Trabaccolara Viareggioprepared according to tradition in Viareggio
From the fisherman's net to the pan. The freshest fish and the mastery of the kitchen's artisans are the secret ingredients of Da Miro restaurant in Viareggio. The raw material is fresh fish, crafted with creativity and imagination to create dishes that are true works of culinary art.
Dishes crafted with meticulous attention to detail, ready to delight the eyes, fill the nose with aromas, and immerse the palate in a sea of genuine and authentic flavors. Like the Viareggio trabaccolara, prepared according to an ancient recipe, simple and authentic.
At Ristorante da Miro, a wide selection of à la carte dishes, from appetizers to desserts, accompanied by an excellent selection of national and international wines.
You can also try the tasting menu, "I Sapori della Darsena," consisting of 5 courses: two appetizers, spaghetti alla Trabaccolara, a second course, a dessert of your choice, and coffee accompanied by small pastries.
>Our starters from the sea
- Seafood starters (tasting of hors d'oeuvre of the day)
- Seafood salad (shellfish, molluscs, steamed seafood)
- Big Raw seafood (Gran cruditè larger portion)
- Half Seafood salad (shellfish, molluscs, steamed seafood) *
>Our starters from the Land
- Tartare beaten with knife
- Mixed starters from the land
>Selection of Oysters
- Oysters Fine De Claire
- OYsters Special “Della Spezia" 1
- Oysters Special “Gillardeau” Marennes-Oléron
- Oysters Special “Ostra Bora"
>Our First dishes from the Sea
- Spaghetto in “Trabaccolara" style
- Seafood Risotto (seafood, cuttlefish, prawns and sea cicada) minimun serving for 2
- Handmade Maccheroncini whit Pink Shimps, Calamari, (Pesto of) Zuchini and Their Flowers
- Fusilloni Whit Monkfish in“Cacciatora" Style
- Half Portion Fist Dische
>Our First dishes from the Land
- Spaghetto with Basil and Tomato Sauce
- Tordelli with Ragù
> Soups
- Fish soup in “Cacciucco" style
>Our main courses from the Sea
- Paranza fried seafood
- Mixed Fried Calamari and Prawns
- Half Fried Paranza or Calamari and Prawns
- Recanati (stewed fish and shellfish) minimum serving for 2
- Fish in “Island" style
- Fish in "Vernaccia“ style (sun dried tomatoes, olives and Pantelleria capers)
- Salt fish minimum serving for 2
- Lobster in “Catalana” style
- Crustaceans in “Catalana" style * (shrimps, prawns)
>Our second dishes from the Land
- Veal cutlet in Milanese style
- Grilled Fillet
- Fillet with green pepper
> Side dishes
- French Fries
- The mixed salad
- The Pinzimonio
- Oven-baked vegetables
>Bread and cover charge
>
All-inclusive menu
“The Flavors of the Darsena”
Tasting Menu - €70.00
Entreè Shrimp Croquettes and Béchamel Sauce
>
Antipasto
Starters (2 portions)
>
First dish
Spaghetti in "Trabaccolara Style"
>
Main Course (1 tasting)
Paranza fried seafood
or
Angler fish in “Cacciatora" style
>
Dessert (1 tasting)
“Patatrac (our home maid ceme caramel)
or
Sorbet (Various tastes)
>
Caffè and pastries
Tastings are only available for the entire table. Drinks and service charges are not included.
> I DESSERT
- The Crème Brulée
- The Patatrac
- Chocolate Soufflé (cooks 15 minutes)
- Millefoglie with Chantilly cream and berries
- Zuccotto with Pistachio, Vanilla and Alkernes
- Sorbet (various flavors)
> La frutta
- The pineapple
- Berries with ice cream
>Wines by the glass
- Moscato D'Asti Piedmont - Criolin - Piedmont
- Malvasia delle Lipari Passito - Colosi - Sicily
- Pedro Ximénez 15 Years "Sherry", Williams & Hunbert - Jerez - Spain
- Vin Santo - Baracchi - Cortona - Tuscany
- Sauternes - Bordeaux - France
- Muffato della Sala (Sauvignon - Grechetto - Traminer - Riesling) - Castello della Sala -Antinori - Umbria
- Vin Santo di Vigoleno (Santa Maria - Melana - Beverdino - Ortrugo - Trebbiano - Marsanne) - Lusignani - Emilia Romagna
- Passito di Pantelleria "Ben Ryè" - Donnafugata - Sicily
