Danny’s bar

A buffet culinary experience offering a wide selection of unlimited sweet and savory dishes. Ideal for tasting various specialties in a single meal.

Golden fried croquettes filled with soft potato puree and melting cheeses. Crispy outside and creamy inside. Served hot as a snack.

Fried morsels filled with sautéed chicory and mozzarella. A rustic and flavorful taste with a gooey center.

A mix of fresh seasonal vegetables coated in a light batter and fried. Crispy, dry, and flavorful.

Creamy spread made from Onano chickpeas, olive oil, and spices. Velvety texture and delicate flavor. Excellent for spreading on bread.

Vegetarian meatballs made with eggplant, tomato, and parmesan. Soft and rich in Mediterranean flavor.

A small, soft flan made with artichokes, served with a warm Parmigiano cheese cream. Intense flavor and melt-in-your-mouth texture.

Meatballs made with shredded boiled meat, served with an aromatic sauce based on parsley, anchovies, and capers. A classic traditional 'leftover' dish.

Desalted cod fillets coated in batter and fried. Crispy outside and tender inside, typical of Roman street food.

Fresh salad with chicken stewed with tomato and herbs (hunter-style). Combines the freshness of the salad with the rich flavor of the stewed chicken.

Raw beef finely chopped and seasoned, served with caper berries and homemade mayonnaise. Fresh, tender, and flavorful.

A dense and creamy soup of short pasta and chickpeas. A traditional humble dish, nutritious and comforting, flavored with rosemary.

Fresh pasta similar to spaghetti but thicker, coated with a cream of Pecorino Romano cheese and abundant black pepper. Intense and spicy flavor.

Short tubular pasta with tomato sauce, crispy guanciale, and pecorino cheese. A perfect balance between the sweetness of the tomato and the saltiness of the cured meat.

Thick spaghetti coated with a creamy emulsion of egg yolk, Pecorino Romano, and crispy guanciale. Rich, velvety, and very flavorful.

A variation of Carbonara without egg but with the addition of artichokes. Pasta with pecorino, pepper, guanciale, and vegetables.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked in the oven. A rich, soft dish, gratinated on top.

Creamy risotto prepared with fresh artichokes and flavored with Roman mint. Finished with fine Parmigiano cheese for an enveloping taste.

Short pasta in a spicy tomato sauce enriched with pieces of cod. A fish first course with a bold and lively flavor.

Fresh egg pasta with a ragù made from oxtail without tomato. The meat is slow-cooked until very tender and flavorful.

Classic Italian spoon dessert made with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa. Creamy, sweet, and energizing.

Fresh cheesecake on a crunchy biscuit base. Served with a choice of sauces. Sweet, rich, and velvety.

Dense and moist American chocolate cake, sometimes with nuts. Often served warm, it has a rich, melt-in-your-mouth texture.

Traditional cake from Jewish-Roman cuisine. Shortcrust pastry filled with sweet ricotta and visciole (sour wild cherries). A perfect contrast between sweet and tart.

Foamy cream made by whipping egg yolks with sugar and dessert wine. Served in a glass, it is sweet, warm, and alcoholic.

Baked custard cream topped with a layer of crunchy caramelized sugar. Break the crust with a spoon to enjoy the smooth cream underneath.

Spoon dessert made with cream, milk, and sugar thickened with gelatin. Smooth and wobbly consistency, delicate milk flavor.

Meatballs slow-cooked in a rich tomato sauce. Soft and flavorful, just like homemade.

Free-range chicken grilled and brushed with honey for a crispy, sweet-and-salty skin. Accompanied by fresh sautéed vegetables.

Breaded and fried chicken cutlet, golden brown. Crispy outside and tender inside, served with french fries.

Gourmet burger with beef, fontina cheese, and flavorful sauces. A rich and juicy sandwich served with fries.

Shredded pork meat slow-cooked and seasoned with a typical Roman sweet and sour onion sauce (Picchiapò). Very tender and flavorful.

Prized cod fillet served on a velvety chickpea cream flavored with rosemary. An elegant and nutritious dish.

A very prized cut of meat slow-cooked in Cesanese red wine. The meat becomes so tender it melts in your mouth. Served with mashed potatoes.

Lean and tender cut of high-quality local pork, accompanied by the sweet taste of caramelized onions.

Locally sourced potatoes roasted in the oven with aromatic herbs. Crispy outside and soft inside.

Homemade stick-cut french fries. Golden and perfectly salted.

A mix of fresh field greens and leafy greens. Light and refreshing, ideal as a side dish for main courses.

Dark leafy green vegetable, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. Slightly bitter and strong taste.

Broccolini sautéed in a pan with garlic and oil. A flavorful side dish typical of Roman cuisine.

Escarole salad stewed in a pan with flavorful black olives from Gaeta. A soft side dish with a sweet and sour taste.

Fried zucchini marinated with vinegar, garlic, and fresh mint. A traditional Jewish-Roman dish, served cold or at room temperature.

Oval Roman focaccia with long leavening, simply seasoned with oil, salt, and rosemary. Light, crispy, and fragrant.

Pinsa topped with tomato sauce and oregano. Simple and tasty, similar to a pizza marinara but with a lighter dough.

The classic combination of tomato and mozzarella on a pinsa base. A universal flavor that everyone likes.

White pinsa enriched with typical Roman sautéed vegetables. Choose between flavorful broccolini or slightly bitter chicory.

Gourmet pinsa topped with prized Black Angus beef (likely sliced like carpaccio or bresaola). Intense and refined flavor.

A rich and indulgent combination: fragrant mortadella, fresh stracciatella cheese, and crunchy pistachio crumble. Creamy and flavorful.