Osteria San Giorgio

Fried zucchini flowers in a light batter, stuffed with mozzarella and anchovies. Crispy on the outside and gooey on the inside.

Fried meatballs made with shredded boiled beef and aromatic vegetables. A traditional way to enjoy boiled beef in a crispy version.

Whole artichoke fried twice to make the leaves crispy like chips. An iconic dish of Jewish-Roman cuisine.

Baked zucchini flowers stuffed with fior di latte mozzarella and anchovies. A lighter version compared to fried ones.

Whole stewed artichoke with a filling of garlic, parsley, and Roman mint. Tender and flavorful.

Three slices of toasted bread topped with different ingredients: fresh tomato, smoked salmon, and porcini mushrooms.

Fresh salad with fior di latte mozzarella and crunchy green tomatoes.

Classic Italian appetizer with slices of salty cured ham served on sweet and fresh melon.

Melted scamorza cheese served with slices of cured ham.

Combination of aged cured ham and creamy buffalo mozzarella.

Tasting of various Italian cheeses, from the softest and creamiest to the most aged and flavorful.

Fluffy frittata enriched with shavings of precious black truffle.

Finely hand-chopped raw beef fillet, seasoned with oil, lemon, and capers.

Rich assortment of typical cured meats and cheeses, accompanied by bruschetta and olives. Ideal for sharing.

Breaded and fried fresh porcini mushrooms. Crispy and flavorful.

Selection of fine cured meats made from wild boar, served with pecorino cheese and bruschetta.

Simple yet flavorful dish with spaghetti dressed in olive oil, sautéed garlic, and spicy chili pepper.

Short pasta served with a spicy tomato sauce, garlic, and parsley.

Pasta dressed with crispy guanciale, pecorino romano, and black pepper. Considered the ancestor of Carbonara, without egg.

Pasta with tomato sauce, crispy guanciale, and pecorino romano. A flavorful classic of Roman cuisine.

Classic Italian dish with fresh tomato sauce, fragrant basil, and parmesan.

Spaghetti with a creamy sauce made from eggs, pecorino, parmesan, and black pepper, enriched with crispy guanciale.

Fresh egg pasta dressed with a pecorino romano cheese cream and abundant ground black pepper.

Homemade ravioli filled with ricotta and spinach, served with a simple tomato and basil sauce.

Soft potato gnocchi coated in a rich creamy four-cheese sauce.

Potato gnocchi dressed with delicate zucchini flowers and flavorful guanciale.

Potato gnocchi served with a classic cherry tomato and fresh basil sauce.

Fresh pasta tortellini filled with meat, served with a creamy sauce of cooked ham and cream.

Layers of baked egg pasta with meat ragù, béchamel, and parmesan. Rich and comforting.

Homemade fettuccine dressed with a delicate white veal ragù (without tomato) and vegetables.

Short pasta dressed with Coda alla Vaccinara sauce, rich and flavorful.

Fresh fettuccine served with fragrant porcini mushrooms.

Wide egg pasta dressed with a rich and intense wild boar ragù marinated in Barolo.

Fettuccine with porcini mushroom and sausage sauce. A dish with woodland flavors.

A variation of classic lasagna with a flavorful wild boar meat ragù.

The classic Carbonara enriched with the precious flavor of black truffle.

Gricia pasta (pecorino and guanciale) enhanced with fresh black truffle.

Homemade fettuccine dressed with the luxurious combination of porcini mushrooms and black truffle.

Thick and comforting bean soup with mixed pasta and Mediterranean herbs.

Traditional Roman soup of chickpeas and pasta, flavored with rosemary.

Light minestrone prepared with a mix of fresh seasonal vegetables.

Simple and light grilled chicken breast.

Baked eggplant layered with tomato sauce, mozzarella, and parmesan.

A humble dish from Roman tradition: tripe stewed in tomato with mint and pecorino.

Tender meatballs slowly cooked in a rich tomato sauce.

Rolled veal slices braised in tomato sauce and vegetables.

Roasted pork sausages served with rosemary-flavored baked potatoes.

Sausages served with Roman broccoli sautéed in a pan with garlic and chili.

Veal slices with prosciutto and sage, cooked in butter and white wine. Tender and flavorful.

