Bistrot64

A 5-course tasting menu featuring the restaurant's signature historical dishes. Offers a curated progression of flavors representing the chef's style. Available for the entire table.

An 8-course blind tasting menu showcasing the chef's newest and most creative concepts. Designed as a surprise culinary journey. Requires participation from the whole table.

A starter featuring duck meat paired with sweet cherries and tangy mustard. The addition of kefir adds a fermented, creamy tartness. A balance of savory, sweet, and piquancy.

Fresh cuttlefish served with tomatoes and crisp green beans. A light seafood appetizer with Mediterranean flavors. Likely features tender cephalopod meat.

A vegetable-forward starter combining earthy eggplant and chickpeas with fresh aromatic basil. Likely a savory and textured dish, suitable for vegetarians.

Creamy risotto made with Castelmagno (a crumbly semi-hard cheese) and aromatic black truffle. Topped with Ciauscolo, a soft spreadable salami. Rich, savory, and luxurious.

Gnocchi (potato dumplings) served with Jerusalem artichokes and sheep-based ingredients (likely mutton or pecorino cheese). Earthy flavors with a soft, pillowy texture.

Long, flat pasta served with a sauce of bell peppers and cod fish. Seasoned with oregano for a Mediterranean herbal note. A flavorful seafood pasta dish.

A classic Roman pasta dish with a tomato-based sauce, guanciale (cured pork cheek), and pecorino cheese. Savory, slightly salty, and rich in flavor.

An iconic Roman pasta made with eggs, hard cheese (Pecorino Romano), cured pork (guanciale), and black pepper. Creamy without cream, savory, and rich.

A simple yet delicious Roman pasta dish meaning 'cheese and pepper'. Made with Pecorino Romano cheese and black pepper, creating a creamy, piquant sauce.

Pork prepared 'Cacciatora' (hunter) style, typically with tomatoes, onions, and herbs, but fused with miso for umami depth. Served with chicory greens.

A beef main course served with cruciferous vegetables (like broccoli, cauliflower, or cabbage). Likely a hearty meat dish with roasted or steamed vegetable accompaniment.

Amberjack fish fillet served with zucchini. Seasoned with Dukkah, a Middle Eastern nut and spice blend, adding a crunchy, aromatic texture.

A rich dessert combining chocolate with almond-flavored Amaretto and coffee notes. Garnished with cress for a fresh contrast. Sweet and sophisticated.

A fruity and refreshing dessert featuring melon, floral hibiscus, earthy beetroot, and tropical coconut. Likely offers a complex balance of sweet, floral, and earthy flavors.

A creamy dessert with yogurt and banana base, flavored with tonka bean which has notes of vanilla, almond, and clove. Smooth and aromatic.

An assortment of cheeses, likely varying in texture and intensity. Served as a savory end to the meal, possibly with accompaniments like honey or jam.