Ristorante Le Caveau

Vegetarian meatballs made from lentils and vegetables. Served with a rich cacio e pepe cream, combining rustic and bold flavors.

Three fresh oysters served raw. A prized seafood appetizer with an intense, briny flavor.

Classic cold salad with a mix of boiled seafood such as squid, octopus, and shrimp. Simply dressed with oil and lemon.

Small floured octopuses fried until golden. Crispy outside and tender inside.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A classic Roman appetizer, crispy and stringy.

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

Thin slices of raw marinated sea bass. Served with fresh arugula and a lemon vinaigrette.

Fresh mussels cooked in a pan. Available in white with pepper and parsley (sauté) or with tomato (marinara).

Toasted bread topped with creamy fresh burrata and sweet, flavorful confit cherry tomatoes.

A classic and fresh pairing: cured prosciutto served with Campana buffalo mozzarella.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. A typical Roman street food.

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

Selection of toasted bread with various toppings, ideal for tasting different flavor combinations.

Mezze maniche pasta with a creamy sauce made from eggs, Pecorino Romano cheese, and black pepper, enriched with crispy guanciale. A pillar of Roman cuisine.

Tonnarelli pasta with a Pecorino Romano cheese cream and abundant freshly ground black pepper. Simple yet rich in flavor.

Rigatoni served with Coda alla Vaccinara sauce, a rich and spiced oxtail ragù.

Mezze maniche pasta with tomato sauce, crispy guanciale, deglazed with wine, and seasoned with pecorino and black pepper.

Paccheri pasta with a sauce of three types of tomatoes, finished with fresh burrata and basil.

Layered egg pasta with Bolognese ragù, béchamel sauce, and Parmesan, baked in the oven.

Spaghetti served with fresh clams, garlic, oil, chili pepper, and parsley in a white wine sauce.

Spaghetti with a mix of seafood in cherry tomato sauce.

Black spaghetti made with squid ink, seasoned with a prized amberjack fish ragù and roe.

Fresh tonnarelli pasta served with mixed seafood in a white wine sauce.

Creamy risotto slowly cooked with a mix of seafood and cherry tomato sauce.

Whole fish (Sea Bass or Sea Bream) roasted and served with a side of potatoes. Delicate and light white meat.

Layered baked eggplant parmigiana with tomato sauce, mozzarella, and Parmesan.

Mixed selection of grilled fish and crustaceans. Varies based on the catch of the day.

Fillet of the day's catch prepared 'cacciatora style', with tomato, herbs, and wine.

Battered and fried squid rings. A classic seafood dish, crispy and flavorful.

Prized cut of tender beef. Available simply grilled or served with a creamy green peppercorn sauce.

Thin slices of veal with prosciutto and sage, quickly cooked in white wine and butter.

Historic Roman dish. Oxtail slowly stewed with vegetables, tomato, and spices until very tender.

Grilled beef steak served with a side of roasted potatoes.

Fresh fish of the day sold by weight. Can be prepared baked, in guazzetto, or acquapazza style with cherry tomatoes and water.

The most classic pizza with tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, and mushrooms.

Pizza with tomato, mozzarella, and spicy salami.

Fresh pizza with tomato, mozzarella, arugula, cherry tomatoes, Parmesan shavings, and olives.

Pizza with tomato and buffalo mozzarella.

A special version of the Margherita enriched with fresh burrata and cherry tomatoes.

Rich pizza with tomato, mozzarella, egg, artichokes, mushrooms, olives, and ham.

Basic pizza with the addition of cured prosciutto.

Classic pizza with tomato, mozzarella, cooked ham, and mushrooms.

White pizza with a selection of four cheeses (Mozzarella, Parmesan, Pecorino, Gorgonzola) and a touch of honey.

Complete fish-based tasting menu. Includes a selection of mixed hot and cold appetizers, a seafood first course, a main course of the day's catch, and the house dessert. Ideal for trying the restaurant's specialties.

Potatoes cut into pieces and roasted in the oven with aromatic herbs.

Fried potato sticks, golden and crispy.

Seasonal green vegetables, served sautéed with garlic and chili (ripassate) or boiled with oil and lemon (all'agro).

Fresh salad with lettuce and mixed seasonal vegetables.

Eggplant cut decoratively and cooked, likely baked or fried.

Famous Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Battered and fried apple slices, often dusted with sugar.

Creamy cheesecake on a biscuit base, served with a topping of your choice.

Famous hazelnut and chocolate ice cream with a liquid dark chocolate center, typical of Calabria.

Short Italian espresso with an intense flavor.

Short Italian espresso with an intense flavor.

Espresso with hot milk and milk foam.

Cup of hot tea.

Lemon liqueur or other after-dinner amaros.

Sweet Italian liqueur with almond flavor.

Young and clear pomace distillate.

Grappa aged in wooden barrels, with an amber color.

Sweet wine to accompany desserts.

Still or sparkling mineral water.

Venetian cocktail based on prosecco and peach pulp.

The classic Italian aperitif with Prosecco, Aperol, and soda.

A variation of the Spritz prepared with Campari, with a more bitter taste.

Fresh and citrusy Spritz with Limoncello.

Strong and iconic cocktail based on gin, red vermouth, and Campari.

Long drink with gin and tonic water.

Long drink with vodka and lemonade.

Glass of Italian sparkling white wine.

A glass of house white or red wine.

Iced tea with peach or lemon.

Non-alcoholic aperitif with a bitter taste and red color.

Cola-flavored carbonated beverage.

Sugar-free cola-flavored carbonated beverage.

Orange-flavored carbonated beverage.

Lemon-flavored carbonated beverage.

Fruit juice in various flavors.

Low-fermentation Sardinian amber beer with hoppy notes.

Italian pale lager beer, small format.

Italian pale lager beer, large format.

Italian premium beer, small format.

Italian premium beer, large format.

Non-alcoholic beer.

Bread basket.

Service charge per person.