Alle Fratte di Trastevere

Refreshing tea-flavored drink, served cold, often with lemon or peach.

Classic non-alcoholic carbonated soft drinks.

Large bottled water, available still or sparkling.

Sweet and citrusy fruit juice.

Light beer served on tap in a small size.

Light beer served on tap in a medium size (usually 0.4L or 0.5L).

The classic Italian coffee, short and strong, served in a small cup. Intense and aromatic.

Hot infusion of tea leaves.

Hot drink made with espresso coffee and frothed milk.

Traditional sweet liqueur from Southern Italy, made from infused lemon peels.

Hot cocktail made with coffee, Irish whiskey, sugar, and cream on top.

Selection of classic Italian digestifs and bitters.

Pre-meal alcoholic beverages to stimulate the appetite, such as the classic orange and bittersweet Spritz.

Portion of table olives, flavorful and slightly salty.

Selection of fresh seasonal grilled vegetables, seasoned with oil and herbs.

Fresh anchovy fillets marinated in vinegar or lemon, oil, and parsley. Tangy and delicate flavor.

Board with a selection of Italian cheeses of different ages and textures.

Classic Italian summer appetizer. The sweetness of fresh melon contrasts with the saltiness of prosciutto crudo.

Fresh salad with slices of tomato, fresh mozzarella, basil, and olive oil.

Rich dish with a variety of mixed cured meats and cheeses, ideal for sharing.

Mixed house selection including cured meats and vegetables prepared in various ways.

Aged prosciutto served with buffalo mozzarella from Campania, a fresh and creamy cheese.

Mixed cold or hot seafood specialties, such as seafood salad, mussels, or shrimp.

Tender octopus salad with fresh arugula, dressed with a citrus vinaigrette for a fresh touch.

Slice of toasted bread simply seasoned with garlic, olive oil, and salt. Crispy and flavorful.

The classic Italian bruschetta: toasted bread topped with diced fresh tomatoes, basil, and oil.

Toasted bread served with beans, usually cannellini or borlotti, seasoned with oil and spices.

Dish with various types of bruschetta to taste different toppings.

Toasted bread garnished with flavorful anchovy fillets.

Hot soup prepared with fresh daily ingredients. Can be vegetable, legume, or other.

Soft potato gnocchi with a typical red sauce from the Trastevere district.

Ancient Roman dish, considered the ancestor of carbonara. Pasta with crispy guanciale, pecorino, and pepper, without tomato or eggs.

One of Rome's most famous dishes. Pasta with a rich cream of egg yolks, pecorino romano, black pepper, and crispy guanciale.

Pasta with flavorful tomato sauce, sautéed guanciale, and pecorino cheese. Strong and slightly spicy taste.

Short pasta with tomato sauce, fried eggplant, and melted mozzarella. Inspired by the flavors of Southern Italy.

Pillar of Roman cuisine. Pasta tossed with Pecorino Romano cheese and abundant freshly ground black pepper. Creamy and spicy.

Long, flat egg pasta with a green sauce made from basil, pine nuts, garlic, oil, and cheese.

Stuffed pasta served with a classic ground meat and tomato sauce.

Pasta with a creamy pink sauce made with cream, tomato, and salmon, deglazed with vodka. A classic from the 80s.

Pasta with oxtail sauce, a rich and flavorful stew of beef tail typical of Rome.

Classic seafood dish. Spaghetti with fresh clams, garlic, oil, chili pepper, and parsley. Savory and fragrant with the scent of the sea.

Spaghetti with a rich mixed seafood and shellfish sauce. A triumph of marine flavors.

Creamy rice cooked with aromatic porcini mushrooms and finished with truffle oil for an intense, earthy aroma.

Simple and tasty roasted chicken, flavored with fresh rosemary. Crispy skin and tender meat.

Humble traditional dish. Tripe stewed for a long time with tomato, Roman mint, and pecorino. Tender and very flavorful.

