A Journey Between Waves and Stoves

Come Discover our Always-Fresh Menu

La Bottega Di Trimalcione Awaits You at via Del Lazzaretto Vecchio 3 in Trieste

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A Journey through Sea Flavors

Tasting courses designed to discover the best of our cuisine: raw dishes, hot dishes, chef’s specialties, and daily surprises.

The Crudités Plateau

Grand mixed Crudités consisting of sea bass, tuna, salmon, king prawns, scallop, queen scallops, and squid, complemented with house sauces.

Trimalcione’s Palette

Tasting of six cold appetizers of the day.

The Grand Gratin

Classic gratin of scallop, queen scallops, mussels, red mullet, anchovies, razor clams, king prawns.

The Pan-Fried Seafood

Grand sautée of mussels, clams, langoustine, king prawn, razor clams, queen scallops.

Raw Seafood and Fresh Delights

An authentic taste of freshness: tartare, carpaccio, and raw specialties prepared on the spot.

Tuna Tartare with Red Onion Jam

Sea Bass Tartare with Black Salt

Salmon Tartare with Horseradish and Ricotta Cream

King Prawn Tartare with Citronette Sauce

Croaker Carpaccio with Chicory Sprouts, Carrots, and Lemon Zest

Fresh Oysters

Sea Starters, Cold or Hot

From octopus salads to mussel sautées: each appetizer tells the story of our connection with maritime tradition.

Creamed Sea Bass with Croutons

Anchovy “Savor” with Pine Nuts, Raisins, and Cooked Must

Marinated Anchovies on Mixed Greens with Tomato Marinade and Basil Emulsion

Octopus with olives, mixed greens, tomato, yogurt sauce, and sweet paprika

Crispy Basket with Cuttlefish Salad, Sun-dried Tomatoes, and Toasted Almonds

Mussels “Alla Busara”

Grilled local queen scallops on mixed greens, cherry tomatoes, feta, and citronette

Shrimp and Bean Soup

Gratinated Scallops (3 Pcs)

Fish First Courses and Seafood Main Courses

Fish dishes with fresh pasta and unique flavors

Risotto with Gulf Seafood

Paccheri with Monkfish, Saffron, and Cherry Tomatoes

Spaghetti with Clams and Cabras Mullet Bottarga

Linguine with Sardinian Tuna Bottarga and Pistachio

Homemade Potato Gnocchi with Shrimp and Asparagus

Egg Tagliolini with King Prawns “Alla Busara”

Grilled Squid and Sautéed Chicory

Grilled King Prawns on Mixed Greens and Cherry Tomatoes

Mediterranean-style swordfish steak with capers, Taggiasca olives, cherry tomatoes, and basil emulsion

Sliced Tuna on Eggplant Cream and Roasted Pepper

Grilled Octopus on Parmesan Fondue and Green Sauce

King Prawn Tails on Black Truffle Cream

Catch of the Day with a Side of Baked Potatoes
and Sautéed Chicory

Classic Desserts and House Specialties: the Best Way to Conclude a Journey through Flavors.

Bitter Orange Flambéed Crepe

Apple Strudel with Crème Anglaise

Ganache Tart on Shortcrust Pastry with Hazelnut Crumble

Nougat Semifreddo with Chocolate Sauce, Salted Caramel, and Crumble

“Bourbon” Vanilla Ice Cream with Raspberries

Lemon Sorbet with Fennel and Mint Sauce

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