Ristorante Feelsgood

Soup prepared daily with seasonal ingredients. Ask the staff for the day's special.

Fresh salad with a mix of seasonal vegetables. Light and healthy, ideal as a side dish or light meal.

Mixed salad enriched with tuna. A fresh and nutritious dish.

Mixed salad served with fresh buffalo mozzarella. A classic Italian combination.

The classic Caesar salad with lettuce, chicken, parmesan cheese, and Caesar dressing. Crunchy and flavorful.

Fresh salad with cherry tomatoes, cucumbers, black olives, onion, and feta-type cheese. Mediterranean flavors.

Potatoes cut into pieces and baked until golden. Soft inside and crispy outside.

Soft cream of mashed potatoes, seasoned with butter or milk. A classic and comforting side dish.

Boiled chicory then sautéed with garlic, oil, and chili pepper. Bitter and decisive flavor, typically Roman.

Simple salad of fresh tomatoes and sliced red onion. Dressed with oil and salt.

Spinach sautéed with butter and Parmesan cheese. Flavorful and delicate.

Whole artichokes slow-cooked with garlic, parsley, and mint. Tender and very flavorful, a Roman specialty.

Famous Italian layered dessert with coffee-soaked ladyfingers and mascarpone cream. Dusted with cocoa powder.

Delicate spoon dessert based on cream, sugar, and vanilla. Served with a sauce of your choice.

Small warm chocolate cake with a molten center, served with a scoop of ice cream.

Classic apple pie slice served with ice cream. Sweet and fruity.

Traditional Neapolitan cake made with chocolate and almonds, flourless. Moist and rich in flavor.

Pistachio gelato molded into a truffle shape, often with a liquid or crunchy center.

Traditional Italian espresso. Intense and aromatic.

Hot drink based on espresso and foamed milk.

1-liter bottle of mineral water.

Sweet cola flavored sparkling drink.

Orange flavored sparkling drink.

Sparkling lemon and lime flavored drink.

Italian bittersweet sparkling drink, made from chinotto extract.

Fruity sparkling drink, available in lemon or orange.

Energy drink.

Thick pear fruit juice.

Clear apple fruit juice.

International pale lager beer.

Sardinian beer, balanced lager with a slight bitter aftertaste.

Light and clear Mexican beer, often served with a slice of lime.

Premium Italian lager beer, dry and refreshing taste.

Classic Italian lager beer, balanced and thirst-quenching.

Scottish lager beer, full-bodied and with a higher alcohol content.

Herbal digestive liqueurs, typically served at the end of a meal.

Sweet lemon liqueur, typical of southern Italy, served chilled.

Grape marc distillate, dry and potent taste.

Grappa aged in wooden barrels, amber color and softer taste.

Selection of various spirits.

Slice of toasted bread topped with fresh diced tomatoes, garlic, olive oil, and basil.

Toasted bread with artichoke cream and smoked speck slices.

Assortment of bruschettas with various toppings.

Fresh dish with tomato slices, buffalo mozzarella, and basil.

Classic appetizer with aged prosciutto and fresh buffalo mozzarella.

Grilled or baked polenta topped with tomato sauce and cheese.

Layers of fried eggplant baked with tomato, mozzarella, and parmesan.

Mixed selection of cured meats, cheeses, and vegetables, ideal for sharing for two people.

Rolled eggplant slices with filling, usually cheese or ham.

Pears served with spicy gorgonzola cheese, crunchy walnuts, and sweet honey. A unique flavor contrast.

Toasted bread with sautéed chicory and thin slices of lard that melt with the heat.

Rich bruschetta with chicken pieces and Cheddar cheese sauce.

Toasted bread topped with cherry tomatoes, rocket, and buffalo mozzarella.

Short pasta dressed with spicy tomato sauce, garlic, and parsley.

Classic Roman dish with eggs, crispy guanciale, pecorino romano, and black pepper. Creamy and flavorful.

Hollowed long pasta dressed with a pecorino romano cream and abundant black pepper.

Considered the ancestor of carbonara, it's pasta dressed with guanciale, pecorino, and pepper, without eggs or tomato.

Fresh pasta dressed with tomato sauce, guanciale, and pecorino.

Layers of egg pasta alternated with meat ragù, béchamel sauce and parmesan, baked.

Fresh egg pasta dressed with aromatic porcini mushrooms.

Baked potato gnocchi with tomato sauce, melted mozzarella, and basil.

Gnocchi served with fresh mussels and pecorino cheese, a sea and mountain combination.

Gnocchi dressed with a rich four-cheese cream and slightly bitter radicchio.

Pasta stuffed with ricotta and spinach, served with a light cherry tomato sauce.

Large format pasta dressed with a fish ragù (sea bass), cherry tomatoes, and pink peppercorns.

Creamy risotto cooked with a mix of seafood and crustaceans.

A variation of cacio e pepe with a blend of three different types of pepper for a complex aroma.

Pasta with a creamy salmon sauce, often with cream and a touch of tomato.

Rich dish with fettuccine dressed with butter, parmesan, and cooked or raw ham.

Pasta with a flavorful dressing of artichokes, crispy guanciale, and almonds for a crunchy note.

Fresh pasta with eggplant, smoked speck, and melted provola cheese.

Pasta cooked in parchment paper with land ingredients (meat, vegetables), which preserves all the aromas.

Spaghetti with clams enriched with pistachio pesto and mullet bottarga for an intense sea flavor.

Seafood pasta cooked in parchment paper to enhance the fish flavors.

Classic spaghetti aglio e olio enriched with fresh calamari.

A variation of Gricia (guanciale and pecorino) with the addition of truffle cream.

Pasta with a delicate dressing of zucchini and prawns, completed with cherry tomatoes and almonds.

Rich dish with polenta served with porcini mushrooms, speck, and buffalo mozzarella.

Chicken stewed with tomato, vegetables, wine, and aromatic herbs. Rustic and flavorful.

Meatballs slow-cooked in tomato sauce.

Veal slices with prosciutto and sage, pan-fried with white wine. A Roman classic.

Meatballs served in white sauce with porcini mushrooms.

Grilled lamb chops, to be eaten piping hot ("scottadito").

Tripe stewed with tomato sauce, Roman mint, and abundant pecorino.

Floured chicken slices cooked with a fragrant citrus sauce.

Simple chicken breast, grilled or pan-fried, served with french fries.

Very thin slices of raw beef, served with fresh rocket and parmesan shavings.

Grilled Angus beef steak, accompanied by a flavorful wine and onion sauce.

Grilled beef sliced into strips, served on a bed of rocket and cherry tomatoes.

Tender beef fillet cooked with sweet Port wine and crunchy walnuts.

Beef fillet served with a porcini mushroom sauce.

Fresh mussels sautéed with garlic, oil, parsley, and pepper. Portion for two.

Prawns cooked and flambéed with cognac for an intense aroma.

Mixed grilled fish and crustaceans.

Fresh fish of the day, prepared according to availability and the chef's inspiration.