Antica Birreria Viennese

A rich platter to share for two people with a selection of cured meats and cheeses accompanied by honey, artichokes, and olives. Savory and varied, it offers a taste of local specialties. Ideal for starting a meal with company.

Fresh salad made with buffalo mozzarella, sliced tomatoes, and basil. An Italian classic with a milky and delicate taste. Perfect as a light appetizer.

Fresh stretched-curd cheese with a creamy center, served with arugula and cherry tomatoes. Soft texture and sweet, buttery taste. Enjoy by cutting the burrata to release the stracciatella inside.

Two whole artichokes, slowly cooked with garlic, parsley, and mint. Tender and very flavorful, typical of Lazio tradition. Eaten leaf by leaf down to the soft heart.

Thin slices of cured beef served with fresh arugula and Parmesan shavings. Cold, light, and nutritious dish with a contrast between the savory meat and the cheese. Excellent protein appetizer.

Classic combination of fresh buffalo mozzarella and aged prosciutto crudo. Perfect balance between the sweetness of milk and the saltiness of cured meat. Enjoy by alternating bites of cheese and ham.

Sheep meat skewers cooked over embers. Intense and characteristic flavor, juicy texture. Eaten directly from the skewer, typical of Abruzzese cuisine.

Bread basket to accompany the dishes.

Boiled octopus cut into pieces and dressed with oil, lemon, and parsley. Tender texture and fresh sea flavor. Light and refined appetizer.

Shellfish sautéed in a pan with oil, garlic, and parsley, served with their own sauce. Intense sea flavor and natural saltiness. Often accompanied by bread croutons.

Mixed seafood platter for two with marinated anchovies and smoked salmon. Fresh and appetizing, ideal for tasting different fish specialties. Perfect for sharing.

Half-moon shaped closed pizza filled with cheeses, spicy salami, and tomato. The inside is hot and stringy, the outside is crispy. A classic Italian comfort food.

Closed pizza filled with mozzarella and mushrooms. Delicate and earthy flavor. An excellent vegetarian alternative to the classic calzone.

Closed pizza with a simple filling of mozzarella and cooked ham. Sweet flavor, liked by everyone. Ideal for those seeking a traditional taste.

Two slices of toasted bread topped with fresh tomato, basil, oil, and garlic. Crispy and fresh. The Italian appetizer par excellence.

Toasted bread topped with eggplant and grated salted ricotta. Strong Mediterranean flavor and rich texture. Inspired by the flavors of the Norma dish.

Toasted bread with zucchini and creamy buffalo ricotta. Delicate and fresh flavor. A light and vegetarian appetizer.

Toasted bread flavored with garlic, oil, and truffle sauce. Intense aroma and precious flavor. For lovers of strong tastes.

Small slice of bread with melted mozzarella and mushrooms. Warm and stringy. Perfect as a snack.

Bread with mozzarella and anchovy fillets. Contrast between the sweetness of the cheese and the saltiness of the fish. Typical Roman flavor.

Crostini with melted mozzarella and salmon. Rich and flavorful. A warm seafood appetizer.

Bread with mozzarella and cherry tomatoes. Simple and tasty, with the sweetness of warm cherry tomatoes.

Fresh salad with a mix of seasonal vegetables. Light and healthy. Excellent as a side dish or a light meal.

Crispy fennel salad with arugula, Grana shavings, and orange. Fresh and digestive with a citrus touch.

Simple peppery arugula salad with Grana cheese shavings. Strong flavor. Ideal for accompanying grilled meats.

Rich salad with feta cheese, fresh vegetables, and olives. Fresh and Mediterranean flavor. A tasty vegetarian main course.

Large salad with chicken breast, mixed vegetables, and corn. Complete and nutritious dish. Ideal for a light yet satisfying meal.

Classic international salad with chicken, lettuce, croutons, and creamy dressing. Rich and flavorful. A much-appreciated complete meal.

Fresh dish with buffalo mozzarella and tomato. Dressed with basil and oil. Simple, tricolor, and tasty.

