Restaurant Menu

Pumpkin Risotto with San Daniele Ham Chips

RISOTTO ZUCCA E CHIPS DI SAN DANIELE

A creamy risotto made with pumpkin and topped with crispy chips of San Daniele ham. Risotto is a classic Northern Italian rice dish cooked in broth to a creamy consistency. San Daniele ham is a dry-cured ham from the Friuli Venezia Giulia region of Italy, known for its delicate flavor.

€ 13

Rigatoni Carbonara

RIGATONI ALLA CARBONARA

Rigatoni pasta served in a classic carbonara sauce made with eggs, guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper. Carbonara is a Roman dish known for its rich and savory flavor.

€ 13

Rigatoni Amatriciana

RIGATONI ALL' AMATRICIANA

Rigatoni pasta served with Amatriciana sauce, a traditional Roman sauce made with guanciale (cured pork cheek), tomatoes, Pecorino Romano cheese, and chili pepper. It's a hearty and flavorful dish.

€ 13

Spaghetti with Pachino Tomatoes and Basil

SPAGHETTI PACHINO E BASILICO

Spaghetti pasta served with a simple yet flavorful sauce made from Pachino tomatoes (a sweet variety from Sicily) and fresh basil. It's a light and refreshing dish.

€ 11

Tonnarelli alla Gricia

TONNARELLI ALLA GRICIA

Tonnarelli pasta served with alla Gricia sauce, a Roman pasta dish similar to carbonara but without eggs. It's made with guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper.

€ 13

Tonnarelli Cacio e Pepe

TONNARELLI CACIO E PEPE

Tonnarelli pasta served with Cacio e Pepe sauce, a simple Roman dish made with Pecorino Romano cheese and black pepper. 'Cacio' means cheese, and 'pepe' means pepper.

€ 13

Strozzapreti Vaca Loca

STROZZAPRETI VACA LOCA

Strozzapreti pasta (a type of hand-rolled pasta) served with a sauce made from water and flour pasta, zucchini flowers, zucchini, guanciale (cured pork cheek), and Pecorino Romano cheese. 'Vaca Loca' translates to 'Crazy Cow,' suggesting a unique or unconventional combination of ingredients.

€ 14

Burrata Ravioli with Tomato, Parmesan, and Basil

RAVIOLI DI BURRATA CON POMODORO E PARMIGIANO AL BASILICO

Ravioli pasta filled with creamy burrata cheese, served with a tomato sauce, Parmesan cheese, and fresh basil. Burrata is a fresh Italian cheese made from mozzarella and cream.

€ 14

Fettuccine with Beef Ragù

FETTUCCINE AL RAGU DI MANZO

Fettuccine pasta served with a rich and slow-cooked beef ragù sauce. Ragù is a meat-based sauce commonly served with pasta in Italian cuisine.

€ 13

Fettuccine with Porcini Mushrooms

FETTUCCINE AI FUNGHI PORCINI*

Fettuccine pasta served with a sauce made from porcini mushrooms. Porcini mushrooms are a prized variety known for their rich, earthy flavor.

€ 15

Pappardelle with 'Nduja from Spilinga

PAPPARDELLE ALLA 'NDUJA DI SPILINGA

Pappardelle pasta (wide, flat noodles) served with a spicy sauce made from 'Nduja, a spreadable pork salume from Spilinga, Calabria, along with cream, mint, and Pecorino Romano cheese. 'Nduja is known for its fiery flavor.

€ 14

Cream of Pumpkin and Potato Soup

VELLUTATA DI ZUCCA E PATATE

A smooth and creamy soup made from pumpkin and potatoes. It's a comforting and warming dish, often served during the autumn and winter months.

Bean Soup Flavored with Pork Rind and Bread Croutons

ZUPPA DI FAGIOLI INSAPORITI CON COTICHE E CROSTINI DI PANE

A hearty bean soup flavored with pork rind (cotiche) and served with bread croutons. It's a rustic and flavorful soup, often made with a variety of beans.

Lentil Soup with Bread Croutons

ZUPPA DI LENTICCHIE E CROSTINI DI PANE

A nourishing lentil soup served with bread croutons. Lentil

Entrecôte Italy

ENTRECÔTE ITALIA

Entrecôte steak from Italy. Entrecôte is a cut of beef taken from the rib area. It is known for its marbling and flavor.

Entrecôte Prussia

ENTRECÔTE PRUSSIA

Entrecôte steak from Prussia (historical region spanning parts of modern-day Germany, Poland, Russia, Lithuania, Denmark, Belgium and Czech Republic). Entrecôte is a cut of beef taken from the rib area. It is known for its marbling and flavor.

Entrecôte Denmark

ENTRECÔTE DANIMARCA

Entrecôte steak from Denmark. Entrecôte is a cut of beef taken from the rib area. It is known for its marbling and flavor.

