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
    • Lentils from Onano and wild salad soup, crispy spicy bread

      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, crispy corn, sauted turnip, butter and bellone wine emulsion

      18
    • Dried tuna eggs creamed with malvasia wine, beetroots, candied olives from Itri, sour cream

      18
    • Tuna fish tartare, ham extract, spinach and fennel salad, clementines gel

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

      20
    • Basket of bread

      3
    • Main Courses

    • Beef tartare, pumpkin carpaccio with seeds, orange and mint

      25
    • Pork ribs, grape and chestnuts

      22
    • Veal fillet saltimbocca, sauted spinach, roasted cauliflower drops

      22
    • Crusted rack of lamb, vanilla puré, confit lemon sauce

      28
    • Hazelnuts and fennel crusted cod fish supreme, Maccarese carrots puree

      20
    • Grilled swordfish, puntarelle salad, anchovies and pancotto bread foam

      26
    • Monk fish fillet apple lacquered, sauted escarole with raisin and pine nuts, olives 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, artichokes and thyme

      22
    • Homemade fusilli, datterini tomatoes, mussels, pecorino cheese

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

      20
    • Dessert

    • White chocolate cream millefoglie, crispy black currant, toasted peanuts, juniper sauce

      12
    • Tonka bean crème bruleé, chocolate caramel, salty almonds, orange zest

      12
    • Coconut cheesecake, corn and pineapple crumble, mango sauce

      12
    • Raspberry tiramisù

      13
    • Buffalo ricotta parfait, candied sour cherries, gianduja and cinnamon crumble

      13
    • Four chocolates

      13