Armando al Pantheon

A tasting menu dedicated to 'quinto quarto' (fifth quarter), the noble offal of Roman tradition. Includes appetizer, first course, second course, and dessert. An authentic experience with strong and decisive flavors.

A complete menu celebrating the timeless classics of Roman cuisine. Includes appetizer, first course, second course, and dessert. Ideal for tasting the most representative dishes in a single meal.

Fresh stretched-curd cheese made from buffalo milk, served with toasted bread seasoned with Piennolo tomatoes. A fresh and light start with high-quality ingredients.

A small sandwich stuffed with lamb offal (heart, liver, lungs) pan-fried with chicory. A rustic appetizer with an intense, typical Roman flavor.

Baked dish of fresh anchovies and curly endive. A traditional Jewish-Roman dish, flavorful and slightly bitter due to the vegetable.

Thick bread and tomato warm soup, with stracciatella cheese on top. A simple but flavorful comfort food.

Soup in vegetable broth with beaten eggs and cheese, flavored with lemon. A warm, light, and refreshing dish.

Classic Roman dish with spaghetti dressed with a cream of Roman pecorino cheese and abundant black pepper. Savory and spicy flavor, creamy texture.

Short pasta dressed with tomato sauce, crispy guanciale, and pecorino cheese. A pillar of Roman cuisine, rich and flavorful.

Spaghetti served with a cream of egg yolk, Roman pecorino cheese, and crispy guanciale. Creamy and intense, strictly without cream.

Fresh egg pasta dressed with a chicken offal ragù and tomato. A historic dish with a rustic and unique flavor.

Beef tripe slowly stewed in tomato sauce, enriched with Roman mint and pecorino cheese. Tender and succulent, perfect for dipping bread.

Stewed chicken cooked with sweet peppers. A classic second course from Rome, especially in summer, where the meat absorbs the sweet flavor of the peppers.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A quick and flavorful dish, tender and aromatic.

Very thin slices of raw beef served with a creamy tuna sauce. A fresh and delicate appetizer or main course.

Braised duck leg with plums, prepared according to an ancient Roman recipe by Apicius. Sweet and sour flavor and very tender meat.

Grilled lamb chops, simply seasoned with salt and pepper. Served very hot, traditionally eaten by hand.

Typical Roman leafy green vegetable, sautéed in a pan with garlic and chili pepper. Bitter and spicy taste, an ideal side dish for meats.

Potatoes cut and roasted in the oven until golden. Crispy on the outside and soft on the inside.

Fresh seasonal mixed salad. A light and refreshing accompaniment.

Crispy endive salad enriched with cashews and citrus fruits. A fresh side dish with sweet and spicy notes.

Rich salad with arugula and parmesan shavings, completed with dried fruit and seeds. Tasty and nutritious.

Daily specials that vary based on the market and season. Ask the staff for details.

Glass of sparkling or fizzy wine.

Glass of house white or rosé wine, or selected wine.

Glass of structured or light red wine.

Glass of wine produced with natural methods and minimal intervention.

Selection of Italian craft beers in small bottles.

Classic Italian and international cocktails, ideal as an aperitif or after-dinner drink.

Classic non-alcoholic carbonated beverages.

Non-alcoholic cocktails created with juices and syrups.

Bottled mineral water.

House cake with a ricotta base and strawberry jam, enriched with poppy and sesame seeds. A rustic and unique dessert.

A reinterpretation of the classic tiramisu, prepared with crunchy hazelnut and chocolate cantucci biscuits instead of ladyfingers. Creamy and crunchy.

Leavened cake soaked in rum, served with zabaglione or Marsala cream. Soft and alcoholic.

Soft chocolate mousse served with red berries and crunchy biscuit crumbs. A decadent dessert for chocolate lovers.

Selection of small ice cream tasters from the famous Roman gelateria Giolitti. Various creamy flavors.

Tasting of typical Roman dry biscuits and sweets (like ciambelline al vino and pangiallo), accompanied by a sweet dessert wine.

A glass of sweet wine recommended to accompany the dessert.

High-quality Italian espresso coffee from the Sant'Eustachio roastery.

Double espresso or espresso diluted with hot water.

Classic Italian herbal liqueurs, served as a digestif after the meal.

Herbal liqueurs produced by small artisanal workshops.

Italian pomace distillate, available young (white) or aged (barrique).

Aromatic Grappa from Moscato grapes.

Grappa di Nebbiolo aged in wooden barrels.

Structured grappa obtained from Amarone grape pomace.

Aged Barolo Grappa.

Very fine Barolo Grappa, aged for 15 years.

Sweet liqueur based on Montepulciano wine and sour cherries.

Wine flavored with herbs and spices, excellent as a digestif or aperitif.

Barolo wine flavored with cinchona bark and spices. Sweet-bitter and complex.

Sicilian fortified wine, available in different aging and sweetness variations.

Selection of peaty Scotch whiskies and aged rums.

High-quality artisanal spaghetti package.

Package of rigatoni made with Italian wheat.

Preserved DOP Vesuvius cherry tomatoes in a jar.

High-quality organic extra virgin olive oil.

Premium artisanal wine vinegar.