish lovers.
Fishing lab combines the traditions of its local area perfectly: at the end of a meal guests can order and try out the desserts made by Gelatai Toscani. Peanuts and caramel, ricotta and peer, pistachio and raspberries… after a journey through uncharted seas, what could be sweeter than a taste of home?