The sea at Alghero at sunset (a landscape, not a Fiore dish). Photo Alexkom000, CC BY 4.0, Wikimedia Commons
Raw red prawns, Catalan-style lobster, lobster pasta with carasau bread, crab linguine, prawns in kataifi pastry, scallops: shellfish are a big part of our seafood cooking.
What arrives depends on the market: there is always fresh fish, and the dishes change with it. All the fish we serve raw is blast chilled.
At Fiore
The products change. Lobster, rock lobster, crab and prawns depend on the market: below are the dishes we make, on the menu and from the kitchen. To know what is on today, message us on WhatsApp, in English if you prefer.
Prices are on the menu at the restaurant.
Photos
Lobster, or rock lobster, alla catalana comes from Alghero, the Sardinian city where Catalan is also spoken. We make it according to the market, and you will find it in the list below.
The raw fish crudité with red prawns is often how we begin: see also raw seafood. The raw fish is always blast chilled.
Did you know
In Sardinian: aligusta, alagusta
Lobster, cooked “alla catalana” in Alghero, a Catalan-speaking city, where the official guide says to try it before leaving.
Frequently asked questions
It depends on the market and the season: message us on WhatsApp and we will tell you what is on today.
Yes, in the raw fish crudité. The fish we serve raw is blast chilled.
Tell us when you book or at the table and we will tell you what is in every dish.
Prices are not on the website: you will find them on the menu at the restaurant.
On WhatsApp at +39 347 698 8655 (you can write in English) or by phone on +39 02 4895 5382. We are at Via Savona 59, in Milan’s Tortona district.
On WhatsApp, in English too