Thin slices of floured veal cooked in a sweet and aromatic Marsala wine sauce.

Roman specialty: thin slices of veal topped with prosciutto and a sage leaf, cooked in white wine. Literally 'jumps in the mouth'.

Flavorful pork sausage served with crispy roasted potatoes. A rustic and hearty main course.

Grilled lamb chops, to be eaten hot with your hands (hence 'finger-burning'). Intense flavor and tender meat.

Grilled or pan-seared beef steak. Simple and juicy.

Mixed grill including various cuts of meat, ideal for those who want to try a bit of everything.

Grilled beef cut into strips, served on a bed of fresh arugula and parmesan shavings.

A prized cut of beef, very tender and lean, pan-seared.

Beef fillet served with a creamy green peppercorn sauce. Tender with a spicy and aromatic touch.

Beef fillet accompanied by prized porcini mushrooms. A rich and fragrant combination.

Fresh mussels opened in a pan with white wine, garlic, parsley, and pepper. Served with their flavorful broth.

Sautéed mussels and clams. A classic light seafood appetizer or main course.

Salmon fillet simply grilled. Fatty and flavorful fish, rich in omega-3.

Grilled sea bass. White, delicate, and light meat.

Large grilled prawns, usually served whole.

Sea bass fillet cooked stewed with tomato, Gaeta olives, and capers. Flavorful and Mediterranean.

Crispy on the outside, tender on the inside grilled octopus tentacles, served on a chickpea purée.

Mixed grilled fish and shellfish. A generous dish for seafood lovers.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Potatoes cut into pieces and roasted in the oven with oil and rosemary. Crispy and golden.

Leafy green vegetable with a slightly bitter taste, sautéed with garlic and chili pepper. Typical Roman side dish.

Whole artichokes cleaned and slowly cooked upside down with garlic, parsley, and mint. Tender and aromatic.

Simple spicy arugula salad dressed with parmesan cheese shavings.

Mixed salad enriched with house ingredients and parmesan shavings.

House specialty pizza with a white base, mozzarella, and fresh ingredients added after cooking, such as arugula and parmesan shavings.

Pizza base baked without sauce, seasoned only with oil, salt, and oregano. Crispy and simple.

Classic, very simple pizza with tomato, garlic, oregano, and oil. No cheese.

The most famous Italian pizza: tomato sauce, mozzarella, and basil.

Classic pizza Margherita enhanced with spicy salami. Flavorful and slightly spicy.

Classic pizza Margherita with added sliced champignon mushrooms.

Vegetarian pizza with tomato, mozzarella, and mixed grilled vegetables (zucchini, eggplant, peppers).

Flavorful pizza with tomato, mozzarella, salted anchovy fillets, and oregano.

Rich pizza with tomato, mozzarella, artichokes, cooked ham, mushrooms, and sometimes olives.

Classic pizza Margherita with added cooked ham.

White (no tomato) or red pizza with a creamy blend of four types of cheese.

Rustic and flavorful pizza with crumbled sausage and peppers.

The most beloved Italian dessert: layers of ladyfingers soaked in coffee alternated with a sweet mascarpone cream, dusted with cocoa.

A spoon dessert of cream, milk, and sugar, served with berry, chocolate, or caramel sauce. Silky texture.

Crispy fried pastry shell in a tube shape, filled with sweet ricotta, chocolate chips, or candied fruit.

Cream or custard filled cream puffs, covered with a rich chocolate glaze.

Chef's daily sweet special.

Combination of a dessert or fresh fruit with a scoop of ice cream.

Classic artisanal vanilla ice cream.

A refreshing and thirst-quenching dessert made with lemon, water, and sugar, without milk. Often drunk at the end of a meal.

Sphere-shaped ice cream with a soft center, coated in cocoa or sprinkles. Available in black (chocolate) or white.

Truffle ice cream served in hot espresso coffee. A delicious hot-cold contrast.

Fresh fruit chosen according to the season.

Basket of bread served at the table.