Villa Borghese

Breaded and fried rice balls, filled with ragu or cheese. Crispy on the outside, melting on the inside. Popular Sicilian specialty.

Toasted bread slices rubbed with garlic and topped with diced fresh tomatoes. Seasoned with olive oil and basil. A simple and fresh starter.

Toasted bread topped with warm goat cheese and drizzled with honey. The classic combination of savory and sweet on a crispy toast.

Assortment of Italian cured meats (ham, salami) and cheeses. Usually served on a wooden board, ideal for sharing.

Italian salad with fresh tomato slices and buffalo mozzarella. Dressed with olive oil and fresh basil. Light and refreshing.

Crisp romaine salad with chicken pieces, croutons, and parmesan. Served with a creamy Caesar dressing. A complete and satisfying dish.

Large composed salad with Parma ham, mozzarella, and marinated vegetables. A rich dish with typical Italian flavors.

Fresh salad combining smoked salmon and creamy avocado. Ricotta adds a touch of milky sweetness.

Thin slices of cured beef (Bresaola) served raw with arugula and parmesan shavings. Drizzled with olive oil and lemon.

Lunch menu including a main course (pasta or pizza) and a drink. An economical and quick formula for lunchtime.

Pizza with a thin crust baked in a wood-fired oven. Topped with salty anchovies and capers, offering an intense, umami seafood flavor.

The quintessential Italian pizza with tomato sauce, melted mozzarella, and fresh basil. Simple, authentic, and flavorful.

Pizza featuring buffalo mozzarella, creamier and more flavorful than classic mozzarella. Served on a tomato base.

The very popular 'Queen' pizza, topped with cooked ham and button mushrooms. A mild and crowd-pleasing flavor.

Generous vegetarian pizza with an assortment of grilled and marinated Mediterranean vegetables. Fresh and colorful.

Pizza 'Four Seasons' offering a variety of ingredients (vegetables, ham) arranged separately or mixed. Allows you to taste everything.

Spicy pizza topped with spicy Calabrian salami. For those who like bold flavors.

Pizza topped with thin slices of raw Parma ham and fresh arugula added after cooking. Hot-cold and salty-peppery contrast.

Rich pizza with four Italian cheeses including blue gorgonzola and smoked scamorza. Melty and very flavorful.

Pizza folded into a calzone, trapping steam and aromas. Filled inside with ham, cheese, and egg.

Pizza with a fresh cream base topped with smoked salmon. A rich and creamy combination.

Gourmet pizza flavored with truffle cream. Topped with buffalo mozzarella for extra creaminess.

Tuna and onion pizza. A mild seafood flavor enhanced by cooked onions.

Rustic and gourmet pizza with cream, Italian bacon (pancetta), mushrooms, and onions.

Thin and soft flatbread, filled with tuna and melted cheese. Served hot, halfway between a pizza and a sandwich.

Piadina filled with Parma ham and a mix of goat cheese and mozzarella. Tasty and crispy.

Vegetarian version of piadina with mozzarella and vegetables. Light and tasty.

Long pasta served with a rich meat and tomato bolognese sauce. A great Italian cuisine classic.

Short tubular pasta in a spicy tomato sauce with chili. Piquant and stimulating.

Spaghetti coated in green basil pesto, garlic and olive oil. Topped with pine nuts for crunch.

Authentic recipe prepared with eggs, Pecorino cheese and crispy pancetta. Creamy without added cream.

Pasta in tomato sauce with eggplant and melted mozzarella. Evokes pizza flavors.

Flat pasta coated in a creamy truffle sauce. A dish with a powerful and elegant aroma.

Tubular pasta served here with tomato sauce, buffalo mozzarella, and herbs.

Small potato balls baked with tomato sauce and melted mozzarella. Comforting and tender dish.

Layers of pasta interspersed with meat sauce, béchamel, and cheese, baked in the oven. Rich and hearty.

Pasta with a tomato sauce enhanced with salty anchovies, capers, and black olives. An intense Mediterranean flavor.

Beef-filled pasta, served au gratin in a creamy mushroom sauce. Gourmet and nourishing.

Pasta with a creamy sauce, pieces of smoked salmon, and zucchini.

Pasta with tuna and tomato sauce with zucchini. Simple and effective.

Pasta with a rich sauce of strong cheeses (gorgonzola, goat cheese) and cured ham.

