Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise Il Clandestino for its soulful, rustic warmth, with the standout Sami tribe dish earning raves for its bold, transporting flavors. The overall vibe is one of intimate, unpretentious comfort that makes 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
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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.
