Il Margutta

A savory custard made with sweet pumpkin and aromatic saffron. Soft and creamy texture contrasted by crunchy walnuts. Served with a rich blue cheese sauce.

A fresh salad featuring Roman chicory shoots (puntarelle) known for their bitterness and crunch. Combined with kale, fruits, and nuts for a complex mix of textures and sweet-savory flavors. Dressed with a zesty citrus and mustard vinaigrette.

A sweet and soft caramelized onion from Tropea, served over onion soup. Features a cold savory cheese ice cream and crispy pastry bits. A play on temperatures and textures.

Meatless meatballs made from plant-based ingredients, mimicking the texture of meat. Served with a foam inspired by Carbonara sauce (egg and cheese). savory and rich.

A variation of the traditional Tuscan bread and vegetable soup, reformed into a ball. Served over a smooth potato and leek puree. Hearty and comforting flavors.

Creamy cornmeal porridge topped with wine-braised cabbage and melted cheese. Warm, soft, and savory. Eat with a spoon, mixing the toppings with the polenta.

Breaded and fried bite-sized pieces of seitan (wheat gluten). Chewy and savory meat alternative. Served with a trio of creamy dipping sauces.

A shared platter featuring a variety of the restaurant's appetizers. Designed for two people to taste multiple starters. Offers a range of flavors and textures.

Italian bread dumplings (canederli) flavored with radicchio. Served in a warm vegetable broth with mushrooms and melting cheese. Soft, savory, and comforting.

A traditional pasta dish from Apulia featuring part boiled and part fried pasta with chickpeas. Nutty, savory, and textural. A rustic and filling main course.

A smooth, velvety soup made from cauliflower. Topped with crunchy nuts and savory mushrooms. Light yet flavorful, finished with fragrant oil.

Creamy Italian rice dish cooked with premium rice and artichokes. Brightened with citrus jelly and mint. Rich texture with fresh, zesty flavors.

Tube-shaped pasta served with a rich, slow-cooked onion sauce (Genovese style). Topped with a light cheese foam. Sweet and savory flavor profile.

Ribbon pasta made from burnt wheat flour, giving it a toasted flavor. Served with a vegetarian version of the classic Roman tomato and cheese sauce. Savory and slightly tangy.

Large corkscrew pasta served with a Roman cheese and black pepper sauce, enhanced with broccoli cream. Creamy, spicy, and earthy. A twist on a classic dish.

Roasted celery root glazed in a rich vegetable reduction. Served with creamy potato foam, mushrooms, and truffle. An earthy, elegant plant-based main.

A meat-alternative fillet grilled with aromatic herbs. Served with creamy sliced potatoes and a red wine sauce. Mimics the experience of a steak dinner.

Assorted seasonal vegetables and fruits fried in a light tempura-style batter. Served over mashed potatoes. Crispy outside, soft inside.

Sheep's milk cheese coated in almonds and cooked until warm. Paired with bitter greens, sweet fruit, and honey. A balance of salty, sweet, and nutty flavors.

A plant-based burger served on dark bread. Topped with vegan cheese, avocado dip, and onions. Comes with fries and slaw. A hearty, casual meal.

Plant-based chicken substitute fried in a cereal coating for extra crunch. Served with corn and creamy sauce. Comfort food style.

An egg with a crispy exterior and runny yolk. Served over cheese fondue with greens and truffle. Rich, creamy, and decadent.

Artichokes prepared in three ways: fried, Roman-style (braised), and thinly sliced raw. Served with cheese and fruit. A complete exploration of artichoke textures.

Leafy green endive sautéed with savory ingredients like olives or capers. Slightly bitter and tender.

Classic fried potato strips. Crispy and salted.

Sautéed greens with a spicy garlic kick. A traditional Italian side dish known as 'Cime di Rapa'.

Fresh chicory shoots served raw with a zesty dressing. Crunchy and slightly bitter.

Bitter greens prepared either cooked in a pan or preserved in vinegar. A savory vegetable side.

A selection of plant-based cheeses made from nuts and grains. Accompanied by sweet jams and bread. Served with a glass of sweet dessert wine.

An assortment of house-made breads including focaccia and breadsticks. Made with organic flours and olive oil.

Layers of crispy pastry dough filled with spiced apples and nuts. Served with vegan cream and ice cream. Sweet, crunchy, and aromatic.

A hazelnut-flavored dessert ball with a gooey salted caramel middle. Served on a cookie base with fruit preserves. Rich and nutty.

A tender chocolate cake or mousse topped with fluffy meringue. Garnished with berries and nuts for freshness and crunch.

A frozen dessert similar to mousse, flavored with nougat. Served with a warm custard sauce. Creamy and cold with a warm topping.

Warm melted dark chocolate served with fresh fruit for dipping. A shared dessert for two. Rich and interactive.

A daily selection of frozen treats ranging from fruity sorbets to creamy ice creams. Flavors vary from traditional to unique.

A curated multi-course vegan tasting menu featuring a drink, starter, pasta, main, and dessert. Offers a complete dining experience highlighting plant-based cuisine.

The signature tasting menu comprising a drink and five courses. Features creative vegetarian and vegan dishes including risotto and chocolate dessert.

A seasonal tasting menu highlighting winter flavors. Includes four courses plus a welcome drink. Features comforting dishes like onion soup and pasta.