Merulana Cafè

Classic Roman street food. A fried rice croquette with tomato and a molten mozzarella center. · Crispy outside and soft inside, with stringy cheese. · Eaten hot, held with hands.

Breaded and fried small mozzarella balls. · Delicate milk flavor with a crispy coating. · Excellent snack to share.

Thinly sliced potatoes fried in-house. · Crispy and golden. · Perfect as an aperitif.

Homemade French fries enriched with melted cheddar cheese and crispy bacon. · Rich, savory, and gourmet taste. · Ideal to eat with your hands.

Classic stick-cut French fries. · Savory and crispy. · Universal side dish for any meal.

Mixed vegetables coated in a light batter and fried. · Airy and crispy texture, not greasy. · Served hot as an appetizer.

Battered and fried onion rings. · Sweet inside and crispy outside. · Typical pub snack.

Chicken wings cooked roasted or fried. · Juicy meat near the bone and flavorful skin. · Strictly eaten with hands.

Fresh salad with mozzarella, tomato, and basil. · Fresh and light taste, dressed with olive oil. · Classic Italian appetizer.

Soft baked zucchini cake. · Soft texture and delicate flavor of vegetables and cheese. · Served as a hot or warm appetizer.

Selection of four different bruschettas with various toppings. · Crispy toasted bread base with rich toppings. · Perfect for tasting different flavors.

Thinly sliced cured ham served with buffalo mozzarella. · Perfect contrast between the saltiness of the cured meat and the milky sweetness of the buffalo mozzarella. · Simple, high-quality cold dish.

Cured lean beef slices served with fresh arugula and Grana cheese shavings. · Light and savory taste with a peppery note from the arugula. · Fresh and protein-rich appetizer.

Chef's special selection of small mixed appetizers. · Varies based on availability and kitchen creativity. · Ideal for starting the meal with tasty surprises.

Toasted bread with smoked salmon, cream cheese, and pink pepper. · Smoky and delicate flavor with an aromatic note. · Refined fish appetizer.

Giant green olives stuffed with meat, breaded, and fried. · Crispy outside, soft and flavorful inside. · Traditional specialty from the Marche region.

Assortment of bread to accompany the meal. · Fresh and fragrant. · Essential for 'scarpetta' (mopping up sauce with bread).

Melted scamorza baked with spicy salami. · Smoky flavor of cheese combined with the spiciness of salami. · Stringy and flavorful dish.

Melted scamorza with sun-dried tomatoes and eggplant. · Intense Mediterranean flavor. · Excellent vegetarian option.

Melted scamorza with mixed grilled vegetables. · Rustic and genuine taste. · Dish rich in vegetables.

Melted scamorza with potatoes and ham. · Classic and comforting flavor. · Very substantial.

Wedge-cut potatoes roasted with herbs. · Soft inside and golden outside. · Classic side dish for meat or fish.

Fresh seasonal vegetables (like chicory or spinach). · Can be served boiled with lemon (all'agro) or sautéed with garlic and chili (ripassate). · Healthy and versatile side dish.

Radicchio leaves cooked on the grill. · Slightly bitter taste with smoky notes. · Excellent for cleansing the palate.

Mixed vegetables (zucchini, eggplant, peppers) cooked on the grill. · Light and flavorful, dressed with oil and parsley. · Light and colorful side dish.

Symbol of Rome. Fresh egg pasta seasoned with egg yolk, Pecorino Romano, crispy guanciale, and black pepper. · Creamy, rich, and very flavorful. · An unmissable classic.

Fresh pasta with tomato sauce, guanciale, pecorino, and a touch of chili. · Decisive and savory taste. · Another cornerstone of Roman cuisine.

Pasta with a Pecorino Romano cream and abundant black pepper. · Intense and spicy flavor from the pepper. · Simple yet technically complex and delicious.

Considered the ancestor of Carbonara. Pasta with crispy guanciale, pecorino, and pepper, without egg or tomato. · Savory and perfectly fatty. · Authentic Roman taste.

Long, flat egg pasta served with slow-cooked meat sauce. · Rich, flavorful, and comforting. · A classic of Italian cuisine.

Baked potato gnocchi with tomato sauce, melted mozzarella, and basil. · Soft and enveloping. · Typical dish from Campania.

