La Gattabuia

A complete tasting of typical Roman appetizers served in six courses. Ideal for sharing to savor various house specialties in a single order.

Simple, freshly baked focaccia, crispy outside and soft inside. Perfect to accompany meals or as a snack.

Warm focaccia topped with aromatic rosemary and thin slices of Colonnata lard that melt slightly with the heat. Rich and flavorful taste.

An assortment of Italian cheeses of various ages and types. Often served with honey or jams to enhance their flavors.

A platter of mixed Italian cured meats. Includes various types of aged salumi, ideal as a starter.

Eggplant prepared in the style of parmigiana but without tomato sauce, served in a hot casserole. Creamy, stringy, and rich in cheese.

Desalted cod fillet, battered and fried until golden. Crispy outside and tender inside, a classic of Roman street food.

Zucchini flower stuffed with melted mozzarella and a fillet of anchovy, then fried. A perfect contrast between the sweetness of the flower and the savoriness of the anchovy.

Variation of the classic fried zucchini flower, stuffed with creamy burrata and flavorful sun-dried tomatoes. Rich and enveloping taste.

Rice croquette with tomato and minced meat, with a molten mozzarella center, breaded and fried. The quintessential Roman snack.

Vegetarian version of supplì with rice seasoned with sautéed chicory. Rustic flavor with a slight bitterness typical of Roman vegetables.

Classic stick-cut fries, fried to a golden crisp. Perfectly salted, ideal as a side dish or snack.

French fries topped with a pecorino cheese cream and abundant black pepper. A decadent twist on the famous Roman first course.

Slice of toasted bread topped with prized Colonnata lard that melts on the warm bread. Sweet and delicate flavor.

Rich bruschetta with crumbled sausage, sautéed chicory, and Pachino cherry tomatoes. A mix of rustic and bold flavors.

Fresh bruschetta with diced tomatoes and arugula. Light and aromatic, perfect as a summer appetizer.

Toasted bread rubbed with garlic and seasoned with extra virgin olive oil. Simple but rich in traditional flavor.

Bruschetta topped with creamy fresh burrata and salted anchovy fillets. A classic combination that balances sweetness and savoriness.

Sweet and savory bruschetta with fresh ricotta and a drizzle of honey. Delicate and soft on the palate.

Bruschetta prepared with fresh ingredients available based on the current season. Ask staff for daily details.

Thick pasta tubes seasoned with tomato sauce, crispy guanciale, and pecorino romano. One of the signature dishes of Roman cuisine, savory and slightly spicy.

Short pasta served with a cream of eggs, pecorino romano, guanciale, and black pepper. Rich, creamy, and without cream, as per tradition.

Meat-free version of classic carbonara, prepared with eggs, pecorino, and vegetables (often zucchini or similar) instead of guanciale.

The ancestor of carbonara and amatriciana: pasta seasoned with pecorino romano, black pepper, and guanciale, without eggs or tomato. Intense and savory flavor.

Thick fresh pasta seasoned with an emulsified cream of pecorino romano and abundant ground black pepper. A simple dish but with complex technique and a bold flavor.

The classic cacio e pepe enriched with crispy fried artichokes. An addition of texture and flavor that enhances the dish.

Variation of cacio e pepe served with crispy fried zucchini flowers. A delicate and colorful touch to the traditional dish.

Pasta with oxtail stew sauce. Very rich, meaty flavor, slightly spiced with celery and unsweetened cocoa often used in the recipe.

A historic dish of Roman cuisine with milk-fed veal intestine, cooked with tomato. The 'pajata' creates a creamy sauce with a unique and bold flavor.

Pasta filled with creamy burrata, served with oven-baked sweet cherry tomatoes and a reduced basil sauce. A fresh, aromatic, and refined dish.

Egg pasta seasoned with artichokes, crispy guanciale, and pecorino cheese. A rich first course that combines flavors of the land and Roman tradition.

