Mattarello Garbatella

A rich platter of typical Roman cured meats and cheeses to share. Accompanied by fresh, oven-baked focaccia.

A classic Roman street food: warm white focaccia generously stuffed with fragrant mortadella.

Fresh buffalo mozzarella served with slices of aged cured ham. A fresh and traditional appetizer.

DOP Buffalo Mozzarella from Campania served pure. Soft, juicy, and with the flavor of fresh milk.

Assortment of bruschetta with various toppings. Ideal for tasting different flavors in one dish.

Slice of toasted bread seasoned with fresh pachino tomatoes, oil, and salt. Simple and tasty.

Bruschetta with pecorino cream, black pepper, and crispy guanciale. The flavors of Roman pasta on bread.

Toasted bread with creamy burrata stracciatella and savory anchovy fillets. A perfect sweet and salty contrast.

Bruschetta topped with artichokes, a much-loved vegetable in Roman cuisine.

Warm bread with thin slices of lard that melt slightly with the heat. Rich and flavorful.

A mixed platter of our homemade fried items for two people. Includes classics like supplì and croquettes, plus battered vegetables.

The king of Roman street food: fried rice croquette with tomato and a heart of melting mozzarella (the 'telephone'), breaded and fried.

Variation of supplì with cacio e pepe (pecorino and black pepper) enriched with crispy guanciale.

Fresh zucchini flower stuffed with mozzarella and anchovy, battered and fried. Crispy outside, soft inside.

Fried bread sandwich filled with melting mozzarella. Golden and delicious.

A pair of homemade potato croquettes. Simple, soft, and flavorful.

Thinly sliced zucchini sticks, lightly floured and fried. A crispy and light snack.

Desalted cod fillet coated in a crispy batter and fried. A must of Roman tradition.

Fresh potatoes cut into thin slices and fried in-house. Crispy like bagged chips but much tastier.

A rich side dish of mixed seasonal vegetables, baked or grilled. Healthy and colorful.

Chicory (a slightly bitter leafy green) served boiled with lemon (all'agro) or sautéed in a pan with garlic and chili pepper (ripassata).

Large mixed salad enriched with buffalo mozzarella, tuna fillets, cherry tomatoes, and olives.

Fresh salad with added grilled or boiled chicken breast, cherry tomatoes, and olives. A light main course.

Rich salad with buffalo mozzarella, salmon (usually smoked), and cherry tomatoes.

Mixed salad enriched with a selection of grilled vegetables.

Purified table water.

Sweet carbonated drink.

Orange or lemon carbonated drinks.

Italian carbonated drink with a bittersweet taste, made with extract of the chinotto citrus fruit.

Sweet iced tea, available in lemon or peach flavors.

Italian Espresso.

Decaffeinated espresso.

Herbal digestive liqueurs.

Premium or reserve amaro.

Complete children's menu (up to 8 years old). Includes an appetizer, a main course (pizza, pasta, or meat), and a drink.

Fresh pasta seasoned 'Gricia' style: pecorino romano cream, black pepper, and crispy guanciale. Savory and intense.

One of the pillars of Roman cuisine. Pasta tossed with pecorino cheese and abundant black pepper. Creamy and spicy.

Simple yet rich tomato pasta, tossed with quality parmesan.

Pasta with the sauce of 'picchiapò', a traditional beef stew with tomato and onions. Very tender meat and rich flavor.

Red sauce based on tomato, crispy guanciale, and pecorino. A Roman icon with a strong flavor.

Pasta with beef ragu without tomato (in white). The vegetables from the soffritto and the meat are well perceived.

Pasta with quick fish sauce: tuna, cherry tomatoes, and olives. Fresh and flavorful.

Spicy tomato sauce, garlic, and chili pepper.

The quintessential Roman dish. Egg cream (carbocrema), pecorino romano, and crispy guanciale. Rich and flavorful.

Rolled veal slices cooked in tomato sauce. Stuffed and flavorful.

Meatballs in sauce, enriched with the flavors of amatriciana (guanciale and pecorino).

Grilled beef steak.

Prime cut of meat, tender and lean.

Beef tagliata (steak cut into strips), usually served with rocket and grana cheese.

Large breaded and fried veal cutlet, wide and thin.

Grilled chicken breast, a simple and light dish.

Flavorful chicken thigh cooked on the grill.

Chicken flattened during cooking to make it crispy outside and juicy inside.

Skewers of sheep meat typical of Abruzzo, cooked over charcoal.

Classic cheeseburger with Angus beef.

Rich and decadent burger with egg and bacon.

Rich and decadent burger with artichoke cream.