Rotonda Restaurant Trattoria

Whole artichokes slowly cooked with oil, garlic, parsley, and mint. Tender and aromatic, they are a classic Roman side dish.

Whole fried artichokes in boiling oil until crispy and golden. A specialty of Jewish-Roman cuisine.

Battered and fried zucchini flowers, usually stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Pasta with crispy guanciale, Pecorino Romano cheese, and black pepper. Considered the ancestor of Carbonara and Amatriciana, without eggs or tomato.

One of Rome's most famous dishes, with a creamy sauce based on eggs, Pecorino Romano cheese, guanciale, and black pepper. Rich and flavorful.

Hollow long pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. Intense and savory flavor.

Fresh egg pasta tossed with abundant Pecorino Romano cheese and freshly ground black pepper. Creamy and spicy.

Veal cut braised slowly until very tender, served with its own sauce and potatoes.

Chicken stewed with peppers, tomato, and white wine. A rustic and succulent dish.

Veal slices with prosciutto and sage, cooked in white wine. Tender and flavorful meat.

Oxtail stewed for hours with tomato, celery, and vegetables. The meat falls off the bone and is very flavorful.

Grilled lamb chops, to be eaten very hot ("scottadito"). Strong and smoky flavor.

Toasted bread slices topped with various fresh ingredients such as tomato, garlic, or vegetable creams. Crispy and appetizing.

Selection of eight bruschettas with mixed toppings. Ideal for sharing.

Mixed selection of chef's specialties, ideal as a shared starter.

Fresh salad with mozzarella, tomato, and basil, dressed with olive oil. Light and refreshing.

Classic combination of salty prosciutto and sweet melon. Fresh and perfect for summer.

Prosciutto crudo served with buffalo mozzarella from Campania. A mix of savoriness and milky sweetness.

Fresh burrata served with salted anchovies and cherry tomatoes. Creamy with savory notes.

Very thin slices of marinated raw beef. Tender and delicate.

Shellfish cooked in a pan with oil, garlic, parsley, and white wine. Served with their flavorful broth.

Small octopuses stewed in tomato with capers and olives. Tender and rich in sea flavor.

Raw beef hand-cut, seasoned and served with truffle. A prized dish with a refined taste.

Baked potato gnocchi with tomato sauce, mozzarella, and basil. Stringy and comforting.

Layered egg pasta with meat sauce, béchamel, and cheese. Classic and rich dish.

Fresh egg pasta with classic meat sauce and tomato.

Choice of fresh pasta or rice with aromatic porcini mushrooms. Intense forest flavor.

Fresh pasta with artichokes and aged guanciale. Combines vegetable flavor with the savoriness of cured meat.

Pasta with fresh basil sauce, pine nuts, garlic, cheese, and olive oil. Aromatic and vegetarian.

Chef's special dish of the day.

Fresh pasta with porcini mushrooms and truffle shavings. A dish with an intense and precious aroma.

Long pasta with clams, oil, garlic, and parsley. A classic of seafood cuisine, simple and flavorful.

Pasta with mixed seafood and crustaceans in a light tomato sauce.

Thick fresh pasta with swordfish cubes, tomato, and capers. Mediterranean flavor.

Fresh pasta with desalted salt cod, crispy pine nuts, and tomato. Savory and unique.

Pasta with basil pesto, cherry tomatoes, and prawns. Combines land and sea flavors.

Thin egg pasta served with lobster and cherry tomatoes. Elegant and very tasty dish.

Chicken stewed with herbs, vegetables, and wine. Traditional peasant dish.

Floured veal slices cooked in a pan with lemon juice. Fresh and tender.

Beef burger served on a plate with a side of french fries and salad.

Thin strips of beef quickly sautéed in a pan, served with fresh arugula and Grana cheese shavings. Light and tasty.

Grilled beef cut into slices, dressed with balsamic glaze.

Grilled beef sliced, served on a bed of arugula with Grana cheese shavings.

Prime cut of beef grilled. Very tender and lean.

Grilled beef served with sautéed porcini mushrooms.

Grilled beef enhanced with truffle shavings or sauce.

Beef fillet cooked in a creamy green peppercorn sauce. Tender with a spicy note.

Beef fillet cooked in a rich Barolo red wine reduction. Rich and aromatic.

Mixed selection of grilled meats to share.

Large bone-in steak (T-bone), grilled. Usually served rare.

Whole fresh fish simply grilled. Delicate and natural flavor.

Fillet or whole fish baked, covered with crispy potato slices.

Floured fried calamari rings. Crispy and tasty, often served with lemon.

Slice of swordfish cooked with tomato, olives, capers, and oregano. Savory and aromatic.

Salt cod stewed with tomato, raisins, pine nuts, and onion. A classic sweet and sour dish from tradition.

Mixed fried calamari and shrimp. Golden and crispy.

Large grilled prawns. Sweet and prized.

Mixed grilled seafood, dressed with a drizzle of oil and lemon.

Diced potatoes roasted in the oven with rosemary.

Classic crispy french fries.

Catalogna chicory sprouts served raw in salad, typically dressed with anchovy and garlic sauce.

House special side dish.

Mixed grilled seasonal vegetables.

Treated and filtered water, served in a bottle.

Sweet carbonated cola-flavored beverage.

Orange or lemon flavored carbonated drinks.

Non-alcoholic fruit beverage.

Refreshing iced tea beverage.

Beer served directly from the tap, fresh and frothy.

Glass of local wine from the Castelli Romani area.

Half-liter carafe of local wine.

Whole bottle of local wine.

The classic Italian coffee, short and intense.

Decaffeinated espresso.

Hot beverage similar to coffee but made from barley, caffeine-free.

Espresso diluted with hot water, lighter and longer.

Two shots of espresso in one cup.

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

Espresso with hot milk and milk foam.

Hot milk with added coffee, more milk than a cappuccino and less foam.

Glass of hot milk with a shot of espresso.

Infusion of tea served hot.

Thick and sweet cocoa and milk-based beverage.

Sweet lemon liqueur, typical of southern Italy, served chilled.

Herbal digestive liqueur with a balanced taste.

Sweet and full-bodied Sicilian amaro, with notes of citrus and licorice.

Classic Italian amaro, aromatic and floral.

Calabrian herbal amaro, to be drunk chilled at -20°C.

Very strong and dry amaro, with a minty and herbaceous flavor.

Sweet and clear anise liqueur, often served with a coffee bean ("con la mosca").

Distillate of grape pomace, clear and with a dry, decisive taste.

Aged grappa in wooden barrels, amber color and smoother taste.

Aged wine distillate.

Distilled cereal aged in barrels.

Fine French wine distillate.

Classic Italian aperitif with prosecco, soda, and Aperol (sweet) or Campari (bitter).

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

Sweet and fruity cocktail with peach puree and prosecco.

Refreshing long drink based on gin and tonic water or lemonade.

Fresh Cuban cocktail with white rum, cane sugar, lime, mint, and soda.