Aromaticus

Cabbage wedges grilled over a wood fire for a smoky flavor. Served with a creamy herb potato sauce and sweet Tropea onion glaze. Savory, smoky, and tender.

Artichoke prepared in the Roman style (typically fried or braised), served with artichoke cream and black cabbage puree. Accented with almonds and a hint of liquorice. Earthy and nutty flavors.

Sourdough focaccia bread topped or served with macadamia nut cheese and chicory. Seasoned with yeast garum (an umami sauce) and pomegranate seeds. A savory appetizer with tangy and nutty notes.

Small, pinched pasta parcels (plin) filled with a fusion of spicy kimchi and gorgonzola cheese. Dressed with mustard-flavored whipped butter. A unique blend of Italian pasta and Korean fermentation funk.

A rich ramen bowl with a broth likely enhanced by peanut butter for creaminess. Toppings include bok choy, seaweed, marinated egg (Ajityama), kohlrabi, and mushrooms. Savory, creamy, and umami-rich.

Large tube pasta stuffed with plant-based almond ricotta. Served with Jerusalem artichokes, mint, and fermented lemon for brightness. Textural contrast from crunchy artichokes.

A large Indian-style platter suitable for sharing. Includes vegan butter chicken, lentil dhaal, pilaf rice, vegetable curries, flatbread (chapati), and yogurt sauce (raita). A varied meal with diverse spices and textures.

A savory cutlet made from tempeh (fermented soybeans). Served with brown vegetable gravy, chicory, potatoes, and a traditional Yorkshire pudding. A plant-based take on a hearty roast dinner.

Swiss chard leaves rolled around a filling of lentil and quinoa stew. Served with mushroom broth (dashi), tempura elements, and pickled carrots. Earthy and nutritious with crispy accents.

Breaded and fried Pleurotus (Oyster) mushroom cutlet. Served with vanilla-scented potato puree and colorful chard dressed with oil and lemon. Crispy outside, tender inside.

Tempeh escalope served with orange-almond cream, black kale (cavolo nero), and pumpkin puree. A rich and nutty dish with seasonal vegetables.

Roasted cauliflower steak. Accompanied by lentil cream, broccoli rabe, chestnuts, and yeast garum. A hearty vegetable-forward main course.

Freshly baked homemade bread.

A mixed salad featuring seeds, sprouts, leaves, edible flowers, and fruits. Fresh, light, and colorful.

A plant-based version of the classic Caesar salad using tempeh as a protein substitute. likely includes romaine lettuce and creamy vegan dressing.

Vegan cheesecake served with a red fruit jelly topping. Creamy texture without dairy.

A dessert featuring chestnuts and 'castagnaccio' (traditional chestnut flour cake). Served with chocolate, pastry cream, pine nuts, and rosemary. A classic Tuscan flavor profile.

Pumpkin flavored crème brûlée with a caramelized sugar top. A creamy, autumnal dessert.

Freshly pressed juice blend with beetroot, apple, carrot, and ginger. Earthy, sweet, and slightly spicy.

Refreshing juice made from pineapple, carrot, and lime. Sweet and tangy with a tropical vibe.

Green juice blend with spinach, celery, apple, and lime. crisp, vegetal, and revitalizing.

Cleansing green juice with cucumber, fennel, celery, and lime. Light, hydrating, and herbaceous.

Creamy smoothie made with cashew milk, spinach, banana, and lime. Sweet, nutty, and vibrant green.

Berry-rich smoothie with cashew milk and chia seeds. Thick, fruity, and packed with antioxidants.

Rich chocolate smoothie with cacao, banana, and maca root blended with cashew milk. Sweet, energizing, and satisfying.

Concentrated wellness shot with ginger, lemon, turmeric, pepper, and honey. Spicy, zesty, and potent.

Detoxifying shot with pineapple, ginger, and apple cider vinegar. Sweet, sour, and tangy.

Fermented probiotic drink flavored with lemon and cardamom. Fizzy, tart, and aromatic.

Fermented probiotic drink with orange flavor. Refreshing, tangy, and citrusy.

Fermented tea drink with floral elderflower notes. Effervescent and slightly sweet.

Fermented tea drink infused with hibiscus. Tart, berry-like flavor and pink color.

Artisanal beer available on draft or in bottles. Selection varies.

Organic white or red wine served by the carafe.

Strong, concentrated coffee shot. Rich and aromatic.

Espresso topped with steamed milk and foam. Creamy and classic.

Cappuccino made with plant-based milk alternative.

Warm spiced milk drink featuring turmeric, often with ginger and cinnamon. Yellow color, soothing and anti-inflammatory.

Green tea powder whisked with steamed milk. Earthy, creamy, and caffeinated.

Selection of hot teas or herbal infusions.

Handmade cookies.

Served filtered water.