Ristorante "Al Viminale"

Toasted bread slices topped with fresh tomato, garlic, oil, and basil, or other mixed variations. Crispy and flavorful, ideal for starting the meal.

Traditional selection of Italian cured meats and cheeses. Often accompanied by pickled vegetables or vegetables. A dish rich in typical flavors.

Large platter of mixed cured meats and various cheeses, generous portion designed for two people. Perfect for sharing.

Fresh salad with buffalo mozzarella, tomatoes, and basil. Simply dressed with olive oil to enhance the ingredients.

Classic pairing of sweet Parma raw ham and creamy buffalo mozzarella. A cold and delicate appetizer.

Slices of Parma raw ham served with fresh sweet melon. The sweet-salty contrast is highly appreciated.

Very thin slices of raw beef. Generally seasoned with lemon, oil, and cheese shavings.

Light dish with bresaola (cured beef), fresh arugula, Grana cheese shavings, and cherry tomatoes. Fresh and nutritious.

Baked dish of fried eggplant layered with tomato sauce, mozzarella, and parmesan. Baked, soft, and tasty.

Raw artichoke salad thinly sliced with arugula and parmesan shavings. Crispy and with a delicate flavor.

Fresh mussels sautéed in a pan with garlic, oil, and parsley. Served with toasted bread to soak up the sauce.

Mixed mussels and clams sautéed in a pan. A flavorful seafood dish served with toasted bread croutons.

Cold appetizer with a mix of boiled seafood such as calamari, shrimp, mussels, and octopus. Dressed with oil and lemon.

Classic Roman dish with eggs, pecorino cheese, guanciale, and black pepper. Creamy and rich, without added cream.

Hollow long pasta with tomato sauce, crispy guanciale, and pecorino cheese. A bold and traditional flavor.

Fresh pasta similar to spaghetti alla chitarra, dressed with a cream of Roman pecorino cheese and black pepper. Simple yet intense.

An ancestor of Amatriciana, pasta dressed with guanciale, pecorino cheese, and black pepper, without tomato. Savory and rich flavor.

A variation of Gricia pasta enriched with artichokes and fresh mint. It combines the savoriness of guanciale with the freshness of vegetables.

Egg pasta dressed with the classic minced meat and tomato ragù. A hearty and much-loved dish.

Layered baked pasta with meat ragù, béchamel sauce, and parmesan. Soft and gratinated on top.

Egg pasta served with sautéed porcini mushrooms. Intense and aromatic forest flavor.

Pasta filled with ricotta and spinach, simply dressed with melted butter and sage. Delicate and classic.

Filled pasta served with a creamy gorgonzola sauce and chopped walnuts. Bold flavor and crunchy texture.

Baked potato gnocchi with tomato sauce, melted mozzarella, and basil. A comforting dish from the Campania tradition.

Potato gnocchi dressed with basil pesto and tuna. A fresh and flavorful combination.

Gnocchi served with mussels and a sprinkle of pecorino cheese. An interesting mix of sea and land flavors.

Long pasta with mixed seafood (mussels, clams, shrimp, calamari). Generally with cherry tomatoes or served plain.

Large-format pasta with chunks of swordfish, fried eggplant, and fresh mint. A dish with Mediterranean flavors.

Thin egg long pasta served with precious shellfish. Refined sea flavor.

Rice cooked in fish broth with mixed seafood. Creamy and rich in sea flavor.

Risotto with porcini mushrooms. Creamy, with an intense earthy and autumnal flavor.

Ring-shaped pasta served with shrimp, zucchini, and cherry tomatoes. A light and tasty dressing.

Pasta option suitable for those with gluten intolerance. Ask about available dressings.

Spaghetti with clams, garlic, oil, and parsley. A classic of seafood cuisine, simple and flavorful.

Veal slices with raw ham and a sage leaf, sautéed in a pan with white wine. Typical Roman dish.

Tripe stewed in tomato sauce with Roman mint and plenty of pecorino cheese. A humble traditional dish with a unique flavor.

Oxtail stewed for a long time with tomato, celery, and other vegetables. The meat becomes very tender and falls off the bone.

Grilled milk-fed lamb chops. Traditionally eaten with hands, served very hot.

Veal cut with the central bone containing marrow, slowly braised and served with peas.

Simple grilled chicken breast. Light and healthy.

Chicken breast cooked with porcini mushrooms. The meat absorbs the aromatic flavor of the mushrooms.

Beef steak served with sweet, stewed Tropea red onions.

Grilled beef steak (entrecote). Juicy and flavorful.

A prized cut of beef, very tender and lean, grilled.

Beef fillet served with a rich gorgonzola cheese sauce and crunchy walnuts.

Beef fillet in a creamy sauce with green peppercorns. Slightly spicy and aromatic.

Beef fillet accompanied by sautéed porcini mushrooms. A classic and elegant pairing.

Grilled sea bass fillets. White fish with a delicate flavor.

Grilled sea bream fillets. Firm and flavorful white fish.

Oven-baked turbot fillets covered with crispy potatoes. Precious fish with a tender texture.

Breaded and fried calamari rings. Golden and crispy, often served with lemon.

Whole or cut calamari cooked on the grill. Lighter than the fried version, natural flavor.

Grilled calamari rings served with a side of artichokes and onions.

Large prawns baked with an aromatic breading. Juicy and flavorful.

Prawns simply grilled. They enhance the sweet flavor of the crustacean.

Mixed seafood (usually calamari and shrimp) breaded and fried. A classic seafood dish.

Grilled scampi. Sweet and refined shellfish.

Grilled swordfish steak. Firm flesh similar to a steak.