Rich salad with tuna, artichokes, corn, and olives. Very varied and flavorful. An excellent choice for those who want a hearty salad.

Pasta filled with ricotta and spinach, topped with cherry tomatoes and a delicate pesto sauce. Fresh and aromatic flavor. A refined vegetarian first course.

Layers of egg pasta alternated with meat ragù, béchamel, and Parmesan. Rich, soft, and oven-baked dish. A symbol of Italian Sunday cuisine.

Spaghetti with tomato sauce served with meatballs, all enclosed in a focaccia bread crust. Scenic presentation and homemade taste.

Long pasta seasoned with Genovese pesto (basil, pine nuts, garlic, cheese). Fragrant and flavorful. A classic Ligurian first course.

Baked potato gnocchi with tomato sauce, buffalo mozzarella, and basil. Stringy and soft. A comforting dish from Campania tradition.

Pasta filled with meat, seasoned with a sauce based on mushrooms, peas, and cream or tomato. Rich and autumnal flavor. A hearty dish.

Thick spaghetti with tomato sauce, crispy guanciale, and Pecorino cheese. Strong and savory flavor. One of the fundamental recipes of Roman cuisine.

Spaghetti with a creamy sauce of eggs, Pecorino Romano, guanciale, and black pepper. Rich and intense, without cream. The king of Roman cuisine.

Thick egg pasta seasoned with creamy Pecorino Romano and abundant black pepper. Simple but with a very intense and spicy flavor. A must in Rome.

Rolled pasta filled with ricotta and spinach, covered with sauce and béchamel. Baked. Classic and delicate dish.

Egg pasta with a creamy butter and Parmesan sauce, enriched with chicken pieces. Very rich and caloric. A popular Italian-American dish.

Thick egg pasta with sautéed porcini mushrooms. Forest aroma and elegant flavor. Excellent meat first course.

Fresh egg pasta served with the classic meat and tomato ragù. Hearty and traditional dish from Emilia-Romagna. Familiar and well-rounded flavor.

Rice slowly cooked with asparagus, porcini mushrooms, and cherry tomatoes. Creamy and vegetarian with delicate but distinct flavors. A refined first course.

Hot minestrone with mixed seasonal vegetables. Light, healthy, and nutritious. Ideal comfort food on cold days.

Thick, short fresh pasta, typical of Campania, with mixed crustaceans and mollusks. Rich seafood sauce. A substantial and tasty dish.

Rice creamed with seafood and cherry tomatoes. Creamy and fragrant. A classic seafood first course.

Spaghetti sautéed with clams, oil, garlic, chili pepper, and parsley. White sauce. A cornerstone of Italian seafood cuisine.

Seafood pasta finished baking in parchment paper to retain aromas, enriched with sea bass or sea bream fillets. Spectacular presentation and intense flavor.

Fresh egg pasta with mussels and Pecorino cheese, a bold and flavorful sea-land combination, with cherry tomatoes.

Delicate rice with sweet shrimp and zucchini. Creamy and light. Suitable for those seeking subtle yet tasty flavors.

Selection of grilled fish and crustaceans. Smoky and natural flavor. A regal dish for fish lovers.

Grilled salmon fillet served with a fresh fennel and orange salad. Dish rich in Omega-3, balanced and flavorful.

Prized whole fish (sea bream or sea bass) cooked to your choice: grilled for a simple flavor, or acqua pazza with cherry tomatoes and wine for a moister and tastier result.

Rich soup with various types of fish and shellfish in a tomato broth. Served with croutons. A connoisseur's dish.

Classic mixed fry of squid rings and shrimp. Crispy, dry, and golden. To be squeezed with lemon.

Turbot, a fish with white and delicate flesh, baked on a bed of potatoes. Elegant and flavorful dish.

Large shrimp cooked over embers. The cooking enhances the sweetness of the meat and adds a smoky aroma.

Simple red pizza without cheese. Topped with tomato, garlic, and oregano. Intense and traditional flavor.

The queen of pizzas: tomato, mozzarella, and basil. Simple, balanced, and loved worldwide.

