Contesto Urbano

Focaccia served in a basket, a flat oven-baked bread seasoned with olive oil and salt. Soft inside and slightly crispy outside. Ideal to accompany appetizers or to enjoy on its own.

Fried rice croquette from Roman tradition, breaded and golden. Inside it holds rice seasoned with chicken giblet sauce and a heart of melted mozzarella. 'Al telefono' refers to the string of mozzarella created when splitting it in half.

Savory version of the classic Roman dessert, a soft semi-sweet bun cut in half. Stuffed with rich Roman cuisine fillings like meatballs, tripe, or coratella. A unique contrast between the softness of the dough and the savoriness of the filling.

Fried Roman zucchini marinated with vinegar, oil, garlic, and fresh mint. A cold side dish or appetizer, with a sweet and sour aromatic flavor. Tender and succulent.

Toasted bread slices spread with quality butter and garnished with Cetara anchovy fillets. A classic combination that balances the intense savoriness of the fish with the fatty sweetness of the butter. Simple and tasty.

Multi-layered sandwich with toasted bread and various fillings. Often served with sauces and side dishes. Ask staff for the filling of the day.

Rich salad inspired by Caesar salad with grilled chicken breast, tomato, and shavings of Parmigiano Reggiano. Enhanced with crispy bread croutons and dressed with Caesar sauce. Fresh, crunchy, and complete.

Seafood salad with fresh salmon carpaccio and cherry tomatoes on a bed of mixed greens. Dressed with light Greek yogurt and toasted sesame seeds for a crunchy note. A light and refined dish.

Artisanal long pasta made with water and flour, dressed with a Pecorino Romano cream and abundant black pepper. A pillar of Roman cuisine, with a decisive, savory, and spicy flavor. Creamy and enveloping.

Artisanal pasta dressed with crispy guanciale, Pecorino Romano, and black pepper. Considered the ancestor of Carbonara and Amatriciana (without egg and tomato). Intense and savory flavor.

Long pasta served with tomato sauce, pan-fried guanciale, and Pecorino Romano. A perfect balance between the acidic sweetness of the tomato and the savoriness of the cured meat. An iconic Roman dish.

Short ridged pasta dressed with a creamy sauce made from egg yolk, Pecorino Romano, and crispy guanciale. Topped with freshly ground black pepper. Rich, velvety, and flavorful.

Homemade potato gnocchi with a rich ragu of white meats (duck, rabbit) and pork. The sauce is slow-cooked with a vegetable soffritto. A robust and comforting dish with a rustic flavor.

Snails cooked according to Roman tradition, typically stewed with tomato, mint, and chili pepper. A historic dish linked to the St. John's festival. Intense flavor and unique texture.

Egg pasta dressed with Coda alla Vaccinara sauce, a stew of beef tail with celery and tomato. The sauce is thick, gelatinous, and very flavorful. A classic of the Roman 'quinto quarto' (offal).

Egg pasta dressed simply with melted butter and anchovy fillets. The creaminess of the butter coats the decisive savoriness of the anchovies. A quick but umami-rich dish.

Grilled salmon fillet, served with fresh mixed salad, red berries, and sour cream. The fatty and flavorful fish is balanced by the acidity of the cream and the sweetness of the fruit. A light and modern dish.

Cod fillet slowly cooked in low-temperature oil to maintain its tenderness. Accompanied by zucchini marinated in lime and mint for a fresh touch. Tender texture that flakes at the fork.

Mixed vegetables (eggplant, tomatoes, celery) baked in a sweet and sour sauce. A lighter variation of the classic Sicilian caponata. Rich, sweet, and tangy flavor.

Beef meatballs slowly cooked in tomato sauce. Tender and juicy, rich in homemade flavor. Often accompanied by bread to soak up the sauce (scarpetta).

Tripe slowly stewed with tomato, Roman mint, and abundant Pecorino Romano. A traditional peasant dish, with a strong flavor and a tender yet chewy texture.

Grilled beef cut (flank or 'diaphragm') braided with rosemary. Very flavorful and juicy meat, with a consistent fiber. Intense roasted beef flavor.

Cod fillet prepared stewed with fresh tomatoes and Itri olives. The fish remains tender and absorbs the flavors of the Mediterranean sauce. Savory and delicate taste.

Fresh pineapple slices served naturally. Sweet, juicy, and refreshing, ideal for ending the meal. Available with added Maraschino liqueur.

Fresh slices of winter white melon. Sweet, crunchy, and thirst-quenching pulp. A light fruit-based dessert.

Selection of dry baked goods, such as tarts with jam and tozzetti (crunchy hazelnut biscuits). Perfect for dipping in sweet wine or coffee.

Famous Italian spoon dessert. Layers of ladyfingers soaked in coffee alternated with a cream of mascarpone, eggs, and sugar, dusted with bitter cocoa. Creamy, sweet, and energizing.

Cold and creamy dessert with coffee flavor, similar to ice cream but softer. Served with crunchy almond crumbs and meringue for a contrast of textures.

Classic carbonated soft drinks or freshly squeezed orange juice. Refreshing and sweet.

Craft beer on tap produced by Trappist monks. A Golden Ale with a golden color and complex taste, served in its own glass. Fruity and spicy notes.

Bottled beer in Tripel style, strong and aromatic. Locally produced with a Trappist recipe and special ingredients (often eucalyptus). High alcohol content and structured body.

Artisanal herbal digestive liqueur. The Zethus type is obtained from the infusion of 34 different herbs. Bitter, balsamic, and complex flavor, ideal after a meal.