Breaded veal escalope, pan-fried to a golden brown. The meat remains tender under a crispy crust.

Chicken fillet burger, served with classic toppings in a brioche bun.

Thin slices of veal sautéed and coated in a lemon sauce. Fresh and tangy dish.

Small veal medallions cooked with cream, cheese, and ham. Tender and rich.

Minced meat balls simmered in a tomato sauce flavored with basil. Traditional family dish.

Veal escalopes garnished with sage and cured ham, sautéed in white wine. Very fragrant classic Roman dish.

Famous Italian dessert alternating coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Jellied vanilla cream dessert, with a firm and melting texture. Served chilled, often with a fruit coulis.

Pizza dough generously spread with Nutella. Indulgent and warm dessert.

Light and airy dark chocolate mousse. Intense cocoa flavor.

Mixture of fresh seasonal fruits cut into pieces. Light and vitamin-rich.

Artisanal Italian ice cream. Creamy texture and intense flavors.

Coffee accompanied by an assortment of mini-desserts. Ideal for ending the meal on several sweet notes.

Complete children's menu with main course, drink, and ice cream for dessert. Adapted portions.

Selection of classic aperitifs served by the glass. Includes bitters, sweet wines, or flavored wines.

Classic cocktail based on Campari, red vermouth, and sparkling water. Refreshing and slightly bitter.

Kir royal revisited with Italian Prosecco instead of champagne. Fizzy and fruity.

Powerful Italian cocktail mixing gin, red vermouth, and Campari in equal parts. Bitter and complex.

French anise aperitif. Best enjoyed diluted with very cold water.

Scottish blend whisky served by the glass.

American whiskey from Tennessee, recognizable by its notes of caramel and wood.

Sparkling Italian white wine, dry and fruity. Ideal for aperitifs or celebrations.

Selection of classic sodas and iced teas.

Freshly squeezed orange or lemon juice made to order. Natural and rich in vitamins.

Bitter carbonated drink containing quinine.

Sparkling lemon-flavored sweet drink.

Individual bottled fruit juices.

French natural sparkling mineral water.

Still natural mineral water.

Still (Evian) or sparkling (San Pellegrino) mineral water.

Selection of Italian digestifs: marc eau-de-vie, almond liqueur, anise liqueur, or lemon liqueur.

Classic white spirits served as a digestif.

Irish cream liqueur or peppermint liqueur.

Fruit or wine brandies, to finish the meal on a strong and fragrant note.

Light blonde beer served on tap. Refreshing.

Draft white beer, cloudy and fragrant, often with citrus notes.

Selection of international bottled beers.

The original Venetian aperitif: Prosecco, Aperol, and sparkling water. Bitter-sweet and fizzy.

Variation of the Spritz with Campari instead of Aperol. More bitter and intense red color.

Spritz prepared with Martini vermouth. Milder.

Fusion between mojito and spritz, with mint and lime.

Spritz where the bitterness is replaced by Limoncello. Very lemony and sweet.

Elegant cocktail with St-Germain elderflower liqueur. Floral and refined.

Large draft beer (50cl) offered at a reduced price during happy hour.

Pint of white beer during happy hour.

House table wine at a reduced price.

Classic Spritz cocktail at a reduced price.

Italian red wine from Abruzzo, smooth and fruity with spice notes.

Dry sparkling red wine from Emilia-Romagna. Lively and refreshing.

Famous Tuscan red wine, structured and tannic, with cherry aromas.

Red wine from southern Italy (Puglia), powerful, rich, and jammy.

Full-bodied Sicilian red wine with notes of black fruit and spices.

Intense and velvety red wine from Puglia.

Pale and light rosé wine from the South of France.

Classic pale and light rosé from Provence, dry, fruity, and elegant.

Dry, light, and fresh Italian white wine. Very common grape variety in Italy.

French white wine from the Loire (Sauvignon blanc), known for its mineral and flint aromas.

French white wine from Languedoc. Round and fruity.

Simple Italian table wine, available in red, rosé, or white. Served in a carafe or by the glass.

Short, strong black coffee.

Double shot of espresso.

Espresso with a touch of milk.

Espresso diluted with hot water.

Large café au lait.

Hot coffee drink with milk foam or creamy hot chocolate.

Selection of teas from Maison Richard.

Organic herbal infusions.

Italian dessert consisting of a scoop of vanilla ice cream with hot espresso poured over it.

Hot chocolate or coffee topped with whipped cream.