Our kitchen and made up to 90% of fish, we offer some alternatives, such as steaks fresh at the weekend, or eggplant parmigiana, and even the classic cavatello to scarpariello, typical of the area.
We propose always fished daily, never missing the bream on the Amalfi Coast, cooked with salt,
another course that never fails, and 'the frying of fish, with mullet and cod caught ficarelle always local,
Our first courses more 'demand are perciatellone cheese and sardines, yet the tube with the fish served in a traditional earthen vessel as it was used once, and in summer when the mussels deserve propose the auricle beans and mussels, never fails a good dessert provided by one of the best pastry bells FAMOUS ROMULUS.
SI always tries to use local foods, and as' possible, being a seafood restaurant, is drawn to the coastal Gulf of Salerno, never miss the anchovies always abounding in the gulf and waters clean pezzogne fish baked in a crust of salt so that they will remain all the juices and the smell inside
the traditional fried fish also called MAZZAMA, all mixed fish including figarelle suacie mullet and cod,
we use large amounts' of squid, having sorrento behind full of these clams, are transformed into a hot starter, ovveri the squid with mushrooms and potatoes, or the more 'classic stuffed squid, our cult and' the magnificent pipe with fish, the chef offers it in an old crock or clay, if you prefer, served by way 'of soup, is made brown the fish in a little' of garlic and olive oil after it is addition of water
cooking and a bit of seafood to taste, then goes down the tube doing everything to stay together long enough to cook the pasta cooking, the result? COME AND ENJOY!!
Executive chef experience and qualifications
IL titolare chef del Sant'Andrea prima di cimentarsi in questa sua passione e' stato prima di tutto lui un cliente nei ristoranti,degustando in lungo e in largo per tutta la penisola , la sua passione nasce negli anni 80 ,quando si riuniva in piccoli ritrovi con amici e gia ' si proponeva,ma sempre con note di particolarita' culinarie ,mai niente di scontato, e infatti di li' a poco il suo primo ristorante con un grande successo,poi il secondo ,poi il terzo e un nome in citta sinonimo di ristorazione genuina e geniale e sempre con sfondi di tradizionalita', poca scuola e tanta passione:)