Städlin

A mixed platter of bruschetta with two different toppings: goat cheese and pumpkin, and speck with mushroom cream and amaretti. Crispy and full of autumn flavors.

San Daniele DOP prosciutto served with pieces of soft focaccia. A simple and tasty Italian classic appetizer.

Crispy Roman focaccia stuffed with creamy stracciatella cheese and pistachio pesto. A rich and flavorful combination.

Small, fluffy fritters topped with creamy buffalo cheese, marinated salmon, and lumpfish roe. An elegant appetizer with a delicate flavor.

Sweet pumpkin velouté enriched with fried sage and amaretti cookie crumbs. A warm dish with a pleasant sweet and savory contrast.

A savory tartlet made with carrots, served with porcini mushrooms and a balsamic vinegar reduction. Earthy flavors balanced by the vinegar's acidity.

Soft broccoli flan served with a warm pecorino cheese sauce. Creamy and flavorful, typical of Lazio cuisine.

Hand-cut beef tartare, seasoned with egg cream, crunchy hazelnuts, and a smoky aroma. High-quality raw meat served fresh.

Sweet dates wrapped in crispy pork jowl, served with a bacon-flavored mayonnaise. A very tasty sweet and savory bite.

Potatoes served with cheese and pepper dressing or with fresh lime and pink pepper. A delicious and aromatic side dish.

Crispy corn chips served with smoked barbecue sauce. A simple and perfect snack to share.

Fried artichokes in a light Japanese batter, served with an aromatic truffle mayonnaise. Crispy outside and tender inside.

Beef meatballs cooked in sauce (picchiapò) and then served with herb mayonnaise. A traditional Roman dish revisited as an appetizer.

Fried rice croquette with cheese, black pepper, and pear filling. A sweet and savory variation of the classic Roman supplì.

Fried battered fish served with fries and a citrusy mayonnaise. A modern take on the classic British dish.

Pork fillet cooked at low temperature to remain tender, covered with pistachio crumble. Served with its cooking juices.

Chicken breaded in Japanese panko for an extra crispy crust, served with sweet potatoes. A delicious and golden main course.

Grilled calamari served on a bed of aromatic lentil and fennel salad. A light and nutritious seafood dish.

Wedge-cut potatoes, baked or fried. A classic and versatile side dish.

Whole artichoke stewed with garlic, parsley, and mint. Tender and very aromatic, typical of Rome.

Grilled pumpkin slices. A sweet and light side dish, ideal for the autumn season.

Leafy green vegetables sautéed with garlic, oil, and chili pepper. Bitter and spicy flavor.

White Roman focaccia, thin and very crispy. Ideal to eat instead of bread.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. The Italian dessert par excellence.

Creamy cheesecake with pumpkin and sweet maple syrup. An American-style dessert with autumn ingredients.

Light mousse of dark chocolate enriched with salt crystals. The salt enhances the chocolate flavor.

Dessert made with soft sponge cake served with custard sauce and syruped sour cherries. Can be served with added Rum.