The Casa 56 menuWhat we're cooking
right now.
Game season is here: venison tataki, wild boar in the maccheroni ragù. Alongside it, duck with prunes, a veal chop with truffle butter and, for dessert, chestnut and pumpkin. The fish arrives fresh every day, with varied recipes.
The fish of the day
is in the display.
It arrives fresh on the ice every day, and the recipes change with it. This part of the menu isn't printed: ask what's come in.
“Oysters served in a way that simply can't be bettered.”Translated from GermanJörg L. · Google
Menu of 9 November 2026 · Allergens: a written list of each dish's allergens is provided on request.
To start
Start by sharing: focaccia still warm from the oven, arancini and the burrata from the Antipasto all'italiana. Or with the foie gras and the gratinated oyster, one of the chef's signature dishes.
A tasting of Italian specialities: cured meats, arancini, warm focaccia, tomato bruschetta and burrata.
♥ Favourite · “we started with an antipasto all'italiana, very fresh cured meats and honest flavours” Lorenza V., Tripadvisor, 7 July 2024 · Translated from ItalianTempura calamari and scampi, caper mayonnaise and vegetables.
One of our chef's most iconic dishes: homemade foie gras, herb-gratinated oyster, apricot and brioche.
Thinly sliced venison fillet, cooked on the barbecue, with turnips served several ways.
Pasta
The orecchiette are made the Puglian way, the maccheroni ragù with wild boar and red wine. The ravioli are homemade.
A trio of pasta.
♥ Favourite · “A tasting of three pastas: one, no, three delights!” Martine O., Google, 3 years agoThe classic recipe from Puglia: cime di rapa (turnip tops), anchovies and burrata.
Long, thin egg pasta, truffle sauce and fresh black truffle.
Sausage ragù with mushrooms and fresh herbs.
Carnaroli rice, yellow tomato sauce and crusco pepper powder, a sweet pepper with a bold aroma.
Guanciale, egg yolk, pecorino and pepper.
Homemade ravioli filled with Neapolitan ragù (meats and tomato), Parmesan fondue.
Wild boar ragù with red wine.
Meat
The veal and the sirloin go on the barbecue, and the duck comes with its prunes and polenta. And children have their own menu, ice cream included.
Duck breast, prunes, red wine sauce and polenta.
Barbecued veal chop, winter vegetables and truffle butter.
300 g barbecued beef sirloin, our inimitable béarnaise sauce and vegetables.
Spaghetti bolognese, pizza or breaded chicken escalope with chips, followed by an ice cream.
Spaghetti with garlic and oil, chips or roast potatoes, salad.
Pizzas
Seventeen pizzas, made the Naples way. The Frutti di mare is topped with whatever has come in, and the Casa56 is named after the house.
Tomato sauce, buffalo mozzarella and fior di latte, extra virgin olive oil, fresh basil.
Tomato sauce, cherry tomatoes, anchovies, capers, olives, Calabrian oregano and garlic.
Organic tomato sauce, fior di latte, local cooked ham, egg, mushrooms, olive oil.
Filled with ricotta, cooked ham, mushrooms and fior di latte, with a Margherita topping.
Organic tomato sauce, spicy salami, fior di latte, fresh basil, olive oil.
Emmental, gorgonzola, fior di latte, ricotta, parmigiano reggiano.
Tomato sauce, fior di latte, cooked ham, mushrooms, artichokes, black olives.
Scampi, roasted artichokes, oven-baked potatoes, basil and mozzarella.
Tomato sauce, mozzarella, spicy salami, Calabrian nduja and gorgonzola.
Courgette cream, aubergine, red peppers, fior di latte, fresh basil, olive oil.
Goat's cheese, walnuts, bacon, honey and fior di latte.
Minced Angus beef, red pepper and tomato sauce.
Buffalo mozzarella, Parma ham, rocket, parmigiano shavings.
Tomato sauce, aubergine, grilled Italian sausage, parmigiano shavings.
Chicken in barbecue sauce, roast potatoes and fior di latte.
Tomato sauce, garlic, oregano, fior di latte and seafood depending on the catch.
Tomato sauce, tuna in oil, cherry tomatoes, crispy onions and fior di latte.
♥ Favourite · “The tonno pizza was very good.” Nicole W., Google, 2 years ago · Translated from German
Dessert and wine
are chosen at the table.
All our desserts are homemade, and they change often, with the seasons. To finish, the grappa trolley and a Neapolitan coffee. As for the wine, Salvatore will help you choose.
The classic Italian recipe.
Small pastries served with the coffee of your choice.
Our legendary autumn dessert: chestnuts, dark chocolate and sugar clouds.
Pumpkin crémeux, salted butter caramel sauce and white chocolate.
Madagascar vanilla ice cream and Neapolitan espresso.
Cheeses selected by our chef.
Vanilla, chocolate, coffee, mint chocolate, strawberry, pistachio, hazelnut, gianduja, amarena, lemon and raspberry sorbets.
“We wanted to order the 80-euro Amarone, but the owner advised us to choose another wine at a more reasonable price… and we thoroughly enjoyed it!”Translated from DutchAnne S. · Google
They tasted it,
they wrote about it.
Word for word from our Google reviews. Where a review was written in another language, we have translated it and say so.
Fish“Fish, seafood, everything is super fresh and cooked to perfection.”Translated from German
Pasta“The dishes were freshly prepared and very good. Fresh pasta, and a sauce like nothing I had ever eaten before.”Translated from Dutch
Pizza“We had two pizzas, they were really good and cooked to perfection!”
The Carta Bianca“We often have the Carta Bianca and have never been disappointed, a real explosion of flavours.”Translated from German
As of 13 October 2026. All reviews