Savory pizza with tomato, anchovies, and capers. Strong and Mediterranean flavor.

A variation of the Margherita pizza with the addition of anchovies. Savory and tasty.

Rich pizza with mushrooms, prosciutto crudo, artichokes, and olives. Each slice offers a mix of different flavors.

Very rich pizza reminiscent of lasagna flavors, with ricotta and salami. Hearty and delicious.

White pizza with a mix of four melted cheeses. Creamy, savory, and very rich. For cheese lovers.

Pizza with mozzarella and grilled or baked vegetables. Light, colorful, and flavorful.

Pizza with spicy salami. Lively and slightly spicy flavor. A very popular classic.

Fresh white pizza with arugula, prosciutto crudo, and Grana shavings added after cooking. Delicious hot-cold contrast.

Savory pizza with tuna and onion. Rustic and strong flavor, sweetened by cherry tomatoes.

Very creamy white pizza with cream, cooked ham, and mushrooms. Sweet and delicate flavor.

Premium version of the Margherita with buffalo mozzarella and cherry tomatoes. Richer and juicier.

White pizza with sausage and mushrooms. Earthy, rustic, and very tasty flavor. Perfect in winter.

Base of white pizza seasoned only with oil and salt (and sometimes rosemary). Crispy and excellent for accompanying appetizers.

Breaded and fried chicken breast, served with fries. Simple, crispy dish loved by everyone, especially children.

Prized cut of very tender beef, served with a sauce of your choice: spicy green peppercorn cream or Barolo wine reduction. Elegant meat dish.

Pan-fried chicken pieces deglazed with balsamic vinegar. Sweet and sour taste and tender texture.

Thin slices of veal with prosciutto crudo and sage, cooked in white wine. Quick and flavorful Roman specialty.

Classic steak cooked over embers. Simple and tasty, to appreciate the flavor of the meat.

Very thick T-bone steak, including fillet and sirloin. Served rare. Price is per 100 grams.

The most tender cut of beef, grilled. Lean and soft, it melts in your mouth.

Grilled lamb chops. They are called 'scottadito' because they are meant to be eaten very hot with your hands. Intense and typical Roman flavor.

Grilled beef steak cut into strips, served on a bed of arugula and Parmesan shavings. Fresh and protein-rich dish.

Prized cut of the tenderest fillet, often served for two people. Very tender and refined. Price per 100 grams.

Breaded and fried mashed potato balls. Soft inside and crispy outside. Classic Roman street food.

Tomato rice balls with a molten mozzarella center, breaded and fried. The most famous Roman snack.

Fried potato sticks. The classic side dish par excellence.

Green olives stuffed with minced meat, breaded and fried. A very tasty specialty from the Marche region.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. Delicate and crispy. A Roman delicacy.

Sandwich made with bread soaked in egg and fried, filled with mozzarella. Golden and stringy. A hearty fried dish.

Wedge-cut potatoes baked with rosemary. Crispy on the outside and soft on the inside.

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

Spinach sautéed in a pan with butter or oil. Delicate and iron-rich side dish.

Special seasonal vegetable or side dish chosen by the chef based on market availability.

Plate of grilled seasonal vegetables (zucchini, eggplant, peppers). Light and healthy.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream, dusted with cocoa. Creamy and energizing.

Variation of classic tiramisu with pistachio cream. Sweet and nutty flavor.

Spoon dessert made with milk and eggs with caramel sauce. Gelatinous consistency and sweet taste.

Small chocolate cake served warm, often with a molten center. Intense cocoa flavor.

Cream puffs filled with cream and covered in chocolate. A delicious and classic dessert.

Special dessert prepared daily by the chef.

Spoon dessert made of thickened cream, often served with berry, chocolate, or caramel sauce. Soft and delicate.

Creamy cheesecake on a biscuit base, no-bake version. Fresh and creamy.

Fresh pineapple slices. Light and digestive dessert.

Sweet and juicy melon slices. Refreshing.

Mixed fresh fruit salad cut into pieces, dressed with lemon juice and sugar. Healthy and colorful.