EVO Hosteria Trastevere

A breaded and fried egg served on a warm Parmesan cream and crispy potatoes. The yolk remains soft, creating a contrast of textures. Enjoy by breaking the egg to mix it with the fondue.

Very thin slices of raw Piedmontese beef, marinated and served cold. Accompanied by the classic tuna sauce and hazelnut crunch. A fresh and delicate appetizer.

Breaded and fried fresh burrata, served with a cold tomato soup (gazpacho). A play on temperatures between the warm cheese and the cold sauce. A rich and indulgent dish.

Prized Italian cured meat served with fresh, soft-centered, stretched-curd cheese. The savory flavor of culatello pairs well with the sweetness of burrata. It is recommended to enjoy them together.

Zucchini flowers baked with a gratin of Pecorino cheese and black pepper. Enriched with walnuts for a crunchy note. A flavorful and light vegetarian appetizer.

Polpette prepared with shredded boiled meat, breaded and fried. Served with a pecorino cheese cream and a traditional parsley-based sauce. Warm, intensely flavored bites.

Cooked and fried octopus to make it crispy, served with sweet and sour sauces and vegetables. A balance between the saltiness of the sea and the sweetness of the vegetables. A delightful seafood appetizer.

Soft codfish polpette, creamed and then fried. Served with peppers and garlic sauce. Delicate fish flavor with a strong touch of sauce.

Knife-cut raw salmon seasoned with coconut milk and avocado. Fresh, exotic, and creamy with the crunch of pistachios. A light and aromatic dish.

Thick spaghetti dressed with a cream of egg yolk, Pecorino Romano, and black pepper, enriched with crispy guanciale. Rich, savory, and creamy flavor. An unmissable Roman classic.

Thick fresh pasta dressed with tomato sauce, guanciale, and pecorino. A bold and savory flavor, typical of the Lazio tradition. A rustic and hearty dish.

Fresh pasta similar to thick spaghetti simply dressed with Pecorino Romano and black pepper. A dense and spicy cream is created that coats the pasta. The essence of simple but flavorful Roman cuisine.

Fresh egg pasta stuffed with long-stewed meat, served with mushrooms and rich sauces. A substantial first course with meat and forest flavors. Soft and enveloping on the palate.

A variation of the classic gricia (pecorino and guanciale) enriched with duck ragù and asparagus. A savory white dish with vegetal and gamey notes. Complex and refined flavor.

Small gnocchi served with a rich ragù of prized pork and grated aged cheese. Fragrant with bay leaf. A comforting and very flavorful dish.

Thin long pasta dressed with fresh pesto and raw or seared shrimp. The sweetness of the shrimp pairs with the aroma of basil and the crunch of almonds. A fresh and elegant seafood first course.

High-quality spaghetti dressed with a simple yet intense butter and anchovy sauce. Topped with flavored and toasted breadcrumbs. An explosion of umami and different textures.

Gnocchi with fish and artichoke dressing, finished with dried fish roe (bottarga). Savory and marine with the characteristic taste of artichoke. A rich and structured dish.

Roast pork served with creamy purée and a beer reduction. The meat is tender with crispy skin. A traditional and succulent main course.

Pink-cooked duck breast served with a sweet and sour berry sauce. The metallic taste of the meat is balanced by the sweetness of the sauce. A refined dish.

Cut of meat cooked very slowly in red wine until extremely tender. Served with sautéed vegetables and mushrooms. A dish with a deep flavor and melt-in-your-mouth texture.

Tuscan pork fillet coated with crushed pistachios and baked. Served with Roman-style artichokes. Lean and flavorful meat with a crispy crust.

Roasted octopus served on a bed of fava bean purée and bitter greens. Topped with creamy fresh cheese. A dish that combines typical southern Italian land and sea flavors.

Sesame seed-crusted salmon fillet, served with zucchini and goat cheese. The fish remains soft inside and crispy outside. Delicate and modern flavor.

Daily variation with fresh burrata, cold tomato soup, and anchovies. The intense saltiness of the anchovies contrasts with the sweetness of the cheese. Fresh and tantalizing.

The traditional carbonara enriched with fresh black truffle shavings. The earthy aroma of the truffle elevates the flavor of the egg cream. A luxurious version of a Roman classic.

A surf and turf twist on cacio e pepe with sweet raw shrimp and lime gel. The citrus cuts through the richness of the cheese. A creative and balanced dish.

Artisanal short pasta with fresh fava beans, crispy guanciale, and a light cheese foam. A spring dish that plays with textures. Roman flavors in a modern guise.