Osteria Metropolitana Ponte Milvio

A fresh and light appetizer based on thinly sliced raw zucchini. Enriched by the creaminess of guacamole and the crunchiness of apple and pistachios. · Delicate and balanced flavor, crunchy texture.

Savory revisited version of the classic strudel stuffed with eggplant, tomato, and salted ricotta, typical of Sicilian 'pasta alla norma'. Served hot with confit cherry tomatoes. · Intense Mediterranean flavor with flaky puff pastry.

Crispy toasted bread typical of Southern Italy, softened with water and topped with fresh tomato and basil. · Simple, fresh, and flavorful. To be eaten with hands or cutlery.

Crispy toasted bread topped with creamy stracciatella cheese, anchovies, and pistachios. · A mix of sweet and savory flavors with different textures.

Thin slices of raw beef served with fresh creamy cheese and aromatic oil. · Tender and delicate meat that melts in your mouth.

Raw beef tartare, seasoned and served with marinated zucchini and a crispy cheese wafer. · Protein-rich and refined dish for raw meat lovers.

Selection of various types of bread to accompany the meal.

Selection of high-quality Parma raw ham aged for 30 months. · Sweet and refined flavor, soft texture.

High-quality mortadella slices, a fragrant and tasty cooked cured meat. · Pairs well with bread or focaccia.

Assortment of mixed cheeses served with sweet jams to enhance their flavor. · Ideal for sharing as an appetizer or dessert.

Slightly smoked cooked ham flavored with herbs. · Delicate flavor with aromatic notes.

Classic Roman street food: rice ball with tomato and a molten mozzarella center, breaded and fried. · Crispy outside and soft inside.

Battered Roman zucchini fried in a light tempura style, served with Greek yogurt sauce. · Dry and crispy fried.

Meatballs made with shredded boiled beef, breaded and fried. Served with a traditional parsley-based sauce. · Rich flavor and soft texture.

Vegetarian eggplant meatballs, served with a light tomato and fresh mint sauce. · Mediterranean and aromatic flavor.

Zucchini flowers stuffed with mozzarella and a fillet of anchovy, battered and fried. · A Roman classic, flavorful and stringy.

Long pasta with a simple sauté of garlic, olive oil, and spicy chili pepper. · Simple but very flavorful and slightly spicy dish.

Short pasta with a cream of eggs, pecorino romano, crispy guanciale, and black pepper. · Rich, creamy, and savory. A pillar of Roman cuisine.

Ancestor of Carbonara, seasoned with pecorino romano, pepper, and crispy guanciale, without egg. · Intense and savory flavor.

Short pasta with tomato sauce, crispy guanciale, and pecorino romano. · Decisive and slightly spicy flavor.

Fresh long pasta with fried zucchini and Provolone del Monaco cheese. · Creamy and flavorful, typical of the Sorrento coast.

Irregularly shaped fresh pasta with pesto, fresh cherry tomatoes, and cubes of buffalo mozzarella. · Fresh, summery, and fragrant dish.

Creamy risotto served with raw minced meat and crunchy hazelnuts. · Refined combination of textures and temperatures.

Not pasta, but zucchini cut into spaghetti shape, served raw with a mix of fresh seafood. · Light, gluten-free, and fresh option.

Semolina grains served with mixed seafood sauce. · Flavorful and aromatic single dish.

Premium American beef, known for its tenderness and marbling. Price per 100 grams. · Intense and juicy flavor, excellent grilled.

Bone-in beef cut from the Prussian region. Price per 100 grams. · Flavorful and with a good amount of fat.

Danish beef loin with high fat infiltration (marbling). Price per 100 grams. · Very tender and tasty.

Australian Beef Ribeye (boneless). Price per 100 grams. · Very fine and flavorful meat.

Large steak with the long rib bone left intact. Price per 100 grams. · Spectacular and ideal for sharing.

