L'Archeologia

Fresh tuna tartare served with lightly roasted lettuce and a carpione-based gel. The dish offers a contrast between the freshness of the raw fish and the tangy notes of the marinade. Ideal as a light and refined starter.

Whole fried artichoke in the Jewish-Roman tradition, accompanied by ricotta and Jerusalem artichoke. The outer leaves are crispy like chips, while the heart remains tender and flavorful. A classic Roman dish to be enjoyed hot.

Octopus tentacle quickly grilled to maintain tenderness inside and create an external crust. Served with soft eggplant and creamy burrata for a balance of land and sea flavors. A rich and enveloping dish.

Raw Scottona beef, hand-cut, enriched with a hazelnut cream and miso mayonnaise. The flavor is intense and umami, with a melt-in-your-mouth texture. Perfect for lovers of gourmet raw meat.

Beef brisket slow-cooked to achieve a very tender, easily shredded meat. Accompanied by lime-marinated cherry tomatoes that add freshness and acidity. A succulent and flavorful dish.

Raw mollusks served very fresh in their shells. They have a briny, intense sea flavor with a soft, slippery texture. Usually enjoyed with a squeeze of lemon.

Fresh, handmade egg-free long pasta, dressed with a rich ragù of Cinta Senese pork. The dish is completed with cave-aged pecorino cheese for a savory touch. A rustic and hearty first course.

Large tube-shaped fresh pasta, dressed with a sauce of diced octopus and sweet green peppers (friggitelli). A decisive seafood flavor with a sweet vegetal note. The pasta perfectly holds the sauce.

Soft potato gnocchi served with fresh shrimp and zucchini. A classic, delicate, and harmonious combination. A creamy and light dish on the palate.

Filled pasta with a creamy burrata cheese center, served with king oyster mushrooms and asparagus. The milky filling pairs well with the earthy flavors of the vegetables. An elegant and vegetarian dish.

Sea bass fillet cooked in a salt crust to maintain its moisture and delicate flavor. Accompanied by vegetables and crispy crusco pepper. A light and healthy fish dish.

Seared tuna loin, quickly seared on the outside and left raw inside (tataki). Served on a flavorful cream of roasted tomatoes and leeks. A modern second course that enhances the quality of the fish.

Prized Tuscan suckling pig, served with a sweet Port wine reduction and grilled mixed greens. The meat is juicy and flavorful, balanced by the sweetness of the reduction. A dish rich in taste.

A prized cut of veal cooked to perfection, accompanied by a smooth purée of potatoes and king oyster mushrooms. Tender and lean meat with a delicate flavor. A classic and refined second course.

Seasonal vegetables prepared as an accompaniment to the main dishes. May include grilled, sautéed vegetables, or fresh salads. Ideal for completing the meal.

Spoon dessert with a sweet white chocolate base, contrasted by the acidity of raspberry sorbet and the crunch of pistachio. A fresh and balanced dessert.

Light and aromatic citrus and flower mousse, garnished with candied violets. A fragrant and delicate dessert, perfect for cleansing the palate at the end of the meal.

Choux pastry filled with hazelnut cream, served with a coffee sauce. A classic combination of toasted and sweet flavors. Indulgent and traditional.

Spiced cake with fig molasses, accompanied by flambéed meringue and a mixed berry sauce. A complex dessert with spicy, sweet, and tangy notes.

Thick chocolate and ginseng cream served with peanut ice cream. A dessert with an intense and unique flavor, combining the bitterness of ginseng with the sweetness of peanuts.

Bottled water, available still or sparkling. Essential to accompany the meal.

Sweet non-alcoholic carbonated drinks such as cola, orange soda, or lemon-lime soda. Served cold.

Classic Italian espresso, intense and aromatic. Ideal for finishing the meal.

Selection of hot herbal teas and teas. Relaxing and aromatic drinks based on herbs or tea leaves.

Drink made with espresso coffee and foamed milk. Creamy and smooth.

Service and cover charge per person.