Spaten Lounge Restaurant

Classic non-alcoholic carbonated beverages. Sweet and refreshing, ideal for accompanying the meal.

1-liter bottle of mineral water. Available still or sparkling.

A glass of house-selected white, red, or sparkling wine. Ideal for a toast or an aperitif.

Selection of bottled wines. Ask staff for the list and current prices.

German lager beer from Munich, small size. Balanced, malty, and refreshing taste.

German lager beer from Munich, medium size. Golden and easy-drinking, perfect with pizza.

German lager beer from Munich, large size. For those who want to fully enjoy the taste of Bavarian tradition.

Special draught beer, small size. Bold and characteristic taste.

Special draught beer, medium size. Excellent body and aroma.

Special draught beer, large size. Ideal for accompanying hearty meat or fried dishes.

The classic Spritz with Aperol. Sweet-bitter, sparkling, and served with ice and an orange slice.

Spritz prepared with red bitter (Campari type). Drier and decidedly bitter taste compared to the orange version.

Fresh cocktail based on St. Germain elderflower liqueur, prosecco, mint, and lime. Floral and delicate.

Exotic variation of Spritz with passion fruit syrup or liqueur. Sweet, fruity, and tropical.

Spritz that replaces bitter with Limoncello. Fresh, citrusy, and digestive.

Spritz variation with a green color, typically based on P31 or herbal liqueurs. Aromatic taste.

Spritz prepared with Sardinian Myrtle liqueur. Intense, balsamic flavor characteristic of the Mediterranean scrub.

Cold and creamy nougat-flavored dessert. Served partially frozen, it has a soft and velvety texture.

Chocolate cake baked in the oven with a warm, molten chocolate center. Served warm for a contrast of textures.

Spanish spoon dessert similar to crème brûlée. Custard cream topped with a crunchy caramelized sugar crust.

Spherical ice cream, cream or vanilla flavor, coated with meringue or white chocolate crumble. Often with a coffee center.

Classic spherical chocolate ice cream with a molten or liqueur-filled center, coated in bitter cocoa.

Sweet focaccia filled with Nutella cream and crumbled Baiocchi biscuits. A rich and decadent dessert to share.

Classic Italian espresso. Intense taste and strong aroma, served in a small cup.

Espresso with a small amount of liqueur added, usually grappa or sambuca.

Espresso diluted with hot water. Lighter and less concentrated than regular coffee, served in a large cup.

Espresso coffee and steamed milk with creamy foam.

Selection of digestifs, Italian grappas, and liqueurs. Price varies based on selection (SQ).

Pizza base seasoned only with tomato sauce and extra virgin olive oil. Simple and light, without cheese.

Traditional Neapolitan pizza with tomato, garlic, and oregano. Aromatic and bold flavor, without mozzarella.

The queen of pizzas: tomato, fior di latte mozzarella, and fresh basil. The colors of the Italian flag.

Flavorful pizza with the addition of salted anchovy fillets. Intense and savory taste.

Fresh version with whole or chopped cherry tomatoes, mozzarella, and a sprinkle of oregano.

Classic pizza with sliced champignon mushrooms. Delicate and earthy flavor.

Enriched version of the Margherita with buffalo mozzarella DOP and parmesan shavings. Richer and creamier.

Pizza rich in ingredients: mushrooms, artichoke hearts, olives, and prosciutto crudo. A varied mix of flavors.

Pizza inspired by the famous Roman condiment. Tomato, crispy guanciale, and strong-flavored Pecorino Romano.

Also known as 'Diavola'. Pizza with spicy salami (ventricina or similar). Slightly spicy and very flavorful.

Classic combination of oil-packed tuna and onion (often red). Bold and sweet flavor.

Classic Margherita pizza with added ham (usually cooked ham). Simple and loved by all.

Pizza popular with children, with sliced würstel and french fries on top of the mozzarella.

White pizza base baked in the oven with extra virgin olive oil, salt, and rosemary. Crispy and fragrant.

Focaccia flavored with garlic, oil, and rosemary. Excellent as an appetizer or side dish.

White pizza reminiscent of Roman flavors. Mozzarella, pecorino, black pepper, and crispy guanciale. Savory and peppery.

White pizza with mozzarella and potatoes (often thinly sliced or baked). Delicate and comforting flavor.

White pizza with only mozzarella and a sprinkle of parmesan. Very simple and milky.

White pizza with mozzarella and champignon mushrooms. Enhances the mushroom flavor without the acidity of tomato.

White version of the classic ham and mushroom pizza. Balanced and tasty.

Gourmet pizza with mortadella, creamy burrata heart, and pistachio crumble. A rich and modern combination.

For cheese lovers: mix of mozzarella, spicy gorgonzola, fontina, and provola. Intense flavor and very creamy.

Rustic pizza with crumbled sausage and mushrooms. Flavorful and hearty.

White pizza with mixed grilled or oven-baked vegetables (eggplant, zucchini, peppers). Fresh and colorful.

Simple white pizza with mozzarella and cooked ham. Delicate flavor, similar to toast.

White pizza with salmon (usually smoked) and fresh arugula added after cooking. Elegant and flavorful.

Half-moon stuffed pizza baked in the oven. Filled with mozzarella, cooked ham, and mushrooms. Golden crust.

Fried version of the stuffed calzone. The dough becomes crispy and golden, with a molten filling inside.

