Quelli de’ Coronari - restaurant

Fresh seasonal vegetables (like eggplant, zucchini, and peppers) grilled. A light and flavorful dish, dressed with a drizzle of oil.

Fried zucchini flowers in batter, typically stuffed with mozzarella and anchovies. Crispy outside and gooey inside.

Traditional Roman fried rice ball, seasoned with oxtail stew sauce. A classic of Roman street food.

Assorted selection of Roman specialties, including both hot and cold preparations. Ideal for tasting various local traditional flavors.

Shared platter with a selection of Italian cured meats and regional cheeses. Often served with bread or focaccia.

Tasting of cheeses of different ages accompanied by honey and jams to enhance their flavor.

High-quality aged raw ham from Friuli. Sweet and delicate flavor, thinly sliced.

Battered and fried cod fillet (salted and cured cod). A typical Roman appetizer, crispy and flavorful.

Long hollow pasta with tomato sauce, crispy guanciale, Pecorino Romano cheese, and pepper. Intense and savory flavor.

Fresh egg pasta with a cream of egg yolk, Pecorino Romano cheese, guanciale, and black pepper. Rich and creamy.

Fresh pasta with a creamy sauce of Pecorino Romano cheese and black pepper, dramatically served in a crispy cheese basket.

Short ring-shaped pasta served with a spicy tomato sauce, garlic, and chili pepper. Simple but with a strong character.

Known as 'white carbonara', prepared with crispy guanciale, Pecorino Romano cheese, and abundant black pepper. Robust flavor.

A simple classic: pasta sautéed with olive oil, golden garlic, and spicy chili pepper.

Flat and wide egg pasta with porcini mushrooms. Forest aroma and a delicate yet persistent flavor.

Egg pasta served with a classic slow-cooked meat ragù in tomato sauce. A hearty and traditional dish.

Chef's daily proposals that vary based on the availability of fresh ingredients.

Thin slices of veal garnished with prosciutto and sage, sautéed in white wine. Tender and very flavorful meat.

Young lamb (abbacchio) roasted in the oven, often seasoned with garlic and rosemary. A typical festive Roman dish.

Grilled beef steak. Served juicy, usually cooked to the customer's choice.

Oxtail stew slow-cooked in tomato sauce with celery and spices. The meat is very tender and falls off the bone.

Thin strips of beef quickly sautéed in a pan, served on a bed of fresh arugula and Grana cheese shavings.

Tender beef strips sautéed in a pan with porcini mushrooms. Rich and earthy flavor.

Breaded and fried meat slice until golden brown (cotoletta). Crispy on the outside and soft in the center.

Slow-cooked tripe with tomato sauce, Roman mint, and pecorino cheese. A traditional peasant dish with a unique flavor.

Fresh salad with a mix of seasonal vegetables such as lettuce, tomatoes, and carrots.

Catalonian chicory sprouts served raw, dressed with a pounded sauce of anchovies, garlic, and vinegar. Fresh, crunchy, and flavorful.

Fresh seasonal vegetables, prepared pan-fried or steamed.

Classic stick-cut potatoes, fried. Crispy and salted.

Potatoes cut into pieces and roasted in the oven, usually with rosemary and oil.

Artichokes prepared according to Roman recipes: stewed with mint (Romana), fried whole and crispy (Giudia), or battered and fried.

Pan-sautéed porcini mushrooms. A prized side dish with an intense flavor.

Homemade desserts that vary daily, such as tiramisu, panna cotta, or tarts.

Bottled water, available still or sparkling.

Non-alcoholic carbonated soft drinks in cans.

Light beer in a small bottle, ideal for accompanying the meal.

Iconic Italian aperitif based on Prosecco, Aperol, and seltzer. Vibrant orange color and bittersweet taste.

Half liter of house wine, available in white or red. Simple table wine.

Half liter of slightly sparkling white wine (frizzante). Fresh and easy to drink.

A glass of wine, white or red.

Sweet lemon liqueur, served chilled. A typical digestif from Southern Italy.

Herbal digestifs (bitters) or other sweet liqueurs.

Grape pomace distillates (grappa) or whisky. Barrique grappa is aged in wooden barrels.

Service charge and bread served at the table.