Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers call Il Clandestino a warm, hidden gem, praising the Sami tribe dish as a standout for its soulful, unexpected flavor. The vibe is intimate and adventurous, making every bite feel like a discovery.
“That tribe worked a lot with stockfish. They prepare it with lye. So we tried soaking the cod in lye. It turns kind of gelatinous. Here we made a whipped cod blended with raw daikon, diced daikon cooked in coconut milk, and dulse seaweed, chicory stems in a syrup, lovage, nettle, and sorrel. We take our cod, place it on top, and add cod mayonnaise made from the fish skin, with Codium seaweed, a sweet and sour broth made with seaweed and sea lettuce, and lovage oil.”
What creators say
2 creators have covered Il Clandestino. Most active: Cosa mangiamo oggi?, Qui si Taffia
Shorts 1
Videos 1
Clandestino is a stunning seaside restaurant in Portonovo by Moreno Cedroni, with a creative menu inspired by nomadic tribes and an unforgettable location.
Dishes mentioned
Inuit Tribe Dish
An iceberg lettuce leaf, wasabi mayo, and whole grain mustard. A simple fresh raspberry. And reindeer. Salt cured reindeer filet. Freeze dried raspberry powder. A ponzu jelly. Then this arrives at the table — a tuna belly marinated for two days in soy sauce. It thaws while you're eating the reindeer, and then you make a taco. So you eat the reindeer first. Then, once you're done with the reindeer, you grab the tuna belly and make the taco. Super tasty.
Sami Tribe Dish
That tribe worked a lot with stockfish. They prepare it with lye. So we tried soaking the cod in lye. It turns kind of gelatinous. Here we made a whipped cod blended with raw daikon, diced daikon cooked in coconut milk, and dulse seaweed, chicory stems in a syrup, lovage, nettle, and sorrel. We take our cod, place it on top, and add cod mayonnaise made from the fish skin, with Codium seaweed, a sweet and sour broth made with seaweed and sea lettuce, and lovage oil.
