Ristorante Trattoria Antonio al Pantheon

Fresh burrata served with savory anchovies and sweet yellow cherry tomatoes. An appetizer that balances the creaminess of the cheese with the savoriness of the fish.

Fried or baked zucchini flowers, stuffed with a soft filling of ricotta and shrimp. A delicate and tasty Italian appetizer classic.

Knife-cut raw tuna, lightly dressed to enhance its freshness. A light and refined dish.

Grilled or seared octopus tentacles until crispy on the outside and tender on the inside. Accompanied by sweet peppers and creamy guacamole sauce.

Thin slices of smoked salmon served with herb-infused butter. To be enjoyed by spreading the butter on crispy croutons with the fish.

Seared fine shellfish, served with aromatic porcini mushrooms and a touch of caviar. An elegant dish that combines sea and land flavors.

A rich selection of very fresh raw crustaceans and shellfish. Ideal for raw fish lovers, to be enjoyed plain or with a drizzle of lemon.

Fresh oysters of various fine varieties, served raw on ice. They have a briny flavor and a soft, slippery texture.

Fine sturgeon eggs, usually served with blinis or croutons. Intense flavor and a texture that bursts in your mouth.

Pasta dressed with tomato sauce, crispy guanciale, and pecorino. A pillar of Roman cuisine, flavorful and slightly spicy.

Fresh pasta similar to spaghetti, dressed with a pecorino romano cream and abundant black pepper. Simple but with a decisive and enveloping taste.

Ancestor of Amatriciana, pasta dressed with guanciale, pecorino, and pepper, without tomato. Rich and very flavorful.

Famous Roman pasta with egg, pecorino, and crispy guanciale. Creamy and rich, prepared without cream according to tradition.

Refined version of classic carbonara enriched with truffle shavings. The aroma of truffle pairs perfectly with the egg cream and guanciale.

Thick spaghetti dressed with roasted cherry tomatoes and smoked pecorino cheese. Topped with fresh pesto.

Homemade egg pasta cut into strips, dressed with porcini mushrooms and truffle. A dish with intense forest aromas.

Large ravioli filled with fresh and creamy cheeses. Simply dressed with butter and sage to enhance the filling.

Creamy yellow saffron risotto served with tender veal ossobuco. Enriched with an aromatic note of Gin reduction.

Classic seafood dish with spaghetti and clams, garlic, oil, and parsley. Delicate sea flavor.

Fresh pasta served with a mix of seafood (mussels, clams, shrimp). Flavorful sauce that smells of the ocean.

Large format short pasta with tender calamari, asparagus, and sweet oven-roasted cherry tomatoes. A fresh and tasty combination.

Fresh pasta dressed with lobster meat and its sauce. A premium dish with a sweet and delicate crustacean flavor.

A majestic and abundant dish combining fresh pasta, whole lobster, and mixed seafood. Ideal for sharing on special occasions.

Creamy risotto served with raw red prawns placed on top. Dressed with an aromatic basil and crunchy pistachio pesto.

Traditional Roman oxtail stew, slow-cooked in tomato sauce with celery. The meat becomes very tender and falls off the bone.

Thin slices of cold boiled veal, covered with a creamy sauce made from tuna, capers, and anchovies. Served with a fresh salad.

Veal cut with the central bone containing marrow, slow-braised. Served with sweet stewed peas.

Veal fillet quickly cooked with prosciutto and sage. Tender and flavorful, accompanied by vegetables.

Fine grilled Marango beef, sliced. Served with accompanying sauces and seasonal vegetables.

Oven-baked lamb chops with an herb crust. Tender meat with a characteristic flavor, served with omelet.

Fine cut of beef, very tender and lean, grilled to perfection. Accompanied by crispy roasted potatoes.

Thick and fine cut of beef fillet, usually for two people. Served with a rich and buttery béarnaise sauce.

T-bone steak, including fillet and sirloin. Grilled, usually served rare.

A premium version of Florentine steak with high marbling (intramuscular fat) that makes the meat extremely tender and flavorful.

Mixed fresh leafy greens and seasonal vegetables. A light and healthy side dish.

Leafy green vegetable with a slightly bitter taste, usually sautéed with garlic and chili pepper.

Cooked spinach leaves, served simply with oil and lemon or sautéed in butter. Tender and rich in iron.

Potatoes cut into pieces and baked until golden and crispy on the outside, soft on the inside.

Salad enriched with salmon, creamy stracciatella cheese, and crunchy radishes. A fresh and complete dish.

Exotic salad with fresh fruit, avocado, and Greek feta cheese. Dressed with lime and sesame for a fresh and modern taste.

Salad of fine raw mushrooms (Porcini or Royal Ovoli), thinly sliced and simply dressed to enhance their forest aroma.

Fresh grilled porcini mushroom caps. Meaty and flavorful, a true autumn classic.

Slices of homemade rustic bread, with a crispy crust and soft crumb. Perfect for accompanying dishes.