Tiberino Ristorante

Toasted bread slices topped with various fresh ingredients such as tomato, cream cheese, and anchovies. Crispy and flavorful, they offer a mix of Mediterranean tastes. Perfect for starting the meal and whetting the appetite.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with a sweet, milky flavor. Best enjoyed on its own or with fresh bread.

Veal meatballs prepared according to Roman tradition, often stewed or fried. They are tender inside and flavorful. A classic, comforting, homemade appetizer.

Prosciutto crudo aged for almost two years, from the Bassiano area. It has an intense, savory yet balanced flavor and a melt-in-your-mouth texture. Excellent to enjoy on its own.

Breaded anchovies with pistachio crumbs and fried, served on a delicate Jerusalem artichoke cream. They combine the saltiness of the fish with the crunchiness of the breading and the sweetness of the cream. A refined and tasty seafood appetizer.

Grilled octopus tentacles, crispy outside and tender inside, laid on a lemon-infused potato puree. The smoky flavor of the octopus pairs with the citrusy freshness of the puree. A balanced and light dish.

Selection of fine cured meats and fresh buffalo cheese served together. The classic pairing of salty ham and sweet mozzarella is timeless. Ideal for sharing.

Long durum wheat pasta with a simple fresh tomato and basil sauce. An essential dish that enhances the quality of the pasta and tomatoes. Fresh, light, and fragrant.

Pasta with a Pecorino Romano cheese cream and abundant freshly ground black pepper. Creamy, savory, and perfectly spicy. One of the pillars of Roman cuisine.

Pasta with a sauce based on egg yolk, Pecorino cheese, black pepper, and crispy guanciale. Rich, velvety, and intensely flavored. An essential classic for anyone visiting Rome.

Pasta with tomato sauce, pan-fried guanciale, and Pecorino cheese. A perfect balance between the acidity of the tomato and the saltiness of the cured meat. Tasty and slightly oily, typical of Lazio tradition.

Fresh pasta filled with delicate cheeses, served with a vegetable sauce and cherry tomatoes. The sweet flavor of the filling contrasts pleasantly with the saltiness of the olives. A refined and complete stuffed pasta dish.

Potato gnocchi with diced swordfish, cherry tomatoes, and caper blossoms. A first course of seafood with a Mediterranean flavor, savory and aromatic. The soft texture of the gnocchi pairs well with the firm fish.

Beef burger served with flavorful cheese, fresh vegetables, and sweet onion. Juicy and rich in flavor, usually served in a bun. A hearty and informal meal.

Thin strips of beef quickly sautéed and served with cherry tomatoes, fresh arugula, and cream cheese. A fresh and flavorful main course, playing on the contrast between hot and cold. Light yet satisfying.

Salted and desalted cod fillet, gently steamed and served on a cream of sweet legumes. Enriched with crunchy dried fruit and a touch of honey. A sophisticated fish dish with sweet and savory notes.

Tuna steak briefly seared on the outside and raw in the center, accompanied by fresh sweet and sour sauces. The fish meat is tender and flavorful, similar to a steak. A modern and refined main course.

Prime cut of grilled beef, served with a sweet wine sauce and grilled bitter vegetables. The meat is juicy and flavorful, with a pleasant contrast from the sauce and side dish. Ideal for red meat lovers.

Rich salad with grilled chicken, fresh vegetables, and creamy dressing. A reinterpretation of the classic Caesar Salad. A light and nutritious main course.

Traditional Italian salad with slices of tomato and fresh mozzarella, dressed with oil and basil. Fresh, simple, and with the colors of the Italian flag. Perfect for a light summer lunch.

Composed salad with raw marinated fish, fresh cheese, and vegetables. The salmon has a delicate flavor and a soft texture. A fresh and refined dish.

Mixed fresh vegetables, cooked or raw, varying according to seasonal availability. Simple and healthy, ideal as a side dish or a light meal. The taste depends on the selected vegetables.

Artichoke fried twice to make it crispy and golden, typical of Jewish-Roman cuisine. The leaves are crispy like chips, the heart remains tender. An iconic appetizer or side dish of Rome.

Dark leafy green vegetables, boiled and then sautéed with garlic and chili pepper. It has a characteristic bitter and spicy flavor. A highly appreciated traditional side dish.

Catalogna chicory sprouts served raw with an anchovy, garlic, and vinegar sauce. Fresh, crunchy, and with a strong flavor. A typical Roman side dish, usually winter.

Spoon dessert based on vanilla cream covered with a caramelized sugar crust. Pleasant contrast between the cold, smooth cream and the hot, crunchy caramel. Break with a spoon.

Famous layered Italian dessert with coffee-soaked ladyfingers and mascarpone cream. Dusted with bitter cocoa. Soft, creamy, and with an intense coffee flavor.

Spoon dessert similar to pudding, flavored with vanilla and served with jelly and hard biscuits. Delicate and milky, with a firm and velvety texture. An elegant and fragrant dessert.

