Via Garibaldi 18, Roma
  • en
  • it

Menu

Menu between tradition and innovation

4_c

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
    • Yellow tomatoes gazpacho, buffalo ricotta cheese flakes, toasted almonds

      16
    • 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, pureed chickpeas and red peppers from Pontecorvo, spicy green olives and celery

      18
    • Dried tuna eggs creamed with malvasia wine, steamed potatoe from Viterbo and red onion jelly, puffed spelt, raspberry sauce

      18
    • Tuna fish tartare, strawberry, lemon, tomato emulsion

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

      20
    • Basket of bread

      3
    • Main Courses

    • Beef tartare with mustard, zucchini flowers, lard from Viterbo

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

      22
    • Veal fillet saltimbocca, steamed greenbeans

      22
    • Crusted in bread and potatoes rack of lamb, wild salad, strawberries from Nemi, goat yogurt

      28
    • Cod fish supreme (low temperature), cold puttanesca sauce (cherrie tomatoes, anchovies, origan, garlic, black olives, capers)

      20
    • Sliced swordfish, parsley and vinegar bread, smoked eggplant with soy, roasted tomatoes

      24
    • Monk fish fillet, roasted carrots from Maccarese, lemon emulsion, seaweed and sesame powder

      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
    • Saffron and parsley gnocchi, clams and dried mullet eggs

      25
    • Homemade fettuccine, porcini mushrooms and thyme

      25
    • Spaghettoni with cuttlefish, ink and peas

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

      20
    • Dessert

    • Tonka bean chantilly millefoglie, marinated pears in rum syrup, almond pralines, chocolate sauce

      12
    • Saffron crème bruleé, crispy caramel and rose, candied pineapple

      12
    • Coffee cheesecake, peanuts crumble, sambuca jelly, orange sauce

      12
    • Ginger tiramisù with white chocolate heart, sesame, maldon salt

      13
    • Yogurt parfait, candied sour cherries, gianduja and cinnamon wafer

      13
    • Raspberries in three ways, tea matcha crisp, ricotta cheese mousse

      13