Taverna 51

Artichoke fried twice to make the leaves crispy like chips and the heart tender. Iconic dish of Jewish-Roman tradition. Eaten with hands, detaching the leaves one by one.

Artichoke slowly stewed with aromatic herbs, garlic, and olive oil. Soft and flavorful, often served with the stem pointing upwards. Delicate taste with herbaceous notes.

Salted and aged cod fillet, coated in a light batter and fried until golden. Crispy outside and soft inside. Classic Roman appetizer.

Three variations of classic Roman rice croquettes, seasoned with typical pasta sauces. Crispy coating and stringy center. A tasty way to sample different flavors.

Assortment of typical Roman fried items: stuffed zucchini flower, fried mozzarella in bread, and tomato rice croquette. Ideal for sharing a taste of local tradition.

Toasted rustic bread slices seasoned in three different ways: garlic and oil, fresh tomato, and vegetables. Simple, crispy, and flavorful. Perfect as a light start to a meal.

Filata cheese melted in the oven in a terracotta dish, enriched with ham and mushrooms. Stringy, hot, and flavorful. To be enjoyed with fresh bread.

Fresh buffalo mozzarella served with slices of aged prosciutto crudo. A classic combination that unites the sweetness of milk with the saltiness of the cured meat.

Floured and fried rings of calamari and shrimp. Crispy and light seafood dish, served hot with lemon wedges.

Abundant selection of local specialties: cured meats, cheeses, beans in tomato sauce, and pickled vegetables. Accompanied by crunchy taralli. Ideal for sharing.

Toasted bread topped with buffalo mozzarella, prosciutto crudo and mushrooms. Warm and crispy, rich in autumn flavors.

Crostino with mozzarella, delicate zucchini flowers, and savory anchovy fillets. A contrast of sweet and salty flavors much appreciated in Roman cuisine.

Breaded calamari grilled. A lighter alternative to frying, but equally tasty.

Cod fillet cooked stewed with cherry tomatoes, olives, and capers. A flavorful fish dish typical of the Trastevere district.

Layered fried eggplant bake with tomato and cheese. A rich and hearty vegetarian dish.

Vegan meatballs made from chickpeas and zucchini, flavored with mint. Served with a light pesto. A tasty meat-free option.

Simple red pizza with tomato, garlic, oil, and oregano. No cheese, intense tomato and spice flavor.

The most classic pizza with tomato, mozzarella, and fresh basil. Represents the colors of the Italian flag.

Margherita pizza with added sliced mushrooms. Earthy and delicate taste.

Pizza with tomato, mozzarella, and anchovy fillets. Savory and decisive flavor.

Pizza with spicy salami (Ventricina). For those who love strong and spicy flavors.

White pizza with mozzarella and mixed grilled or baked vegetables. Light and colorful.

White pizza with a selection of four cheeses. Creamy and intensely flavored.

Inspired by the famous pasta dish, this pizza has mozzarella, abundant pecorino, and black pepper.

White pizza with mushrooms and crumbled sausage. A classic rustic and flavorful combination.

Margherita pizza with slices of prosciutto crudo added at the end of cooking. Fresh and flavorful.

Pizza with tuna in oil and red onion. Decisive and sweet taste at the same time.

White pizza with zucchini flowers and anchovies. A classic Roman combination, delicate and savory.

Pizza that reinterprets the toppings of carbonara pasta: egg, guanciale, pecorino and pepper.

Red pizza with guanciale and pecorino, inspired by amatriciana sauce.

White pizza with crispy guanciale, pecorino, and black pepper. Simple but full of flavor.

Rich pizza with many ingredients: mushrooms, olives, artichoke hearts, egg and ham. For those who want a bit of everything.

Fresh pizza with bresaola, arugula, and parmesan shavings. Light and aromatic.

Variation of the margherita with buffalo mozzarella and fresh cherry tomatoes. Juicier and more flavorful.

Closed calzone stuffed with mozzarella, cooked ham, and mushrooms. Warm and stringy center.

Flatbread baked with oil, salt, and rosemary. Excellent on its own or to accompany a meal.

Fresh salad of buffalo mozzarella, tomatoes, and basil. Dressed with olive oil.

Classic Caesar Salad with chicken, bacon, parmesan, croutons, and dedicated dressing. A fresh and satisfying single dish.

Rich salad with quality tuna, boiled potatoes, onion, and mixed vegetables. Nutritious and tasty.

Mixed salad with buffalo mozzarella served inside a crispy focaccia. Original presentation and fresh taste.

Simple salad of mixed fresh vegetables.

Stick-cut and fried potatoes.

Wedge-cut potatoes roasted in the oven with aromatic herbs.

Slightly bitter leafy green vegetable, boiled and then sautéed in a pan with garlic and chili pepper. Typical Roman side dish.

