Ristorante Bistrot 139

An entirely vegetable tasting menu that includes raw vegetables, fried items, and sauces. It concludes with a small dessert. Includes drinks.

A rich tasting menu of land products with cured meats, cheeses, bruschetta, and fried items. Includes a warm chef's tasting bite and a sweet finish. Includes drinks.

A fish-based tasting menu ranging from fried to raw (tartare and carpaccios). Includes seafood salad, a chef's tasting bite, and dessert. Includes drinks.

Thin slices of raw salmon served with mixed salad and exotic fruit. A fresh dish with sweet and sour notes.

Thinly sliced raw tuna marinated or served with orange. The citrus flavor enhances the delicacy of the fish.

Cooked and pressed octopus, then thinly sliced like cured meat, dressed with balsamic vinegar. Tender and aromatic.

Raw beef hand-chopped, served with three different sauces to vary the taste. For raw meat lovers.

Diced raw salmon served on a crispy aromatic basil base. A play of textures and aromas.

Diced raw tuna paired with the freshness of Greek yogurt and the crunchiness of almonds. Mediterranean taste.

Tasting of three different types of fish carpaccio. Ideal for trying different varieties in one dish.

Two different preparations of tartare (fish or meat) served together.

The most complete dish for raw food lovers, with a mixed selection of tartares and carpaccios.

The king of Roman pasta: spaghetti or rigatoni with eggs, Pecorino Romano, crispy guanciale, and black pepper. Creamy and rich.

A variation of the classic Carbonara enriched with the sweetness of zucchini flowers.

Essential yet delicious Roman dish, prepared with Pecorino Romano cheese and abundant black pepper, emulsified to create a cream.

A fresh reinterpretation of Cacio e Pepe with the addition of tomatoes and aromatic mint.

The ancestor of Carbonara: pasta with Pecorino Romano, pepper, and guanciale, but without egg. Flavorful and savory.

A variation of Gricia enriched with the crunchiness and sweet flavor of pistachio.

Pasta with tomato sauce, crispy guanciale, and pecorino. A pillar of Roman cuisine with a decisive flavor.

Simple and classic white pizza with stringy mozzarella and cooked ham.

White pizza with a traditional Roman combination: sweet zucchini flowers and savory anchovies.

Rustic white pizza with sautéed bitter greens and flavorful sausage.

Rich and creamy white pizza with a selection of four different cheeses in intensity and flavor.

Vegetarian white pizza topped with a mix of grilled or baked vegetables.

White pizza inspired by the flavors of the forest, with mushrooms and sausage.

Indulgent white pizza with smoked and fresh cheeses, topped with aged speck.

White pizza loved by children, with frankfurters and french fries.

White pizza with a decisive flavor with stewed escarole, savory olives, and anchovies.

Fresh white pizza topped with lean cured meat, peppery arugula, and hard cheese shavings.

Rich white pizza with double mozzarella (classic and buffalo), zucchini flowers, and sausage.

The simplest pizza, only with tomato sauce and oil. Light and classic.

The quintessential Italian pizza: tomato, mozzarella, and fresh basil.

Rich pizza with many toppings: mushrooms, olives, artichokes, ham, and a hard-boiled or fried egg.

Classic red pizza without cheese, flavored with garlic and oregano.

Spicy pizza with salami (pepperoni style) and chili pepper.

Flavorful pizza with the addition of salty anchovies.

Pizza inspired by eggplant parmigiana, with fried or grilled eggplant and parmesan.

Simple and tasty pizza with pieces of pork sausage.

Similar to Margherita but enriched with more flavorful and milky buffalo mozzarella.

Red pizza with sliced button mushrooms.

Pizza that takes inspiration from the Amatriciana pasta sauce: guanciale, pecorino, and pepper on a red base.