Ristorante Bistrot 139

An assortment of mixed appetizers and dry snacks accompanied by a drink. Includes a special chef's tasting bite. Ideal for a light and varied aperitif.

Battered and fried vegetables served in the traditional straw paper cone. Crispy and light, accompanied by a drink.

Selection of cured meats and cheeses served on a platter with warm focaccia. A classic Italian appetizer to share, accompanied by a drink.

Golden and crispy fried calamari rings served in a paper cone. A typical seafood street food, served with a drink.

A twist on the classic Tuscan bread salad with the addition of cod. Fresh and flavorful, it combines the soft texture of the fish with crispy bread and vegetables.

Ring-shaped bun filled with smoked salmon and avocado cream. A modern, creamy, and flavorful combination.

Selection of cured meats and mixed cheeses accompanied by sweet jams for contrast and vegetables. Ideal for sharing.

Composition of raw vegetables for dipping (crudités), cooked vegetables, and crispy bread with various sauces. A fresh and vegetarian option.

Prized Sicilian raw ham with an intense flavor, served with fresh and milky buffalo mozzarella. A high-quality appetizer.

Spiced chickpea cream served with crispy bread crisps flavored with paprika. A dish of Middle Eastern origin, creamy and flavorful.

Fresh vegetables coated in a light batter and fried. Crispy on the outside and tender on the inside.

Two meatballs prepared according to the chef's recipe. Usually meat or vegetable, fried or in sauce.

Three fried rice croquettes with various Roman seasonings: meat sauce, tomato and guanciale, and cheese and pepper.

Three potato croquettes filled with savory ingredients such as smoked cheese, spicy spreadable salami, and olives.

Egg yolk pasta served with a meat sauce without tomato, enriched with asparagus and a fresh hint of lemon.

Large ravioli filled with eggplant and smoked cheese, dressed with a fresh sauce of colorful cherry tomatoes.

Thin fresh pasta served with prized porcini mushrooms and truffle. A dish with an intense and earthy aroma.

Bow-tie shaped stuffed pasta with a sweet and savory cheese and pear filling, coated in a pecorino cheese cream.

Creamy rice cooked with sweet pumpkin, flavorful blue cheese, and sausage. A rich and flavorful autumn classic.

Soft potato gnocchi coated in a rich cream of four different cheeses and finished with the flavor of truffle.

Creamy risotto cooked with bitter radicchio and gorgonzola, garnished with crispy pork guanciale for a contrast of textures.

Fresh pasta with a delicate dressing of vegetables, mushrooms, and crustaceans. A balanced dish between land and sea.

Small gnocchi of natural purple color, served with delicate zucchini flowers and clams.

Spaghetti served with raw tuna, dried fish roe (bottarga), a touch of lime acidity, and creamy cheese. A fresh gourmet dish.