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Nino Mosca Küchenchef: Relais & Châteaux Il Bottaccio
Sea bass tartare with burrata

Sea bass, burrata, olive oil
A delicate composition of marinated raw fish, creamy burrata, tomatoes, all woven together perfectly by quality olive oil that never steals the show from any one element.

Nino Mosca - Relais & Châteaux Il Bottaccio

Nino Mosca has been a chef at Relais & Châteaux Il Bottaccio in Montignoso (bottaccio.com) for 30 years, during which time the restaurant has established itself as being in a class of its own. It is a place where guests can not only treat their palates, but also enjoy themselves outside of the dining room. Moscas many years of experience and culinary boldness ensure guests are always served dishes that incorporate the spirit of the times – and satisfy the tastes of the many delighted guests – while always paying tribute to their deep Italian roots and Mediterranean, familiar authenticity.

Inspiring dishes, recipes for perfection

Ingredients for four servings:

– 200 g sea bass filet, washed
– 100 g cherry tomatoes
– 50 g burrata
– 2 limes
– Basil
– Baby spinach and rocket
– Mediterre olive oil, e.g. Il Bottaccio
– Mediterre Kythira sea salt
– Pepper

Sea bass tartare with burrata
Step 1

Cut the cherry tomatoes into small cubes and place in a bowl. Season with Mediterre sea salt, add a handful of basil leaves and carefully mix all of the ingredients. Let sit for a few minutes.

Step 2

Cut the seabass filet into cubes and season in a bowl with lime juice, grated lime zest, Mediterre sea salt, and pepper.


In a forming ring, first add the marinated tomatoes (without basil), then a layer of hand-torn pieces of burrata. Top with a layer of marinated sea bass.

Step 4

Carefully remove the ring by pulling upwards, garnish the plate with a bit of burrata, baby spinach and rocket and lightly drizzle everything with Mediterre olive oil.

Master chef tip: Garnish tartar with decorative wafer