Renato e Luisa

Delicate zucchini flowers filled with a mix of ricotta and taleggio cheese, then baked until golden. Soft and creamy inside with a light crust.

Bite-sized fresh goat cheese balls coated with chopped walnuts. Served with honey for a perfect balance of savory and sweet.

Aged raw ham served with a whole fresh burrata. The creaminess of the cheese perfectly complements the salty cured meat.

Very thin slices of smoked Angus beef, served raw. Accompanied by lightly seared cherry tomatoes to enhance their sweetness.

Prized Spanish beef cured meat, similar to bresaola but with a light smoking and prolonged aging. Intense flavor and tender texture.

Chef's daily selection of meat-based appetizers. Varies based on fresh ingredients available.

Chef's daily selection of fish appetizers. Fresh and varies according to the catch of the day.

A rich dish to share that includes raw ham and four different appetizer tastings (from the menu or daily specials). Ideal for sampling various specialties.

Seasonal vegetables prepared fresh daily. Can be sautéed, grilled, or baked.

Cover charge which includes fresh bread served at the table.

The quintessential Roman classic. Pasta dressed with a cream of egg yolks, Pecorino Romano, black pepper, and crispy guanciale. Rich and flavorful.

The classic Carbonara enriched with fresh black truffle shavings. The aroma of truffle enhances the creaminess of the egg and the flavor of the guanciale.

Pasta dressed with tomato sauce, aged guanciale, and Pecorino Romano cheese. Intense and slightly spicy flavor.

A variation of the famous Cacio e Pepe. The pecorino cheese and black pepper cream is enriched by the delicate sweetness of zucchini flowers.

Fresh short pasta with a twisted shape, dressed with mushrooms and a rich truffle cream. A fragrant and autumnal dish.

Fresh egg pasta similar to thick spaghetti. Simply dressed with sweet cherry tomatoes and fresh ricotta, for a light and Mediterranean flavor.

Daily selection of meat pasta, varying according to the chef's inspiration.

Daily selection of fresh fish pasta, varying according to the catch of the day.

Vegetarian rolls made with stuffed eggplant slices. Served with a side of green vegetables sautéed in a pan.

Grilled beef cut into thick slices. Dressed with a creamy Parmesan sauce and drops of balsamic vinegar for a contrast of flavors.

A twist on the classic Saltimbocca: veal slices with ham and sage, cooked in wine and enhanced with apples for a sweet note.

Tender beef fillet cooked in a reduction of sweet Port wine and dried plums. An elegant main course with an intense flavor.

Meat main course that changes daily based on market availability.

Fresh fish main course that changes daily.

The most famous Italian dessert: layers of ladyfingers soaked in espresso alternating with a sweet mascarpone cream, dusted with bitter cocoa.

Dense and rich dark chocolate cake. Served with mascarpone cream and a bitter orange jam that balances the sweetness.

Pastry cream flavored with orange with the typical crunchy caramelized sugar crust on top. Served in a spun caramel decoration.

Spoon dessert with pastry cream and fresh berries or berry sauce. Sweet and fruity.

Special dessert prepared daily by the chef.

Selection of fresh seasonal fruit served sliced.

Local house wine served by the bottle or carafe. Available in red or white.

A single glass of wine chosen from the restaurant's selection.

Micro-filtered table water, served in a glass bottle.

Naturally sparkling mineral water.

Clear and refreshing Italian lager beer, in a large bottle.

Craft beer, served in a large bottle format, ideal for sharing.

Classic sweet carbonated beverage.

Short Italian coffee, intense and aromatic.

Hot drink of your choice between coffee with frothed milk or hot tea infusion.