Calice d'Oro

A typical oval Roman focaccia, crispy on the outside but soft inside. Made with a mix of flours and long leavened for high digestibility.

Fried rice croquettes from Roman tradition. Filled with rice with tomato and meat, with a melting mozzarella center.

A layered appetizer prepared with thinly sliced zucchini. Usually alternated with cheese and baked until golden.

A selection of mixed cured meats served on a cutting board. Ideal for sharing as an appetizer.

Slice of toasted bread topped with fresh diced tomatoes, garlic, basil, and olive oil. A fresh and simple Italian classic appetizer.

Toasted bread topped with stracciatella (the creamy heart of burrata) and eggplant. A rich and flavorful combination.

French fries seasoned with a sauce or sprinkled with Pecorino cheese and black pepper. Inspired by the famous Roman pasta dish.

Stewed beans served in a small terracotta pot. A rustic and comforting dish, often prepared with tomato or aromatic herbs.

Bean salad dressed with sweet and crunchy Tropea red onion. A light and flavorful appetizer.

A typical Roman spring dish based on fresh vegetables such as fava beans, peas, artichokes, and lettuce. Often enriched with guanciale.

Fresh sea bass fillet marinated with orange juice and zest. A delicate and citrusy fish appetizer.

A cold mix of boiled seafood such as squid, prawns, mussels, and octopus. Dressed with oil, lemon, and parsley.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper, often deglazed with white wine. Served with their flavorful broth.

Toasted bread topped with flavorful anchovies and sweet onions. An appetizer with a decisive Mediterranean taste.

Short pasta dressed with a tomato sauce, crispy guanciale, and Pecorino Romano cheese. One of the iconic dishes of Roman cuisine.

Fresh pasta similar to spaghetti but thicker, dressed with a cream of eggs, Pecorino Romano, black pepper, and crispy guanciale.

Fresh pasta dressed with a cream made by emulsifying Pecorino Romano and cooking water, enriched with abundant freshly ground black pepper.

Short pasta dressed with guanciale, Pecorino Romano, and pepper (a 'Carbonara without egg'), enriched in this version with the aroma of sage.

Fresh long pasta sautéed with clams, oil, garlic, and parsley. A classic and aromatic first course from the sea.

Large tubular pasta served with mussels and Pecorino cheese. A surf and turf combination typical of Lazio and Southern Italian cuisine.

Fresh pasta dressed with sweet zucchini flowers and flavorful anchovies. A balanced and tasty dish.

Beef fillet cooked on the grill or in a pan. Served hot, juicy, and flavorful.

Grilled beef served sliced (tagliata). Usually accompanied by arugula and Grana Padano shavings or served simply.

Grilled chicken breast cut into strips, served on a bed of fresh arugula and Pachino tomatoes.

Meatballs prepared according to the house recipe. Usually served in sauce or fried.

Tripe stewed for a long time with tomato, Roman mint, and abundant Pecorino cheese. A very flavorful peasant dish from tradition.

Slice of fine red tuna quickly seared, leaving the inside raw or pink.

Cod fillet (salted cod) prepared with tomato sauce, raisins, and pine nuts. A typical Roman sweet and sour taste.

Whole squid cooked on the grill. Tender and slightly smoky, dressed with oil and lemon.

Assortment of grilled squid and prawns. A light and tasty second course for seafood lovers.

Floured squid rings fried until golden. Crispy outside and tender inside.

Mixed fried squid and prawns. A classic crispy and flavorful seafood fry.

Large grilled prawns. Usually served in their shells to preserve their flavor.

Boiled chicory then sautéed in a pan with garlic, oil, and chili pepper. A Roman side dish with a bitter and spicy taste.

Assortment of seasonal vegetables (such as zucchini, eggplant, peppers) grilled. Light and flavorful.

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

Mixed salad of wild herbs and leafy greens. Fresh and ideal for cleansing the palate.

Selection of artisanal desserts prepared by the restaurant. Ask staff for daily options.

Semi-cold dessert spoon dessert based on lemon. Fresh, digestive, and light.

Creamy digestive drink based on lemon sorbet mixed with vodka and sometimes prosecco. Served in a glass.

Famous Calabrian ice cream in a sphere shape. Usually hazelnut and chocolate with a molten chocolate heart, covered in cocoa.

Local white wine in a sparkling version. Light and easy to drink.

Local extra dry sparkling wine. Perfect for aperitifs.

Sparkling rosé wine from Franciacorta, made with the Classic Method. Elegant, with a fine perlage and hints of berries.

Celebrated sparkling wine from Trentino, made with the Classic Method. Dry, harmonious, and fragrant.

High-quality Prosecco. Fresh, aromatic, and ideal for toasts.