Dessert composed of American chocolate cake, ice cream, and coffee. A mix of different temperatures and textures, very indulgent. Perfect for chocolate and coffee lovers.

Artisanal ice cream cup made by the restaurant. Fresh, creamy, and available in various classic flavors. Ideal for ending the meal with freshness.

Aromatic and fragrant white wine, with floral and spicy notes. Intense and persistent taste. Excellent as an aperitif or with spicy dishes.

Organic Sicilian white wine, blend of local grapes. Fresh, with hints of citrus and white flowers. Pairs well with fish and vegetable dishes.

Typical white wine from the Castelli Romani, dry and savory. Straw-yellow color and delicate aroma. Perfect companion to traditional Roman cuisine.

Lazio red wine from native grapes. Medium body, notes of red fruit and spices. Versatile and pleasant on the palate.

Famous Tuscan red wine based on Sangiovese. Structured, with balanced tannins and aromas of cherry and violet. Ideal with red meats and cheeses.

Maremma Tuscan red wine, soft and fruity. Warm and enveloping taste. Pairs well with cured meats and land-based first courses.

Pale lager, balanced and thirst-quenching. Clean taste with a slight bitter aftertaste. Suitable for the whole meal.

Belgian-style wheat beer, cloudy in color. Fresh, with citrus and spicy notes. Light and refreshing, ideal with delicate dishes.

High-fermentation amber ale, full-bodied and aromatic. It has complex fruity and spicy notes. A tasting beer, intense and structured.

Variant of the classic Italian aperitif prepared with Campari bitter. Intense red color and a decidedly bitter and fizzy taste. Served with ice and an orange slice.

The most famous Italian aperitif, based on Aperol, sparkling wine, and soda. Vibrant orange color and sweet-bitter taste. Fresh and light, perfect for happy hour.

Historic Italian cocktail based on bitter and red vermouth, lengthened with soda. Aromatic and bitter taste. An elegant classic pre-dinner drink.

The ancestor of the Americano, prepared only with Milanese bitter (Campari) and Turin vermouth. No soda, therefore more intense and full-bodied. A drink for true connoisseurs.

Famous international cocktail, strong and bold, based on gin, bitters, and vermouth. A perfect balance of bitter, sweet, and botanical flavors. Ideal for those who love structured drinks.

Refreshing Cuban cocktail with white rum, sugar, lime, fresh mint, and soda. Sweet, sour, and minty. Perfect for hot days.

Large bottle of water, still or sparkling. Essential to accompany the meal.

Typical Italian dark carbonated beverage, made with chinotto citrus. Characteristic sweet-bitter and aromatic flavor. A more complex alternative to cola.

Sparkling non-alcoholic lemon-flavored drink. Clear, sweet, and thirst-quenching. A classic Italian soft drink.

Fresh juice obtained from freshly squeezed oranges. Rich in vitamins, sweet, and natural. Perfect for a healthy break.

Famous dark, sweet, and caffeinated carbonated beverage. Very popular worldwide.

Cold-pressed juice from fresh fruit and vegetables. A concentrate of nutrients and natural flavors. Refreshing and detoxifying.

Classic Italian espresso, short and concentrated. Intense aroma and hazelnut-colored crema on top. The traditional end to a meal.

Espresso diluted with hot water, served in a large cup. Less intense than espresso, to be sipped slowly. Similar to filter coffee.

Espresso with a small amount of liqueur, usually grappa or sambuca. Digestive and stimulating.

Espresso topped with hot frothed milk. Creamy and sweet, usually consumed at breakfast but also enjoyed as an afternoon drink.

Alternatives to classic coffee: decaffeinated, based on roasted barley, or flavored with ginseng. Different flavors for those who wish to avoid caffeine or try different tastes.

Selection of hot teas and herbal infusions. Relaxing and aromatic drinks, served in a cup with hot water.

Marche herbal liqueur with a bitter and complex taste. Made from a decoction of herbs and roots. Traditional after-dinner digestif.

Sweet and full-bodied Sicilian amaro, with notes of citrus and caramel. Smooth on the palate, very popular in Italy.

Historic Italian amaro, amber in color with a sweet-bitter flavor. Flavored with 40 aromatic herbs. Versatile and fragrant.

Calabrian amaro based on herbs, flowers, and fruits. Traditionally drunk chilled to enhance its minty and aromatic notes.

Sweet liqueur made from the infusion of lemon peels. Fresh, intense yellow, and very fragrant. The perfect digestif after a fish meal.

Sweet and strong star anise liqueur. Clear and viscous, with an intense anise aroma. Often served with a coffee bean ('con la mosca').

Aromatic dessert wine with a bright pink color. It smells of roses and sweet spices. Fresh and not cloying, ideal with desserts.

Venetian passito wine, sweet and golden. Rich in aromas of honey, dried fruit, and vanilla. A meditation wine or to pair with dry pastries.

Prestigious Sicilian sweet wine produced on the island of Pantelleria with sun-dried Zibibbo grapes. Dark amber color, dense and complex with notes of dates and apricots. An oenological excellence.