San Marco

Sliced mortadella served with freshly baked hot white focaccia. A simple and flavorful appetizer combining the softness of the cured meat with the crispness of the bread.

San Daniele raw ham aged 24 months, with a sweet and delicate flavor. Served thinly sliced.

Parma DOP raw ham aged 24 months. Sweet and refined taste, soft texture.

A classic Italian appetizer with raw ham and fresh buffalo mozzarella. The contrast between the saltiness of the cured meat and the milky sweetness of the mozzarella is perfect.

Thin slices of bresaola dressed with fresh arugula and Grana cheese shavings. A light and protein-rich dish.

Mixed cheese platter accompanied by sweet honey and spicy mustards to enhance their flavors. Ideal for sharing.

Fresh buffalo mozzarella from Campania DOP. Soft and juicy stretched-curd cheese, with a rich milky flavor.

Classic summer pairing of salty raw ham and sweet, fresh melon. Refreshing and light.

Salad of fresh tomato, mozzarella, and basil, dressed with olive oil. The colors recall the Italian flag.

Rich house mixed appetizer with cured meats, cheeses, and various specialties. Served with hot white pizza.

Artichokes cut and fried in a light batter. Crispy outside and tender inside.

Fried zucchini flowers in batter, filled with mozzarella and anchovies. A classic Roman appetizer.

Breaded and fried mozzarella bites. Crispy and stringy.

Fried tomato rice croquette with a mozzarella center, breaded and fried. An iconic Roman street food.

Soft mashed potato croquettes, breaded and fried until golden.

Fried rice ball with broccoli and sausage filling. A flavorful variation of the classic arancino.

Fried rice ball with a stringy mozzarella and spinach filling.

Desalted cod fillet coated in batter and fried. Crispy and flavorful.

Sandwich made with white bread filled with mozzarella, dipped in egg, and fried. Golden and very stringy.

Small fried calzones filled with mozzarella and tomato or mozzarella and ham.

Assortment of traditional Italian fried items, ideal for tasting various crispy specialties.

Cold salad with mixed seafood (octopus, calamari, shrimp, mussels) dressed with oil and lemon.

Sautéed mussels and clams with oil, garlic, parsley, and white wine. Served with croutons.

Tender octopus served warm with boiled potatoes and flavorful Taggiasca olives. A delicate and balanced appetizer.

Small octopus stewed in a spicy tomato sauce. Flavorful and slightly spicy.

Floured and fried small octopuses. Crispy and tasty.

Breaded and fried fresh anchovies. A humble but flavorful dish.

Sweet and sour stew of eggplant and other vegetables, served with small octopuses.

Very thin slices of raw fish (sea bass or gilt-head bream) marinated with oil and lemon.

Fresh raw fish cut into cubes with a knife, lightly seasoned to enhance the taste of the sea.

Marinated anchovy fillets in vinegar or lemon and oil. Tangy and fresh taste.

Toasted bread slice rubbed with garlic and dressed with extra virgin olive oil.

Classic bruschetta with diced fresh tomatoes and basil.

Rich bruschetta with mozzarella, tomato, and raw ham.

Toasted bread with olive pâté, artichoke cream, or mushroom cream.

Toasted bread with creamy stracchino cheese and fresh arugula.

Rustic bruschetta with sautéed broccoli and crumbled sausage.

Bruschetta with tuna, red onion (typical of Tropea), and tomatoes.

Spicy bruschetta with 'Nduja, a spreadable Calabrian sausage made with chili peppers.

Focaccia with burrata cheese and smoked salmon.

Pasta with a cream of raw eggs, Pecorino Romano, black pepper, and crispy guanciale. An iconic Roman dish, rich and flavorful.

Thick pasta with tomato sauce, guanciale, Pecorino Romano, and chili pepper. Bold and slightly spicy flavor.

Fresh egg pasta with a Pecorino Romano cheese cream and abundant black pepper. Simple yet intense.

Often called 'white Amatriciana', it's pasta with crispy guanciale, Pecorino Romano, and pepper, without tomato.

Wide egg pasta served with aromatic and flavorful porcini mushrooms.

Large pasta sautéed with tender beef strips, fresh arugula, and cherry tomatoes.

Creamy rice cooked with fresh artichokes. Delicate and elegant flavor.

Layered baked pasta with meat ragù, béchamel sauce, and cheese.

Short pasta with a rich pork sauce (ribs and sausage).

Pasta with classic meat ragù alla bolognese (minced meat and tomato).

House special dish with basil pesto, porcini mushrooms, and cherry tomatoes.

Typical Roman pairing of seafood (mussels) and savory pecorino cheese.

Classic seafood dish with clams, oil, garlic, and parsley (white sauce).

Pasta with fresh sea bass and delicate zucchini flowers.

Large pasta with a rich sauce of crustaceans, calamari, and artichokes.

Creamy risotto with scampi. Sweet and refined crustacean flavor.

