Ristoro degli Angeli

Soft potato flan enriched with cherry tomatoes, spring onions, and basil. Served with a grilled tomino (Piedmontese cheese), hot and stringy. A flavorful and comforting vegetarian appetizer.

Shrimp wrapped in kataifi pastry (very thin strands of dough) and fried to achieve a super crispy texture. Flavored with ginger and lemon and served with homemade mayonnaise. A play of textures between the crispy shell and the tender shrimp.

Fried zucchini flowers in a light rice batter. They are stuffed with buffalo mozzarella and anchovies, a classic Roman cuisine pairing. Crispy outside and gooey inside.

Toasted bread slices served with quality butter and anchovy fillets. A simple yet flavorful (umami) appetizer thanks to the blue fish. Perfect as a snack.

Artichoke hearts preserved in high-quality extra virgin olive oil. Prepared in a rustic style ('alla cafona'), they are tender and flavorful. Ideal to enjoy with bread.

A mixed platter including cured meats (prosciutto), Tuscan pecorino cheese, honey for accompaniment, and pickled vegetables. A varied selection of savory and sweet flavors, ideal for sharing.

Fresh long egg pasta dressed simply with butter and parmesan. Enriched with toasted sesame seeds that add crunchiness and a unique aroma. A delicate and fragrant dish.

Classic Roman dish with a cream of pecorino cheese and black pepper. Served scenically inside an edible basket made of crispy parmesan. Savory and bold flavor.

Homemade fresh stuffed pasta. The filling and seasoning vary daily based on fresh ingredients available. An artisanal dish that's always different.

Fregnacce are a traditional Lazio fresh pasta shape, similar to wide maltagliati. Here they are served with a sea bass and vegetable sauce. A tasty and balanced seafood first course.

Hot soup prepared with fresh daily ingredients. Can range from legume soups to vegetable veloutés. Ask the staff for the daily special.

Meatless meatballs, served with either classic tomato sauce or tzatziki sauce (Greek yogurt and cucumber, here without garlic). A light second course suitable for vegetarians.

Eggplant slices rolled with a filling of smoked provola cheese. Baked with tomato, basil, and parmesan. Soft and stringy, similar to eggplant parmesan but in a roll format.

Turbot fillets (prized white fish) rolled around a filling of zucchini and fresh mint. A delicate and aromatic fish dish.

Grilled beef served sliced. Seasoned with prized flake Maldon salt and accompanied by roasted potatoes. Juicy and flavorful.

Tuscan pecorino cheese grilled until soft and lightly golden on the outside. Served with orange blossom honey for a delicious sweet-and-salty contrast.

Warm chocolate and almond cake with a molten center. Served with fresh cream and a citrus sauce that balances the sweetness. A decadent and comforting dessert.

A spoon dessert that plays on flavor contrasts. It combines the sweetness of candied chestnuts (marron glacées) and caramel with the tart freshness of yogurt.

Frozen dessert based on fruit and sugar, without milk. Fresh and thirst-quenching, ideal for cleansing the palate at the end of a meal.

A dessert made of layers of crunchy hazelnut puff pastry alternating with a ricotta and pear cream. A refined dessert that plays on creamy and crunchy textures.

Artisanal cream-flavored gelato served with a fresh sauce made with seasonal fruit. Simple and tasty.

A rich cup of cream gelato drowned in hot coffee and Strega liqueur (a sweet herbal liqueur). Topped with whipped cream.

Fresh and creamy spoon dessert, flavored with crumbled amaretti biscuits which give a typical bitter almond flavor.

Rustic dry biscuits from the local tradition, made with wine in the dough. Crunchy and sugary, they are perfect for dipping in dessert wine.

Plate of fresh seasonal fruit cut into pieces. Light, healthy, and refreshing.

Sweet dessert wine produced on the island of Pantelleria. It has an amber color and intense aromas of dried fruit, apricot, and honey. To be sipped slowly.

Piedmontese aromatized wine based on Barolo, with added cinchona and spices. It has a complex, bittersweet taste, excellent as a digestif or with chocolate.

Aromatic sweet wine from the Aeolian Islands. Golden color and velvety flavor with floral and fruity notes.