La Cabana

Parma ham served with fresh buffalo mozzarella or sweet melon, depending on seasonal availability. A classic Italian appetizer that balances the saltiness of the cured meat with the sweetness of the fruit or the creaminess of the cheese.

Layered eggplant bake with parmesan and a velvety tomato sauce. Soft, rich in flavor and melted cheese, similar to lasagna but without pasta.

Fresh salad composed of tomato slices, mozzarella, and fresh basil. Simply dressed with olive oil. A light dish that enhances Mediterranean flavors.

Selection of mixed fried items including mini mozzarella balls, sheep's ricotta, mozzarella in carrozza (fried bread with cheese), and zucchini flowers. Crispy outside and soft inside.

A rich mixed platter with Parma ham, various cured meats, cheeses, buffalo mozzarella, and olives. Ideal for sharing to taste different Italian specialties.

Homemade fresh egg pasta served with truffle. A dish with an earthy, aromatic, and refined flavor.

Fresh thick spaghetti with a Pecorino Romano cheese cream and abundant black pepper. Intense, savory, and slightly spicy flavor.

Spaghetti with a rich sauce based on egg, crispy guanciale, parmesan, pecorino, and black pepper. Creamy and flavorful, without cream.

Thick hollow pasta with tomato sauce, guanciale, and pecorino cheese. A Roman classic with a bold and savory taste.

Homemade stuffed pasta with a soft ricotta and spinach filling, served with a simple tomato and basil sauce. Delicate and comforting taste.

Large pasta cylinders stuffed with minced meat, baked with béchamel and tomato sauce. A rich and hearty dish.

Layers of egg pasta alternated with sauce, cheese, and béchamel, baked. Vegetarian version without meat.

Fettuccine served with meat balls cooked in tomato sauce. A complete dish combining pasta and meat in a flavorful way.

Pasta with crispy guanciale and seasonal vegetables such as artichokes or zucchini flowers. Savory and aromatic.

Short pasta with guanciale, pecorino cheese, and black pepper. Similar to carbonara but without egg, or amatriciana without tomato. Very savory taste.

Short pasta in a spicy tomato sauce with garlic and chili pepper. Bold and pungent flavor.

Grilled beef steak. Juicy meat with the typical smoky flavor of grilling.

Grilled beef sliced and served on a bed of arugula and cherry tomatoes. A contrast between the warm meat and the freshness of the salad.

Prime cut of beef ribeye (400g) grilled. Marbled, tender, and very flavorful meat.

The most tender cut of beef, grilled. Lean and delicate, it melts in your mouth.

Beef fillet served with a creamy green peppercorn sauce. The aromatic spiciness of the pepper balances the richness of the meat.

Very thin slices of raw beef fillet, served with arugula and parmesan shavings. Fresh, light, and flavorful.

Soft meat meatballs slowly cooked in tomato sauce. A classic Italian comfort food.

Thin slices of veal cooked in a creamy pink sauce (often tomato and cream). Tender meat with a rich dressing.

Thin slices of veal, floured and cooked with lemon juice. Fresh and citrusy taste with tender meat.

Thin slices of veal with Parma ham and sage, cooked in white wine. A typical Roman dish, flavorful and aromatic.

House specialty with ham, melted mozzarella, and a porcini mushroom cream. A rich dish with woodland flavors.

Dessert selection that varies daily. Ask the staff for the current special.

Selection of fresh seasonal fruit. A light and natural end to the meal.

Portion of fresh pineapple or strawberries, served based on availability. Sweet and refreshing.

Calamari served with arugula, pachino tomatoes, and balsamic glaze. Combines the flavor of the sea with fresh and sweet-and-sour notes.

Cold seafood salad with cuttlefish, shrimp, carrots, and olives. Marinated with oil and lemon, fresh and light.

Freshly seared shrimp served with zucchini flowers or artichokes. A delicate dish that enhances the sweetness of the crustaceans.

Cod loin, battered and fried. Crispy and golden on the outside, soft and flavorful on the inside.

Thin slices of smoked salmon flavored with pink peppercorns. Intense flavor and buttery texture.

Creamy risotto cooked with a mix of seafood (shrimp, mussels, clams, calamari) in white sauce, without tomato. Flavored with garlic, oil, and chili pepper.

Fettuccine served with a rich seafood sauce (mussels, clams, shrimp). A classic dish of marine cuisine.

Spaghetti sautéed with clams, garlic, olive oil, and chili pepper. Simple but full of sea flavor.

Fresh pasta with pistachio pesto, shrimp, and cherry tomatoes. Combines the savoriness of the sea with the sweetness of dried fruit.

Linguine served with calamari and zucchini, flavored with saffron which gives a golden yellow color and a unique aroma.

Fettuccine in a creamy lemon sauce with large prawns (premium shrimp). Fresh, citrusy, and delicate.

Fresh fish of the day baked with a side of zucchini and potatoes. Simple preparation that enhances the freshness of the fish.

Mixed lightly floured and fried calamari and shrimp. Crispy, golden, and served with lemon.

Grilled or roasted calamari, dressed with lemon sauce. Light and flavorful.

Stewed cod loin served with chickpeas. A rustic and nutritious dish.

Salmon cooked with tomato and aromatic thyme. Fatty and flavorful fish with Mediterranean notes.

Mixed fresh raw vegetables such as lettuce, arugula, radicchio, and tomatoes. Light and healthy.

Potatoes cut into pieces and roasted in the oven, usually with rosemary. Crispy outside and soft inside.

Slightly bitter leafy green vegetable, boiled and then sautéed with garlic and chili pepper. A typical Roman side dish.

Potato sticks fried in boiling oil. A classic crispy and salty side dish.

Whole artichoke cleaned and stewed with mint, garlic, and oil. Tender and flavorful.

Artichoke fried twice so that the leaves open like a flower and become crispy like chips. Jewish-Roman specialty.

Raw catalogna chicory sprouts, served with a sauce of anchovies, garlic, and vinegar. Fresh, crunchy, and flavorful.