RomAntica

An aperitif based on vermouth, soda, and ice. Rich and herbaceous flavor, typical of the Turin tradition.

Iconic Italian cocktail with Prosecco, Aperol, and soda. Sweet-bitter taste and vibrant orange color.

A more bitter version of the spritz with Campari, Prosecco, and soda. Intense red color and decisive taste.

Exotic spritz prepared with passion fruit liqueur. Sweet and fruity flavor.

Refreshing cocktail with elderflower syrup, mint, Prosecco, and soda. Floral and light taste.

Tropical version of the spritz with mango flavor. Sweet and refreshing.

Spritz with a sour and sweet taste at the same time, based on pomegranate.

Summer cocktail with Malibu coconut liqueur. Sweet and tropical flavor.

The original Venetian spritz with Select aperitif. Perfect balance between sweet and bitter.

Spritz based on Cynar, an artichoke liqueur. Herbal and distinctly bitter taste.

Fresh and citrusy cocktail with lemon liqueur. Ideal for summer.

Toasted bread topped with diced fresh tomatoes, garlic, basil, and olive oil. Crispy and flavorful.

Warm bread topped with soft stracchino cheese and flavorful sausage. Creamy and rich.

Toasted bread with a creamy burrata (stracciatella) center and salted anchovy fillets. Sweet-salty contrast.

Fried zucchini flower stuffed with melted mozzarella and an anchovy fillet. Crispy outside, soft inside.

Fried rice ball seasoned with Pecorino Romano cheese and black pepper. Inspired by the classic Roman first course.

Small, soft flan made with ricotta and zucchini, served on a fresh tomato sauce. Delicate and light.

Very thin slices of raw Black Angus beef, served with arugula, tomatoes, and aged cheese. Fresh and flavorful.

Baked scamorza cheese enriched with bitter radicchio and crispy guanciale. Stringy and tasty.

Classic mixed salad with tomato slices, mozzarella, and basil. Simply dressed with oil and oregano.

Classic Italian antipasto with aged prosciutto crudo and fresh mozzarella. Simple yet delicious.

Sweet and savory combination of prosciutto crudo and fresh melon slices. A typical summer dish.

Assortment of seasonal vegetables grilled and simply seasoned. Light and healthy.

Selection of cured meats and cheeses typical of the Lazio region. Perfect for sharing.

Assortment of various cheeses, often served with honey or jams.

Mussels cooked with abundant black pepper and pecorino cheese. A flavorful variation inspired by cacio e pepe.

Mixed seafood sautéed in a pan with oil, garlic, and parsley. Served with their flavorful broth.

Smoked cheese melted and served with salmon. A rich and flavorful dish.

Thin slices of marinated raw salmon, served with a fresh citrus sauce. Light and aromatic.

Tender octopus served warm on a bed of mashed potatoes and flavorful olives. A seafood classic.

Thick stuffed short pasta, baked and topped with crispy guanciale and zucchini. A rich and hearty dish.

Short pasta with a rich, traditional meat sauce based on beef, sausage, and chicken.

Fresh egg pasta served with an aromatic porcini mushroom sauce. Intense forest flavor.

Pasta served with the sauce from oxtail stew, a rich and spicy Roman classic.

Thick fresh pasta served with tomato sauce, guanciale, and pecorino. Decisive and slightly spicy taste.

Fresh pasta with a creamy sauce of eggs, Pecorino Romano, guanciale, and black pepper. A Roman cuisine icon.

Short pasta served with Pecorino Romano cheese cream and abundant black pepper. Simple and spicy.

Twisted short pasta served with mixed vegetables and fresh, creamy stracciatella cheese.

Stuffed pasta served with a rich cream sauce, guanciale, spinach, and mushrooms.

Fresh pasta with swordfish, tomatoes, eggplant, and crunchy almonds. A dish with Mediterranean and Sicilian flavors.

Classic seafood dish with spaghetti and clams sautéed in oil, garlic, and white wine.

Short pasta with a creamy salmon sauce. Delicate and enveloping flavor.

Spaghetti with mussels, seasoned in cacio e pepe style with cheese and black pepper. A bold land-sea combination.

Creamy rice cooked with scampi. Elegant dish with a sweet crustacean flavor.

Portion of mixed bread to accompany the meal.

Baked flatbread, seasoned with oil and salt. Crispy and flavorful.

Grilled beef steak, sliced, served with arugula salad, tomatoes, and parmesan.

Beef strips cooked in Cesanese red wine, served with rustic mashed potatoes.

Tender pork fillet wrapped in crispy guanciale, accompanied by a sweet beetroot cream.

Grilled chicken breast, sliced, served with an aromatic orange sauce.

Beef slices quickly sautéed in a pan, served with fresh arugula and parmesan.

Traditional meat meatballs slowly cooked in tomato sauce. Soft and homemade.

Young lamb chops (abbacchio) grilled (

Simply grilled salmon fillet.

Breaded and grilled swordfish cutlet, similar to a schnitzel but from the sea.

Mixed rings of floured and fried calamari and shrimp. Crispy and golden.

Whole fish or fillet (sea bass or sea bream) grilled with oil and lemon.

Whole grilled squid, tender and lightly smoked.

Generous selection of grilled fish and crustaceans.

Roasted potato wedges with rosemary and garlic.

Bitter vegetable (chicory) boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Classic french fries.

Fresh salad with lettuce, tomatoes, and other seasonal vegetables.

Classic pinsa with tomato sauce and mozzarella. Light and crispy dough.

Pinsa with tomato, mozzarella, and salted anchovies.

Pinsa rich with mixed grilled vegetables and mushrooms.

Pinsa with a Margherita base enriched with prosciutto crudo slices added after cooking.

Simple pinsa with champignon mushrooms.

White pinsa (without tomato) with mozzarella, sausage, and mushrooms.

Tasty white pinsa with sausage and potatoes.

Pinsa with salmon.

Pinsa with tuna and caramelized sweet onion.

Fresh desserts prepared daily by the chef. Ask the staff for available options.

Large bottle of water.

Small bottle of water.

Carbonated bitter drink with quinine.

Ginger ale.

Carbonated cola drink.

Carbonated orange drink.

Carbonated lemon and lime drink.

Sweet iced tea.

Fruit juice.

Fruit juice.

Fruit juice.

Fruit juice.

Fruit juice.

Fruit juice.

Fruit juice.

Short and strong Italian coffee.

Decaffeinated coffee.

Cold coffee shaken with ice and sugar, served in a coupe glass.

Hot drink based on espresso and frothed milk.

Espresso with a small amount of liqueur (grappa or sambuca).

Hot infusion.

Various fruit juices.

Artisanal amaro from Lazio.

Important Calabrian amaro with herbs and citrus.

Amaro with a full and round taste.

Sicilian liqueur based on blood oranges and herbs.

Amaro from Tuscany.

Calabrian amaro.

Amaro from Trentino.

Local rosé sparkling wine.

Local sparkling wine.

Rosé sparkling wine made with the classic method from Franciacorta. Elegant and refined.

High-quality Prosecco DOCG, fruity and floral.

Prestigious Franciacorta classic method sparkling wine. Complex and harmonious.

Historic Franciacorta sparkling wine, fresh and structured.

Sweet house wine.