Ambrosia Rooftop Restaurant & Bar

A comprehensive multi-course tasting menu designed to showcase the essence of the chef's cuisine. It features a progression of dishes including Roman-style tripe, seafood pasta, stuffed pasta with oxtail, cod, lamb, and dessert. The price is per person and participation of the whole table is required.

Thick, ring-shaped pasta served with a seafood sauce of clams and cuttlefish. The dish incorporates chickpeas prepared in two different textures for contrast. A savory and hearty pasta dish celebrating sea and land flavors.

Thick, spaghetti-like egg pasta served with a unique sauce of fermented black garlic and hazelnut paste. Topped with fresh raw scampi (langoustine) tartare and lemon zest. Offers a complex flavor profile of umami, nuttiness, and fresh seafood sweetness.

Long, flat ribbon pasta served with a savory white ragout made from duck meat. Seasoned with aromatic juniper berries and strips of orange zest. A rich and gamey dish with bright citrus notes.

Stuffed pasta pockets filled with creamy buffalo milk cheese and basil. Served with sweet small tomatoes, herbal pesto sauce, and smoked provolone cheese. A fresh and vegetarian-friendly dish focusing on classic Italian flavors.

Small ear-shaped pasta typical of southern Italy, tossed with a vibrant beetroot pesto. Garnished with flavorful Taggiasca olives and grated salted ricotta cheese. A vegetarian dish with a balance of earthy sweetness and salty richness.

Creamy rice dish made with high-quality Carnaroli rice, flavored with tangy goat cheese. Finished with crunchy almonds and aromatic coffee powder. An inventive risotto combining savory, creamy, and roasted notes.

Premium cut of beef tenderloin, sliced and topped with aromatic fresh truffles. Served with a rich, buttery Béarnaise sauce and toast. A luxurious meat dish with tender texture and intense earthy flavors.

Tender lamb chops grilled to perfection and glazed with a sweet and savory Port wine sauce. The meat is juicy with a slight char, complemented by the rich reduction. A classic main course for lamb lovers.

Pork belly cooked slowly until tender, then crisped on the outside. Served with a sauce made from malt beer and honey, alongside a sweet apple compote. A dish offering a mix of textures and sweet-savory flavors.

Rabbit meat deboned and filled with a sweet stuffing of dried plums and apples. The mild, lean meat is enhanced by the fruit filling. A traditional preparation often found in Italian countryside cuisine.

Tender grilled octopus tentacles served with a cold tomato-based vegetable soup (gazpacho). Accompanied by creamy burrata cheese and sesame seeds. A refreshing seafood dish with a blend of smoky, creamy, and fresh flavors.

Seared scallops served over a sweet pumpkin puree from Mantua. Topped with crumbled almond cookies (amaretti) and a dusting of coffee. A sophisticated dish balancing the sweetness of shellfish with nutty and roasted accents.

Delicate fillet of red mullet fish cooked in a sauce of coconut milk, paprika, and curry spices. The dish has a mild exotic flavor profile, creamy texture, and slight spice. Best eaten with the accompanying sauce.

Steamed lobster served with the meat removed from the shell for easy eating. Accompanied by a salad of grains, crisp vegetables, and citrus. A light and fresh seafood main course.

A twist on the classic Italian dessert, featuring pistachio cream instead of the traditional coffee flavor. Layered with biscuits and chocolate chips. Creamy, nutty, and sweet.

Crisp hazelnut cookies stacked with a creamy white chocolate and passion fruit filling (namelaka). Offers a contrast of crunchy texture and smooth, tangy cream. A sophisticated plated dessert.

A traditional Italian dessert wine from Tuscany made from dried grapes. It has a rich, amber color with notes of honey and dried fruit. Served in a small glass to sip with dessert.

A chocolate cookie base filled with airy milk chocolate mousse and a fruity blueberry layer. A rich dessert for chocolate lovers with a berry twist.

Warm pastry filled with spiced apples, served with a pouring custard flavored with vanilla. The pastry is flaky and the filling is sweet and soft. A comforting classic dessert.

A sweet red dessert wine from the Lazio region. Known for its floral aroma and fruity taste similar to berries and cherries. A perfect accompaniment to chocolate or fruit desserts.

A warm chocolate cake with a molten white chocolate center. Served with a rum-flavored custard sauce. Takes 15 minutes to prepare due to baking time.

A distinct aromatized wine from Piedmont, based on Barolo wine infused with herbs and spices like quinine. It has a bitter-sweet flavor profile. Ideally sipped as a digestif or with dark chocolate.

A famous dessert from the Amalfi Coast consisting of sponge cake soaked in lemon syrup and filled with lemon cream. Covered in a smooth lemon glaze. Sweet, tangy, and fragrant.

A strong lemon liqueur produced on the Amalfi Coast. Made from lemon zest, alcohol, water, and sugar. Served chilled as a digestif.

A selection of fresh, seasonal fruits sliced and served on a platter. A light and healthy way to end the meal.

Scoops of vanilla ice cream served with a pouring of hot, rich dark chocolate sauce. A classic 'affogato' style dessert combining hot and cold sensations.

Chocolate ice cream served with a warm orange-flavored custard sauce. The citrus notes complement the rich chocolate flavor.

Pistachio ice cream served with melted hot white chocolate. A creamy and nutty dessert for those with a sweet tooth.

A non-alcoholic version of Italy's famous lager. It offers a crisp and refreshing taste with notes of maize and hops, identical to the original but without alcohol.

A premium Italian lager made from 100% malted barley. It has a full body, golden color, and a balanced flavor with slight cereal notes.

An amber-red lager brewed in the Vienna style. It features caramel and malt flavors with a smooth finish and moderate body.

A strong, double malt bock beer. It has a darker color, intense malty aroma, and a toasted flavor profile with hints of spices.

An Italian wheat beer (Weiss). It is cloudy with a fruity and spicy aroma, typically featuring notes of clove and banana. Refreshing and aromatic.

Custom-made non-alcoholic mixed drinks. The bartender can create a drink based on your preferred flavors, such as fruity, sour, or sweet.

A famous cocktail from Venice made with Prosecco sparkling wine and white peach purée. It is sweet, fruity, and bubbly. Served as a refreshing aperitif.

A champagne-based cocktail, likely featuring tropical flavors such as rum or fruit juices. A festive and sparkling drink.