Osteria Der Belli

A selection of Rome's three most famous first courses. Carbonara is rich and creamy with egg and guanciale; Amatriciana offers a bold flavor with tomato and guanciale; Cacio e pepe enhances the saltiness of Pecorino Romano and the aroma of black pepper.

Lamb chops cooked on a high-heat grill. 'Scottadito' means they should be eaten very hot, traditionally with your hands. Served with roasted potatoes.

Whole fried artichoke, typical of Jewish-Roman cuisine. It becomes golden and crispy like a chip, while keeping the heart tender.

Salad of catalogna chicory sprouts, served raw. Dressed with a flavorful sauce of anchovies, garlic, and vinegar that contrasts the natural freshness of the vegetable.

Delicate zucchini flowers, stuffed with mozzarella and anchovies, battered and fried. A classic Roman appetizer, crispy and stringy.

A varied selection of hot and cold seafood appetizers. Ideal for tasting different fish specialties in a single dish.

Fresh anchovies marinated in vinegar or lemon. A light appetizer with an intense, tangy flavor.

Mixed mollusks and crustaceans (such as octopus, squid, and shrimp) boiled and served cold. Dressed with oil, lemon, and parsley.

Sautéed mussels and clams with oil, garlic, and white wine. Served with slices of toasted bread to savor the cooking broth.

Squid rings and artichokes sautéed together in a pan. A balanced combination of the mollusk's sweetness and the artichoke's characteristic flavor.

Sardinian Pecorino cheese grilled until soft and slightly melted. The added honey creates a perfect sweet-salty contrast.

A platter of seafood specialties including anchovies, smoked salmon, and bottarga (dried fish roe). Intense and savory flavors.

Very thin slices of raw sea bass seasoned simply. Garnished with fresh black truffle, which adds a prized, earthy aroma.

Fresh fish of the day finely cut with a knife. Seasoned to enhance the freshness of the available catch.

Salmon fillet marinated with Aperol Spritz. A modern preparation that gives the fish citrusy and slightly sweet notes.

Fresh oysters served raw on ice. Salty flavor and soft texture, to be enjoyed natural or with lemon.

Fresh langoustines served raw. Sweet and delicate flesh, considered a delicacy.

Prized red prawns served raw. Known for their particularly sweet and melt-in-your-mouth flesh.

Floured and fried squid rings and shrimp. A classic seafood dish, crispy outside and tender inside.

Mixed small fish fried whole. A flavorful and traditional dish, eaten whole including the crispy bones.

Breaded and fried fresh anchovies. A simple but flavorful dish with a crispy texture.

Fried baby squid (spillo). Very tender and delicate in flavor.

Fresh whole fish sold by weight (price per 100g). Can be cooked grilled, baked, or in a salt crust.

Prawns served grilled for a smoky flavor, or cooked with Vernaccia wine and artichokes for a more elaborate taste.

Whole grilled langoustine. Quick cooking preserves the sweetness of the flesh and adds a smoky aroma.

Whole grilled squid. Served tender with a light dressing of oil and lemon.

An assortment of grilled fish, crustaceans, and mollusks. Perfect for those who love variety.

Grilled Uruguayan beef cut into slices (tagliata). Served with a side of vegetables that changes daily.

Cleaned artichokes slowly cooked in a pan with oil, garlic, and mint. Tender and very aromatic.

Chunked potatoes roasted in the oven. Golden on the outside and soft on the inside.

Seasonal vegetables prepared fresh daily. Ask staff for availability.

Fresh salad composed of lettuce, tomatoes, and other seasonal raw vegetables.

Buffalo mozzarella served with fresh tomatoes and basil. Dressed with extra virgin olive oil.