Ristorante Dillà

A rich assortment of mixed cured meats and cheeses, served on a platter. Accompanied by sweet jams and preserved vegetables to enhance the flavors.

A curated tasting of various types of cheeses. Served with honey and jams for a perfect balance of sweet and savory.

A selection of assorted cured meats. Ideal as a traditional appetizer.

High-quality raw beef, hand-chopped. Dressed with fresh Mediterranean flavors like Pachino tomatoes, basil, and lemon zest.

Tender boiled octopus served in a salad. Accompanied by boiled potatoes, flavorful olives, raw red onion, and fresh basil.

Raw fish marinated in citrus juice and spices. The type of fish varies based on daily availability.

Baked dish of fried eggplant, tomato sauce, and buffalo mozzarella. A rich and flavorful classic, baked in the oven.

Very thin slices of marinated raw zucchini. Dressed with Grana cheese shavings, fresh mint, and crunchy pine nuts.

Typical Italian flatbread, crispy outside and soft inside. Simply dressed with extra virgin olive oil and rosemary.

Meatballs enriched with mortadella and pistachio granules. A house specialty, flavorful and aromatic.

Grilled beef served sliced. Accompanied by potatoes baked with their skin.

Prized cut of grilled beef. Served with marinated zucchini (concia).

Thin slices of chicken cooked in a pan with a lemon sauce. Served with a side of mixed roasted vegetables.

Grilled lamb chops. Served with arugula salad, sweet grilled peaches, and almonds for contrast.

Beef burger served with roasted potatoes. A classic and hearty dish.

Fresh salad with three varieties of tomatoes and shrimp. Dressed with basil, crunchy almonds, and lemon juice.

Classic Caesar Salad with chicken, croutons, and crispy bacon. Enhanced with Parmesan shavings.

Rich mixed salad with seared fresh tuna, green beans, potatoes, and hard-boiled egg. Complemented by anchovies, olives, and onion.

Fresh dish with tomato slices and buffalo mozzarella. Dressed with fresh basil and olive oil.

Whole artichoke slow-cooked with oil, garlic, parsley, and mint. Tender and flavorful, typical of Rome.

Fried zucchini marinated in vinegar and herbs. A typical side dish of Jewish-Roman cuisine.

Wedge-cut potatoes baked with their skin. Crispy outside and soft inside.

Selection of seasonal vegetables roasted in the oven. Simple and light.

Assortment of fresh bread.

Trio of gourmet crostini with refined pairings. Includes cheese fondue, fine cured meats, and intense flavors.

Wide egg pasta, dressed with a rich sausage ragu. Enhanced with catalogna (bitter greens) to balance the flavor.

Soup prepared daily with fresh seasonal ingredients. Ask staff for details.

Thin slices of veal with raw ham and sage, cooked in white wine. A typical second course of Roman cuisine.

Prized fish with a delicate flavor, grilled. Served with crunchy puntarelle (chicory sprouts).

Soft corn polenta served with aromatic porcini mushrooms and luganega sausage. A warm and comforting dish.

Spaghetti dressed with garlic, oil, and chili pepper. Enriched with grated bottarga (dried fish roe) for an intense sea flavor.

Extra portion of prized black truffle. Ideal to add to pasta or main courses.

Layered dessert of crispy puff pastry and chantilly cream. Enhanced with fresh strawberries and chocolate shavings.

Viennese chocolate cake with a thin layer of apricot jam. Covered with a dark chocolate glaze.

Tart with a shortcrust pastry base, cooked apples, and pastry cream. Served with an English cream sauce.

Fresh cheesecake with a biscuit base. Topped with a berry sauce.

Classic Italian spoon dessert. Layers of coffee-soaked ladyfingers alternated with mascarpone cream.

Dessert made of cocoa and dry biscuits, shaped like a salami. Crunchy and chocolatey texture.

Iced spoon dessert with lemon flavor. Fresh and digestive, slightly alcoholic.

Glass of aged rum served with dark chocolate. A pairing for contemplation.

Almond biscotti (similar to cantucci) served with sweet dessert wine. The biscotti are dipped in the wine.

French sweet wine served with a selection of cheeses. A refined end to the meal.

Cup of fresh strawberries. Served with lemon juice or whipped cream of your choice.

Bottle of premium mineral water.

The classic Venetian Spritz. Sweet-bitter with notes of orange and herbs.

Spritz with a more bitter and intense taste than Aperol, ruby red in color.

Refreshing cocktail based on elderflower syrup, fresh mint, and prosecco.

Fresh version of the Spritz prepared with the typical Italian lemon liqueur.

Spritz based on Cynar, a bitter liqueur made from artichokes.

Aromatic Spritz prepared with Myrtle liqueur, typical of Sardinia.

Floral and fragrant cocktail with a characteristic pale purple color.

Classic Italian cocktail with Campari, Red Vermouth, and soda.

Venetian cocktail based on peach puree and prosecco.

Savory cocktail based on vodka, tomato juice, and spices.

Version of the Negroni that uses whiskey instead of gin.

Elegant cocktail with Champagne, sugar, bitters, and brandy.

Fruity cocktail with vodka, Cointreau, lime juice, and cranberry.

Classic Cuban cocktail with white rum, lime, and sugar.

Energizing cocktail with vodka, coffee liqueur, and espresso.

Sparkling cocktail with gin, champagne, lemon juice, and sugar.

Mexican cocktail with tequila, triple sec, and lime juice, served with a salted rim.

The iconic dry cocktail with gin and dry vermouth.

Classic cocktail based on whiskey, sweet vermouth, and bitters.

Ancestor of the Negroni, prepared with equal parts Campari and Red Vermouth.

Cuban cocktail muddled with rum, mint, lime, sugar, and soda.

Refreshing long drink with vodka, ginger beer, and lime.

Famous Italian cocktail with equal parts gin, Campari, and Red Vermouth.

Classic cocktail prepared by muddling sugar and bitters with whiskey.

Family of cocktails based on spirit, lemon juice, and sugar (e.g., Whiskey Sour).

Version of the Margarita that uses agave syrup instead of orange liqueur.