Stellina Garbatella

Breaded and fried cod bites, served with a sweet and aromatic red onion compote. The contrast between the savory fish and the sweetness of the onion is delightful.

Fresh mussels sautéed with Chardonnay white wine, garlic, and parsley. A classic and fragrant seafood appetizer, perfect with toasted bread.

A light and crispy mixed fry of small octopuses (moscardini) and fresh anchovies. Served hot, often accompanied by a squeeze of lemon.

Raw tuna fillet marinated with fresh citrus juice, served with a small salad and a touch of sweet Peruvian chili. A fresh dish with acidic and slightly spicy notes.

Prized red tuna served with a sweet and savory Japanese sauce, accompanied by a crunchy walnut salad and a blueberry jam. A fusion of flavors.

Thin slices of lightly breaded and fried calamari. A crispy twist on the classic carpaccio, tender inside and golden outside.

Calamari quickly pan-fried, paired with sautéed chicory, a typical Roman vegetable with a bitter taste. A balanced and tasty main course.

Shrimp wrapped in kataifi pastry (very thin pastry threads) and fried for a unique crispiness. Served with a passion fruit flavored mayonnaise for an exotic touch.

A classic Italian appetizer with high-quality cured ham and a generous portion of fresh buffalo mozzarella. To be enjoyed together to appreciate the sweet-salty contrast.

A selection of mixed cured meats and cheeses served with a mango chutney. The pairing with exotic fruit enhances the flavors of the meats and cheeses.

Fresh egg pasta with a citrusy lemon sauce, delicate shrimp, and bottarga (cured fish roe) for an intense savory touch. Topped with fresh chili.

Fresh long pasta served with a cod sauce, pachino tomatoes, olives, and capers, flavored with wild fennel. A first course rich in Mediterranean flavors.

Rice slowly cooked in broth and finished with a velvety shrimp cream. A creamy, elegant dish with a delicate seafood flavor.

Large tube-shaped pasta, served with a seafood sauce (shrimp and calamari) and sweet zucchini. A classic surf and turf combination.

The most classic of Italian seafood first courses: spaghetti sautéed with fresh clams, garlic, oil, and parsley. Simple but incredibly flavorful.

Soft potato gnocchi with fresh shrimp, cherry tomatoes, and a sprinkle of pecorino cheese. A dish that combines the sweetness of crustaceans with the savoriness of cheese.

Fresh pasta with a simple tomato and basil sauce, enriched with Andria stracciatella (the creamy heart of burrata) added raw.

Short pasta seasoned according to Sicilian tradition with tomato, fried eggplant, grated salted ricotta, and fresh basil.

One of Rome's iconic dishes: fresh pasta finished with Pecorino Romano cheese and abundant black pepper. Creamy, savory, and spicy.

Classic Roman dish prepared with eggs, crispy guanciale (cured pork cheek), Pecorino Romano, and black pepper. Rich and flavorful.

A classic seafood main course with floured and fried shrimp and calamari rings until golden. Crispy and light, ideal with a squeeze of lemon.

Cod stewed with a sweet and sour sauce typical of Roman tradition, enriched with raisins, pine nuts, and onion.

Red tuna fillet, seared on the outside and raw in the center, served with a sweet mango cream and caramelized red onions.

Tender cut of beef cooked with a Red Martini vermouth sauce, which gives the dish a unique sweet and spicy aroma.

Grilled beef cut into slices, served on a bed of fresh arugula and pachino tomatoes. A simple main course that enhances the quality of the meat.

A rich burger served in pinsa bread (light and crispy), stuffed with beef, cheddar cheese, bacon, egg, tomato, and lettuce. Accompanied by fries.

Pinsa bread sandwich with grilled chicken breast, cheeses, fresh vegetables, and pepper mayonnaise. Served with a side of french fries.

A fresh and light side dish with a mix of seasonal salad leaves and raw vegetables.

Selection of fresh vegetables prepared according to seasonal availability, simply cooked to preserve their flavor.

Mixed vegetables such as grilled zucchini, eggplant, and peppers. A healthy and flavorful side dish.

French fries fried until golden and crispy. The perfect side for any dish.