Spaghetti with fresh cherry tomatoes and basil. · Fresh, light, and fragrant. · The essence of the Mediterranean diet.

Aromatic rice sautéed with zucchini, crispy guanciale, and fresh mint. · An interesting mix of freshness and savoriness. · Original and tasty single dish.

Pasta filled with fresh ricotta and spinach. · Delicate taste and soft texture. · Usually served with butter and sage or tomato sauce.

Layers of egg pasta alternated with meat ragù, béchamel, and Parmesan, baked. · Rich, succulent, and very hearty dish. · Icon of Emilian cuisine.

Egg pasta with porcini mushrooms. · Intense aroma of forest and earthy flavor. · A much-appreciated autumn dish.

Classic hamburger with Fassona beef, cheddar cheese, tomato, and lettuce. · Succulent and flavorful. · Served with fries and salad.

Sandwich with breaded chicken cutlet, tomato, and lettuce. · Crispy and light. · White meat alternative to red meat.

Rich burger with sausage, vegetables (broccoli rabe), and scamorza cheese. · Intense and typically Roman flavor. · Very flavorful and rustic.

The house burger: Fassona beef, egg, bacon, onion, peppers, spicy sauce, and cheddar. · Explosion of flavors, rich and spicy. · For those who are very hungry.

Complete burger with beef, fresh vegetables, crispy bacon, and cheese. · Balanced and tasty. · An enriched classic.

Pork burger with arugula, grana cheese, and BBQ sauce. · Sweet and smoky flavor of the sauce that pairs with the pork. · Savory and unique.

Mountain-inspired burger with speck, provola, and vegetables. · Smoky flavor of speck with the creaminess of provola. · Decisive taste.

Fassona beef with the crispy addition of fried onion rings, bacon, and cheese. · Very crispy and flavorful. · For onion lovers.

Double meat, double cheese, and double bacon. · Extremely rich and filling. · For true carnivores.

Sandwich with shredded chicken, sun-dried tomatoes, buffalo mozzarella, and pesto. · Fresh, aromatic, and Mediterranean. · Different from the usual hamburger.

Typical Abruzzese lamb skewers. · Cooked over charcoal, intense and characteristic flavor. · Eaten by pulling the meat off the skewer.

Grilled pork sausages served with potatoes. · Rustic and flavorful dish. · A classic meat second course.

Floured veal slices cooked in a pan with lemon juice. · Tender with a fresh and citrusy taste. · Light and delicate dish.

Veal slices with prosciutto and sage, cooked in white wine. · Flavorful and aromatic. · Traditional Roman specialty.

Chicken breast served with pan-fried bacon. · Contrast between delicate white meat and flavorful bacon. · Simple and tasty main course.

Vegetarian eggplant meatballs. · Soft and flavorful. · Excellent alternative to meat.

Grilled chicken breast cut into strips. · Simple, protein-rich, and light. · Usually served with a side dish.

Large 300g burger served as a main dish with a fried egg on top. · Very rich and substantial. · Served without bread (as a main dish) with fries.

Pork ribs glazed in sauce. · Tender meat that falls off the bone, sweet and smoky flavor. · Eaten with hands.

Grilled beef steak. · Intense red meat flavor. · Cooking preference (rare, medium, well-done).

Grilled lamb chops. · Tender meat with a characteristic and decisive flavor. · Prized dish.

Prized cut of beef cooked on the grill. · Lean and very tender meat. · Delicate and refined taste.

Grilled or pan-seared salmon fillet. · Lean, fatty, and flavorful meat, rich in Omega-3. · Accompanied by zucchini.

Sliced grilled beef served on a bed of arugula with Grana cheese shavings. · Classic fresh and savory Italian combination. · Meat usually served rare or medium.

Beef fillet served with a creamy green pepper sauce. · Tender meat with an aromatic and slightly spicy seasoning. · Elegant and tasty dish.

Assortment of different grilled meats. · Ideal for tasting various types of meat. · Abundant dish to share or for big appetites.

Rice bowl with fresh salmon and vegetables. · Balanced and fresh meal. · Poke bowl style.

Rice bowl with spicy curry chicken and crunchy vegetables. · Flavorful and nutritious. · Colorful single dish.