Entrecôte Ireland

ENTRECÔTE IRLANDA

Entrecôte steak from Ireland. Entrecôte is a cut of beef taken from the rib area. It is known for its marbling and flavor.

Beef Fillet

FILETTO DI MANZO

Beef fillet, also known as tenderloin. It is a lean and tender cut of beef.

Black Angus 100% Argentina

BLACK ANGUS 100% ARGENTINA

Black Angus beef from Argentina. Black Angus is a breed of cattle known for its high-quality meat.

Rib Steak U.S.A.

COSTATA U.S.A.

Rib steak from the USA. A rib steak is a beef steak cut from the rib primal of a beef animal, with rib bone attached.

Tomahawk

TOMAHAWK

Tomahawk steak. A tomahawk steak is a ribeye beef steak that has the entire rib bone left on, making it resemble a tomahawk axe.

Florentine Rib Steak Italy

COSTATA O FIORENTINA ITALIA

Florentine rib steak from Italy. A thick-cut steak, typically T-bone or porterhouse, from the loin of the steer, grilled and seasoned simply.

T-Bone Rib Steak Prussia

COSTATA O T-BONE PRUSSIA

T-bone rib steak from Prussia (historical region spanning parts of modern-day Germany, Poland, Russia, Lithuania, Denmark, Belgium and Czech Republic). A T-bone steak is a cut of beef including a T-shaped bone with meat on each side.

T-Bone Rib Steak Angus Aberdeen

COSTATA O T-BONE ANGUS ABERDEEN

T-bone rib steak from Angus Aberdeen. A T-bone steak is a cut of beef including a T-shaped bone with meat on each side, from Angus Aberdeen breed.

T-Bone Rib Steak Denmark

COSTATA O T-BONE DANIMARCA

T-bone rib steak from Denmark. A T-bone steak is a cut of beef including a T-shaped bone with meat on each side.

T-Bone Rib Steak Simmental Bavaria

COSTATA O T-BONE SIMMENTHAL BAVARIA

T-bone rib steak from Simmental Bavaria. A T-bone steak is a cut of beef including a T-shaped bone with meat on each side, from Simmental Bavaria breed.

French Rack Lamb Chops Ireland

FRENCH RACK COSTOLETTE DI AGNELLO IRLANDA

French rack of lamb chops from Ireland. A rack of lamb is a cut of lamb that includes the rib bones. "Frenching" the rack means removing the meat and fat from the ends of the bones for presentation.

Pork Liver with Laurel

FEGATELLI DI MAIALE CON ALLORO

Pork liver cooked with laurel leaves. A traditional Italian dish.

Sheep Arrosticini

ARROSTICINI DI PECORA

Arrosticini are small skewers of grilled mutton, a typical dish from the Abruzzo region of Italy.

Sliced Chicken with Rosemary

TAGLIATA DI POLLO AL ROSMARINO

Sliced grilled chicken breast seasoned with rosemary. Tagliata refers to the slicing of the meat.

Grilled Marinated Cockerel (450 GR.)

GALLETTO MARINATO ALLA BRACE (450 GR.)

Grilled marinated cockerel, weighing 450 grams. A cockerel is a young male chicken.

Beef Hamburger with Fried Potato Chips 5) 8)

HAMBURGER DI MANZO CON CHIPS DI PATATE FRITTE 5) 8)

Beef hamburger served with fried potato chips. The numbers 5) and 8) likely refer to allergens or other menu codes.

Sliced Sirloin Steak with Arugula, Pachino Tomatoes, and Grana Cheese (250GR)

TAGLIATA DI CONTROFILETTO RUCOLA, PACHINO E GRANA (250GR)

Sliced sirloin steak (250g) served with arugula, Pachino tomatoes (small, sweet cherry tomatoes from Sicily), and Grana cheese (a hard, granular cheese similar to Parmesan).

Sliced Sirloin Steak with Porcini Mushrooms * (250GR)

TAGLIATA DI CONTROFILETTO CON FUNGHI PORCINI * (250GR)

Sliced sirloin steak (250g) served with porcini mushrooms. Porcini mushrooms are a prized type of wild mushroom. The asterisk likely indicates a seasonal availability or other special note.

Sliced Sirloin Steak with Rosemary (250GR)

TAGLIATA DI CONTROFILETTO AL ROSMARINO (250GR)

Sliced sirloin steak (250g) seasoned with rosemary.

Danish Fillet Skewers and Pata Negra Lard

SPIEDINI DI FILETTO DANESE E LARDO DI PATA NEGRA

Skewers of Danish fillet (tenderloin) and Pata Negra

FILETTO VACA LOCA

FILETTO VACA LOCA

Beef fillet with a Vaca Loca sauce, which includes brandy, barbecue sauce, cream, pistachios, and lemon-flavored pepper. This dish is a creative take on a classic steak, incorporating a variety of rich and savory flavors.