Risotto with mixed seafood (mussels, clams, calamari, shrimp).

Egg pasta with ombrina fish and bottarga (dried fish roe) for a savory touch.

Pasta with a rich mix of crustaceans and shelled mollusks.

Seafood pasta with seaweed, sweet pink shrimp, and clams.

Egg pasta with small octopuses, sweet cherry tomatoes, and pecorino cheese.

Flat long pasta with two types of fine crustaceans.

Yellow saffron risotto enriched with large prawns and fresh arugula.

Hot legume soup with calamari and crustaceans.

Pasta with basil pesto and prawns.

Pasta with tuna and flavorful Taggiasca olives.

Prized pasta dish with whole or cut lobster and light tomato sauce.

Toasted bread slice with anchovies and melted mozzarella.

Toasted bread with melted mozzarella and ham.

Toasted bread with mozzarella, ham, and mushrooms.

Hot crostino with smoked salmon.

Toasted bread with mozzarella, crumbled sausage, and mushrooms.

The classic pizza with tomato, mozzarella, and basil.

Simple pizza without cheese, with tomato, garlic, and oregano.

Pizza with tomato, mozzarella, and anchovies.

Margherita enriched with buffalo mozzarella from Campania instead of fior di latte.

Pizza with tomato, mozzarella, and cooked ham.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, ham, and olives.

Fresh pizza with cherry tomatoes, buffalo mozzarella, and basil.

Pizza with tomato, mozzarella, and button mushrooms.

Classic pizza with tomato, mozzarella, mushrooms, and cooked ham.

Spicy pizza with spicy salami.

Pizza inspired by Sicily with eggplant, capers, and salted ricotta.

Pizza with eggplant, tomato, mozzarella, and parmesan.

Pizza with a fried egg in the center, ham, and mozzarella.

Pizza loved by children with frankfurters and mozzarella.

Flavorful pizza with fried eggplant and sausage.

Noble version of the Margherita, often with buffalo mozzarella and cherry tomatoes.

Spicy pizza with Calabrian 'Nduja and sausage.

Pizza for meat lovers with a mix of various cured meats.

Simple white base (focaccia) served with raw ham.

Focaccia with raw ham and fresh buffalo mozzarella added raw.

Gourmet focaccia with smoked salmon, creamy burrata cheese, and arugula.

White pizza with zucchini flowers and salted anchovies, a classic Roman combination.

Simple white pizza with mozzarella and cooked ham.

White pizza with creamy stracchino cheese, cooked ham, and arugula.

White pizza with sliced potatoes and sausage. Rustic and hearty.

White pizza with sausage and sautéed broccoli.

Autumn white pizza with sweet pumpkin cream, smoked provola, and pancetta.

Thick-crust pizza with high-quality ingredients: buffalo mozzarella and cherry tomatoes.

Thick pizza rich in toppings: cooked ham, provola, cherry tomatoes, and mozzarella.

White pizza with mozzarella and mushrooms.

White pizza with mozzarella, mushrooms, and cooked ham.

Classic white pizza with mushrooms and sausage.

White pizza with mozzarella and artichokes.

White pizza with tuna and sweet red onions.

House pizza with fresh ingredients: buffalo mozzarella, cherry tomatoes, and raw ham.

Thick crust pizza, Neapolitan style, with escarole (bitter greens), anchovies, and provola cheese.

T-bone steak cooked on the grill. The price is per 100g.

Grilled beef sliced and served on a bed of arugula and grana cheese shavings.

Tender and prized cut of meat, grilled.

Classic grilled beef steak.

Tender veal cut cooked on the grill.

Argentine Angus beef, known for its tenderness and intense flavor.

Half grilled cockerel, crispy skin and juicy meat.

Grilled chicken breast cut into strips.

Grilled duck breast, flavorful and slightly fatty.

Lamb chops cooked on the grill to be eaten by hand ('scottadito').

Grilled lamb ribs.

Large beef fillet for two people, served with béarnaise sauce.

200g beef burger served with a side dish.

Burger with melted cheese and crispy bacon.

Rich burger with vegetables, egg, bacon, and caramelized onion.

Organic chicken burger.

Giant burger with double meat, cheese, and bacon.

Fried potato sticks.

Diced potatoes roasted with rosemary.

Green vegetables (e.g., chicory, spinach) sautéed with garlic and chili pepper or boiled with lemon.

Whole artichokes slowly cooked with oil, garlic, and mint. Tender and aromatic.

Whole fried artichoke, opened like a flower, typical of Roman-Jewish cuisine. Very crispy.

Roasted peppers, peeled and dressed.

Typical Roman salad of chicory sprouts with anchovy and garlic dressing. Crunchy and fresh.

Whole fish (Sea Bass or Gilt-head Bream) baked or grilled. Served simply to enhance its flavor.

Fine fish (Turbot, Grouper, or Amberjack) cooked whole or in slices, baked or grilled.

Turbot stewed with cherry tomatoes, olives, and capers in Mediterranean style.

