I Buoni Amici Roma

Service that includes bread served at the table and table setting.

A selection of mixed appetizers chosen by the chef, which can vary between cured meats and cheeses (land) or fish specialties (sea).

Thin slices of high-quality aged raw ham, with a sweet and salty flavor.

Classic Italian appetizer that combines the sweetness of fresh melon with the saltiness of raw ham.

Typical cured beef, lean and tender, served in thin slices with oil and lemon.

Bresaola served with spicy fresh rocket and shavings of Parmigiano Reggiano.

A mix of boiled seafood (such as squid, octopus, prawns) dressed with oil, lemon, and parsley. Fresh and light.

Boiled octopus until tender, cut into pieces and simply dressed with extra virgin olive oil and lemon.

A mixed platter of sliced traditional Italian cured meats.

Small floured and fried baby octopuses, crispy outside and soft inside.

Variable selection of vegetables, cured meats, and house specialties served buffet style.

Very thin slices of raw or marinated swordfish, served on a bed of rocket.

Fresh filata cheese made from buffalo milk. Soft, juicy, and with an intense milky flavor.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal vegetables.

Simple salad composed of fresh green leaves.

Ripe tomatoes sliced and dressed with oil, salt, and often basil or oregano.

Potato sticks fried in boiling oil, golden and salted.

Seasonal vegetables boiled and dressed with oil and lemon.

Mixed vegetables such as zucchini, eggplant, and peppers grilled.

Leafy vegetables (often chicory or spinach) blanched and then sautéed in a pan with garlic, oil, and chili pepper.

Ribbon egg pasta dressed with a rich minced meat and tomato ragù.

Bag-shaped stuffed pasta served with a creamy mixed cheese sauce.

Ear-shaped short pasta, dressed with sautéed prawns and fresh rocket.

Fettuccine served with a flavorful porcini mushroom-based dressing.

Rich traditional soup with mixed vegetables, legumes, and flavorful broth.

Warm and light soup prepared with fresh seasonal vegetables.

Short pasta dressed with a red radicchio-based sauce, with a slightly bitter taste, often enriched with cream.

Pasta served with a creamy pink sauce made with tomato, cream, and a hint of vodka.

Soup in meat broth into which a mixture of eggs and parmesan is poured, which solidifies forming 'stracci'.

The quintessential Italian pasta dish, with fresh tomato sauce and basil.

Spaghetti dressed with real clams, olive oil, garlic, parsley, and a touch of chili pepper.

Rice slow-cooked in broth until creamy, enriched with flavorful porcini mushrooms.

Egg pasta dressed with a rich sauce based on cream, ham, peas, and mushrooms.

Seafood risotto, prepared with a mix of crustaceans and mollusks.

Roman pasta dressed with a cream of eggs, Pecorino Romano cheese, crispy guanciale, and black pepper.

Soft potato gnocchi sautéed with fresh clams and cherry tomatoes.

Long pasta served with a flavorful lobster and tomato-based sauce.

Long, hollow pasta dressed with tomato sauce, guanciale, pecorino, and chili pepper.

Fresh stuffed pasta served with a simple tomato sauce.

Fresh pasta similar to chitarra spaghetti dressed with tuna sauce.

Large ravioli stuffed with provola cheese and artichokes, simply dressed with melted butter and sage.

Typical Roman pasta dressed with a thick cream obtained by emulsifying Pecorino Romano cheese and cooking water, with abundant black pepper.

Fresh seafood pasta (mussels, clams, prawns, squid) with cherry tomatoes.

A tasting that allows you to try two different types of pasta from the menu.

Floured veal slices cooked in a pan, served with a porcini mushroom sauce.

Beef cooked slowly and for a long time until very tender, served with porcini mushrooms.

Guinea fowl meat (similar to chicken but more flavorful) stewed with herbs.

Fried eggplant flan layered with tomato sauce, mozzarella, and parmesan.

Scamorza cheese melted on the grill, served with slices of ham.

Filata cheese cooked on the grill until soft and stringy.

Diced meat slow-cooked in sauce with tomato, herbs, and sometimes olives.

Veal slice breaded and fried in butter until golden.

Charcoal-grilled lamb chops, to be eaten piping hot by hand.

Slice of beef cooked simply grilled.

Portion of roast chicken served with a side of potatoes.

Chicken breast slices cooked in a pan with a fresh lemon sauce.

Roman specialty: veal slices with raw ham and sage, cooked in white wine.

Chicken breast prepared according to the chef's special recipe.

Prime cut of beef served with a creamy and aromatic green pepper sauce.

Tender roast veal served with baked potatoes.

Veal slices cooked in a pan with a sauce of your choice.

Large veal chop with bone, grilled.

Cut of veal with the central bone and marrow, slow-cooked stewed with vegetables.

Beef fillet cooked with a rich Barolo red wine reduction.

Prime cut of beef, lean and very tender, grilled.

Thin strips of beef quickly sautéed in a pan and served with rocket and parmesan shavings.

Large imperial prawns grilled.

Flatfish with white and delicate meat, grilled.

Prized fish with white and firm meat, usually served grilled or baked.

Sea bass, fish with lean, flavorful, and digestible meat.

Floured and fried squid rings and prawns, served with lemon.

Assortment of fried, crispy, and golden fish and crustaceans.

Flatfish with a very delicate taste, cooked as preferred (usually "alla mugnaia" or grilled).

Prized crustaceans with long claws, grilled to enhance their sweetness.

A mixed platter of various types of grilled fish and crustaceans.

Fresh mussels cooked in a pan with white wine, garlic, parsley, and pepper.

Clams sautéed in a pan with oil and garlic, served with croutons.

Desserts prepared artisanally by the restaurant's kitchen.

Portion of ice cream with flavors of your choice.

Choice between truffle ice cream (chocolate ice cream sphere) or Sicilian cassata (ricotta dessert).

Desserts made with almonds or amaretto-flavored dessert.

Iced spoon dessert, creamy and refreshing, lemon flavored.

Famous Italian layered dessert with ladyfingers dipped in coffee and mascarpone cream.

Delicate spoon dessert based on cream, milk, and sugar, served with caramel or berry sauce.