La Taverna dei Fori Imperiali

Tuna fillet lightly seared on the outside and raw inside. Dressed with a sweet and sour, aromatic mix of citrus and spices.

Tender grilled octopus served with Sicilian eggplant caponata and crispy bread (crumb). An appetizer rich in Mediterranean flavors.

A double meat dish: raw beef tartare with truffle and fagottini stuffed with braised meat and pecorino cheese.

Classic baked eggplant layered with tomato, mozzarella, parmesan, and basil. Soft and tasty.

Typical Roman roasted pork, reheated in a pan with tomato and fresh onion. A flavorful and rustic dish.

Two types of seasoned toasted bread: one with chicken liver pâté and parmesan, the other with lard, sautéed chicory, and pecorino.

Fresh stretched-curd cheese with a creamy center, served with sweet multi-colored cherry tomatoes. Fresh and light.

Selection of Roman fried items: stuffed zucchini flowers, aromatic cod, and other crispy specialties.

Typical Roman pasta seasoned with a cream of Pecorino Romano cheese and freshly ground black pepper. Intense and spicy flavor.

Pasta with tomato sauce, crispy guanciale (cured pork jowl), and Pecorino Romano.

Pasta with a creamy sauce made from egg yolks, crispy guanciale, and Pecorino Romano. Rich and flavorful.

Ancestor of carbonara and amatriciana, prepared with crispy guanciale, Pecorino Romano, and black pepper, without tomato or eggs.

Large egg pasta seasoned with a ragù of boiled, shredded meat re-cooked in tomato sauce (Picchiapò), a typical Roman leftover recipe.

Short, thick fresh pasta served with cacio e pepe sauce enriched with shavings of prized black truffle.

Spring variation of carbonara with the addition of fresh seasonal vegetables such as fava beans, peas, and artichokes.

Pasta stuffed with creamy burrata, seasoned with a rich sauce based on butter, anchovies, zucchini flowers, and aged fish roe (bottarga).

Soft potato gnocchi served with a delicate and flavorful white veal ragù.

Supplement of fresh black truffle to add to dishes.

Thick spaghetti seasoned with fresh sea bass, flavored with orange, and garnished with chopped pistachios.

Fresh pasta served with mussels, pecorino cheese, tomatoes, and crispy bread. A unique sea and mountain combination.

Large tube-shaped pasta served with octopus ragù, flavorful olives, and sun-dried tomatoes.

Thin slices of veal cooked with prosciutto and sage, deglazed with white wine. A classic of Roman cuisine.

Lamb chops that can be grilled (scottadito) or breaded and fried.

Chicken stewed slowly with rosemary, vinegar, garlic, and olives. Tender and juicy.

Beef tripe slow-cooked in tomato sauce with Roman mint and pecorino. A traditional, very flavorful peasant dish.

Cod fillet (salted cod) stewed with tomato, capers, olives, and pine nuts.

Duck breast cooked pink and served with a sweet and aromatic orange sauce.

Veal meat stuffed with Gorgonzola blue cheese, flavored with Marsala wine and enriched with hazelnuts.

Pork shank roasted until very tender inside and crispy outside.

Large veal meatball enriched with ricotta, sausage, and dried fruit. Served sliced.

Prized beef cut served with a reduction of local Cesanese red wine and a creamy potato side dish.

Delicately cooked sea bass fillet, accompanied by crispy potatoes and flavorful tomatoes.

Prime tuna slice served with caramelized sweet red onion and olives.

Chef's daily dessert special.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Zabaglione cream (egg yolks, sugar, and Marsala wine) served cold with a drizzle of hot chocolate.

Soft ricotta-based cake, enriched with chocolate biscuits and pistachio cream.

Moist and rich chocolate cake with chopped almonds, often flourless (Caprese cake).

Spoon dessert or small cake with a mix of white and dark chocolate, served with cream and strawberries.

High-quality artisanal ice cream. Available flavors: pastry cream, chocolate, pistachio, or lemon.

Fixed charge for service and bread.

Bottled mineral water.

Sweet carbonated drink.

Sugar-free carbonated drink.

Lemon and lime flavored carbonated drink.

Orange flavored carbonated drink.

Lemon drink.

Iced lemon tea.

Fresh and refreshing draft beer.

Glass of house or local white wine.

Glass of house or local red wine.

Italian sparkling white wine, served by the glass.

Aperitif based on Prosecco, Aperol and soda. Sweet-bitter and bright orange.

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

Classic cocktail with gin and tonic water, served with ice and lemon.

Italian alcoholic cocktail based on gin, red vermouth, and Campari.

Cocktail with Campari, red vermouth, and soda.

After-dinner liqueurs such as amaro or limoncello.

Italian pomace brandy, strong and aromatic.

Sweet dessert wine.

Italian espresso.

Espresso coffee diluted with hot water.

Espresso with hot milk and milk foam.