Club Regina Margherita Restaurant Bibione


	Rediscover, on holiday, the authentic tastes of traditional cuisine, made of simple, strictly seasonal ingredients, at the Regina Margherita Restaurant at Palace Hotel Regina or at Club Regina Beach Bar & Restaurant. Light meat and fish courses, vegetables, fresh and tasty salads, are just a few of the dishes which Claudio and Antonella, Chefs at Regina Margherita at Palace Hotel Regina prepare every day, with the utmost care and skilfulness, offering a refined cuisine enhanced by a selected, top-quality wine list. Moreover, we always take care of your children, with special menus designed according to their taste but never forgetting the principles of a complete, healthy and balanced diet. And since holiday means relaxation and quietness, the Hotel’s Management decided to extend breakfast and dinner time: from 7.30 to 10.30 AM our guests will have the chance to enjoy the rich breakfast buffet, while a dainty dinner will be served between 7.00 and 8.30 PM. Furthermore, the exclusive Club Regina Beach Bar & Restaurant, facing the beach, offers our guests, from midday to 3.00 PM, fresh and summer tasting courses to be enjoyed while lying in the sun.

	A delicious preview by our Chefs Claudio and Antonella: For 4 servings: - 1 fresh sea bass, 400 gr. - 1 Tarocco blood orange - 1 Amalfi lemon - 4 bay leaves - 4 tablespoons extra virgin olive oil - Salt and white pepper. DIRECTIONS Clean and scale the sea bass by making a cut along the back and the sides of the head. Then fillet it by running the blade of a flexible knife between the flesh and the bone until you get two boneless fillets. Use a pair of tweezers to remove remaining bones. Lay the fillet skin-down on a chopping board and, with a sharp slicing knife, cut it in thin slices. Lay slices in a bowl and cover them with orange and lemon juice. Season with salt and refrigerate for at least 4 hours. In the meantime cut the oranges peel into thin julienne size strips (without the inside white part) and cook them in boiling water for 5 minutes, changing water twice. Arrange sea bass Carpaccio slices on a serving platter, garnish with orange peel strips and bay leaves; add oil and pepper and serve.