Latteria Garbatella

Slice of crispy bread garnished with spicy curry chicken. A flavorful and aromatic snack.

Shrimp flamed with agave distillate, served with avocado sauce, sesame crunch, and porcini mushroom powder. An appetizer with complex flavors and varied textures.

Tuscan black kale soup served with flavorful pecorino cheese meatballs. A warm and comforting dish with a decisive taste.

Vegetable tartare based on red beetroot, served with toasted bread. A light, sweet, and earthy appetizer.

Cod cream served in a cup like a cappuccino. A creative and refined way to enjoy whipped cod.

Stuffed artichokes baked and served with a light vegetable broth. A revisited classic of Roman cuisine.

Egg pasta dressed with a rich butter and anchovy sauce, balanced by the sweetness and acidity of candied lemon. Creamy and aromatic.

Wide pasta served with artichokes prepared in the Roman tradition (mint and garlic) and an unusual touch of licorice.

Thin egg pasta with garlic, oil, and chili pepper, enriched with bottarga (dried fish roe) and served on a pecorino cheese cream. Savory and spicy.

Egg pasta with broccoli and fine Sicilian red prawns, raw or lightly seared. A refined seafood first course.

Wide pasta dressed with a winter black kale and crunchy walnut pesto. A vegetarian dish with intense flavor.

Fresh pasta with anchovies, earthy sweetness of beetroot, and citrus freshness of orange. A creative and fresh combination.

Guinea fowl stuffed with flavorful livers, served with king oyster mushrooms and pumpkin, accompanied by a sweet and sour orange and soy sauce.

Tender pork fillet cooked at low temperature, served with sautéed savoy cabbage and a classic French sauce based on mustard, onion, and wine.

Soft and succulent pork belly, accompanied by a sweet and spicy carrot and mustard cream.

Aromatic herb guinea fowl served with a fresh salad of fennel, oranges, and olives. A light and fragrant main course.

Lamb cooked slowly until very tender, served with toasted sesame and accordion-cut, oven-baked potatoes.

Cod fillet prepared with beetroot, accompanied by carrot and black kale vegetable sauces. Flavorful and colorful fish.

Roasted octopus, crispy outside and tender inside, served with potatoes, smoked barbecue sauce, and exotic spices (pimenton and berberé blend).

Fresh spinach leaf salad with the sweetness of dates, the saltiness of olives, and the crunchiness of almonds.

Colorful mixed salad with fresh tomatoes, crunchy fennel, and carrots of different varieties.

Rich salad with cooked and raw vegetables, fresh goat cheese, and cashews. A hearty side dish or a light meal.

Winter salad with the bitterness of radicchio, the sweetness of grapes, and the saltiness of pecorino, enriched with walnuts.

Crispy shortcrust pastry base filled with a fresh citrus cream and topped with soft, flambéed meringue.

Creamy dark chocolate dessert, flavored with orange and garnished with pistachios.

White version of the brownie made with white chocolate and almonds, served with sweet caramel and a tart berry sauce.

Traditional Sicilian spoon dessert made with almond milk, pure white in color, served with red fruits.

Dense and moist chocolate and hazelnut cake, served with English cream and salted caramel.

Baked sweet potato croquettes, served with a light soy mayonnaise. A vegetarian snack.

Small octopus cooked until tender, served on a slice of toasted bread.

Fresh yogurt quenelle flavored with mustard, accompanied by crunchy marinated purple cabbage.

Revisited Tuscan bread salad with low-temperature cooked calamari (CBT). Fresh and flavorful.

Middle Eastern chickpea cream served with flavorful smoked fish and fresh celery for contrast.

Bread and water service per person.