Fábrica

Baked potatoes served with a mango chutney sauce. A combination of sweet and spicy flavors with the soft texture of potatoes.

Toasted bread slices garnished with chickpea cream (hummus). Crunchy and flavorful, ideal as a snack.

Selection of grilled seasonal vegetables. A light and healthy dish that enhances the natural flavors of the vegetables.

Sautéed leafy green vegetables, typical of Roman cuisine. Bitter and decisive flavor, often seasoned with garlic and chili pepper.

Classic Roman dish with crispy guanciale, Pecorino Romano cheese, and black pepper. Savory and rich, it is considered the ancestor of carbonara (without egg).

Pasta with a cream of egg yolks, Pecorino Romano cheese, and crispy guanciale. Creamy, savory, and peppery.

Pasta with Trapanese pesto (tomato, almonds, basil, and garlic). Fresh, aromatic, and slightly crunchy thanks to the almonds.

Stuffed pasta served with a rich meat and porcini mushroom sauce. Intense and woodsy flavor.

Pasta with a Pecorino Romano cheese cream and abundant ground black pepper. Spicy and creamy simplicity.

Long, flat egg pasta served with the classic slow-cooked meat sauce. A robust and traditional dish.

Egg pasta with fresh tomato sauce and basil. A simple, sweet, and fragrant first course.

Cold salad based on bulgur or couscous with cherry tomatoes, fresh "primo sale" cheese, and pesto. Fresh and summery.

Greek origin flan based on eggplant, potatoes, minced meat, and béchamel. Rich, soft, and gratinated.

Soft flan combining the sweetness of potatoes and broccoli with the smoky flavor of salmon.

Savory tart with shortcrust pastry filled with a mix of vegetables and eggs. Tasty and crumbly.

Savory tart with Roman broccoli and fresh "primo sale" cheese. Rustic and delicate flavor.

Chicken stir-fried in a wok with curry spices and crispy vegetables. Spicy dish with Asian inspiration.

Thin slices of roasted beef, served cold or warm. Tender and juicy, often seasoned with lemon or light sauces.

Veal "tonnato": slices of cold boiled meat covered with a creamy sauce made from tuna, capers, and anchovies.

Chicken marinated in yogurt and tandoori spices, baked. Served with rice and vegetables. Aromatic and slightly spicy flavor.

Nordic-style salad with smoked salmon and fermented cabbage (like sauerkraut). Tart and smoky flavor.

A variation of the classic Caprese using "primo sale" cheese instead of mozzarella, with fresh tomatoes. Fresh and light.

High-quality buffalo mozzarella served with Parma ham. A classic, rich, and tasty Italian appetizer.

Cecina (Spanish cured and smoked beef) served with vegetables and mango sauce. Savory with sweet notes.

Buffalo mozzarella served with a side of light vegetables. A fresh dish, ideal for a light meal.

Cheesecake with a crunchy base, topped with berries. Sweet, creamy, and slightly tart.

Crunchy cheesecake served with prickly pears. A creamy dessert with an exotic and sweet touch.

Classic soft and fragrant apple cake. Ideal for breakfast or after a meal.

Complete English/Continental style breakfast with eggs, bacon, toast, pancakes, cold cuts, hot drinks, and pastries. Very rich and nutritious.

Eggs served with crispy bacon and toast. A classic savory dish of international breakfast.

Simple eggs served with toast.

Rich dish with eggs, bacon, cooked ham, and toast.

Single egg, prepared as preferred.

Toasted bread.

Cooked ham.

Crispy bacon.

Sweet and fragrant rooibos infusion, with citrus notes and the indulgent touch of chocolate.

Spicy and fresh blend, combining the taste of rooibos with the spiciness of ginger and the aroma of orange.

Fruity and floral infusion, rich in sweet and fragrant ingredients. Very aromatic.

Complex and exotic blend with fresh notes of mint and lemon and a spicy touch.

Green rooibos (unfermented) enriched with cocoa and warm spices. Enveloping flavor.

Infusion that evokes oriental flavors, fresh and citrusy.

Blend with a berry aroma and a creamy note from yogurt.

Exclusive, very spicy blend, similar to a chai but without caffeine. Intense and warming.

Rooibos combined with Tulsi (holy basil), with herbaceous and citrus notes.

Tropical and fruity infusion based on green rooibos. Sweet and refreshing.

Complex and smoky cocktail. The whiskey base is enriched by the aroma of Lapsang Souchong tea and the herbaceous notes of absinthe.

Original drink based on tequila and Galliano liqueur, infused with lemon Pu Erh tea and vanilla. Sweet and citrusy.

Exotic and bold cocktail. It combines the tropical flavors of Piña Colada (coconut, pineapple) with the bitter note of absinthe and the herbaceousness of matcha tea.

Aromatic and floral cocktail based on brandy and amaretto, infused with a special blend of black tea and flowers.

A variation of the Mojito using basil instead of mint and vodka instead of rum. Fresh and aromatic.

Muddled Brazilian cocktail based on cachaça (sugarcane distillate), lime, and sugar. Strong and refreshing.

Sweet variation of Caipiroska with added syrup and sour cherries.

Fruity muddled cocktail with vodka, lime, and fresh strawberries.

Classic long drink based on dark rum, cola, and lime juice. Simple and sweet.

Mexican cocktail based on tequila and orange liqueur, served with a salt rim. Sour and dry.

Cuban cocktail muddled with white rum, sugar, lime, fresh mint, and soda. Very refreshing.

Caipiroska enriched with passion fruit pulp. Exotic and tart taste.

Sweet and creamy long drink based on rum, coconut cream, and pineapple juice. Tropical.

A variation of Piña Colada that replaces pineapple with strawberries. Sweet and colorful.