Caesar salad revisited in a bowl with rice. · Includes chicken, crispy bacon, and cheese. · Tasty and rich.

Rice bowl with tuna and fresh vegetables. · Walnuts add a crunchy note. · Light and healthy meal.

Famous Italian spoon dessert with ladyfingers, coffee, and mascarpone cream. · Creamy, sweet with a coffee and cocoa aftertaste. · The quintessential Italian dessert.

Soft fritters served warm with various sweet toppings. · Soft and spongy. · Typical American breakfast pastry, served here as a dessert.

Creamy dessert based on cream, sugar, and gelatin. · Smooth and gelatinous texture, delicate milk flavor. · Served with sweet sauces.

Cream puffs filled with cream or custard and covered in chocolate. · Gourmet and rich. · Classic pastry dessert.

Chocolate lava cake served warm. · Hot-cold contrast if served with ice cream. · Intense chocolate flavor.

Fresh cheese cake on a biscuit base. · Creamy and dense. · Customizable with various toppings.

Frozen dessert based on fruit and sugar, without milk. · Fresh and thirst-quenching. · Excellent as a digestive after a meal.

Classic creamy Italian ice cream. · Sweet and refreshing. · Classic flavors.

Freshly sliced pineapple. · Sweet, juicy, and digestive. · Light finish.

Dark Rum-based cocktail with fruity Passion Fruit notes. · Fresh and tropical.

Spicy Tequila-based cocktail with Tabasco. · Intense and spicy taste.

House variation of the Long Island Iced Tea. · Very alcoholic and complex. · Fruity notes of Lychee and Cranberry.

Gin cocktail with floral violet aroma. · Distinctive color and sweet-floral taste.

Fresh cocktail based on Vodka and green fruit. · Sour and refreshing.

Aromatic Gin and Basil cocktail. · Herbaceous and fragrant.

Whisky cocktail with notes of chamomile and chinotto. · Complex and sweet-and-sour taste.

Exotic cocktail with a mix of Rum and tropical fruits. · Sweet and fruity, Tiki style.

Brazilian cocktail similar to Caipirinha but with pineapple. · Fresh and crushed.

Amaro Montenegro-based cocktail. · Balanced bitter and floral notes.

Whisky and Ginger Beer based cocktail. · Spicy and fizzy.

Complex cocktail with spicy and herbaceous notes. · Fresh and aromatic.

Original cocktail with popcorn syrup. · Curious and sweet taste.

Fruity Tequila-based cocktail. · Fresh and thirst-quenching with notes of watermelon and grapefruit.

Sour cocktail with egg white foam. · Soft on the palate, fruity.

Cocktail very rich in ingredients and flavors. · Notes of coffee, chocolate, and spices.

Aromatic rosemary cocktail. · Clean and botanical taste.

Mojito variation with mint liqueur. · Very fresh and minty.

Classic Gin Tonic with Tanqueray. · Dry and clean.

Gin Tonic with Bombay Sapphire. · Aromatic and floral.

Gin Tonic with Bulldog Gin. · Soft and citrusy taste.

Gin Tonic with Citadelle. · Very spicy and complex.

Premium Gin Tonic with Tanqueray No. Ten. · Fresh, citrusy, and elegant.

Gin Tonic with Hendrick's. · Distinct notes of cucumber and rose.

Gin Tonic with Gin Mare. · Mediterranean flavor with notes of olive and rosemary.

Elderflower-flavored tonic water. · Sweet and floral.

Classic premium tonic water. · Clean and fizzy taste.

Tonic with Mediterranean herbs. · Aromatic and less bitter.

Hibiscus-flavored tonic water. · Rosy color and floral taste.

Classic tonic water. · Bitter and carbonated.

Crispy typical Puglian pasta rings. · Simple and tasty.

Table olives. · Savory and flavorful.

Toasted peanuts. · Classic savory bar snack.

Complex and fruity non-alcoholic beverage. · Rich in citrus and sweet flavors.

Tropical mocktail based on peach and mango. · Sweet and refreshing.

Simple citrus non-alcoholic beverage. · Very thirst-quenching.

Fruity mocktail with a hint of vanilla. · Sweet and aromatic.