Famous Tuscan bone-in T-bone steak, including fillet and sirloin. Price per 100 grams. · Traditionally cooked rare over charcoal.

Beef tail, a typical Brazilian churrasco cut covered with a layer of fat. Price per 100 grams. · Very flavorful, especially the crispy fat.

Beef sirloin steak dry-aged for 30 days to concentrate flavors. · Intense meat and hazelnut flavor, tender texture.

The most tender and lean cut of beef, of Danish origin. · Delicate and soft as butter.

Young whole or half chicken cooked on the grill, served with potatoes. · Flavorful white meat with crispy skin.

Plate of fresh raw crustaceans. · Sweet sea flavor, delicate texture.

Floured and fried calamari rings. · Classic crispy seafood dish, to be sprinkled with lemon.

Thin slices of cold boiled veal, covered with a creamy tuna and caper sauce. · Traditional Piedmontese cold dish.

Toasted bread slice enriched with mashed or sliced avocado. Customizable with various ingredients. · Modern, healthy, and nutritious meal.

Bowl with aromatic black rice, Greek feta cheese, vegetables, and avocado. · Fresh and balanced single dish.

Light bowl with white rice, chicken breast, and avocado. · Ideal for those looking for a healthy and protein-rich meal.

Bowl inspired by Nordic flavors with salmon and yogurt sauce. · Rich in Omega-3 and flavor.

Bowl with classic Mediterranean ingredients like tuna and olives. · Savory and summery.

Creative salad with fresh fruit. · Sweet, sour, and refreshing.

Salad with sweet pears and crunchy hazelnuts. · Excellent contrast of flavors and textures.

The famous international salad with chicken, cheese, and croutons. · Satisfying and flavorful single dish.

Summer salad with sweet melon and almonds. · Very hydrating and light.

Typical winter Sicilian salad with crunchy fennel and juicy oranges. · Fresh and digestive.

Mixed vegetables quickly sautéed in a wok pan. · Crispy and flavorful.

Stewed escarole in a pan with sweet raisins and pine nuts (Neapolitan style). · Traditional sweet and sour flavor.

Potato sticks fried in boiling oil. · The most beloved side dish, golden and crispy.

Diced potatoes roasted in the oven with herbs. · Soft on the inside and crispy on the outside.

Boiled field chicory, then sautéed in a pan with garlic, oil, and chili pepper. · Typical bitter taste, highly appreciated in Rome.

Boiled green pods, usually served with oil and lemon. · Simple and light side dish.

Fried zucchini marinated with vinegar, garlic, and mint. · Intense and aromatic flavor.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream. · Creamy and energizing.

Cheesecake with a biscuit base and lemon topping. · Fresh and sweet.

Chocolate and hazelnut flavored gelato dessert, inspired by famous chocolates. · Gourmet and refreshing.

Layers of crispy puff pastry alternated with cream and fresh strawberries. · Classic elegant and crumbly dessert.

Artisanal dry biscuits served with jams. · Perfect for dipping or at the end of a meal.

Sicilian specialty: creamy ice cream or granita served with a soft brioche bun. · Typical Sicilian summer breakfast or snack.

Plate of fresh seasonal fruit cut into pieces. · Light and healthy end to the meal.

Freshly extracted juice from fruit and ginger. · Healthy and slightly spicy drink.

Centrifuge rich in beta-carotene. · Sweet and orange.

Purifying and fresh mix. · Light and vegetal flavor.

Healthy and slightly spicy detox drink. · Full of vitamins.

Classic vitamin A-C-E mix. · Sour and sweet.

Aromatic and digestive centrifuge. · Very fragrant thanks to mint and fennel.

Bottled Water.

Classic non-alcoholic carbonated drinks.

Selection of craft or special bottled beers.

Sicilian lager beer produced with sea salt crystals. Round and smooth taste.

Refreshing pale ale with citrus notes.

Traditional Italian espresso.