Ristorante Palmieri

Fried monkfish served with pepper cream, caramelized onion, and kefir. Fish with firm, white flesh with a crispy coating and sweet and sour accompaniments.

Smoked amberjack slice served with sweet carrot cream and bitter radicchio. The dish combines smoky, sweet, and bitter flavors with an aromatic lemongrass base.

Seared sea bass fillet accompanied by crispy Roman puntarelle, anchovies, and stracciatella. A balance of delicate fish, fresh greens, and creamy cheese.

Low-temperature cooked (CBT) squid to ensure tenderness, served with its ink, mussels, and chickpeas. A seafood dish rich in different textures.

High-quality spaghetti seasoned with fresh clams and crispy parsley breadcrumbs. A classic Italian seafood first course, savory and aromatic.

Homemade potato gnocchi served with small squids, broccoli cream, and anchovies. A soft and enveloping dish with vegetal and marine notes.

Linguine seasoned with amberjack fish, delicate zucchini flowers, sweet confit cherry tomatoes, and bottarga (cured fish roe). A rich umami first course.

Spaghetti served with sea urchin pulp and lime caviar (finger lime). Very intense and creamy sea flavor with a refreshing citrus note.

Thick pasta served with carbonara sauce (egg, cheese, pepper), crispy guanciale, and truffle. A rich and earthy version of the Roman classic.

Large egg pasta served with wild boar ragù and a hint of dark chocolate. Intense game flavor balanced by the bitterness of chocolate.

Thick fresh pasta similar to spaghetti with porcini mushrooms and black truffle. A vegetarian dish with intense forest aromas and savoriness from aged cheese.

Creamy risotto flavored with cheese and pepper, enriched with sweet pears and spicy gorgonzola. A sophisticated balance between sweet and savory.

Tender beef fillet served with herb butter and bone marrow. Juicy and rich meat, enhanced by high-quality oil and flaky salt.

Argentinian beef steak sliced and served with a herb and garlic-based chimichurri sauce. Flavorful meat with a fresh and spicy dressing.

Large bone-in rib steak, characterized by high marbling. Grilled, ideal for meat lovers to share.

Beef slow-cooked in Barolo wine until very tender. Served with an aromatic saffron potato cream.

Interpretation of the classic tiramisu. Creamy layered dessert with coffee-soaked ladyfingers and mascarpone cream.

Warm chocolate cake with a soft center, accompanied by coconut ice cream. A rich dessert with a hot-cold contrast.

Selection of fresh seasonal fruit. A light and natural end to the meal.

Sweet custard cooked with a crispy caramelized sugar crust, flavored with lavender and raspberry. Delicate and floral taste.

Low-temperature cooked pears to maintain their texture, served with ricotta mousse and chocolate crumble. A fruity and delicate dessert.

Cold fruit and sugar-based dessert, without milk. Fresh and digestive, ideal for cleansing the palate.