Hi-Res

A surprise gastronomic journey consisting of six courses selected by the chef. Ideal for discovering the philosophy of the cuisine and the best seasonal ingredients. The experience is designed to be shared by the entire table.

A creative reinterpretation of a Roman classic. A crispy cannolo filled with coda alla vaccinara, a rich beef tail stew with tomato and celery. Savory and succulent.

An artisanal sandwich filled with cod prepared in the Roman style. The fish is desalted and cooked traditionally, offering a delicate yet savory flavor enclosed in soft bread.

High-quality beef tartare, strictly hand-chopped. Dressed with shavings of Parmigiano Reggiano and precious truffle, which give the dish an unmistakable aroma and a soft texture.

Thin slices of precious Balfegò red tuna served raw. Accompanied by refreshing tomato water, aromatic basil, and a crispy red onion panure for a contrast of textures.

Finely chopped raw red shrimp, known for their sweetness. Served with slightly bitter catalogna and a flavorful anchovy mayonnaise that enhances the taste of the sea.

A vegetarian appetizer that celebrates autumn flavors. Seasonal mushrooms paired with the sweetness of pumpkin, cooked to enhance their natural textures.

Spaghetti dressed with a rich and creamy sea urchin sauce. Enriched with raw or lightly seared purple shrimp and a sprinkle of pecorino for a decisive savory touch.

Button-shaped fresh pasta filled with tender braised veal cheek. Dressed with a classic combination of aromatic sage and crispy or shredded ham.

A traditional Roman soup based on arzilla (ray). Served with marinated cabbage for a touch of acidity and accompanied by toasted bread flavored with fermented black garlic.

Homemade pasta pockets filled with garlic, oil, and chili. Topped with grated tuna bottarga, which adds a deep marine savoriness.

Short 'tubetti' pasta cooked using the risotto technique to release starch and create creaminess. Dressed with broccoli, melted smoked provola cheese, and truffle shavings.

Fresh egg tagliolini pasta sautéed with precious king crab pulp. The sauce is enriched with crème fraîche, fresh lime, and dill for an elegant and citrusy taste.

Octopus tentacles roasted until crispy on the outside and tender on the inside. Served on a creamy base of lime-flavored burrata, with a sweet and sour sauce to balance the flavors.

Pork belly cooked at low temperature (LTC) for a melt-in-your-mouth texture. Accompanied by sweet vanilla tomatoes and a creamy truffle polenta.

Prized cut of lamb (sirloin) grilled. Served with soft eggplant and fresh mint leaves, a classic combination that refreshes the palate.

Grouper fillet delicately steamed to maintain its tenderness. Accompanied by black cabbage, likely pureed or sautéed, and enhanced with caviar.

Turbot fillet served with a velvety Romanesco broccoli purée. Complemented by flavorful olives and a Campari gel that adds a bitter and sophisticated note.

A second vegetable dish composed of earthy celeriac, soft potatoes, and sautéed chicory. A combination of rustic flavors and different textures.

Baked potatoes until golden, seasoned with abundant grated Pecorino Romano. A flavorful and comforting side dish.

Blanched wild chicory sautéed with garlic, olive oil, and hot pepper. A classic Roman side dish with a bitter and decisive flavor.

Vegetable from the chicory family, characterized by crunchy ribs and jagged leaves. Usually served cooked and simply dressed to enhance its bitter flavor.

A dessert based on meringue, crispy on the outside and soft on the inside. Garnished with fresh exotic fruit like mango or passion fruit and whipped cream.

A dessert that combines the autumn flavors of hazelnut and chestnut. Cassis (blackcurrant) adds a tart note that balances the sweetness of the nuts.

An aromatic and fresh dessert that plays on citrus. The intense aroma of bergamot and the sweetness of orange meet the decisive taste of licorice.

A classic and timeless pairing. Rich, dark chocolate served with sweet and juicy pears, in various textures.

A tribute to Roman tradition, often inspired by Jewish crostata. Fresh ricotta cream paired with sour cherry (visciole) jam or syrup.

A dish of fresh seasonal fruit, carefully selected and cut. Perfect for a light and refreshing end to the meal.

A tasting of Italian cheeses of various ages and origins. Often served with honey, jams, or bread to accompany.

A basket of baked goods prepared artisanally by the restaurant. Includes fresh bread, soft focaccia, and crispy breadsticks.