€ 24

FILETTO AL PEPE VERDE

FILETTO AL PEPE VERDE

Beef fillet with green peppercorn sauce. This is a classic preparation of steak, featuring a creamy and slightly spicy sauce made with green peppercorns, often served with a touch of cream or brandy.

€ 23

FILETTO WITH TROPEA ONIONS

FILETTO CON CIPOLLE DI TROPEA

Beef fillet with Tropea onions. Tropea onions are a sweet, red variety from Calabria, Italy. This dish combines the richness of the beef with the sweetness of the caramelized onions.

€ 23

FILETTO WITH CITRUS

FILETTO AGLI AGRUMI

Beef fillet with citrus. This dish features a beef fillet prepared with citrus fruits, likely including lemon, orange, or grapefruit, to create a bright and zesty flavor profile.

€ 23

FILETTO WITH PORCINI MUSHROOMS *

FILETTO CON FUNGHI PORCINI *

Beef fillet with porcini mushrooms. Porcini mushrooms are a prized variety known for their rich, earthy flavor. This dish combines the tender beef with the umami-rich mushrooms, often served in a creamy sauce.

€ 26

VEAL SCALOPPINE WITH LEMON

SCALOPPINE DI VITELLA AL LIMONE

Veal scaloppine with lemon. Scaloppine refers to thin slices of meat, typically veal, that are pan-fried. This dish is prepared with a lemon sauce, offering a light and tangy flavor.

€ 15

STRACCETTI DI VITELLA VACA LOCA

STRACCETTI DI VITELLA VACA LOCA

Veal straccetti Vaca Loca, pan-fried with arugula and pachino tomatoes, served with Grana cheese flakes. Straccetti refers to thin strips of meat. This dish combines the veal with fresh arugula, sweet pachino tomatoes, and savory Grana cheese.

€ 19

BREADED LAMB CHOPS

COSTOLETTE DI ABBACCHIO PANATE

Breaded lamb chops. Abbacchio is a term for young lamb in the Roman dialect. These lamb chops are breaded and likely pan-fried or baked, offering a crispy exterior and tender interior.

€ 17

XL BREADED VEAL CUTLET

COTOLETTA DI VITELLA PANATA XL

XL breaded veal cutlet. This is a large, breaded veal cutlet, similar to a Wiener Schnitzel. It is typically pan-fried until golden brown and crispy.

€ 15

ROMAN-STYLE ARTICHOKE (SEASONAL)

CARCIOFO ALLA ROMANA (STAGIONALE)

Roman-style artichoke (seasonal) with bread crouton and mint pesto. This dish features artichokes prepared in the traditional Roman style, often braised or stewed with herbs and garlic. Served with bread crouton and mint pesto.

€ 8

BAKED POTATOES

PATATE AL FORNO

Baked potatoes. These are potatoes that have been baked in the oven, often seasoned with herbs and olive oil.

€ 6

SAUTEED ROMAN BROCCOLI

BROCCOLETTI ROMANI RIPASSATI

Sautéed Roman broccoli. This dish features Roman broccoli (broccoletti) that has been sautéed, typically with garlic, chili flakes, and olive oil.

€ 6

SAUTEED CHICORY

CICORIA RIPASSATA

Sautéed chicory. Chicory is a slightly bitter green that is often sautéed with garlic, chili flakes, and olive oil in Italian cuisine.

€ 6

TORTINO OF GRILLED VEGETABLES

TORTINO DI VERDURE GRIGLIATE

Tortino of grilled vegetables, including eggplant and zucchini. A tortino is a small savory cake or tart. This dish features grilled vegetables layered and baked into a tortino.

€ 7

MIXED SALAD

INSALATA MISTA

Mixed salad. This is a simple salad consisting of various greens and vegetables, typically dressed with olive oil and vinegar.

€ 6

SAUTEED ESCAROLE

SCAROLA RIPASSATA

Sautéed escarole with anchovies, pine nuts, and Taggiasche olives. Escarole is a slightly bitter leafy green. This dish combines it with salty anchovies, crunchy pine nuts, and flavorful Taggiasche olives.

€ 8

EGGPLANT CAPONATA

CAPONATA DI MELANZANE

Eggplant caponata with olives, pine nuts, and capers. Caponata is a Sicilian dish made with fried eggplant and other vegetables, seasoned with a sweet and sour sauce.

€ 8

ROMAN-STYLE PUNTARELLE

PUNTARELLE ALLA ROMANA

Roman-style puntarelle with anchovies, garlic, and vinegar. Puntarelle is a type of chicory that is popular in Rome. This dish features the puntarelle dressed with a pungent sauce of anchovies, garlic, and vinegar.

€ 8