Via Garibaldi 18, Roma
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Menu

Menu between tradition and innovation

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Our menu offers classic Roman dishes like cacio e pepe, amatriciana, or carbonara. Alongside some interpretations of our territory’s products: hamburger made with Monte San Biagio sausage, or cured Bassiano ham with crispy buffalo.

There is no shortage of interpretations of some traditional recipes like Saltimbocca alla Romana, Tripe, and Lamb Shank. Fish deserves its own chapter: depending on the catch and the season, new recipes are offered, departing from the tradition of Italian cuisine to get a modern interpretation of international taste. The desserts, like all our dishes, follow the changing of the seasons, the excellent and original sorbets, reinterpretations of the classic tiramisu, sorbet, creme brulée and other great pastry classics.

    • Starters

    • Amatrice ham with hot buffalo mozzarella in crispy pastry

      18
    • Cicerchia and wild roman herb soup, spicy olive oil, goat cheese flakes and crispy black bread

      18
    • Roman style tripe, mint drops, pecorino cheese and cannellini bean cream

      16
    • Smoked duck breast with honey mustard icecream and fig crumble

      20
    • Baby hamburger made of San Biagio sausage with Morolo cheese and cicory

      16
    • Grilled octopus, sicilian broccoli guacamole, dried olives

      18
    • Dried tuna eggs, smashed Viterbo potato, buffalo ricotta cheese, turnip greens spicy sauce

      18
    • Tuna fish tartare, dried apricot Muffato scented, crispy capers, almond milk

      25
    • Kataifi nest, organic egg, black truffle, asparagus and parmesan cheese flakes

      20
    • Basket of bread

      3
    • Main Courses

    • Beef tartare with sautéed pears, foie gras drops, chestnuts, toasted walnuts with honey

      25
    • Guinea fowl leg in confit with roasted porcini mushrooms and grilled potato

      22
    • Veal fillet saltimbocca, sautéed escarole, pinenuts and raisins

      22
    • Rack of lamb crusted in liquorice black bread with potato purèe made with ancient mustrad

      28
    • Cod fish supreme (low temperature), cicory with sweet garlic and hazelnuts quenelle, orange sauce

      20
    • Grilled sea bass, purèed pumpkins and ginger, little spinach salad with goat yogurt sauce

      30
    • Roasted monk fish fillet, chickpea and rosemary hummus, dried tomatoes, crispy guanciale

      22
    • Regional cheese selection

      18
    • Pasta

    • Schiaffoni pasta with guanciale, pepper, cheese and tomato sauce

      18
    • Spaghetti with Parmigiano Reggiano and pecorino cheese, black pepper

      18
    • Chitarra pasta with Parmigiano Reggiano and Pecorino cheese, guanciale, eggs and black pepper

      18
    • Homemade pappardelle pasta with squids and puréed fava beans

      23
    • Homemade fettuccine with porcini mushrooms and thyme

      18
    • Fresh big spaghetti with redfish, roasted tomatoes and black olives

      25
    • Homemade tagliolini pasta with natural butter, anchovies and crispy bread

      20
    • Dessert

    • Millefoglie with candied chestnut cream, violet meringue, rhum chocolate sauce

      12
    • Camomile crème bruleé with crispy caramel, crunchy currants and dried apple

      12
    • Passion fruit cheesecake, coconut and pineapple crumble, mango drops

      12
    • Winter tiramisù: mascarpone, gianduja, hazelnuts, cocoa

      13
    • Tea matcha parfait, sesame biscuit, white chocolate flakes, pistachio

      13
    • Strudel little basket, vanilla ice cream, sichuan pepper sauce

      13