Breaded and fried veal cutlet, served fresh with arugula and cherry tomatoes.

Thin beef strips quickly sautéed and served on a bed of arugula.

Floured chicken slices cooked in a creamy lemon sauce.

Oxtail stewed for hours with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Grilled lamb chops, to be eaten piping hot ("scottadito").

Breaded and fried lamb chops, crispy and juicy.

Grilled beef steak.

Grilled beef steak, sliced, usually served rare or medium-rare.

Prized grilled beef fillet.

Beef fillet served with a creamy green peppercorn and brandy sauce.

Mixed grilled meats (beef, sausage, chicken, veal) served with potatoes, ideal for two people.

Boiled chicory dressed simply with oil and lemon.

Boiled chicory then sautéed in a pan with garlic, oil, and chili pepper. Flavorful and slightly spicy.

Fresh mixed salad with carrots and tomatoes.

Potatoes cut into pieces and baked with rosemary.

Thinly sliced potato chips, crispy.

Classic stick-cut French fries.

Typical Roman broccoli, served boiled (all'agro) or sautéed in a pan with garlic and chili pepper (ripassato).

Sautéed zucchini and onion side dish.

Catalonian chicory sprouts served raw with a sauce of anchovies, garlic, and vinegar. A typical winter Roman dish.

Simple white base dressed with oil, salt, and rosemary. Crispy and light.

Pinsa with tomato, garlic, and oregano. No cheese.

The classic with tomato, fior di latte mozzarella, and basil.

Pinsa with tomato, mozzarella, and salted anchovies.

White pinsa with a rich mix of four melted cheeses.

Pinsa with tomato, mozzarella and spicy salami.

White pinsa with mozzarella, zucchini flowers, and anchovies.

Fresh pinsa with buffalo mozzarella, cured ham, pachino tomatoes, and basil.

Rich pinsa with mushrooms, hard-boiled egg, artichoke hearts, olives, and ham.

Pinsa with sausage and porcini mushrooms (the menu description repeats the ingredients of the Capricciosa).

Gourmet pinsa with sausage, porcini mushrooms, black truffle, and mozzarella.

Large slice of toasted bread with melted mozzarella and cured ham.

Crostino with fior di latte mozzarella and salmon.

Flavorful crostone with mozzarella and anchovies.

Rich crostone with mozzarella, porcini mushrooms, and black truffle.

Selection of fresh seasonal fruit.

Creamy dessert made with cream and milk, served with a sauce of your choice.

Custard pudding with a layer of liquid caramel.

The classic Italian dessert with ladyfingers soaked in coffee and mascarpone cream.

Fresh and digestive lemon sorbet.

Sweet egg-based dessert with a caramelized sugar crust on top.

Chef's special dessert of the day.

A typical Jewish-Roman dessert, a tart filled with sour cherry jam.

Creamy and alcoholic dessert drink based on lemon sorbet.

Fresh strawberries served with lemon juice or with ice cream.

Truffle ice cream (white or black) served drowned in hot coffee.

Classic aperitif cocktail with Campari, red vermouth, and soda.

Iconic cocktail based on gin, Campari, and red vermouth.

Savory and spicy cocktail based on vodka and tomato juice.

Light and fruity cocktail with peach puree and Prosecco.

Elegant cocktail with vodka, triple sec, lime juice, and cranberry juice.

Sweet and strong cocktail based on vodka and coffee liqueur.

Caipirinha variation prepared with rum instead of cachaça, lime, and sugar.

Caipirinha variation prepared with vodka, fresh lime, and cane sugar.

Refreshing long drink with rum, cola, and lime.

Rich and alcoholic tropical cocktail with a coconut base and various spirits.

Classic sour cocktail based on white rum, lime, and sugar.

Cocktail with an intense blue color, strong and aromatic.

Refreshing and colorful long drink with vodka, blue curaçao, and lemon.

Fresh and fruity sparkling Prosecco.

Dry and versatile sparkling brut wine.

Prestigious classic method sparkling wine from Lombardy.

Rosé version of Prosecco.

High-quality classic method sparkling wine from Trentino.

Trentino classic method rosé sparkling wine.

Very dry classic method sparkling wine (no added sugar).

Sweet and sparkling aromatic red wine.

Classic method brut sparkling wine.