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For four decades, the Ardu family have owned and operated Trattoria del Pescatore in Milan. In 1976, Giuliano Ardu brought his famous Catalana lobster salad recipe from Sardinia up to the busy northern Italian city and opened up his first restaurant, which remains packed to this day with repeat local customers and tourists alike. While his parents continue to operate the eatery in Milan, charming brothers Cristian Ardu (general manager) and Nicolas Ardu (chef) have set their sights on a quiet backstreet of Sheung Wan to showcase their simple fish dishes that couple the beauty of fresh seafood with great hospitality.

The restaurant has taken over the space just off Hollywood Road, near Pound Lane, occupied previously by Cafe Deco Pizzeria. It’s a big space with a private room and lots of natural light from the picture windows, accented with dark wood and crisp, white tablecloths. The clean, uncomplicated design fits with the family’s ethos, which Chef Nicolas describes as, “Just buy the best ingredients and don’t touch it too much.” They’ve brought over the same olive oil and balsamic vinegar that are used in Milan, which is reason enough for a first visit to the restaurant. The price point is mid-range to high, with a large menu of sharing dishes on the premium end and a selection of pasta dishes, antipasti and raw menu that are more moderate, plus a varied wine list full of Italian vintages, available by the glass and bottle.

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Here’s a look at some of the dishes:

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Astice alla Catalana ($800; 2-person minimum): salad of lobster, tomato and red onion

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Capesante gratinate al pistacchio ($125): scallop with pistachio gratin

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Paccheri del pescatore ($250): pasta with swordfish, squid and mullet roe

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Insalata di polpo e patate($280): octopus with potato and a dash of olive oil

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Tiramisu ($68): a classic Italian dessert

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You can never have too much Pecorino, which comes on the house at the end of the meal, along with a shot of Sardinian mirto liqueur

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Lobsters are the stars of the show!

11 Po Yan Street, Sheung Wan, 2559 3339


This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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