Ristorante Il Postiglione Roma

Slices of toasted bread seasoned with fresh tomatoes, garlic, olive oil, and basil. Crispy and flavorful, it's a classic Italian appetizer.

Zucchini flower stuffed with mozzarella and anchovies, coated in batter and fried. Crispy outside and soft inside.

Traditional Abruzzese meatballs made with cheese, eggs, and bread, cooked in tomato sauce. Soft and tasty.

White focaccia served with high-quality mortadella. A simple yet flavorful combination.

Flatbread baked in the oven, seasoned with olive oil and salt. Soft and fragrant.

Cured raw ham slices served with fresh buffalo mozzarella. A perfect balance between saltiness and milky sweetness.

Fresh salad with slices of tomato, buffalo mozzarella, and basil. Dressed with olive oil and oregano.

Long pasta seasoned with a simple tomato and basil sauce. The Italian dish par excellence.

Short pasta seasoned with spicy tomato sauce, garlic, and parsley. Bold and flavorful.

Thick and comforting soup made with fresh pasta and beans. Rich and nutritious.

Thick spaghetti seasoned with tomato sauce, crispy guanciale, and pecorino. A Roman classic with an intense flavor.

Pasta seasoned with a cream of eggs, pecorino romano, guanciale, and black pepper. Rich, creamy, and without cream.

Fresh egg pasta tossed with pecorino romano cheese and abundant black pepper. Creamy and spicy.

Pasta seasoned with crispy guanciale, pecorino romano, and black pepper. Considered the ancestor of Carbonara and Amatriciana, without eggs or tomato.

Simple and aromatic pasta sautéed with garlic, olive oil, and chili pepper, enriched with pecorino cheese.

Homemade stuffed pasta with a soft ricotta and spinach filling, served with tomato sauce. Delicate and traditional.

Special dish prepared by the chef using fresh seasonal ingredients. The recipe varies daily.

Soft beef meatballs slowly cooked in tomato sauce. A homemade and flavorful dish.

Grilled chicken breast cut into strips, served with a fresh lemon sauce. Light and aromatic.

Bone-in beef steak, grilled to perfection. Juicy and rich in flavor.

Tripe slowly stewed with tomato, pecorino romano, and wild mint. A historic dish of Roman peasant cuisine.

Oxtail stewed for a long time with tomato, celery, and spices until the meat falls off the bone. Tender and gelatinous.

Breaded and fried chicken cutlet, served with fries. Crispy and golden, loved by all.

Young lamb (abbacchio) chops cooked over embers. Tender and flavorful, typical of Roman cuisine.

Salt-cured cod, desalted and cooked with sweet cherry tomatoes and onion. Flavorful and tender fish.

Fresh whole sea bream grilled. Delicate white meat with crispy skin.

Daily meat or fish special selected by the Chef. Prepared with seasonal ingredients.

Mixed fresh leafy greens.

Sticks of fresh potatoes fried in boiling oil. Crispy and salty.

Assortment of grilled seasonal vegetables.

Whole fried artichoke until crispy like a potato chip. Specialty of the Roman Jewish ghetto.

Rich pizza topped with tomato, mozzarella, artichoke hearts, cooked ham, mushrooms, and olives. A classic mix of flavors.

Pizza topped with salmon, often paired with mozzarella or cream. Delicate fish flavor.

Seafood pizza with a mix of shellfish and crustaceans. Intense sea flavor.

Special house pizza.

White or red pizza topped with crumbled fresh sausage. Flavorful and tasty.

Pizza inspired by the flavors of Norcia, with sausage, mushrooms, and often truffle or cream.

White pizza with a selection of four melted cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and intense.

Pizza with tomato, mozzarella, and spicy salami. Bold and slightly spicy flavor.

Classic pizza with slices of cured salami.

Pizza topped with a variety of grilled or baked seasonal vegetables. Light and colorful.

Pizza with oil-packed tuna and onions, usually red. A flavorful and rustic combination.

White pizza with smoked provola cheese and speck (smoked ham). Intense and smoky flavor.

Simple yet exquisite pizza with Campanian buffalo mozzarella and fresh basil added raw. Fresh and milky.

Slices of bread filled with mozzarella, breaded and fried. A warm and stringy appetizer.

Treated and filtered water, served in a carafe.

Mineral water served in a sealed bottle.

Sweet and dark carbonated beverage.

Orange-flavored carbonated beverage.

Lemon-lime flavored carbonated beverage.

Small draft Italian lager.

Medium draft Italian lager.

Draft red beer, more intense and malty flavor.

A glass of house wine, white or red.

A glass of Italian sparkling white wine.

Bottle of house wine.

Aperitif cocktail based on Prosecco, Aperol, and soda. Sweet-bitter and bright orange.

Variation of Spritz with Campari. More bitter taste and intense red color.

Selection of Italian digestifs such as Amaro, Limoncello, or Grappa.

Single malt Scotch whisky.

High-quality aged Rum.

Italian espresso coffee. Short and intense.

Decaffeinated espresso.

Sparkling red wine from Emilia-Romagna. Light and fruity.

Red wine from Lazio, full-bodied and intense.

Red wine from Lazio, full-bodied and intense.

Classic Tuscan red wine, based on Sangiovese grapes.

Renowned Tuscan red wine, balanced and dry.

Friulian red wine, spicy and aromatic.

International red wine, structured and tannic.

Tuscan red wine, a younger and fresher version of Brunello.

Piedmontese red wine based on Nebbiolo, elegant and complex.

Umbrian red wine, robust and intense.

Full-bodied Venetian red wine, made from dried grapes. Rich and alcoholic.

White wine from Lazio, fresh and mineral.

Friulian white wine, floral and delicate.

Dry and light white wine, very popular.

Piedmontese white wine, fragrant and soft.

Aromatic white wine with vegetal and fruity notes.

High-quality Friulian white wine, structured and elegant.

Blend of Chardonnay and Ribolla Gialla. Fresh and complex.

International white wine, fruity and round.

Venetian sparkling wine, fresh and lively.

Trentino Classic Method sparkling wine. Dry and refined.

Prestigious Franciacorta, elegant and complex sparkling wine.

Franciacorta sparkling wine, fine and persistent.

Alto Adige rosé wine. Fresh, with notes of red fruits.