Osteria del Grillo al Pantheon

Fresh raw seasonal vegetables (such as carrots, celery, fennel) served with a chickpea cream. A fresh, light, and crunchy appetizer.

Large traditional Italian cured meat served with a very thin and crispy Sardinian bread. A classic combination of different textures.

Vegetarian meatballs made with eggplant pulp, cheese, and aromatic herbs. Soft inside and fried until golden.

Typical central Italian salad of soaked stale bread, enriched with cod. A rustic and flavorful dish that combines land and sea.

Mixed selection of house specialties to start the meal. Ideal for tasting different preparations in one dish.

Raw fish finely cut with a knife, dressed with green apple for a crisp, tart note. A light and refined appetizer.

Long pasta dressed with spicy tomato sauce, garlic, and parsley. A classic Roman dish with a decisive flavor.

Iconic Roman dish with Pecorino Romano cheese cream and abundant black pepper. Intense, savory, and creamy flavor.

Large-format pasta dressed with tomato sauce, crispy guanciale, and Pecorino cheese. A pillar of Lazio culinary tradition.

Pasta dressed with a cream of egg yolk, Pecorino Romano, guanciale, and pepper. Rich, velvety, and very flavorful.

Fresh pasta filled with ricotta and spinach. A delicate classic, often served with tomato sauce or butter and sage.

House specialty, fresh pasta ravioli with a flavorful filling. Dressed to enhance the freshness of the ingredients.

Fish-filled pasta (sea bream), served with a light cherry tomato sauce. A refined and tasty seafood first course.

Tender cut of pork wrapped in lard to keep it moist and flavorful during cooking. Juicy and rich in taste.

Meatballs slowly cooked in tomato sauce. A homemade main course, soft and perfect for 'scarpetta' (mopping up sauce with bread).

Salt-cured cod (desalted) stewed with tomatoes, olives, and potatoes. A traditional fish dish with an intense flavor.

White meat cooked with a mix of aromatic herbs. A light, simple, and fragrant main course.

Thin slices of beef rolled with a flavorful filling, cooked in tomato sauce. Typical Roman long-cooking preparation.

Quickly seared tuna steak with a crispy sesame seed crust. The inside remains raw or pink.

Ancient Roman variant of pizza, oval and digestible, topped with tomato and mozzarella. Crispy outside and soft inside.

Pinsa romana dressed with a selection of grilled or seasonal vegetables and mozzarella. Tasty and light.

Pinsa romana with a strong flavor, with tomato, anchovy fillets, and oregano. No mozzarella, very flavorful.

White pinsa inspired by pasta dressing: Pecorino Romano, crispy guanciale, and black pepper.

Assortment of fresh seasonal vegetables grilled. A light and healthy side dish.

Potatoes cut into pieces and roasted in the oven, usually with rosemary. Crispy outside and soft inside.

Leafy green vegetables, first boiled and then sautéed with garlic, oil, and chili pepper. Very flavorful.

Classic salad with lettuce, tomatoes, and other raw vegetables. Fresh and simple.

Light salad composed of fresh seasonal ingredients, ideal as a side dish or a light meal.

Salad with chicken, croutons, parmesan shavings, and Caesar dressing. A very popular international main course.

Salad enriched with salmon (usually smoked). A fresh dish, rich in omega-3 and flavorful.

Typical Mediterranean salad with tomatoes, cucumbers, olives, onion, and Feta cheese. Fresh and savory.

Famous Italian spoon dessert with mascarpone, coffee, and biscuits, served in a modern version.

Velvety spoon dessert with lemon flavor, accompanied by a red fruit sauce.

Layers of crispy puff pastry alternated with delicate cream and chocolate chips. A crumbly and delicious dessert.

Fresh cheese cake on a biscuit base, served with chocolate or fruit topping. Creamy and sweet.

Selection of fresh fruit available daily. A light and natural end to the meal.