Sottosopra Trastevere

Fresh seasonal vegetables coated in a light batter and fried until golden. Crispy outside and tender inside.

Selection of the freshest raw fish of the day, seasoned with oil and delicate aromas to enhance the natural flavor of the sea.

High-quality raw beef, hand-chopped and served with classic seasonings.

Fried cod bites, served with a fresh and tangy sauce based on yogurt and ginger.

Boiled lobster served with tomatoes, red onion, and vinaigrette, a fresh and refined dish.

A savory cannolo made of potatoes, filled with pea cream and scampi, enriched by the flavor of pecorino.

Slice of toasted bread garnished with creamy burrata cheese and fresh amberjack fish tartare.

A modern take on the classic Roman dish in sushi style, with veal, cured ham, and sage.

Fresh burrata cheese accompanied by parmigiana eggplant prepared in various textures.

Stewed meat balls served on a stick, breaded and creatively fried.

Selection of fine Italian cured hams and cold cuts with different aging periods.

Tasting of various Italian cheeses served with artisanal jams to enhance their flavor.

The house's large mixed platter with cold cuts, cheeses, jams, and homemade bread.

Stuffed pasta with pecorino and pepper, served with a rich foam made of egg, pecorino, and guanciale.

Thick spaghetti with creamy pecorino and pepper sauce, garnished with raw red prawns.

Fresh stuffed pasta with a delicate mix of cheese and crustaceans, flavored with lemon and mint.

Artisanal potato gnocchi seasoned with a rich lamb meat sauce.

A modern reinterpretation of lasagna, with crispy pasta sheets, ragù, and béchamel.

Spaghetti seasoned with sweet Vesuvius cherry tomatoes and creamy burrata cheese.

Stuffed pasta served with a sauce of small octopuses and a concentrated crustacean sauce.

Spaghetti served with lobster pulp and its flavorful seafood sauce.

Fettuccine tossed with fine butter and Parmesan, served on zucchini cream with savory crumble.

Sea bass fillet presented artistically, a delicate fish main course.

Mixed fish (squid and small octopus) floured and fried, served hot and crispy.

Pork belly slow-cooked until crispy, served with sautéed bitter greens.

Grilled lamb chops served piping hot with a side of vegetables.

Fine beef sirloin cut into slices, served with stick-cut French fries.

Fine poultry breast cooked with olives, sun-dried tomatoes, and ricotta cheese.

Whole squid stuffed with a flavorful mixture of bread and fish.

Slightly bitter leafy green vegetables, sautéed with garlic, oil, and chili pepper.

Potatoes cut into pieces and roasted in the oven until golden.

Thinly cut and fried potato sticks.

Spinach sautéed with high-quality butter and Parmesan cheese.

Tart with lemon cream and fresh mint strawberries.

Classic Italian spoon dessert with layers of savoiardi dipped in coffee and mascarpone cream.

Small, soft, typical Roman brioche, cut in half and filled with abundant whipped cream.

Creamy cheese dessert on a crunchy biscuit base, garnished with berries.

Ingot made of three types of chocolate, decorated with pistachio grains.