White focaccia topped with high-quality cured ham and creamy fresh stracciatella.

Delicious focaccia with mortadella, crunchy pistachio crumbs, and buffalo stracciatella.

Light focaccia topped with bresaola (cured beef), fresh arugula, and parmesan shavings.

Focaccia with a sweet and savory combination of cured ham and sweet figs.

White pizza with melted mozzarella and a mix of grilled seasonal vegetables.

Rich pizza with mozzarella base, garnished with Parma ham, creamy stracciatella, and flavorful sun-dried tomatoes.

Gourmet pizza with zucchini flowers, salted anchovies, sun-dried tomatoes, and abundant burrata stracciatella.

Pizza with mountain flavors with porcini mushrooms and a selection of four melted cheeses.

White pizza with mozzarella, smoked salmon, and fresh arugula added after cooking.

Flavorful pizza inspired by Puglia with spicy eggplant, crispy pancetta, and sun-dried tomatoes.

Pizza with the classic combination of bitter red radicchio and sweet, creamy gorgonzola cheese.

Rich pizza with smoked speck (mountain ham), porcini mushrooms, and a mix of cheeses.

A simple and fresh white pizza with mozzarella, pachino cherry tomatoes, and basil.

White pizza with zucchini flowers, savory anchovies, and mozzarella.

Pizza without tomato with mixed mushrooms, crumbled sausage, and mozzarella.

Hearty pizza with boiled potatoes, pancetta, mozzarella, and smoked provola cheese.

Pizza with a red base, enriched with olives, spicy salami, and Pecorino cheese with a decisive flavor.

Spicy pizza with typical Calabrian products: 'nduja (spicy spreadable salami), soppressata, and buffalo mozzarella.

Classic vegetarian pizza with tomato sauce, mozzarella, and a mix of peppers, zucchini, and eggplant.

Flavorful pizza with Norcia sausage, peppers, and mozzarella on a red base.

An explosion of Mediterranean flavors with anchovies, Taggiasche olives, capers, and fragrant oregano.

One of the most famous Italian pizzas, rich in ingredients: ham, mushrooms, olives, artichokes, and hard-boiled egg.

Pizza version of the famous Pasta alla Norma, with fried eggplant and grated salted ricotta.

The queen of pizzas: tomato sauce, fior di latte mozzarella, and fresh basil.

Simple and traditional red pizza with tomato, garlic, oregano, and anchovies.

Red pizza without mozzarella, served with fresh arugula and cured ham for a lighter meal.

A variation of the Margherita using DOP buffalo mozzarella from Campania for a more intense and milky flavor.

Classic Neapolitan pizza with tomato, mozzarella, and salted anchovies. Savory and tasty.

Tomato rice croquette typical of Roman cuisine, with a heart of melted mozzarella. Breaded and fried.

Variation of the classic supplì with rice seasoned with meat ragù and mozzarella in the center.

Fried rice ball filled with a creamy filling of radicchio, crunchy walnuts, and gorgonzola.

Gourmet arancino with the precious aroma of truffle, porcini mushrooms, and Taleggio cheese.

Arancino with a spicy heart thanks to 'nduja, the typical Calabrian spreadable salami.

Arancino that reinterprets the flavors of cacio e pepe pasta: Pecorino Romano cheese and black pepper.

Classic potato croquette with a soft center, breaded and fried.

Zucchini flower stuffed with mozzarella and an anchovy, battered and fried. A classic Roman appetizer.

Desalted cod fillet, coated in a crispy batter and fried. Tender and juicy inside.

Giant green pitted olives, stuffed with minced meat, breaded and fried. Marche specialty.

Portion of crispy french fries.

Aperitif formula including a portion of pizza by the slice and a drink of your choice.

Rich aperitif with a selection of cured meats and cheeses, accompanied by white pizza and pizza from the oven, plus a drink.

Vegetarian option with mixed cheeses, grilled vegetables, and a white pizza basket, served with a drink.

Gluten-free aperitif including a gluten-free pinsa of your choice from the menu and a drink.

Paper cone (cartoccio) filled with fried moscardini and calamari, served with a drink.

Premium seafood aperitif with a selection of raw seafood and fried moscardini, paired with a drink.