Eggs

Name: Eggs
Address: Rome
Price range: €6 - €55

★ 4.3 (2,389) $$Moderate

TARTARE AND CAVIAR

DAMSEL'S KISS TARTARE

BACIO DI DAMA TARTARE

Trio of hand-cut Fassona beef tartare with horseradish mayonnaise, tuna sauce, and truffle zabaglione.

Three variations of hand-cut Fassona beef tartare. Accompanied by rich and flavorful sauces such as horseradish mayonnaise and truffle zabaglione. A refined dish that enhances the quality of the raw meat.

€20 ≈ $23.00

SUMMER SALMON

SALMONE D’ESTATE

Scottish Salmon Sashimi* marinated in beetroot, green gazpacho, croutons, and herring roe

Raw Scottish salmon fillet marinated for a delicate flavor and vibrant color. Served with fresh gazpacho and crispy croutons. A fresh and light appetizer.

€18 ≈ $21.00

BENEDICT TARTARE

Fassona beef hand-cut (160g), 64° egg, salt, pepper, EVO oil, hollandaise sauce, black truffle

Fassona beef tartare enriched with a low-temperature cooked egg and hollandaise sauce. Black truffle adds an aromatic and earthy touch. A luxurious reinterpretation of a classic.

€25 ≈ $29.00

CAVIAR TARTARE

Hand-cut Fassona beef tartare (160g), Giaveri caviar (10g), egg yolk marinated in prosecco

Prized hand-cut Fassona beef tartare served with Italian caviar and marinated egg yolk. A sophisticated pairing of the meat's sweetness and the caviar's saltiness. An exclusive taste experience.

€42 ≈ $49.00

PASTA AND SOUPS

Our soups can be served without egg

CARBONARO GNOCCHI

GNOCCO CARBONARO

Homemade gnocchi, savory zabaglione, pecorino cream, and crispy guanciale

Artisanal gnocchi with classic carbonara ingredients. The soft texture of the gnocchi meets the pecorino cream and crispy guanciale. A rich and enveloping first course.

€19 ≈ $22.00

LONG LIVE THE PAPPA...

W LA PAPPA...

Ravioli filled with Roccaverano IGP robiola cheese, pappa al pomodoro, and anchovy crumble

Ravioli filled with fresh robiola cheese, served with a traditional tomato soup. The anchovy crumble adds a salty and crunchy note. A tribute to authentic Italian flavors.

€19 ≈ $22.00

TONNARELLI CACIO, PEPE, AND HEN BOTTARGA

TONNARELLI CACIO, PEPE E BOTTARGA DI GALLINA

Fresh long pasta with cacio e pepe cream, enriched with hen bottarga (aged yolk). An intense and savory flavor, a creative variation of the classic Roman recipe.

€14 ≈ $16.00

GRANDMA LALLA'S SOUP*

LA ZUPPA di NONNA LALLA*

Onion velouté* 64° egg, Gruyère

Creamy onion soup served with a low-temperature cooked egg and Gruyère cheese. Inspired by the classic French onion soup but with a personal touch. Sweet and comforting.

€14 ≈ $16.00

CARROT VELOUTÉ, COCONUT MILK, HORSERADISH, GINGER, AND 64° EGG

VELLUTATA DI CAROTE, LATTE DI COCCO, RAFANO, ZENZERO E UOVO 64°

Velvety carrot cream with coconut milk and spicy notes of ginger and horseradish. Served with a soft-boiled egg. A dish with an exotic taste and silky texture.

€15 ≈ $17.00

THE CARBONARA MENU

Mancini mezze maniche (110g), organic eggs, Campofelice guanciale, 100% Cibaria selection pecorino, Madagascar pepper. We serve our carbonara al dente, in a glass jar to keep the pasta creamy and warm for as long as possible; if you prefer it served on a plate, please ask the staff.

CLASSIC

CLASSICA

The traditional Roman Carbonara prepared with organic eggs, crispy guanciale, and pecorino. Served in a glass jar to maintain its creaminess. Intense and peppery flavor.

€14 ≈ $16.00

VIOLA

with caramelized red onion

Carbonara variation with the addition of caramelized red onion. The sweetness of the onion balances the saltiness of the guanciale and pecorino. A touch of color and sweetness.

€15 ≈ $17.00

ORANGE

ARANCIONE

with zucchini flowers

Carbonara enriched with fresh zucchini flowers. The flowers add a delicate, vegetal note to the rich sauce. Served with classic al dente pasta.

€15 ≈ $17.00

GREEN

VERDE

with sweet peppers

Carbonara served with sweet green peppers (friggitelli). The herbaceous and slightly bitter flavor of the peppers complements the egg cream. A tasty and colorful pairing.

