Ristorante Terme di Diocleziano

Traditional mixed appetizer with cured meats, cheeses, and vegetables in oil.

Thin slices of cured beef served with fresh arugula and Parmesan shavings.

Shrimp served in a delicate pink sauce, often on a bed of lettuce.

Cold salad with a mix of boiled seafood such as calamari, octopus, and shrimp, dressed with oil and lemon.

Fresh salad with buffalo mozzarella, tomatoes, and basil.

Finely sliced cured ham.

Seafood (mussels and clams) sautéed with oil, garlic, and parsley.

Cured ham served with fresh buffalo mozzarella.

Classic pizza with tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, anchovies, and capers.

Traditional pizza with tomato, mozzarella, and anchovies.

White or red pizza enriched with slices of cured ham and fresh mozzarella.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Pizza with french fries, very popular with children.

Pizza with grilled or baked seasonal vegetables.

Aromatic pizza with porcini mushrooms.

Simple yet flavorful pizza with tomato sauce and fine buffalo mozzarella.

Square-shaped fresh egg pasta served in hot broth.

Meat-filled pasta served in hot meat broth.

Classic minestrone with mixed seasonal vegetables.

Clarified and reduced meat broth, served hot.

White-fleshed fish (like sea bass or sea bream) cooked grilled or baked.

Fine lobster, served boiled or grilled.

Mixed selection of crustaceans such as scampi and prawns.

Mixed fried calamari and shrimp, crispy and golden.

Whole squid grilled, dressed with oil and lemon.

Abundant selection of grilled fish and crustaceans.

Thick fresh pasta served with a creamy sauce of Pecorino Romano and black pepper.

Thick pasta dressed with tomato sauce, crispy guanciale, and pecorino.

House specialty, fettuccine served with the chef's rich dressing.

Linguine served with tomato sauce and fresh lobster meat.

Egg pasta dressed with sautéed porcini or mixed mushrooms.

Short pasta dressed with spicy tomato sauce, garlic, and parsley.

Egg pasta served with classic meat ragù.

Typical Roman pasta with crispy guanciale, Pecorino Romano, and pepper (a white Amatriciana).

Classic Roman dish with eggs, pecorino, guanciale, and black pepper.

Spaghetti served with fresh clams, garlic, oil, and parsley.

Simple and classic dish with fresh tomato sauce and basil.

Pasta dressed with basil pesto, pine nuts, garlic, and Parmesan sauce.

Fresh pasta served with scampi and a light tomato sauce.

Meat-filled pasta, served with cream or ragù.

Layered baked pasta with meat ragù, béchamel, and Parmesan.

Creamy rice cooked with porcini or mixed mushrooms.

Seafood risotto with mussels, clams, and shrimp.

House specialty, risotto with shrimp and spinach.

Delicate risotto finished with scampi cream.

Mixed salad of raw seasonal vegetables.

Boiled or sautéed seasonal vegetables.

Potatoes cut into pieces and roasted in the oven with rosemary.

Bitter vegetable typical of Rome, served sautéed with garlic and chili pepper.

Fresh spinach sautéed with butter or oil.

Mixed selection of Italian cheeses.

Portion of the dessert of the day.

Artisanal Italian ice cream in mixed flavors.

Chocolate and hazelnut ice cream covered with cocoa powder.

Creamy dessert with ladyfingers dipped in coffee and mascarpone cream.

Soft chocolate mousse served with whipped cream.

Sweet and silky cream pudding served with a berry sauce.

Typical Roman suckling lamb, usually cooked baked or hunter-style.

Grilled beef steak.

Grilled beef, sliced, served with fresh arugula and Parmesan shavings.

Beef strips sautéed with balsamic vinegar, served with arugula and Grana Padano.

Very thin slices of raw meat dressed with oil and lemon.

Breaded veal cutlet fried in butter.

Prime cut of beef cooked on the grill.

Beef fillet served with porcini mushroom sauce.

Simple grilled chicken breast.

Traditional Roman oxtail stew with tomato sauce, celery, and raisins.

Veal slices cooked with cured ham and sage in white wine.

Floured and pan-seared veal slices, served with lemon sauce.

Scallops prepared according to the house's special recipe.

Veal slices served with a creamy mushroom sauce.

A whole fruit or a portion of fresh seasonal fruit.

Fresh pineapple slices.

Mixed fruit salad cut into small pieces, dressed with lemon juice and sugar.