La Nassa

Sant’Andrea, holiday homes, hotels and 8 restaurants. A beach now increasingly eroded by the advancing sea. No shops, no courses to swim in.

At about fifty meters from the sea, a staircase goes up, preceded by the sign “trattoria di mare la Nassa”. An unpretentious entrance, directly on the terrace where a dozen tables are distributed. But when you go up the stairs with the line of your ears you go over the height of the wall, a jazz lounge envelops you, suddenly reminding you to relax that you are on holiday and you are about to enjoy a dinner on a terrace overlooking the sea.

Tuna Tartare:

Natural, as it should be, with a subtle accent of lemon left to rest in oil only and accentuated by the simplicity of salt and pepper. Vegan mayonnaise, flavoured with orange, particular and brave, excellent at mitigating the salty taste of tuna. The bed of Valeria and 100% Italian olive oil gives the right freshness to the last morsels.

Octupus “all’elbana”:

When there is a smell of salt in the air, the Octopus is a must on the menu. At Nassa, the octopus all’elbana is a typical dish but undoubtedly revisited by Simone and his partner. Soft but not too much, cooked 3 hours in tomato sauce and accompanied for the last half hour with potatoes. If before I was curious about the homemade pici after this appetizer I was not in the skin anymore … and in the wait they told us how this dream of La Nassa has come true.

Homemade Pici “allo scoglio“:

Definitely a 10! I started with: ”Amore should we get halfway through and then exchange dishes?“ But after the first fork, I took it back pretty fast. Probably the best dish ordered during the whole week on Elba.

Ravioli stuffed with lobster, chives with shrimp and cherry sauce:

Delicate but at the same time decisive in the flavor of lobster that characterizes the filling, almost imperceptible chives. The sweet cherry with fresh prawns ends the dance of flavours in a sublime way, giving that sweet and sour tone to every bite.

Crem Brûlé:

There is not too much to tell. Just how it should be done, not too fat, not too sweet and with a hint of lemon flavor, period.