Ristorante Puntarella

Beef fillet lightly aged, served raw like a carpaccio. The dish is enriched with a savory oyster emulsion and a very aged Parmesan cream. The texture is tender and melts in the mouth, with intense notes of umami and truffle.

Fresh anchovies marinated ceviche-style with citrus and spices. Served with a sweet onion powder and a crunchy note from popcorn. A fresh, acidic, and light appetizer.

Red shrimp tartare served raw, known for its natural sweetness. Accompanied by green apple for a tart note and buffalo milk for creaminess. An elegant and delicate dish to the palate.

A reinterpretation of the classic Roman dish with cave-aged pecorino cheese and aromatic black pepper. The addition of braised pears provides a sweetness that pleasantly contrasts with the cheese's savoriness.

A rich version of Gricia pasta, prepared with duck meat instead of traditional guanciale. Served with creamy smoked burrata and black truffle for an intense and earthy flavor.

Thick Senatore Cappelli durum wheat spaghetti with the traditional carbonara sauce. Prepared with eggs, pecorino, and black pepper, it offers a creamy texture and a rich, savory taste.

Fresh green egg pasta (likely spinach), served with crispy roasted octopus. Field chicory adds a bitter note that balances the sweetness of the fish and pasta.

Short ridged pasta served with the classic Amatriciana sauce made with tomato, guanciale, and pecorino. A flavorful, slightly spicy, and very tasty dish.

Pasta with a spicy tomato sauce enriched with mixed crustaceans. It combines the heat of chili pepper with the sweet and briny flavor of seafood.

Filled pasta served on a velvety fondue of very aged Parmesan (63 months). The flavor is intense and complex, balanced by the vegetal freshness of watercress.

A modern reinterpretation of the Roman classic, prepared with very tender braised veal cheek. Accompanied by high-quality cured ham and fresh sage. Tender and succulent meat.

Roasted prime red tuna loin, served with yellow cherry tomatoes and marinated red onion. The fish has a meaty texture and a decisive flavor, refreshed by the sweet and sour vegetables.

Sashi Danish beef fillet, known for its marbling and tenderness. Served with potatoes and flavored with hay and black truffle. A rich and aromatic meat dish.

Monkfish, a fish with white, firm flesh similar to lobster, cooked "alla cacciatora" with Jerez vinegar. Served with chard. Savory flavor with a pleasant acidic note.

Roasted lamb chops served with potatoes and endive. Enriched with aged lard that melts on the hot meat and roast sauce. Intense and enveloping flavor.

A vegetarian main course where celeriac is roasted whole or in thick slices. Served with a vegetable brown sauce and mixed salad. Sweet and earthy flavor with a soft texture.

Pork belly slow-cooked to be tender and melt-in-your-mouth. Accompanied by sweet quince compote and spicy mustard to balance the richness of the meat.

Selection of homemade breads with various flours and leavening agents. Perfect to accompany the meal.

Portion of high-quality extra virgin olive oil served pure. Ideal for dipping bread and appreciating its fruity and spicy aroma.