Hostaria Isidoro

A mixed platter of Italian cured meats and cheeses of various ages. Accompanied by sweet preserves to enhance the savory flavors. Ideal as a shared appetizer.

Twice-fried artichokes according to the Jewish-Roman tradition. The leaves become crispy like chips, while the heart remains tender. Served with house sauces.

Local raw beef hand-chopped. Dressed with a rich sauce based on egg and pecorino (carbonara) and garnished with crunchy hazelnuts.

Fried zucchini flowers stuffed with creamy cheese (burrata) and salted anchovies. Laid on a delicate vegetable cream.

A savory cake made with porcini mushrooms and potatoes. Flavored with rosemary and served with a fragrant truffle sauce.

A generous mixed platter of land-based appetizers designed for two people. Includes a variety of house specialties based on meat and vegetables.

Fresh egg pasta (similar to thick spaghetti) dressed with a cream of Pecorino Romano cheese and abundant black pepper. A classic of Roman cuisine, simple and flavorful.

Fresh pasta dressed with crispy guanciale, pecorino cheese, and pepper. Known as the ancestor of carbonara, but without eggs.

Handmade spaghettoni served with tomato sauce, cured guanciale, and pecorino cheese. A perfect balance between the sweetness of the tomato and the saltiness of the pork.

Short pasta served with a creamy sauce made from organic egg yolks, pecorino cheese, and crispy guanciale. Rich and velvety.

Green homemade stuffed pasta, filled with soft cheese and onion. Served on a sauce of marinated sweet cherry tomatoes.

Flat long pasta served with a mix of fresh crustaceans and mollusks. A classic dish that smells of the sea.

Thin fresh pasta served with precious lobster pulp. A refined dish with a sweet and delicate taste.

Wide egg pasta dressed with large prawns, green asparagus, and cherry tomatoes. A fresh and spring-like combination.

Soft potato gnocchi dressed with swordfish cubes, cherry tomatoes, and fresh pesto. A mix of Mediterranean flavors.

Tasting menu that includes two different types of pasta. Ideal for sampling multiple specialties.

Tasting of three different first courses.

Tasting of four different first courses.

Tasting of five different first courses.

Tasting of six different first courses.

Tasting of seven different first courses.

Tasting of eight different first courses.

Complete tasting of nine different first courses.

Lamb chops cooked over charcoal for a smoky flavor. Served with classic roasted potatoes.

Soft meatballs slow-cooked in tomato sauce. Served with toasted bread for 'scarpetta' (mopping up the sauce).

Roasted veal breast baked in the Roman style ('alla fornara'). Served with its cooking juices and potatoes.

Grilled Danish beef cut. Accompanied by chicory sautéed with garlic and chili pepper, with a slightly bitter taste.

Grilled chicken breast sliced into strips. Served on a bed of raw spinach and cherry tomatoes.

Mixed seafood and vegetables breaded and fried until golden. Crispy and served with a homemade aromatic mayonnaise.

Grilled octopus tentacles served on a chickpea puree. Enriched with rosemary oil and slow-cooked cherry tomatoes.

Grilled salmon fillet. Served with a fresh salad of colorful tomatoes and basil.

Delicate sea bass fillet accompanied by an aromatic and sweet sauce. Served with boiled spinach dressed with lemon.

Choice of crispy french fries or rosemary roasted potatoes.

Leafy green vegetable with a slightly bitter taste. Available sautéed with garlic and chili (ripassata) or boiled with lemon (all'agro).

Fresh cooked spinach. Available sautéed with garlic (ripassati) or plain with lemon (all'agro).

Fresh seasonal salad with mixed greens.

Famous frozen dessert from Calabria. Usually composed of hazelnut ice cream with a molten chocolate center.

Three small Sicilian cannoli with different fillings: classic ricotta, hazelnut cream, and pistachio cream.

Classic Italian spoon dessert with savoiardi biscuits soaked in coffee and mascarpone cream.

Dessert based on chocolate and dry biscuits, resembling a salami in appearance. Served with a vanilla cream.

Crunchy shortcrust pastry tart ('crumble'). Filled with tart berries and dark chocolate.

Sweet and silky cream pudding. Served with a sauce of your choice: berries, chocolate, or caramel.

Refreshing frozen lemon dessert, served as a drink or with a spoon. Excellent digestif.

Selection of fresh fruit available daily.

Mineral water in bottles.

Draft beer, small size.

Draft beer, medium size.

Classic Italian espresso.

Drink based on espresso coffee and foamed milk.

Classic Italian aperitif based on prosecco, bitter (like Aperol or Campari), and soda.

Non-alcoholic carbonated drinks.

Artisanal beer in a small bottle.

Artisanal beer in a large bottle to share.

House table wine, served by the bottle or carafe.

Service charge which includes bread served at the table.

Fine mollusks served raw, usually with lemon.

Crispy fried artichokes served with sauces.

Fine salad with raw ovuli mushrooms, fresh arugula, and Grana cheese shavings.

Thick fresh pasta dressed with aromatic porcini mushroom sauce.

Thin fresh pasta served with shavings of precious black truffle.

Sliced beef served with a mix of fine mushrooms: porcini and chanterelles.

Assortment of grilled fish and crustaceans.

Large platter of mixed raw fish including oysters, fine crustaceans, and fish carpaccio.