La Perla del Mare’s cuisine

By cooking each dish upon request, chef Deborah Corsi aims to emphasize the seasonality of local produce. In addition to drawing inspiration from her region's culinary traditions, she respects the changing availability of the ingredients. The menu is varied and features a wide variety of local seafood from the nearby sea. Specialties include vacuum cooked octopus fried in tempura with sunflower seeds on celeriac mousse, and “Spaghetti alla Mareppia”, spaghetti sauteed in an emulsion of mussels, clams and blended oysters, with raw amberjack (a particularly fine and tasty bluefish) on top. The wine list contains more than 200 labels, including excellent white and red wines from Val di Cornia and Tuscany. As well as labels from the rest of Italy, and international ones, carefully selected by the restaurant’s sommelier. At Perla del Mare, there is no shortage of champagne and sparkling wines either, so every dish and event will be perfectly paired with the right drinks.