€15 ≈ $17.00

BLACK

NERA

with black truffle

Luxury Carbonara with black truffle shavings. The intense aroma of truffle pairs perfectly with the egg and guanciale. An elegant and fragrant dish.

€18 ≈ $21.00

RED FIRE

ROSSO FUOCO

with 'nduja and stracciatella

Spicy Carbonara with Calabrian 'nduja and fresh stracciatella cheese. A contrast between the heat of the chili pepper and the milky sweetness of the cheese. Creamy and bold.

€15 ≈ $17.00

PURPLE

PORPORA

with duck breast and Provolone del Monaco

Gourmet variation with duck breast instead of guanciale and Provolone del Monaco. Intense and aged flavors that create a unique profile. A sophisticated interpretation.

€15 ≈ $17.00

WHITE

BIANCA

potato spaghetti, guanciale, pecorino cream, 64° egg

Creative dish with 'spaghetti' made from potatoes instead of wheat pasta. Dressed with pecorino cream, guanciale, and soft-boiled egg. Gluten-free and full of flavor.

€14 ≈ $16.00

CARBONARA 1954

the first official recipe version published in La Cucina Italiana Water and flour tonnarelli, browned pancetta, unpeeled garlic, egg, Gruyère

Historic Carbonara recipe as published in 1954. It uses pancetta, garlic, and Gruyère cheese instead of the current standards. A dive into culinary past of Italy.

€15 ≈ $17.00

CARBOCA (2 portions)

CARBOCA (2 porzioni)

Classic Carbonara with goose egg

Generous portion for two people prepared with a large goose egg. The goose egg makes the cream even richer and more velvety. To share.

€30 ≈ $35.00

FOR THOSE WHO DON'T EAT MEAT

For those who eat neither meat nor fish: We can make our carbonara with seasonal vegetables. For gluten intolerance, we can serve gluten-free bread and pasta from NOOBIS FOOD pasta factory. Preparations are made in a single kitchen.

RED PUNTARELLE

PUNTARELLA ROSSA

with Sicilian red prawn*, pistachios, citrus zest

Seafood variation of carbonara with raw Sicilian red prawns. Enriched with pistachio crumble and citrus zest for freshness. Sweet and aromatic.

€18 ≈ $21.00

THE CARBONARA THAT ISN'T THERE

LA CARBONARA CHE NON C’ È

Water and flour curry tonnarelli, carrot cream, coconut, sun-dried tomatoes, toasted pine nuts, aromatic herbs

Creative vegetarian interpretation without eggs or meat. Curry fresh pasta with carrot cream and coconut milk. Spicy flavors and a creamy texture similar to the original.

€14 ≈ $16.00

ORGANIC VEGETABLES AND EGGS

FROM THE ORGANIC GARDEN

DALL’ORTO BIO

Mixed greens, fennel, carrots, Chioggia radish, tomato, walnuts, marinated hard-boiled egg, raspberry vinegar vinaigrette

Rich salad with organic fresh vegetables, walnuts, and a soft-yolked egg. Dressed with a fruity raspberry vinaigrette. Fresh, crunchy, and nutritious.

€13 ≈ $15.00

FRIED PEPPER AND GRUYERE OMELETTE

OMELETTE FRIGGITELLI E GRUVIERA

Fluffy omelette filled with sweet green peppers and stringy Gruyère cheese. A classic comfort food prepared with quality ingredients. Warm and flavorful.

€16 ≈ $19.00

THE ABSOLUTE

L’ASSOLUTO

Minimalist dish centered on the egg, likely served plain or with an essential accompaniment. It highlights the quality of the raw ingredients.

€9 ≈ $10.00

G.'S EGG

L’UOVO DI G.

Fried goose egg with mullet bottarga and seasonal vegetables

Large fried goose egg, sunny-side up. Flavored with grated bottarga (cured fish roe) and served with vegetables. Rich and very flavorful.

€16 ≈ $19.00

FRIED EGG WITH BLACK TRUFFLE

OCCHIO DI BUE CON TARTUFO NERO

Fried sunny-side-up eggs sprinkled with fresh black truffle. The simplicity of the egg enhances the precious aroma of the truffle. To be enjoyed with bread for 'scarpetta' (sopping up the sauce).

€16 ≈ $19.00

MEAT AND FISH

ELEPHANT EAR*

L’ORECCHIA DI ELEFANTE*

Veal loin* breaded (450g), served with mixed greens and cherry tomatoes

Breaded and fried veal cutlet, very large and thin (Milanese style). Served with a fresh side of salad and tomatoes. Crispy outside and tender inside.

€28 ≈ $32.00

CHICKEN LOLLIPOP

LOLLIPOP DI POLLO

Crispy chicken thighs, beetroot cream, and horseradish mayonnaise with seasonal vegetables

Chicken legs prepared to look like lollipops, fried and crispy. Accompanied by colorful and spicy sauces. A fun and tasty way to eat chicken.

