Hostaria I Clementini

Tacos filled with chicken prepared Roman-style, enriched with peppers. A delicious appetizer that combines local tradition and international format. Savory taste and crunchy texture.

Large croquette of whipped and fried cod. Crispy on the outside with a soft and flavorful center. Served hot, typical of Roman tradition.

Selection of traditional Roman fried items such as cod, zucchini flowers, and battered vegetables. Golden and crispy, ideal for sharing. Rich and varied taste.

Fried eggplant timbale layered with tomato, mozzarella, and parmesan. Soft and rich in Mediterranean flavor. A classic of Italian cuisine.

Fresh buffalo mozzarella served with Bassiano raw ham. A classic pairing of cured meats and cheeses. Fresh and flavorful.

Fried calamari rings in a light tempura-style batter. Crispy and dry, served hot. Delicate seafood flavor.

Short pasta dressed with tomato sauce, crispy guanciale, and pecorino cheese. Bold and savory flavor, an icon of Roman cuisine.

Long pasta dressed with guanciale, pecorino romano, and black pepper. A 'white' version of Amatriciana, rich and flavorful.

Fresh egg pasta tossed with Roman pecorino cream and freshly ground black pepper. Intense, spicy, and creamy flavor.

Short pasta dressed with eggs, pecorino romano, guanciale, and pepper. Creamy and rich, without cream. A must-have of Roman cuisine.

Spaghettone with spicy tomato sauce, enriched with fresh stracciatella and crunchy breadcrumbs. A balance between spicy, sweet, and creamy.

Long pasta served with clams, garlic, oil, and parsley. A classic seafood dish, fragrant and flavorful.

Veal slices with raw ham and sage, cooked in white wine. Tender and aromatic, a historic main course from Rome.

Breaded and fried beef cutlet. Golden and crispy, simple yet tasty.

Gourmet sirloin burger served with potatoes. Juicy and flavorful meat accompanied by a classic side dish.

Lamb meat wrapped in caul fat, served with artichokes and myrtle sauce. A refined dish with an intense and aromatic flavor.

Pork loin cooked in a cocotte with green apple and shallot. Tender meat with sweet and sour contrasts.

Cod cooked with tomato, aromatic herbs, and spices, served with boiled potatoes. Rustic and bold flavor.

Salmon fillet accompanied by black rice, buttermilk sauce, and crispy celeriac. A modern, light, and well-balanced dish.

Mixed field vegetables sautéed in a pan with garlic and oil. Simple, slightly bitter, and healthy side dish.

Wedge-cut potatoes, baked or fried. Crispy on the outside and soft on the inside, a universal side dish.

Salad of thinly sliced raw artichokes, dressed with oil and lemon. Fresh, crunchy, and light.

Tasting of high-quality extra virgin olive oil. Fruity aroma and balanced taste. To be savored with bread.

Tasting of Eremo Nero olive oil variety. Intense and full-bodied flavor, ideal for expert palates.

Homemade artisanal bread. Fragrant and soft, a perfect accompaniment to the meal.

Microfiltered water served in a one-liter carafe. Available still or sparkling.

Small bottle of mineral water.

Sweet and refreshing carbonated drink.

Orange-flavored carbonated drink.

Italian double malt lager beer. Full-bodied taste, slightly bitter, and moderate alcohol content.

Unfiltered Sardinian beer. Balanced taste with notes of hops and light malt.

Capsule espresso coffee. Intense flavor and dense crema.

Long American coffee, less intense than espresso. Served hot in a large cup.

Hot infusion of tea leaves. Aromatic and relaxing beverage.

Espresso coffee and frothed milk based drink. Creamy and sweet, typical of Italian breakfast.

Cover charge, includes bread and basic service.