Ristorante Eden

A trio of seafood appetizers featuring seafood salad, smoked swordfish, shrimp cocktail, fresh salmon with citrus, and an oyster. Fresh, briny, and citrusy flavors. Served chilled as a starter.

A mixed antipasto platter with cured meats, assorted cheeses, buffalo mozzarella, and grilled vegetables. Savory, salty, and rich in variety. Perfect for sharing.

Aged Parma ham (24 months) served with fresh buffalo mozzarella from Campania. A classic pairing of salty, delicate cured pork and creamy, soft cheese. Eat together for a balance of flavors.

Toasted bread topped with fresh Pachino tomatoes, garlic, basil, and olive oil. Crunchy and refreshing. A simple, traditional Italian starter.

Toasted bread topped with a savory sauce. Crunchy texture with rich toppings. Enjoy as a light appetizer.

A selection of mixed bruschettas with various toppings. Crunchy and flavorful. Great for sampling different tastes.

Fried snacks: Supplì (rice ball with tomato and mozzarella) or potato croquette. Crispy outside, soft and savory inside. Classic Roman street food appetizers.

Fried zucchini flower, often stuffed with mozzarella and anchovy. Light, crispy batter with a soft, savory filling. A delicate seasonal treat.

Fried battered salt cod fillet. Crispy golden exterior with tender, flaky fish inside. A traditional Roman appetizer.

Fried breaded olives stuffed with a meat filling. Savory, crunchy, and slightly salty. A popular finger food.

Small fried breaded mozzarella balls. Crispy outside with melted cheese inside. Best eaten hot.

A mixed plate of fried appetizers including rice balls, potato croquettes, olives, mozzarella, eggplant, and zucchini flowers. Crispy and varied. Ideal for sharing.

A basket of bread. Essential for accompanying Italian meals and cleaning the sauce from your plate ('scarpetta').

The daily special first course (pasta or rice). Varies based on fresh ingredients available that day. Ask the staff for details.

Filled pasta pockets stuffed with buffalo ricotta and spinach, served with cherry tomatoes and basil. Creamy filling with a fresh, light sauce. Soft texture.

Creamy rice dish cooked with violet artichokes and smoked provola cheese. Rich, savory, and slightly smoky. Soft and comforting.

Potato dumplings served with seafood and small prawns. Soft dumplings in a flavorful seafood sauce. Savory and hearty.

Creamy risotto with scampi (langoustines). Rich seafood flavor with a smooth texture. A classic Italian seafood rice dish.

Three-colored pasta served with Norwegian salmon and smoked provola cheese. A combination of smoky cheese and rich fish flavors.

Spaghetti served with fresh clams, garlic, oil, and parsley. Briny, savory, and light. A quintessential Italian seafood pasta.

Homemade ribbon pasta with a sauce of sea bass ragu, cherry tomatoes, and Taggiasca olives. Savory fish flavor with sweet tomatoes and salty olives.

Spaghetti served with wedge clams (telline). A delicate and sweet seafood flavor, typical of the Roman coast. Simple and delicious.

Thick spaghetti-like pasta with prized red prawns from Mazara and nettle pesto. A gourmet dish combining sweet shellfish with earthy, herbal notes.

Large tube pasta served with half a lobster. Rich, tomato-based seafood sauce. A luxurious and filling dish.

Large corkscrew pasta with seared octopus and aged pit cheese (Pecorino di Fossa). A bold mix of seafood and strong, sharp cheese flavors.

Thick, hand-rolled pasta cooked in a parcel (cartoccio) with crustaceans. Cooking in the bag seals in aromas and flavors. Rich and seafood-forward.

Sea bream or Sea bass prepared either in a sauce or grilled (alla piastra). Delicate white fish, tender and flaky. A light, healthy main course.

Mixed fried fish. Crispy, golden batter and tender fish. Served with lemon wedges.

Fried small mixed fish (fresh catch of the day). Crunchy and flavorful, eaten whole. A traditional Italian seafood specialty.

Grilled prawns and scampi (langoustines). Sweet, smoky seafood flavor from the grill. Served in their shells.