Special pizza consisting of a Margherita with buffalo mozzarella topped with a portion of dough (cap) filled with sausage and friarielli (Neapolitan broccoli rabe).

Calzone filled with mixed vegetables and mozzarella. A flavorful meat-free option.

Calzone with a rustic filling of sautéed chicory (slightly bitter) and flavorful sausage.

Focaccia sandwich with grilled chicken breast and creamy French Brie cheese.

Toasted bread slices simply seasoned with quality extra virgin olive oil and salt. Simple and crunchy.

Classic bruschetta with diced fresh tomatoes, basil, garlic, and oil.

Toasted bread with stracciatella (creamy burrata heart) and salted anchovy fillets. Sweet-salty contrast.

Bruschetta with sweet Pachino cherry tomatoes and fresh, creamy burrata cheese.

Flavorful bruschetta with cooked vegetables (chicory) and crispy guanciale. Typical Roman combination.

Mixed platter of bruschetta with various toppings selected by the chef. Ideal for tasting multiple flavors.

Classic Roman street food: rice croquette with tomato and a molten mozzarella center, breaded and fried.

Variation of supplì with rice seasoned with cacio (pecorino) and black pepper. Intense and peppery flavor.

Mashed potato croquettes, breaded and fried. Soft inside and crispy outside.

Potato croquettes enriched with pecorino and black pepper.

Battered and fried zucchini flowers, usually stuffed with mozzarella and anchovies.

Green olives stuffed with seasoned minced meat, breaded and fried. Typical of the Marche region.

Small breaded and fried mozzarella bites. Stringy and delicious.

Neapolitan specialty: fried pasta medallions (usually bucatini) with béchamel, peas, and meat, breaded and fried.

Classic shoestring french fries. Golden and salted.

Spiral-cut potatoes, seasoned and fried for extra crispiness.

Potatoes cut into spirals and spiced, fried to be extra crispy.

Thinly sliced homemade potato chips. Very crispy, like bagged chips but fresh.

Homemade potato chips seasoned with pecorino cheese, pepper, and lime zest. A savory and fresh mix.

Breaded and fried chicken strips. Ideal for dipping in sauces.

Fried battered chicken bites. A classic snack.

Fresh salad of tomato and buffalo mozzarella, dressed with oil and basil.

Mixed selection of local cured meats and cheeses served on a board. Perfect for sharing.

Prosciutto crudo served with fresh buffalo mozzarella. A classic Italian appetizer.

Raw beef (Scottona breed) hand-cut and seasoned according to the chef's recipe.

Delicately steamed shrimp served with creamy avocado and lime juice. Fresh and light.

Layered appetizer with alternating salmon and slices of crispy green apple, flavored with lime.

Cold seafood salad (octopus, calamari, shrimp) dressed with oil and lemon.

Large salad with mixed greens and a protein of your choice: chicken, tuna, or salmon. A light, complete meal.

Short pasta with eggs, Pecorino Romano, crispy guanciale, and black pepper. Creamy and rich.

Tubular pasta with tomato sauce, guanciale, and pecorino. A flavorful Roman classic.

Likely 'Gricia'. Pasta with guanciale and Pecorino Romano, similar to carbonara but without egg.

Thick fresh pasta with Pecorino Romano cheese cream and abundant black pepper.

Thick egg pasta served with a sauce of fine porcini mushrooms. Intense forest flavor.

Bow-tie pasta with green asparagus and speck (smoked ham). Savory and aromatic.

Egg pasta with a rich meat ragù slow-cooked in tomato sauce.

Spaghetti with fresh tomato sauce, enhanced by the crunch of almonds and the flavor of pecorino.

Enriched version of classic garlic and oil with the addition of anchovy fillets that melt into the sauce.

Classic seafood dish with clams, garlic, oil, and parsley (white sauce).

The quintessential Italian pasta dish: simple tomato sauce and fresh basil.

Chicken slices cooked in citrus sauce (lemon/orange), served with a side of spinach.

Prime cut of beef (ribeye) grilled and served with potatoes seasoned with pepper.

Grilled beef cut into slices, served with a porcini mushroom sauce or accompaniment.

Light dish with simple grilled chicken breast and sautéed broccoli.

Steak cooked with a rich Port wine sauce.

Piedmontese Fassona beef hamburger, served with french fries.

Very tender beef fillet served with a creamy green pepper sauce.

Grilled beef fillet, served simply with fresh salad.

Grilled swordfish steak served with a side dish selected by the kitchen.

Grilled salmon fillet accompanied by lightly cooked vegetables.

Whole grilled calamari, tender and slightly smoky.

Delicate white fish fillet grilled, served with roasted potatoes.

Mixed fried battered calamari rings and shrimp. Crispy and served with lemon.

Mixed salad with tomatoes, carrots, and other raw vegetables.

Seasonal vegetables (e.g., chicory, spinach) sautéed with garlic, oil, and chili pepper.

Portion of potatoes, choice of crispy fried or oven-roasted.

Boiled spinach sautéed with melted butter and parmesan cheese.

Mixed grilled vegetables (zucchini, eggplant, peppers). Light and flavorful.

Reinterpretation of Gricia (guanciale and pecorino) with the addition of pistachio crumble.

Fresh long pasta with cacio e pepe sauce, refreshed with lime zest.

Fresh pasta with lemon flavor served with tender chicken strips.

Square spaghetti (chitarra) with mixed seafood sauce.