Regina Sofia Menu

  • Starter

  • FISH STARTERS

  • Salads and poké

  • The soups

  • Main courses

  • FISHERMAN’S MAIN COURSES

  • HUNTER’S MAIN COURSES

  • Sides

  • Pizzas

  • Fried pizzas

  • Panuozzi

  • Dessert

  • Drinks

  • Bitter and liquor

  • draft wines

  • BOTTLED RED WINES

  • Bottled white wines

  • SPARKLING WINES

  • Draft beers

  • Bottled beers

  • Gluten-free beers

N.B. For separate accounts, communicate it before issuing the commercial document.

N.B. We inform our customers that some references could be frozen if not available fresh.

N.B. The esteemed customers are advised to check the bill in order to avoid unpleasant inconveniences.

COVERED € 2.00 PER PERSON
(TOILET SERVICES, WI-FI, BREAD, CONDIMENTS, TABLE BATTERY CHARGER UNTIL STOCKS LAST)

Some references, if not available fresh, could be frozen

IMPORTANT ALLERGENS:
The management not being able to manage any cross-contamination by allergens deriving from the preparation of the dishes, does not guarantee the sole presence of the allergens naturally contained in the ingredients of the courses shown in the menu with the exception of gluten-free dishes, to which an area has been dedicated to the preparation, storage, conservation and production of products and dishes.
Guests are therefore advised to promptly inform our staff in case of presumed or ascertained food intolerance or allergy.

Procedure for information on products and substances that can cause reactions in allergic or intolerant people EU Reg. No. 1169/2011. The substances considered “allergens” in the legislation entered into force are the following:

  • allergens

gluten

All cereals containing gluten such as wheat, rye, barley, oats, spelled, kamut. The list also extends to their hybridized strains and derived products.

Shellfish

Both marine and freshwater ones: shrimps, scampi, lobsters, crabs, hermit crabs and the like. The list also extends to their hybridized strains and derived products.

Eggs

All products made with eggs, even in minimal part. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes, including savory ones, ice creams and creams, etc.

Fish

allergy can occur for all types of fish and for derived products, with the exception of fish gelatine used as a support for vitamin preparations or as a fining agent in beer and wine.

Peanuts

derivatives such as peanut oil, peanut butter, peanut flour, peanut milk used as an ingredient for creams, snacks, nougats, etc.

Soy

soy products, milk, tofu, spaghetti, etc.

Milk

and products based on milk or lactose, with the exception of whey used for the manufacture of alcoholic distillates and milk.

Nuts

all products including: almonds, hazelnuts, common walnuts, cashew nuts, pecans and Brazil and Queensland nuts, pistachios

Celery

present in pieces but also in preparations for soups, sauces and vegetable concentrates

Mustard

allergen that can be found among the main ingredients of sauces and condiments and especially in mustard

Sesame

the whole seeds are often used for the preparation of bread, but traces of sesame are often found in some types of flour;

Sulfur dioxide and sulphites

only if in concentrations higher than 10 mg / kg or 10 mg / l expressed as SO2 (used as preservatives) they are found in canned fish products, pickled foods, foods in oil and brine, jams, vinegar, dried mushrooms , soft drinks and fruit juices.

Lupins

now present in many vegan foods, in the form of roasts, salamis, flours and similar based on this legume, rich in proteins.

Clams

Present in dishes based on canestrello, razor clam, scallop, date of the sea, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam, or in their derivatives.