Démodé

A velvety cream made from blended chickpeas and tahini. Enriched with the crunchiness of pistachios and the intense flavor of sun-dried tomatoes. Perfect for spreading on bread or enjoying on its own.

A classic cold appetizer with boiled shrimp served in a creamy pink sauce. The sauce is homemade, offering a delicate and enveloping flavor. Usually served in a glass.

Soft and flavorful meatballs made with cheese, eggs, and bread, typical of peasant tradition. Served on an eggplant cream that adds a sweet and smoky note. Fried and golden on the outside.

Toasted bread slices topped with fresh and creamy cheese (burrata) and sautéed vegetables. The anchovy sauce adds an intense savory and marine touch. A mix of crunchy and soft textures.

An assorted selection of cured Italian cured meats and local cheeses. Ideal for sharing, it offers a variety of flavors from sweet to spicy. Often accompanied by bread or focaccia.

Three small gourmet buns made with artisanal bread. Fillings vary according to the chef's creativity. A fun way to taste different flavor combinations.

A semolina cake served with a delicate cannellini bean cream. Arugula adds a fresh and slightly spicy note. A light and vegetarian dish.

A mix of floured and fried seafood until golden and crispy. Includes calamari rings, small octopus, and whole shrimp. To be enjoyed hot, perhaps with a squeeze of lemon.

Fresh shrimp coated in batter or flour and fried. Crispy outside and tender inside, they retain all the flavor of the sea. Excellent as an appetizer or a tasty second course.

Seasonal vegetables cut into pieces, battered, and fried. Usually includes zucchini, eggplant, carrots, or peppers. A crispy and flavorful option for vegetable lovers.

Spicy fried chickpea meatballs, crispy outside and soft inside. Served with a creamy homemade vegetable sauce. A much-appreciated typical Middle Eastern dish.

Tomato rice croquette with a heart of melted mozzarella, breaded and fried. A classic of Roman street food. Eaten hot to enjoy the melted cheese inside.

Potatoes sliced thinly and fried like artisanal chips. Available plain or seasoned with pecorino cheese and black pepper. Perfect for snacking while waiting for your meal.

Thick-cut, rustic French fries, soft inside and crispy outside. Served with various dipping sauces. A classic and hearty side dish.

Fresh tricolor salad with tomato slices, mozzarella, and basil. Simply dressed with olive oil and pepper. A light dish that highlights the quality of the ingredients.

A large mixed salad rich in fresh vegetables, dried fruit, and citrus. Includes a choice of protein between chicken or salmon. A complete, fresh, and healthy single meal.

Mixed large salad enriched with tuna and crunchy vegetables. A fresh and light dish, ideal for a quick lunch. The flavors are balanced between the sweetness of the corn and the saltiness of the olives.

Rich vegetarian salad with flavorful cheeses like buffalo mozzarella and Parmesan shavings. Complemented by fresh vegetables and sun-dried tomatoes for an intense touch. Hearty and tasty.

An iconic Roman pasta dish seasoned with a creamy sauce of egg yolk, Pecorino Romano cheese, and black pepper. Enriched with crispy guanciale for an intense and savory flavor.

Pasta seasoned with a rich tomato sauce, sautéed guanciale, and black pepper. A classic of Lazio cuisine with a strong and slightly spicy flavor. Usually served with a sprinkle of Pecorino.

Fresh pasta filled with creamy burrata cheese. Served with your choice of an aromatic truffle sauce or a rich pistachio sauce. A delicate and elegant dish.

Fresh pasta seasoned with flavorful sausage and slightly bitter greens (turnip greens). All coated in a creamy provola cheese fondue. A rustic and very tasty dish.

Spaghetti seasoned with a precious liquid extract of anchovies with a very intense and savory flavor. Garnished with sun-dried tomatoes and crunchy bread for a contrast of textures. A dish that tastes of the sea and tradition.

Ring-shaped pasta served with a velvety eggplant cream. Topped with fresh raw marinated tuna and chives. A modern and refined first course.

Seafood spaghetti with calamari, small octopus, and shrimp. Sautéed with garlic, cherry tomatoes, and a spicy touch of chili pepper. A classic, flavorful fish first course.

Tender chicken pieces cooked with Marsala wine and rosemary sauce. Served with a side of salad and potatoes. An aromatic and succulent second course.

Grilled Danish beef, sliced. Known for its tenderness and balanced flavor. Served with a side dish of your choice.

Prized Argentine beef, known for its intense flavor and juicy texture. Grilled and served sliced. Ideal for red meat lovers.

Grilled chicken breast cut into strips, seasoned with aromatic rosemary sauce. A light and protein-rich dish, served with a side of vegetables.

Grilled beef steak, likely served boneless or subject to availability. Grilled to retain juices inside. A classic meat second course.

Thin strips of beef sautéed in a pan and served with fresh arugula, cherry tomatoes, and Parmesan cheese shavings. A fresh and tasty dish, typical of modern Roman cuisine.

Grilled beef burger served in artisanal bread. Accompanied by rustic French fries. Simple and satisfying.

Classic hamburger with added melted English Cheddar cheese. Served in homemade bread with a side of potatoes. Tasty and rich.

Rich hamburger with fried egg, crispy bacon, and homemade guacamole. An explosion of flavors served in artisanal bread with potatoes.

Vegetable burger made from red lentils and spices. A tasty, meat-free alternative, served with artisanal bread and potatoes.

Warm salad or hot dish with tender octopus and boiled potatoes. Enriched with crunchy vegetables for texture. A classic combination from seafood cuisine.

Creamy spread made by working desalted cod with oil until it becomes as soft as a mousse. Served on toasted bread. A delicate and flavorful appetizer or second course.

Tuna fillet seared in a crust of sesame and poppy seeds, left raw in the center. Accompanied by a ginger foam and salad. Fresh, modern, and light.

Salmon piece cooked and served with a fresh salad of fennel and oranges. Taggiasca olives add saltiness. A balanced dish rich in omega-3.

Sweet and sour stew of eggplant and other vegetables like celery and tomato, typical of Sicily. Rich in Mediterranean flavors and aromas. Excellent both hot and at room temperature.

Simple side dish of fresh leafy greens and cherry tomatoes. Light and refreshing, ideal for accompanying hearty main courses.

Chicory (slightly bitter green leafy vegetable) boiled and then sautéed in a pan with garlic, oil, and chili pepper. A very flavorful traditional Roman side dish.

Potatoes cut into pieces and roasted in the oven with aromatic herbs like rosemary. Crispy outside and soft inside. The perfect side dish for meat.

Selection of fresh fruit available according to the current season. A light and natural way to end the meal.

Sausage-shaped dessert made with chocolate, cookies, and dried fruit (walnuts and peanuts). Cut into slices, it is crunchy and delicious. Similar to traditional chocolate salami.

Italian spoon dessert based on cream, sugar, and gelatin. It has a soft and silky texture. Served with various sweet toppings of your choice.

Creamy dessert based on eggs and milk with a crust of caramelized sugar on top. Similar to crème brûlée but often flavored with cinnamon or citrus. The crust is broken with a spoon to eat it.

Cold dessert similar to ice cream but with a softer, airier texture. Flavored with rum and enriched with chocolate. A dessert to be enjoyed cold but not frozen.

Fresh cream cheese cake on a crunchy biscuit base. Served with various topping options such as chocolate or fruit. Rich and creamy.

The most famous Italian dessert, made with layers of ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa on top. Creamy and energizing.