taverna varrone (Seafood Restaurant)

Mussels and clams sautéed in a pan with garlic, oil, and parsley. A classic appetizer with an intense sea flavor.

Boiled mixed seafood such as squid, prawns, mussels, and octopus, dressed with oil and lemon. Fresh and light.

A large platter of raw seafood including oysters, red prawns, langoustines, and tartare. Ideal for lovers of the freshest raw fish.

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

Selection of five bruschettas with various toppings. Perfect for tasting different flavors in one dish.

Cured ham slices served with fresh buffalo mozzarella. A classic pairing of salty and sweet-creamy.

Buffalo mozzarella and sliced tomato salad, dressed with oil and basil. A fresh and vegetarian dish.

Slices of sweet melon wrapped or served with salty cured ham. A refreshing summer appetizer.

An assorted board of traditional cured meats and cheeses. Ideal for sharing, accompanied by bread or focaccia.

Raw beef, finely chopped, dressed with oil, lemon, and spices. Tender and delicate.

Pasta tossed with a cream of eggs, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich, creamy, and flavorful.

Pasta with tomato sauce, guanciale, and Pecorino Romano cheese. A classic Roman dish with a strong flavor.

Pasta tossed with Pecorino Romano cheese and plenty of black pepper. Simple yet incredibly tasty and creamy.

Often called 'white Amatriciana', it's pasta with guanciale, pecorino, and pepper, without tomato. Savory and rich.

Fresh egg pasta served with a traditional Roman sauce, often based on offal or a rich ragu.

Fresh fettuccine pasta served with classic Bolognese ragu made with minced meat and tomato.

Layers of egg pasta alternated with meat ragu, béchamel, and cheese, baked in the oven. A rich and comforting dish.

Fresh pasta dressed with tender artichokes and crispy rendered guanciale. A perfect balance between sweet and savory.

Rice slowly cooked with broth and porcini mushrooms. Creamy and fragrant, with an intense forest flavor.

Thick spaghetti served with clams and a sprinkle of bottarga (dried fish roe) which adds savoriness.

Thick fresh pasta dressed with a rich mixed seafood sauce (mussels, clams, crustaceans).

Thick fresh pasta served with a flavorful ragu made with chopped octopus cooked in tomato sauce.

Creamy rice available in various seafood variations. Choose from mussel-pecorino, salmon, langoustine, or mixed seafood (scoglio).

Floured and fried squid rings and shrimp. Crispy outside and tender inside, usually served with lemon.

Assortment of grilled fish and crustaceans, served on a large sharing platter.

Fresh fish of the day, available grilled or baked. The price is calculated per hectogram (per 100g).

Grilled salmon fillet, served with a side of zucchini. A light and flavorful second course.

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

Floured meat slices cooked in a pan. Choose your favorite sauce from lemon, white wine, or mushroom.

Prime cut of grilled beef. Tender and juicy, served according to your desired cooking level.

Grilled beef steak, sliced, served on a bed of fresh arugula and parmesan shavings.

Classic grilled beef steak accompanied by crispy french fries.

Chicken breast or thigh simply grilled. A light and healthy second course.

Large T-bone steak, typical of Tuscany. Priced per hectogram (per 100g), usually served rare.

Selection of mixed grilled meats (beef, pork, chicken), served for two people.

Simple red pizza with tomato, garlic, oregano, and olive oil. No cheese.

The most classic pizza with tomato, mozzarella, and fresh basil.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

Pizza typically topped with mozzarella, mushrooms, and sausage. Flavorful and rustic.

House special pizza with tuna, onion, and Pachino tomatoes.

Pizza with tomato, mozzarella, and spicy salami. Slightly spicy.

White or red pizza enriched with fresh buffalo mozzarella and cured ham added at the end of cooking.

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

Folded half-moon stuffed pizza, filled with house ingredients.

Potatoes cut into wedges or cubes and roasted in the oven with rosemary.

Potato sticks fried in boiling oil, crispy and golden.

Boiled leafy green vegetables then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish with a slightly bitter taste.

Cooked spinach, usually served sautéed with butter or oil and lemon.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled.

Fresh salad enriched with canned tuna fillets.

Mixed lettuce, tomatoes, carrots, and other fresh seasonal vegetables.

Salad with romaine lettuce, croutons, parmesan, and Caesar dressing, often served with chicken.