Bottega Tredici

A 4-course tasting menu featuring egg with mushrooms, gnocco with amatriciana sauce, beef with grapes, and tiramisu. A journey through Roman flavors.

A 6-course tasting menu curated by the chef. A surprise selection of dishes showcasing the kitchen's creativity and seasonal ingredients.

Raw beef tartare made from Piedmontese Fassona cattle, known for its lean and tender meat. Paired with marinated zucchini, hazelnuts for crunch, and rich Béarnaise sauce. A delicate and savory appetizer.

Fresh raw Sicilian prawns served with a chilled tomato gazpacho. Enhanced with a citrusy dressing made from prawn roe and various tomato textures. Sweet, fresh, and acidic notes.

Roasted eggplant served with Sicilian Trapanese pesto (made with almonds and tomatoes) and toasted pistachios. Features tomato tartare and mint gel for freshness. A vegetarian dish rich in Mediterranean flavors.

A savory upside-down tart featuring roasted peppers and stewed onions. Served with a unique Grana Padano cheese ice cream and lemon zest. A play on sweet and savory contrasts.

Raw Fassona beef tartare accompanied by steamed vegetables and crispy vegetable chips. Served with creamy Béarnaise sauce. Offers a mix of fresh, raw, and cooked textures.

Grilled mackerel served with crunchy focaccia bread and fennel mayonnaise. Dressed with a spicy 'nduja oil and refreshing orange slices. A rich, oily fish dish with citrus and spice.

Roasted broccoli served with legume hummus and savory Caciocavallo cheese. Dressed with a miso vinaigrette for umami depth. A creative vegetable-forward starter.

A savory tart made with Roman-style artichokes. Accompanied by smoked artichoke cream and garlic cream, balanced by lemon gel. A rich and earthy dish celebrating the artichoke.

A large dumpling (gnocco) filled with creamy Pecorino cheese. Served with traditional Amatriciana sauce (tomato and cured pork cheek) and crispy bacon. Rich, savory, and comforting.

Fresh pasta parcels filled with cod fish and lemon thyme. Served with a delicate milk and pine nut sauce, sweet raisins, and tomato cream. A refined seafood pasta with sweet and sour notes.

Small pinched ravioli (plin) filled with eggplant parmigiana flavors. Served with Grana Padano cheese cream and basil gel. A modern pasta interpretation of the classic eggplant dish.

Risotto cooked with zucchini and smoked Provola cheese. Finished with a mint gel and zucchini cream ('scapece' style with vinegar and mint). Creamy, smoky, and fresh.

High-quality Spaghetti Mancini served with your choice of classic Roman sauce. Carbonara is rich with eggs, cheese, and cured pork; Cacio e Pepe is a creamy blend of Pecorino cheese and black pepper.

Slow-cooked (CBT) pork belly, tender and flavorful. Served with a fresh pea cream infused with lemon and a crisp radish salad. Rich meat balanced by bright vegetable flavors.

Leg of lamb cooked at low temperature and then grilled. Accompanied by roasted eggplant, green beans, and savory Gaeta olives. Finished with an aromatic aniseed sauce.

Tender octopus, slow-cooked and grilled for a char. Served with bitter chicory greens, olives, and a garlic cream. Features 'peppers bran' (dried crunchy peppers) for texture.

Grilled beef steak, slow-cooked for tenderness. Served with chimichurri-infused mashed potatoes and grilled vegetables. Accompanied by a unique pineapple BBQ sauce.

A modern take on the classic Italian dessert. Features mascarpone mousse, coffee granita (icy texture), ladyfinger biscuits (savoiardo), and chocolate crumble. Creamy, coffee-flavored, and sweet.

A sweet pastry tart filled with berry jam and nutty pistachio frangipane. Topped with hazelnut cream, chocolate, and fresh berries. A complex dessert with fruity and nutty layers.

A traditional flourless chocolate and almond cake (Caprese). Served with vanilla whipped cream (Chantilly), fresh strawberries, and strawberry sorbet. Rich chocolate balanced by fresh fruit.

A sophisticated dessert plate featuring fruit bread pie and dark Valrhona chocolate. Paired with mild milk ice cream (fior di latte) and dressed with extra virgin olive oil. A mix of savory, sweet, and fruity notes.