Menu

Our card includes a choice of dishes ranging from appetizers inspired by ancient Ligurian and regional recipes, first courses born from the passion for sophisticated flavors revisited according to tradition, second courses fresh fish of excellent quality fished from our seas and carefully chosen meats by our staff.

Download the menu

Ravioli
stuffed with
Amberjack with sautéed prawns

Slice of raw tuna*fish,on yellow tornato water, Apulian stracciatella cheese and seasonal cruditè

€ 16,00
Creamed cod (brandacujun) served with marinated red onion and caramelized peel

€ 16,00
Warm baby octopus and baby squid salad with seasonal cruditè

€ 16,00
Muscle with marinara or black pepper

€ 14,00
Steamed octopus tentacle * on a potato mashflavorec:I with citrus and crunchy leek

€ 16,00
The mix of marinades * served on a crunchy Ligurian flatbread

€ 18,00

Ravioli stuffed with buffalo mozzarella with basil and tomato reduction

€ 15,00
Ravioli stuffed with Amberjack with sautéed prawns

€ 18,00
Fresh Pacchero creamed with mashed baby octopus and flaked pecorino cheese

€ 16,00
Taglierini with the catch of the day

€ 18,00
Taglierini with breadcrumbs with anchovies, chilli pepper and crunchy bread crumbs

€ 14,00
Homemade Ligurian pesto tagliatelle with potatoes and green beans

14,00

In the First Courses I cannot miss the recipes that express tradition and good Ligurian food, such as gnocchi with pesto “genovese” and homemade pasta “sciuè sciuè” seasoned in a harmonious fusion with the catch of the day.

Cutters
with breadcrumbs

Simple dish that brings back all the strong flavors of Sicily. The word “anchovy” evokes the past, reminiscent of fishermen who, before dark, leave their moorings with their lamps on summer nights. In the arbanelle the salt embraces and spreads all the perfume of our splendid sea.

Ristorante Rapalà - Rapallo - primi piatti

Roast
Beef of
Piedmontese veal cooked et low temperature, on Belgian vegetables mari nade, thyme end pink pepper

The Rapalà Restaurant is also an intense flavor and a unique scent of Fassona meat, the true “Piedmontese breed”: one of our Italian specialties that excels due to the distinctive taste recognized as one of the five Italian excellences, one of the five prized breeds present in our country.

For meat lovers our chef recommends savoring it raw, according to the best Piedmontese gastronomic tradition: chopped with a knife, chopped, albese, gypsy, tartare and carpaccio. Also excellent is the fillet cooked to perfection on the grill and cut lying on a bed of rocket with DOP Parmesan flakes.

Seared funa steak with racket, truffle oil and flakes of Parmigiano Reggiano

€ 22,00
Roast Beef of Piedmontese veal cooked et low temperature, on Belgian vegetables mari nade, thyme end pink pepper

€ 18,00
Sliced Piedmontese beef with crispy green frisè and baked potatoes

€ 20,00
Ligurian-style croaker cooking in jars

22,00
Slice of catch’of the day on Jerusalem artichoke cream and basil coulis

20,00
Baby plank squid wih seasonal cruditè

€ 16,00

Ristorante Rapalà - Rapallo - Filetto con castelmagno e tartufo nero pregiato di Montemale

Fillet
with castelmagno
and prized black truffle from Montemale

marinated
prawns

Marinated prawns on a crispy flatbed.

Ristorante Rapalà - Rapallo - gamberi marinati

CUTTLEFISH
IN ZIMINO

A dish of the Ligurian tradition, where cuttlefish and zimino meet for a tasty dish.

Ristorante Rapalà - Rapallo - Seppie in zumino

...and
dulcis in
fundo

…tiramisu in arbanella and chocolate mousse respecting the Italian tradition but also desserts from other Italian regions such as Sicilian cannoli, homemade cantucci accompanied with sweet wine and parfait with mango and yougurt.