Swordfish fillet with aromatic breading, au gratin.

Delicately cooked amberjack served with potatoes and olives.

Breaded and fried calamari rings. A seafood classic.

Pan-seared calamari with fresh artichokes.

Whole grilled calamari, light and flavorful.

Calamari skewers coated in lemon-flavored breadcrumbs and baked.

Grilled fresh tuna steak.

Mixed fried or grilled calamari and shrimp.

Boiled lobster served cold with red onion and tomatoes, in a salad.

Whole lobster cut in half and grilled.

Beef fillet pan-fried with a creamy green pepper sauce.

Simple beef fillet grilled or pan-fried.

Floured veal slices cooked in a pan with a sauce of your choice (Marsala, white wine, or lemon).

Very thin strips of beef quickly sautéed with arugula or radicchio.

Breaded and fried veal cutlet in butter, typical of Milan.

Layered baked fried eggplant with tomato, mozzarella, and parmesan.

Small veal meatballs served with creamy mashed potatoes.

Fresh porcini mushrooms sautéed with garlic and parsley.

Roast suckling pig with crispy skin and tender meat.

Roasted veal breast cooked in the Roman tradition, served with potatoes.

Beef fillet with a porcini mushroom sauce.

Rich salad with fruit (pear, pomegranate, blackberries), walnuts, and raw ham.

Salad of cooked and raw vegetables with potatoes, green beans, cherry tomatoes, and olives.

Ligurian-flavored salad with pesto, basil, and fried eggplant.

Mountain salad with speck, gorgonzola cheese, and walnuts.

Flavorful salad with arugula, sun-dried tomatoes, parmesan, and pine nuts.

Salad with legumes (cannellini beans) and cheeses (stracchino, pecorino).

Exotic and complete salad with chicken, avocado, and crispy croutons.

Calzone with simple filling or served with a side salad.

It is unclear if this is a Caesar salad-style stuffed calzone or the salad itself listed here.

Calzone filled with mountain ingredients or a large salad.

Calzone with seafood or salad filling.

House specialty, rich with mixed ingredients.

Calzone or fresh salad with legumes and tuna.

Traditional baked calzone filled with cooked ham and mozzarella.

Savory calzone with salted anchovies and mozzarella.

Rich calzone with mushrooms and ham.

Vegetarian calzone with spinach and mixed cheeses.

Calzone filled with mixed vegetables.

Calzone with the classic Roman combination of sausage and broccoli.

Warm chocolate cake with a molten center, served with zabaglione sauce.

Slice of shortcrust pastry tart with jam or fruit.

Chef's special dessert.

Milk and egg pudding with liquid caramel.

Creamy dessert of thickened cream, served with berry or chocolate sauce.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream.

Puff pastry dessert filled with apples, raisins, and pine nuts, served with chantilly cream.

Custard cream baked with a caramelized sugar crust on top.

Cup of mixed flavor ice cream.

Cream or vanilla ice cream 'drowned' in hot espresso coffee.

Ice cream served with whisky.

Refreshing frozen dessert made with fruit or coffee.

Dry almond biscuits to dip in sweet passito wine.

Semi-freddo ice cream in a sphere shape (chocolate or white) with a liquid center.

Fresh seasonal fruit salad.

Fresh fruit served with a scoop of ice cream.

Cup of fresh strawberries.

Fresh strawberries served with ice cream.

Small wild strawberries, sweet and fragrant.

Wild strawberries served with ice cream.

Slices of fresh pineapple.

Fresh pineapple bathed in Maraschino liqueur.

Slices of sweet melon.

Melon served with Port wine.

Peaches macerated in sweet red wine.

Slice of fresh watermelon.

Cooked or stewed fruit in sweet syrup.

Large bottle of water.

Small bottle of water.

House wine, available white or red by the carafe.

Light lager served on tap.

Red beer served on tap, with a richer flavor.

Canned carbonated drinks (e.g., Coca Cola, Fanta).

Freshly squeezed orange juice.

Portion of bread to accompany the meal.

Tuscan pomace eau-de-vie.

Aromatic Moscato grape grappa.

White grape distillate.

Black grape distillate.

Chardonnay grappa aged in wooden barrels.

Quality Friulian grappa.

Grappa made from Brunello di Montalcino pomace.

Aged grappa.

Aged reserve grappa.

Aged Amarone grappa.

Peaty Scotch whisky single malt.

Highland single malt scotch whisky.

Lowland single malt scotch whisky.

Single malt scotch whisky aged in sherry casks.

Skye Island single malt scotch whisky, spicy and marine.

Highland single malt scotch whisky with notes of sea salt.

Very peaty and smoky Islay single malt.

Orkney Islands single malt.

Dark aged Venezuelan rum.

Guyanese rum.

Aged rum.

Premium aged Guatemalan rum.

Premium Russian vodka.

French vodka.

Polish vodka.

Quality French VSOP cognac.

Renowned French cognac.