Margot - Ristorante Prati

Layers of fried eggplant baked with tomato sauce, mozzarella, and parmesan. A classic, rich, and flavorful Italian dish.

Prized Parma cured ham served with fresh buffalo mozzarella. A cold appetizer that combines savoriness and milky sweetness.

Mixed mussels and clams sautéed in a pan, often with garlic, oil, and parsley. Served hot with its flavorful broth.

Small meatballs made with eggplant batter and a gooey buffalo mozzarella center. Crispy outside and soft inside.

Finely chopped raw red shrimp served with creamy burrata cheese. A delicate dish that enhances the freshness of the sea.

Raw salmon and diced avocado, garnished with crunchy taralli crumbs (Apulian savory biscuits). Fresh and with varied textures.

Raw tuna paired with the sweetness of strawberries and the crunchiness of crumbled taralli. A creative sweet and sour combination.

Small octopus (moscardini) fried in a light and crispy tempura-like batter. Tender and flavorful.

Creative appetizer based on octopus and potatoes, served in a shape resembling a 'magnum' ice cream. Tasty and original.

Shrimp coated in a light batter and fried until golden. Crispy outside and juicy inside.

Very thin slices of raw meat or fish, dressed with oil, lemon, and spices. A light and refined dish.

Selection of mixed cheeses accompanied by honey and jams to enhance their flavor. Ideal for sharing.

Selection of mixed cured meats or creative appetizers chosen by the chef based on daily availability.

Classic Roman dish with pasta, Pecorino Romano cheese, and black pepper. Creamy, savory, and slightly spicy.

Pasta with a cream of egg yolk, pecorino cheese, crispy guanciale, and black pepper. Rich and flavorful.

A variation of Gricia (pecorino and guanciale) enriched with artichokes. Savory with vegetal notes.

Pasta with tomato sauce, guanciale (cured pork cheek), and pecorino. A pillar of Roman cuisine.

Creamy risotto slowly cooked with aromatic porcini mushrooms. An autumnal dish rich in 'umami' flavor.

Spaghetti served with fresh clams, garlic, oil, and parsley. A simple but very tasty seafood dish.

Artisanal stuffed pasta with swordfish and a hint of lime. Fresh and refined.

Potato gnocchi served with mussels, cherry tomatoes (pachino), and pecorino cheese. A sea and land mix.

Thick, short fresh pasta, typical of the Amalfi coast, served with mixed seafood. Rich in sea flavor.

Flat egg pasta served with a slow-cooked beef sauce. A hearty and comforting dish.

Special pasta or rice dish of the day, created according to the chef's inspiration.

Meatballs prepared with boiled beef, then cooked for a long time in red wine. Soft and very flavorful.

Grilled beef sliced, served on a bed of fresh arugula with cherry tomatoes and Parmesan shavings.

Veal slices with prosciutto and sage, cooked in white wine. A classic of Roman cuisine.

Baked calamari with a crispy gratin, served on a creamy pecorino cheese sauce.

Layers of sea bass fillets alternated with crispy layers, served with potato chips. Elegant presentation and delicate taste.

Large beef burger served in a black charcoal bun, accompanied by fries and salad.

Floured and fried mixed calamari and shrimp. Crispy, golden, and served with lemon.

Thinly sliced seared tuna, crusted or served with pistachio crumbs. Rich in healthy fats and flavor.

Baked salmon fillet cooked in parchment (al cartoccio) with vegetables and almonds to preserve its moisture and flavors.

Very tender cut of meat slowly cooked in red wine, served with a velvety chickpea puree.

Meat or fish dish of the day, prepared according to the chef's creativity.

Salad with crunchy walnuts, sweet pears, and spicy gorgonzola cheese. A classic flavor combination.

Fresh salad with tomatoes, black olives, and Greek Feta cheese. Flavorful and light.

Rich salad with tuna, artichoke hearts, olives, and tomatoes. A complete and fresh meal.

Salad with salmon fillets, oranges, and olives. Combines sea and citrus flavors.

Salad with chicken pieces, generally grilled or boiled, and fresh vegetables.

Fried potato sticks, golden and crispy.

Potatoes cut into pieces and roasted in the oven, often with rosemary.

Leafy green vegetable (chicory) boiled and then sautéed with garlic and chili pepper. Bitter and decisive flavor.

Vegetable similar to turnip greens or broccoli, sautéed or boiled.

Whole artichoke slowly cooked with oil, garlic, parsley, and mint. Tender and aromatic.

Endive salad sautéed with flavorful olives and crunchy almonds.