Ristorante da Vincenzo

A cold salad composed of boiled cuttlefish, octopus, and shrimp. Simply dressed with oil, lemon, and parsley to enhance the sea flavor. Fresh and light.

Tender boiled octopus served with diced boiled potatoes. Dressed with extra virgin olive oil and parsley. A classic seafood appetizer.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth. Ideal to enjoy with toasted bread.

Salmon served cold with a vinaigrette of red onion, crunchy celery, and cherry tomatoes. A balance between the sweetness of the fish and the acidity of the vegetables.

Fresh anchovies prepared in two classic ways: marinated in vinegar and lemon or deep-fried golden. Flavorful and typical of maritime tradition.

Prized oysters served raw, natural. Salty flavor and meaty texture. Usually enjoyed with a squeeze of lemon.

Very fresh raw fish, thinly sliced. Delicately seasoned to preserve the natural flavor of the fish.

Shrimp quickly pan-seared served with creamy guacamole sauce. A modern combination of crustaceans and avocado.

Prized crustaceans served raw. Sweet and delicate flesh. A pure freshness experience.

Raw tuna, knife-cut and seasoned with savory and aromatic ingredients. Vodka adds a decisive note to the dish.

Shrimp served on a bed of fresh arugula. A light appetizer with the contrast between the sweetness of the shrimp and the bitterness of the arugula.

Calamari cooked in a pan paired with tender artichokes. A classic Roman cuisine pairing, flavorful and rustic.

A mix of Roman fried items: battered and stuffed zucchini flowers and fried cod fillets. Crispy outside and soft inside.

Sweet prosciutto crudo slices served with fresh buffalo mozzarella. A traditional and simple Italian appetizer.

Very thin slices of raw beef served with arugula and parmesan shavings. Dressed with oil and lemon.

Selection of mixed cured meats and cheeses. Perfect for sharing to start the meal.

Typical Roman dish based on stewed lamb offal with onion and peppers. Intense and rustic flavor.

Layered baked eggplant with tomato, mozzarella, and parmesan. Soft, rich, and oven-gratinéed.

Long pasta with clams, scampi, and fresh cherry tomatoes. A classic and flavorful seafood first course.

Long pasta served with half a lobster and cherry tomatoes. A rich and spectacular dish with a sweet crustacean flavor.

Fresh egg pasta with sea bream sauce. Delicate white fish flavor.

Rice cooked in broth and finished with a scampi cream. Creamy and with an intense sea flavor.

Roman fresh pasta with a cream of Pecorino Romano and black pepper. Savory and slightly spicy.

Wide fresh egg pasta with sautéed porcini mushrooms. Fragrant and with a woodland flavor.

Long hollow pasta with tomato sauce, crispy guanciale, and pecorino. A pillar of Roman cuisine.

Fresh stuffed pasta with ricotta and spinach. Usually served with butter and sage or simple tomato sauce.

Pasta with a cream of eggs, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and flavorful.

White fish fillet baked with a crispy vegetable topping. Light and tasty.

Prized flatfish baked with potatoes. Firm and delicate white flesh. Price is per hectogram.

Grilled amberjack slice. Fish with firm and flavorful flesh, simply dressed with oil and lemon.

Monkfish cooked with tomato, olives, and herbs. Flesh reminiscent of lobster texture.

Tuna slice breaded in sesame seeds and seared. Crispy outside and pink inside.

Oven-baked calamari with breadcrumbs and potatoes. Soft and golden.

Mixed battered and fried fish and vegetables. Crispy, dry, and flavorful. To be eaten hot with lemon.

Assortment of grilled crustaceans and fish. Enhances the natural flavor of the sea with the aroma of the grill.

Whole sea bass cooked under a layer of coarse salt which maintains moisture and flavor. Price is per hectogram.

Boiled lobster served with onion, tomatoes, and celery. Fresh and refined dish. Price is per hectogram.

Thin slices of veal with prosciutto and sage, cooked in white wine. Tender and flavorful.

Raw beef, knife-beaten and seasoned. Served fresh, often with egg or sauces.

Grilled lamb chops to be eaten by hand ('scottadito'), served with crispy fried artichokes.

Tripe stewed for a long time with tomato, Roman mint, and pecorino. A very flavorful traditional peasant dish.

Grilled beef steak cut into slices, served on a bed of arugula. Simple and tasty.

Oxtail stew with tomato, celery, pine nuts, and raisins. Historic Roman dish, rich and gelatinous.

Seasonal vegetables of your choice, prepared boiled with lemon (all'agro) or sautéed in a pan for a stronger flavor.

Artichokes prepared according to tradition: Roman style (stewed with mint) or Jewish style (whole and crispy fried).

Mixed summer vegetables baked in the oven with a breadcrumb crust.

Potatoes served crispy fried or oven-roasted with rosemary.

Fresh asparagus, usually served boiled with oil and lemon.

Boiled green beans simply dressed.

Spring stew of fresh Roman vegetables. A tribute to the season with artichokes, fava beans, and peas.

Spoon dessert made with milk and eggs with caramel sauce. Soft and sweet.

Layered dessert with sponge cake soaked in liqueur (usually Alchermes) and pastry cream.

Sweet cream topped with a crispy caramelized sugar crust.

Spoon dessert made with cream, sugar, and gelatin, served with a red berry sauce.

Famous Italian dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

Iced lemon dessert, served semi-liquid and corrected with spirits. Digestive and refreshing.

Cup of fresh wild berries accompanied by a scoop of custard ice cream.

Cup of artisanal ice cream in classic flavors.