à la carte


Steamed lobster tail, asparagus tips, baby potatoes and olive tapanade
Our Pappa al Pomodoro with vegetables and crispy puffed millet
Beef carpaccio from Roman Pianure, truffle oil, foam of pecorino cheese, caramelised onion
Datterini tomatoes, buffalo burrata cheese from Paestum, basil sorbet
Panzanella with rucola salad, pecorino cheese DOP and marinated anchovies

First Course

Fagottini with burrata and cream of eggplant, tomato compote and olive crumble
Risotto Vialone Nano with shrimp reduction, seafood, lime and mint emulsion
Linguine with clams, bottarga and fermented black garlic
Tagliolini sauteed with seasonal vegetables
Gragnano spaghetti with sauce from two tomato types, buffalo straciatella and basil
Tonnarelli from Gragnano Gerardo Nola “cacio & pepe”, Roman pecorino cheese and three peppers
Bucatini Amatriciana style, tomato sauce, pork guanciale and pecorino cheese
Spaghetti from Gragnano alla carbonara with crispy pork guanciale from Amatrice

Main Course

Roasted salmon with asparagus, puree of wild aspargus with almond milk, candied lemon and foam of prosecco
Rack of lamb, Roman style
Octopus prepared at low temperature, potato cream infused with rosemary and tomato extraction
Honey lacquered chicken leg, friggitello pepper, yellow pepper sponge and extraction of red pepper
Beef fillet seared in oil, stewed potato, mushrooms


Yellow peach tartare, semifreddo of almond milk with fondue of chocolate
Strawberries, strawberries and more strawberries
Crispy millefeuille with raspberries and lime flavoured whipped cream
Vanilla crème brulée
Local cheese selection with nuts and Manuka honey


Bottle of champagne
Glass of champagne
Bottle of water
Bottle of wine
Glass of wine
Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.

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