€21 ≈ $24.00

RABBIT WITH PEPPERS

CONIGLIO AI PEPERONI

Boneless rabbit stuffed with herb frittata, roasted pepper, and corn cream

Stuffed rabbit roll, delicate and flavorful. Served with sweet peppers and a soft corn cream. A traditional dish revisited with elegance.

€22 ≈ $25.00

REMINDER OF IRELAND

RICORDO D’IRLANDA

Lamb shank with hollandaise sauce, fried egg, and seasonal vegetables

Slow-cooked lamb shank, tender and juicy. Served with egg and a rich sauce, evoking Nordic and hearty flavors. A substantial and very nutritious dish.

€29 ≈ $34.00

CATALAN STYLE OCTOPUS*

IL POLPO* ALLA CATALANA

Octopus, onion, carrots and peppers in sweet and sour sauce, tomatoes, Taggiasca olives, capers, celery, and mullet bottarga

Tender octopus salad with crunchy sweet and sour vegetables, olives, and capers. The bottarga adds an intense sea note. Fresh, colorful, and full of contrasts.

€24 ≈ $28.00

COD AMATRICIANA STYLE

BACCALA’ ALL’ AMATRICIANA

Cod fillet cooked with amatriciana sauce (guanciale and tomato). A meeting between a fish with a strong flavor and a classic Roman sauce. Savory and tasty.

€24 ≈ $28.00

OUR TASTING MENUS

Our Tasting Menus can also be vegetarian and are designed for the entire table. For any allergies/intolerances, please ask our staff.

MONDAY TO THURSDAY LUNCH

(excluding holidays)

BENTO BOX

CRACKED EGG PUMPKIN FLAN CHEESE AND EGGS CLASSIC CARBONARA CHEF'S SURPRISE

Tasting menu served bento-style, with samples of various house dishes. Includes appetizers, carbonara pasta, and a surprise dessert. Ideal for trying different specialties in one meal.

€23 ≈ $27.00

EVERY DAY

GO: A JOURNEY AROUND THE EGG

BA' VIAGGIO INTORNO ALL’UOVO

SAN BAYLON EGG SCRAMBLED EGG* CHEESE AND EGGS* SPICED YOLK* CHEF'S SURPRISE PLIN RAVIOLI IN PARMESAN CREAM CLASSIC CARBONARA CHICKEN LOLLIPOP Crispy chicken thigh, beetroot cream, and horseradish mayonnaise with seasonal vegetables DESSERT OF CHOICE

A complete tasting menu dedicated to eggs and the restaurant's specialties. It includes a series of creative appetizers, two first courses (ravioli and carbonara), a meat second course, and dessert. A rich and varied gastronomic experience.

€55 ≈ $64.00

DESSERTS

ZUM ARTISANAL LABORATORY TIRAMISÙ

TIRAMISÙ DEL LABORATORIO ARTIGIANALE ZUM

Famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Artfully prepared in the restaurant's laboratory. Soft, sweet, and creamy.

€6 ≈ $7.00

ZABAIONE

LO ZABAIONE

Yolks, sugar, marsala, cooked in a bain-marie, with meliga biscuits

Warm and frothy cream made with egg yolks, sugar, and Marsala wine. Served with traditional corn biscuits (paste di meliga). A classic and comforting dessert.

€6 ≈ $7.00

CREME BRULEE

Baked sweet vanilla custard, topped with a layer of crunchy caramelized sugar. Delicious contrast between the cold/warm custard and the hot caramel.

€7 ≈ $8.00

GOURMET COFFEE

CAFFE’ GOURMET

Extra-dark chocolate cake, Zum mascarpone cream, and espresso coffee

A delicious combination of dark chocolate cake, mascarpone cream, and an espresso. A perfect way to end the meal, combining sweet and coffee.

€9 ≈ $10.00

FRIED EGG

OVOSODO

Greek yogurt mousse, mango gel, white chocolate, and cocoa soil

Modern dessert that visually plays with the idea of a hard-boiled egg. Fresh yogurt mousse with a mango core, and cocoa crumble. Fresh and light.

€9 ≈ $10.00

MARITOZZUM

MARITOZUM

Homemade maritozzo with Bronte pistachio mascarpone cream

Soft, fluffy Roman sweet bun (maritozzo), generously filled with mascarpone and pistachio cream. A bomb of sweetness and fluffiness.

€8 ≈ $9.00

ROLL CAKE

TRONCHETTO

Raspberry mousse, cocoa biscuit, and white chocolate

Layered dessert with fruity raspberry mousse and a dark biscuit base. White chocolate topping or decoration. Balance between the fruit's acidity and the chocolate's sweetness.

€8 ≈ $9.00

End of menu

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