Mixed grilled fish platter. Features a variety of fish and shellfish. Healthy, smoky, and delicious.

Tuna steak served in a shellfish broth or stew (guazzetto). Rich and savory with tomato and seafood flavors.

Oven-baked turbot with potatoes. Delicate, white meat fish roasted to perfection. Price is calculated by weight.

Orbetello Sea Bass baked in a crust of potatoes and zucchini. Moist fish with a crispy vegetable topping. Price is calculated by weight.

House meat platter with side dishes, serving two people. A selection of grilled meats to share. Hearty and filling.

Mixed grilled meats. A variety of cuts grilled to your preference. Smoky and savory.

Prussian Beef Rib Steak (300g)

Large Prussian Beef Rib Steak (600g)

Veal scallopini. Thin slices of veal flour-dusted and sautéed, usually with lemon or wine sauce. Tender and delicate.

Grilled lamb chops. 'Scottadito' means 'finger-burning', implying they should be eaten hot with your hands. Tender, flavorful lamb.

Sliced Argentine beef steak seasoned with herbs. Grilled and served sliced (tagliata). Tender and aromatic.

Grilled beef fillet. A lean, tender cut of meat cooked on a griddle. Simple and high quality.

Eden Salad. A house special salad, likely containing fresh mixed greens and other seasonal toppings. Crisp and refreshing.

Mixed green salad. Fresh lettuce, tomatoes, and other vegetables. A simple, healthy side dish.

Seasonal greens, either boiled with lemon (all'agro) or sautéed in a pan with garlic and chili (ripassate). A traditional Roman side.

Grilled vegetables, typically including eggplant, zucchini, and peppers. Smoky and tender. A great accompaniment to meat or fish.

Grilled radicchio served with pine nuts and raisins. The bitterness of the radicchio contrasts well with the sweet raisins and crunchy nuts.

Choice of french fries or roasted potatoes. Classic starch side dish. Golden and crispy.

Arugula (rocket) salad served with pears. Peppery greens balanced by sweet fruit. A fresh and elegant salad.

Caprese salad with Buffalo Mozzarella from Campania, tomatoes, and basil. Creamy cheese and fresh tomatoes. A classic Italian salad.

Beef fillet fondue style served with 4 sauces. Designed for two people. Interactive and fun dining experience.

Beef fillet with Norcia truffle cream and sautéed mushrooms. Rich, earthy, and creamy flavors.

Beef fillet with balsamic vinegar glaze and pine nuts. Tangy and sweet sauce with crunchy nuts.

Beef fillet topped with Taleggio DOP cheese and walnut kernels. Creamy, funky cheese pairs well with the meat and nuts.

Sliced beef fillet seasoned with herbs. Tender meat with aromatic seasoning.

Diced beef fillet served with mild Gorgonzola-Mascarpone cream and Abate pears. A mix of savory, creamy cheese and sweet fruit.

Beef fillet with three pepper sauce. Spicy and aromatic, usually featuring green, pink, and black peppercorns.

Beef fillet with a Guinness beer reduction and Culatello ham trimmings. Rich, malty sauce with salty cured ham notes.

Beef fillet medallions prepared Parmigiana style (tomato, mozzarella, eggplant). A hearty dish combining steak with classic Italian flavors.

Beef fillet with mulled wine sauce served with toasted Genzano bread. Spiced wine flavors add warmth to the dish.

Beef fillet with Voronoff sauce (cream, mustard, Cognac, and Worcestershire sauce). Rich, tangy, and slightly spicy sauce.

Beef fillet with walnut cream and julienned Treviso radicchio. Nutty sauce with bitter greens providing balance.

Beef fillet topped with provola cheese and crispy pancetta (bacon). Savory, salty, and texturally varied.

Beef fillet with Barolo wine reduction. Deep, tannic red wine sauce enhances the meat's flavor.

Beef fillet wrapped in Tuscan Lardo (cured pork fat) with pink peppercorns. The melting fat adds richness, while peppercorns add aromatic spice.