Achille Al Pantheon di Habana

A classic of Roman cuisine. Spaghetti seasoned with a rich cream of pasteurized raw egg, savory pecorino romano, crispy guanciale, and abundant black pepper.

Long hollow pasta seasoned with a flavorful sauce based on tomato, browned guanciale, and pecorino romano. Decisive and slightly spicy taste.

Fresh egg pasta tossed with abundant grated pecorino romano and black pepper. A dense and flavorful cream coats the pasta.

Considered the ancestor of carbonara and amatriciana. Short pasta seasoned with crispy guanciale, pecorino romano, and pepper, without tomato or egg.

Fresh egg pasta sheets layered with Bolognese meat sauce, béchamel, and parmesan. Baked until golden.

Fresh egg pasta served with the classic slow-cooked meat and tomato ragù.

Fresh filled pasta stuffed with delicate ricotta and spinach, served with a simple tomato sauce and fresh basil.

Fresh egg pasta served with sautéed porcini mushrooms. A dish with intense forest aromas.

Potato gnocchi seasoned with tomato sauce, melted mozzarella, and basil, then baked. Stringy and tasty.

Fresh pasta seasoned with Genovese pesto made from basil, pine nuts, garlic, cheese, and extra virgin olive oil.

Short pasta served with "coda alla vaccinara" sauce, a oxtail stew with tomato, celery, and spices. Very rich and flavorful.

Spaghetti sautéed with clams, garlic, oil, chili pepper, and parsley. A fragrant and light seafood classic.

Rice slowly cooked with a mix of seafood and crustaceans. Creamy and rich in sea flavor.

Spaghetti seasoned with a mix of mollusks and crustaceans (mussels, clams, shrimp, calamari) and cherry tomatoes. Intense sea flavor.

Classic pizza with tomato, mozzarella, and basil. The base is thin and crispy in Roman style.

Flavorful pizza with tomato, mozzarella, and anchovies. The salty taste of anchovies contrasts with the sweetness of the tomato.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong and decisive flavors.

Pizza with tomato and mozzarella base, enriched with slices of Parma raw ham.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, ham, black olives, and egg. A mix of different flavors.

Simple pizza with tomato, mozzarella, and oil-packed tuna. Delicate flavor.

Pizza with tomato, mozzarella, and crumbled sausage. Flavorful and rustic.

White pizza (no tomato) with mozzarella, mushrooms, and sausage. Creamy and flavorful.

White pizza topped with a selection of four different melted cheeses. Very rich and stringy.

Pizza with tomato, mozzarella, mushrooms, chicory, and mixed vegetables. A light and vegetable-rich option.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

Pizza with tomato, mozzarella, mushrooms, and Parma ham.

Red pizza with tomato sauce, finished after cooking with whole fresh burrata and basil. Hot-cold contrast and creamy texture.

Tripe stewed for a long time in tomato sauce with Roman mint and abundant pecorino. A traditional, very flavorful, and tender peasant dish.

Grilled lamb chops served very hot (hence the name 'scottadito'). Accompanied by baked potatoes.

Tender grilled beef fillet, served with roasted potatoes. Lean and juicy meat.

Typical Abruzzo sheep skewers, grilled. Served in a portion of 10 with french fries.

Grilled pork sausages, served with a side of your choice between roasted potatoes or sautéed chicory.

Simple and light grilled chicken breast, served with roasted potatoes.

Danish beef steak, flavorful and well-marbled cut, served with baked potatoes.

Prized Argentine beef steak, known for its tenderness, served with roasted potatoes.

Tender and lean cut of Danish fillet, very tender, grilled and served with potatoes.

Whole pork knuckle slowly baked with beer, which makes the meat tender and aromatic. Served with potatoes.

Piedmontese beef hamburger served on a plate (without bun), accompanied by french fries.

Whole grilled sea bass, with a delicate flavor. Served with a side of your choice.

Potatoes cut into pieces and roasted in the oven with aromatic herbs (usually rosemary).

Classic crispy and golden french fries.

Leafy green vegetable with a bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. Typical Roman side dish.

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

Fresh seasonal salad, mixed or green only, dressed with oil and vinegar.

Catalonian chicory sprouts served raw and dressed with a sauce of anchovies, garlic, vinegar, and oil. Crunchy and flavorful. Seasonal winter dish.

Fresh salad inspired by Greek tradition with feta cheese, black olives, tomatoes, and cucumbers.

Mixed salad enriched with tuna and sweet corn. A light main course.

Rich salad with various types of green leaves, tuna, and hard-boiled egg for added protein.

Fresh salad that evokes the colors of the Italian flag with green arugula, red cherry tomatoes, and white parmesan shavings.

Classic version of Caesar salad with grilled chicken, crunchy croutons, and parmesan on a bed of lettuce.

Small bottled mineral water.

Large bottled mineral water, ideal for sharing.

Fruit juice served in a glass or small bottle.

Freshly squeezed orange juice.

Non-alcoholic carbonated drink.

Classic cola-flavored carbonated drink.

Sugar-free version of Coca Cola.

Carbonated orange drink.

Lemon and lime flavored carbonated drink.

Sweet iced tea served in a can or glass.

Lemon-flavored carbonated drink.

Typical short and strong Italian coffee.

Sweetened and chilled espresso coffee.

Decaffeinated coffee.

Espresso diluted with hot water.

Espresso with hot milk and milk foam.

Hot milk macchiato with coffee, no foam.

Caffellatte served cold with ice.

Hot tea in various flavors.

Thick hot cocoa drink.

Italian grappa distillate, available young (white) or aged (barricaded).

Selection of international spirits.

Sweet and creamy melon liqueur.

Traditional lemon peel liqueur, served chilled.

Herbal digestive liqueurs, with a sweet-bitter taste.

World-famous Tuscan red wine, based on Sangiovese grapes. Dry and harmonious.

Soft and fruity red wine, with notes of berries.

Aged version of Merlot, more structured and complex.

Full-bodied Sicilian red wine, with notes of plum and spices.

Local red wine from Lazio, aromatic and with soft tannins.

International red wine grown in Friuli, structured and persistent.

Puglian red wine with an intense dark color and velvety flavor.

Southern Italian red wine, very alcoholic, warm and enveloping with notes of ripe fruit.

Venetian wine obtained by re-passing the wine over Amarone pomace. Rich and structured.

Tuscan Maremma red wine, fresh and easy-drinking, based on Sangiovese.

Spicy and intense red wine, typical of Sicily.

Central Italian red wine, robust with aromas of red fruit and spices.

One of the most prestigious and long-lived Italian wines. Complex, elegant, and structured.

Great red wine produced from dried grapes. Very alcoholic, powerful, and velvety.

The 'King of Wines', produced in Piedmont with Nebbiolo grapes. Tannic, austere, and suitable for long aging.