Voia food, wine & Cocktail bar

Classic aperitif formula including a selection of daily appetizers and snacks accompanied by a drink. Ideal for starting the evening.

Fish aperitif with fried calamari, fries, and salmon bruschetta, served with a drink. A delicious option for seafood lovers.

Meat aperitif including arrosticini, grilled mortadella, and other grilled bites, served with a drink. Rustic and bold flavors.

Battered and fried calamari rings and vegetables, served with a flavored mayonnaise. Crispy outside and tender inside.

Crispy fries seasoned with Pecorino cheese and black pepper, inspired by the classic Roman pasta dish. A flavorful and tempting snack.

Simple crispy french fries, ideal for snacking with a drink.

Fried or roasted chicken wings, flavorful and juicy. A classic finger food.

Eggplant meatballs served with a sweet sour cherry jam. An interesting contrast between the savory vegetable and the sweet fruit.

Fresh stretched-curd cheese with a creamy center, served on a bed of mixed greens. Fresh and light.

High-quality cured ham paired with buffalo mozzarella. A classic Italian appetizer.

Grilled lamb skewers, typical of Abruzzese cuisine. Flavorful and ideal for eating by hand.

A rich selection of cured meats, cheeses, and pickled vegetables to share. Includes ham, mortadella, sausage, and preserved vegetables.

Fresh salad with salmon, olives, and a special almond granita that adds freshness and crunch.

Soft flan made with pumpkin and parmesan, enriched with crispy bacon. Sweet and savory in balance.

Delicate zucchini and anchovy flan served with a stracchino cheese cream and zucchini flowers.

A twist on caponata with fresh fish of the day, celery for crunch, and creamy burrata.

Small eggplant timbale served with organic tomato and crispy pane carasau. A tasty vegetarian appetizer.

Raw salmon hand-cut, seasoned with avocado and sesame. Fresh and light, with an exotic touch.

Raw beef hand-cut, seasoned with truffle and lime. A refined dish for meat lovers.

Fresh seafood salad served with vegetables and softened bread, or in a classic version with Taggiasca olives.

Traditional pairing of aged cured ham and fresh buffalo mozzarella.

Three types of meatballs served with different sauces, including lime mayonnaise and sweet and sour or spicy sauces.

Mixed fried seafood and vegetables, crispy and golden. Includes prawns, calamari, and small octopus.

Classic dish of fried eggplant, tomato sauce, mozzarella, and parmesan, baked in the oven.

Raw fish marinated in lime juice with chili, celery, and red onion. Fresh and spicy.

Roman ricotta wrapped in crispy kataifi pastry, served with sweet confit cherry tomatoes.

Prawns fried in a light and crispy tempura-style batter, served with spicy wasabi mayonnaise.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano. A pillar of Roman cuisine.

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

Fresh long pasta made with squid ink, served with creamy burrata and fresh tuna tartare.

Spaghetti with fine Normandy butter and Cantabrian anchovies, finished with a crunchy crumble.

Fresh, wide egg pasta with a rich duck and king oyster mushroom ragù.

Rustic Tuscan spaghettoni with veal ragù, enriched with zucchini flowers and a crispy parmesan crisp.

Typical Piedmontese ravioli with a Roman cacio e pepe filling, served on a rich beef jus.

A reinterpretation of pasta alla Norma with eggplant cream, various types of tomato, and salted ricotta.

Rice cooked in crustacean broth (bisque), finished with burrata and served with scampi.

Potato or flour gnocchi with a sweet pumpkin cream and a light parmesan foam.

Octopus cooked at low temperature and then roasted to make it crispy, served with accompanying sauces.

Cod fillet served with colorful squid ink couscous and sweet beetroot notes.

Breaded and fried tuna with a crispy, aromatic coating, served with various sauces.

Very tender cut of meat cooked for a long time, served with crispy potato rosti and Thai-style vegetables.

Grilled beef sliced and served with a fresh mixed salad.

Prime and very tender cut of beef, grilled and served with salad.

Sashi selected (Finland) heifer's Florentine steak, known for its marbling. Price per 100g.

Sashi selected beef ribeye, rich in marbling making it juicy. Price per 100g.

Prussian heifer's Florentine steak, very flavorful and tender meat. Price per 100g.

Prussian heifers' ribeye, ideal for grilling. Price per 100g.

Mixed seasonal grilled vegetables.

Sweet and sour side dish made with eggplant and other diced vegetables.

Potatoes cut and roasted with aromatic herbs.

Classic golden and crispy french fries.

Leafy green vegetable with a slightly bitter taste, typically sautéed with garlic and chili.

Roman pinsa with crumbled sausage and sautéed broccoli rabe. A classic and flavorful combination.

Pinsa with creamy stracciatella cheese and savory anchovy fillets.

Pinsa with mixed seasonal vegetables, light and tasty.

Pinsa with fragrant mortadella, likely paired with pistachio or fresh cheeses.

Pinsa with tender octopus and potatoes, a sea and land combination.

Fresh and complete salad with salmon tartare, crisp green apple, and yogurt tzatziki sauce.

International salad with romaine lettuce, sous-vide chicken, parmesan, croutons, and Caesar dressing.

Lingot-shaped dessert, likely a chocolate mousse or ganache with peanuts.

Dome-shaped dessert made with white chocolate.

Soft sponge cake.

The quintessential Italian dessert with ladyfingers, espresso, and mascarpone cream.

A cold spoon dessert made with ice and almond paste. Refreshing and sweet.

Bottled mineral water.

Basket of bread to accompany the meal.