SHELLFISH BAR
ORIGIN AND TRACEABILITY
The Shellfish Bar and the Salt-water Tank
At Follis, our shellfish don’t just originate from a menu; they start in our salt-water tank. Live European lobsters and spiny lobsters (each tagged with its exact weight) await in the tank right in front of the white wine display. Guests can select their preferred shellfish, which we weigh together before cooking. It is the most transparent way we know to serve shellfish: showing you your selection before it ever enters the kitchen.
THE QUEEN OF THE MEDITERRANEAN
The Spiny Lobster
Spiny lobster fishing is seasonal and strictly regulated, which means local catch cannot always be guaranteed year-round. To honor natural marine cycles while maintaining our high standards, we primarily serve selected French Royal spiny lobsters throughout the year, individually chosen and delivered in traditional wooden crates.
When the season allows, we source our spiny lobsters directly from the Sardinian Sea, specifically the northwestern waters of the island, long renowned as the natural habitat of the Mediterranean red spiny lobster.
BLUE ALL YEAR ROUND
The European Lobster
We apply the same commitment to quality and consistency for our blue European lobsters. Most of our supply comes from France, a region that yields optimal quality throughout the year with fully packed shells and firm meat. Whenever European lobsters are available in the Adriatic Sea or Sardinia, we proudly feature local Italian catches on our menu.
IN THE KITCHEN
Three ways to savor the finest catch
Once you have selected your shellfish, we offer three tailored preparation styles: grilled over open flames to preserve its natural sweetness; Catalan-style, served in the classic preparation with fresh tomatoes and onion; or as the centerpiece of a pasta dish, paired with Pastificio Mancini fettuccia pasta designed to capture every bit of flavor from the shell. Three distinct preparations, one clear aim: to elevate the authentic taste of the raw ingredient.
OUR DISHES
Culinary creations
A signature classic of our kitchen is pairing fresh shellfish with fine pasta, where Pastificio Mancini fettuccia absorbs the rich flavors of blue European lobster or spiny lobster. Beyond this staple, our menu evolves with the seasons and the daily catch in our salt-water tank. We invite you to explore our current menu and let our floor staff guide your selection.
FAQ
Frequently Asked Questions
1. How does the salt-water tank at Follis work?
Located in our dining room opposite the white wine display, the Follis salt-water tank houses live spiny lobsters and blue European lobsters, each tagged with its weight. You can choose your preferred shellfish directly and select your preparation style: grilled, Catalan-style, or paired with handmade pasta.
2. What is the difference between a spiny lobster and a European blue lobster?
Spiny lobsters feature long antennae and no claws, offering a sweet, delicate meat. European blue lobsters feature two large claws and a deep blue shell that turns red when cooked, yielding a firmer texture and robust flavor profile.
3. Where do the shellfish at Follis come from?
Our spiny lobsters are predominantly hand-selected French Royals, complemented by wild catches from the Sardinian Sea when in season. Our blue European lobsters are sourced year-round from France, as well as from the Adriatic Sea and Sardinia when available.