Oxtail stew slowly cooked with tomato, celery, raisins, and pine nuts. The meat becomes very tender and falls off the bone. An iconic Roman dish.

Tripe stewed in tomato sauce with Roman mint and pecorino. A humble traditional dish, very flavorful and with a soft texture.

Lamb offal (heart, lungs, liver) cooked in a pan with onions and artichokes (when in season). Intense flavor and unique texture.

Thin slices of veal with prosciutto and sage, cooked in white wine and butter. Tender and flavorful meat, quickly prepared in a pan.

Tender meatballs slowly cooked in tomato sauce, according to a traditional homemade recipe. A comforting and tasty dish.

A generous mixed platter of grilled meats and cheeses, designed for two people. Includes lamb, pork, and beef specialties.

Grilled milk-fed lamb chops. Strictly eaten with hands, piping hot, hence the name 'scottadito' (finger-burning).

Typical Abruzzese lamb skewers, enriched with lard for extra tenderness and flavor. Grilled over charcoal.

Beef sirloin grilled and served sliced (tagliata). Generally served rare or medium-rare.

Beef tagliata served with slices of Colonnata lard that melt on the hot meat, making it even more succulent.

Sliced beef served with shavings of Parmigiano Reggiano. The cheese adds savoriness and umami to the grilled meat.

Rich and hearty gourmet hamburger with Roman ingredients like chicory and provola cheese. Served with special fries.

White pizza topped with pecorino romano and black pepper. It echoes the flavors of the famous first course on a pizza base.

White pizza with mozzarella, zucchini flowers, and anchovies. A classic Roman combination, savory and delicate at the same time.

White pizza with roasted potatoes and crispy pancetta. Rustic and savory flavor.

Pizza with mozzarella, sausage, and sautéed chicory (slightly bitter and spicy). A classic Roman cuisine pairing.

Gourmet white pizza with mortadella, whole or shredded fresh burrata, and pistachio granules. Rich and creamy.

Colorful pizza with yellow and red cherry tomatoes (the colors of the AS Roma football team), mozzarella, and smoked provola for an extra touch of flavor.

The most classic pizza with tomato, mozzarella, and basil. Simple and universal.

Red pizza without cheese, seasoned only with tomato, garlic, oregano, and oil. Very flavorful and light.

Pizza with tomato, mozzarella, and anchovies. Savory and traditional.

Rich pizza with tomato, mozzarella, baby artichokes, mushrooms, ham, and olives (and sometimes egg). Very generously topped and varied.

White pizza with a selection of four different cheeses (usually mozzarella, gorgonzola, and others). Creamy and intensely flavored.

Potatoes cut into pieces and roasted in the oven with aromatic herbs (often rosemary). A classic side dish for meat.

Boiled leafy greens then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy flavor.

Fresh mixed salad of raw vegetables.

Whole artichoke fried twice until crispy like a potato chip, opened like a flower. A specialty of Jewish-Roman cuisine.

Cleaned whole artichoke cooked in a pan with oil, garlic, parsley, and mint. Tender and aromatic.

Catalogna chicory sprouts served raw, dressed with a sauce of anchovies, garlic, and vinegar. Fresh, crunchy, and flavorful.

House specialty. Likely a homemade cake or spoon dessert.

Famous spoon dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Variation of classic tiramisu with pistachio cream. Sweet and nutty flavor.

Frozen lemon dessert, refreshing and digestive, often served as a drink or with a spoon.

Hazelnut and chocolate ice cream shaped like a sphere with a molten chocolate center, covered in cocoa. Calabrian specialty.

Bottle of mineral water, still or sparkling.

Standard non-alcoholic carbonated drinks in a can.

Small draft beer.

Medium draft beer.

Very popular aperitif cocktail based on Prosecco, Aperol, and soda. Sweet-bitter and orange.

Variation of Spritz with Campari instead of Aperol. More bitter and intense red color.

A glass of house wine or selected wine.

Italian digestive liqueurs served after the meal.

Grappa (pomace brandy) or other liqueurs.

Italian espresso.