Geco Ristorante

Twisted short pasta served with a white sauce made from crispy guanciale, Pecorino Romano, and black pepper. Savory and intense flavor.

Tubular short pasta with spicy tomato sauce, garlic, and parsley. A classic Roman dish with a strong flavor.

Typical fresh pasta from Liguria with a seafood sauce based on mantis shrimp (crustaceans). Delicate sea flavor.

A unique dish offering a taste of the three pasta dishes of the day. Ideal for those who want to try everything.

Oven-baked salmon fillet with a light crust, accompanied by fresh vegetables. A light and healthy dish.

Thin strips of beef quickly stir-fried, served on a bed of fresh arugula and Grana cheese shavings. Tender and flavorful.

Cured raw ham slices served with fresh buffalo mozzarella from Campania. A classic Italian combination, fresh and creamy.

Mixed vegetables stir-fried in a wok at high temperature. Crispy and light dish, inspired by Asian cuisine.

Shrimp and vegetables stir-fried in a wok. Quick cooking that preserves fresh flavors.

Chicken and vegetable bites stir-fried in a wok. Flavorful and balanced dish.

Burger bun with prime Chianina beef or vegetarian version, served with melted cheese.

Prime cut of beef (sirloin) grilled. Juicy and flavorful meat.

Young whole chicken roasted slowly on a spit. Crispy skin and tender meat.

Grilled chicken breast slices. A simple, light, and protein-rich second course.

Selection of homemade desserts, ideal for a sweet finish to the meal.

Portion of fresh seasonal fruit.

A varied selection of house appetizers, perfect for sharing to taste different specialties.

Fried or oven-baked fritters made from legumes and fish, served with an aromatic sauce of parsley, capers, and anchovies.

Grilled octopus after marinating, served with a salad of stale bread, tomatoes, and typical central Italian onion.

Small octopuses slowly cooked in tomato sauce, served with toasted garlic bread.

Trio of raw fish cut with a knife, accompanied by avocado and a spicy Japanese horseradish mayonnaise.

Veal cooked in a salt crust to keep it tender, served cold with a creamy tuna and caper sauce.

Raw beef cut with a knife and seasoned, served with a poached egg with a soft yolk.

Oven-baked asparagus with a golden crust, served with slices of sweet prosciutto.

Reinterpretation of the classic Caprese salad with lightly warmed buffalo mozzarella and aromatic sauce.

Layered fried eggplant bake with tomato sauce, mozzarella, and Parmesan. A rich and traditional dish.

Assortment of mixed fried specialties, served on a tiered stand. Ideal as an appetizer to share at the table.

Hot tomato cream served with slightly melted soft fresh cheese.

Traditional Neapolitan 'poor man's dish', creamy and flavorful, enriched by the smoky taste of cheese.

Curled long pasta served with a white octopus ragu slowly cooked with plenty of onions, and flavored cheese.

Thick spaghetti with seafood and slightly bitter vegetables that balance the sweetness of the clams.

Creamy rice cooked with broth, served with prized red shrimp and crispy artichokes.

Cheese-filled pasta with a delicate meat sauce (chicken/turkey/rabbit) and vegetables.

Flat egg pasta with a spring topping of fresh fava beans, crispy cured meat, and aged cheese.

Rustic handmade spaghettoni, seasoned with zucchini and a rich cream made from egg yolks and cheese.

Very large short pasta served with sweet Vesuvius tomato sauce and the creamy heart of fresh mozzarella.

Ridged short pasta with traditional Roman sauce based on guanciale, tomato, and pecorino, with a chef's twist.

Simple white base seasoned only with extra virgin olive oil, salt, and rosemary needles. Excellent as an accompaniment.

The most classic pizza with tomato sauce, fiordilatte mozzarella, and fresh basil.

Flavorful pizza with added salted anchovies.

White pizza with delicate zucchini flowers and anchovies for a sweet-salty contrast.

Traditional Campanian pairing with broccoli rabe (bitter broccoli) and pork sausage.

Pizza topped with the ingredients of parmigiana: eggplant, tomato, and cheese.

Autumn pizza with porcini mushrooms and sausage.

Fresh pizza with the creamy heart of burrata (stracciatella) and fresh tomato.

White pizza with Bologna cold cuts and crushed pistachios.

Pizza with a mix of grilled or oven-baked vegetables.

White pizza replicating the flavors of carbonara pasta: egg cream, crispy guanciale, pecorino, and black pepper.

Flavorful pizza with mountain ingredients: mushrooms, smoked ham, and smoked cheese.

Seasonal pizza with the classic Roman May Day pairing: fresh fava beans and pecorino.

Stuffed pizza (double crust) with creamy cheese.

Typical stuffed pizza, filled with stewed endive, olives, and anchovies.

Focaccia with raw added ingredients: fresh cheese, arugula, and prime ham.

Fresh focaccia with smoked fish and vegetables.

Flavorful and creamy focaccia with ham and burrata heart.

Mixed grilled veal and pork ribs with barbecue sauce.

Grilled prime Angus beef strips, served as 'tagliata' with arugula and cheese.

Large bone-in steak (T-bone) of Angus beef. Price is per 100g.

Grilled Angus beef steak. Price per 100g.

Whole chicken marinated with Mediterranean herbs and grilled.

Artisanal sausages made from coarsely hand-cut meat, grilled.

Very tender and lean cut of beef, generous portion.

Grilled chicken breast sliced, served with a side of vegetables.

Gourmet house burger, large and rich, served with fries.

Composition of mixed fresh fruit served on a tiered stand, for multiple people.

Traditional layered spoon dessert with ladyfingers soaked in red liqueur, yellow cream, and chocolate cream.

Puff pastry parcel filled with spiced Campanian apple.

Dessert for chocolate lovers with three different textures or types of chocolate.

Cold creamy dessert with chocolate and hazelnut flavor, with crunchy pieces.

The classic Italian dessert with ladyfingers, coffee, and mascarpone, interpreted by the chef.

Ring-shaped leavened dough soaked in rum, similar to babà.

Traditional homemade dry cakes or tarts.

Soft cheese heated on the grill, served with sweet-spicy jams.

Hard sheep cheese with an intense flavor, paired with the sweetness of dried fruit.

Very creamy blue cheese served with dry hazelnut biscuits.