Wild chicory sprouts served raw in a salad with an anchovy, garlic and vinegar dressing. Fresh and crunchy.

Mixed seasonal grilled vegetables.

Spoon dessert with layers of biscuits soaked in coffee and mascarpone cream. Dusted with cocoa.

Fresh cheese cake on a crunchy biscuit base. Available with various sweet toppings.

Pudding-like dessert, made with cream, milk, and sugar. Soft and delicate.

Deconstructed dessert with pieces of crispy puff pastry and rich mascarpone and chocolate cream.

Shortcrust pastry tart filled with ricotta and sour cherry jam. Typical dessert of Jewish-Roman tradition.

Soft chocolate cake, served hot or cold with ice cream.

Dry ring-shaped biscuits made with red wine. They are meant to be dipped in the sweet wine served alongside.

Prestigious and structured Tuscan red wine. Ruby red color and complex notes of berries.

Famous Tuscan red wine. Full and round taste with notes of ripe fruit.

Slightly sweet sparkling red wine. Low alcohol content and floral and fruity notes.

Piedmontese red wine with a soft and velvety taste with almond notes in the finish.

Merlot from Friuli, red wine with aromas of red fruits and spices. Warm and elegant taste.

Tuscan red wine based on Sangiovese. Fruity with cherry notes, soft taste.

Lazio red wine. Spicy and intense with notes of berries.

Robust and structured Campanian red wine. Notes of cherry and plum.

Full-bodied and fruity Puglian red wine. Notes of jam and cherry.

Sardinian red wine. Dry and velvety with floral and spicy notes.

Unpasteurized lager beer, fresh and easy to drink.

Double malt beer with an intense and full-bodied taste.

Amber beer with notes of toasted malt and caramel.

Cloudy and fruity wheat beer (Weiss), spicy and refreshing.

Classic pure malt Italian lager beer. Bright golden color and balanced taste.

Unfiltered Sardinian beer, cloudy appearance and moderately bitter taste.

Gluten-free version of the classic Peroni. Suitable for celiacs.

Non-alcoholic beer that retains the fresh and dry taste of Nastro Azzurro.

Light and fragrant lager craft beer, with notes of cereal and citrus.

Amber beer in IPA (India Pale Ale) style. Citrus notes and a pleasantly bitter finish.

The quintessential Italian aperitif cocktail. Sweet-bitter, sparkling, and bright orange.

Variation of the Spritz with Campari. More bitter and decisive than Aperol.

Refreshing cocktail based on elderflower syrup, mint, and prosecco.

Classic Venetian Spritz, often served with Select or simple sparkling white wine.

Elegant and aromatic cocktail based on white vermouth and prosecco.

Sweet and fruity cocktail with peach puree and sparkling wine.

Variation of the Bellini with fresh strawberry puree.

Light cocktail with orange juice and prosecco.

Strong and bitter iconic cocktail, balanced and aromatic.

Variation of the Negroni where gin is replaced by prosecco. Lighter and sparkling.

Precursor to the Negroni, with soda instead of gin. Bitter and thirst-quenching.

Red, sparkling, single-dose drink based on Campari. Bitter taste.

Famous blond non-alcoholic aperitif. Citrusy and slightly bitter taste.

Herbal amaro from Calabria, served chilled.

Soft and caramelized Sicilian amaro.

Very strong and mentholated amaro, with a decisive taste.

German herbal liqueur, dark and aromatic.

Amaro from Basilicata with a balanced sweet and bitter taste.

Sweet and fragrant amaro, very popular in Italy.

One of the oldest Italian bitters, full of herbs and spices.

Alpine amaro from Valtellina, balsamic and aged in barrels.

Sweet anise liqueur, clear and strong. Often served with a coffee bean ('con la mosca').

Sweet lemon liqueur, typical of southern Italy.

Bitter liqueur obtained from gentian root. Very digestive.

Sweet liqueur based on Montepulciano wine and sour cherries.

Clear and dry pomace distillate. Strong and clean flavor.

Grappa aged in wood. Amber color and softer, more complex taste.

Sparkling cola-flavored drink.

Sugar-free cola-flavored drink.

Sparkling orange-flavored drink.

Sparkling lemon and lime flavored drink.

Italian dark drink with a sweet-bitter taste, made with chinotto citrus.

Tonic water, carbonated and bitter.

Lemon-flavored tonic water.

Sparkling ginger drink.

Iced peach tea.

Iced lemon tea.

Fruit juices in various flavors.

Still or sparkling mineral water.

Classic Italian Espresso. Short and strong.

Espresso with hot milk and milk foam.

Long coffee, less intense than espresso.

Hot milk with added coffee, no foam.

Decaffeinated coffee.

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

Hot tea in various flavors.