Ristorante Caffè Parnaso

A refined appetizer that combines the crispness of potatoes with the tenderness of beef tartare and the richness of egg yolk. Served with a light foam.

Fresh raw salmon slices served with an aromatic fennel and orange salad. A light, fresh, and citrusy dish.

Slow-cooked egg served with potatoes and melted Fontina cheese. Soft, creamy, and flavorful.

A classic Italian appetizer with prosciutto crudo and fresh buffalo mozzarella. Accompanied by fragrant rosemary focaccia.

Fresh and hearty salad with tuna, olives, hard-boiled eggs, and tomatoes. A light, single dish typical of Mediterranean tradition.

Rich Caesar salad with chicken, crispy bacon, croutons, and parmesan shavings. Dressed with a creamy sauce.

The most famous Italian salad with fresh tomatoes and buffalo mozzarella. Simple, fresh, and tasty.

The famous Recco-style focaccia with cheese. Two very thin layers of dough filled with fresh melted cheese. Crispy outside and soft inside.

A variation of focaccia with cheese enriched with mushrooms and rosemary potatoes. Flavors of earth and forest in a crispy dough.

Focaccia with cheese served with slices of prosciutto crudo. The warmth of the focaccia enhances the flavor of the cured meat.

Pizza cooked in a pan, thick and fluffy with a crispy base. Simply topped with tomato, garlic, and oregano. No cheese.

The most classic pizza in a pan version. Tomato, melting mozzarella, and fresh basil.

Rich and flavorful white pizza with a selection of four cheeses including stracchino and pecorino fondue. Very creamy.

Simple focaccia cooked in a pan, seasoned only with oil, salt, and rosemary. Excellent as an accompaniment to meals.

Pizza or focaccia stuffed with a rich center of potatoes, sausage, and cheeses. Smoked paprika adds a special touch.

Stuffed specialty with tripe cooked Roman style (tomato, mint, and pecorino). A traditional and bold flavor.

Pizza or focaccia stuffed with coda alla vaccinara, a classic oxtail stew. Intense meat and celery flavor.

Seafood version stuffed with baby octopus drowned in tomato with olives and capers (alla Luciana style). Flavorful and tender.

Thick fresh pasta seasoned with Amatriciana sauce: crispy guanciale, tomato, and pecorino. Savory and slightly spicy.

Short pasta served with a cream of egg, pecorino, black pepper, and guanciale. Rich and velvety.

High-quality linguine seasoned with garlic, oil, and sea urchin pulp. A dish with an intense sea flavor, sweet and briny.

Egg fettuccine with tomato sauce, fresh basil, and caciocavallo cheese. A tasty and stringy first course.

Baked stuffed pasta with braised beef, served with a white butter sauce, sage, and artichokes. A complex and refined dish.

Large ring-shaped pasta with a tender octopus ragu. A flavorful and enveloping seafood dish.

Tender pork fillet accompanied by purple cabbage and Japanese dumplings (gyoza). An interesting fusion combination.

200g gourmet beef burger with goat cheese fondue and artichokes. Served with french fries.

Breaded and fried meat cutlet, covered with ham and melted cheese. Rich and hearty.

Grilled chicken breast cut into strips, served on mixed salad with sesame seeds. Light and healthy.

Prized grilled beef fillet served sliced. Tender and juicy meat, ideal for red meat lovers.

Seared salmon slice served with zucchini cream and crispy puntarelle. A balanced fish dish.

Green vegetables (chicory or broccoli rabe) sautéed in a pan with garlic, oil, and chili pepper. A flavorful and slightly bitter side dish.

Potatoes cut and roasted in the oven until golden. A classic and versatile side dish.

Catalogna chicory sprouts, typical of Roman cuisine, served raw in a salad with anchovy dressing. Crispy and fresh.

A spoon dessert that combines the richness of chocolate with the aromatic freshness of orange.

Classic Italian dessert with ladyfingers soaked in coffee and mascarpone cream. A creamy and sweet house version.

Light and fluffy coffee-flavored mousse. An aromatic and delicate end to the meal.

Dessert composed of a base of crumbly almond biscuit, velvety pastry cream, and fresh red berries.