Taverna Cestia Roma

A mixed platter combining aged cured meats, fresh buffalo cheese, and homemade sweet and sour vegetables. A perfect balance of savory, creamy, and tangy flavors. Ideal for sharing at the start of the meal.

Cantabrian anchovy fillets served with butter and crispy bread. A simple but umami-rich and savory appetizer. It is recommended to spread the butter on warm bread and place the anchovy on top.

Fresh anchovies marinated in an acidic solution, prepared in-house. They have a fresh, pungent flavor and a tender texture. Perfect for whetting the appetite.

A smooth cream of black chickpeas enriched with smoked fish and spices. It offers an interesting contrast between the earthiness of the legumes and the smokiness of the fish. To be enjoyed with bread or croutons.

An assortment of artisanally produced cheeses with different aging periods and textures. Flavors range from sweet to spicy. Often served with honey or jams.

Classic Roman breaded and fried rice croquette, with a filling of meat sauce and mozzarella. Crispy outside and gooey inside. Typically eaten with hands.

Battered and fried zucchini flowers, usually filled with mozzarella and anchovies. Light, crispy, and flavorful. A classic appetizer of Roman tradition.

Small floured and fried squid until golden. Tender and crispy, with a delicate sea flavor. Often served with a squeeze of lemon.

Whole anchovies coated in flour and fried. A humble but flavorful dish, crispy and salty. They can be eaten whole.

Salted cod fillet coated in batter and fried. The inside is soft and juicy while the outside is crispy and golden. A classic Roman street food.

Cold or warm salad of boiled beef, served with pickled vegetables and aromatic sauces. A rich and flavorful dish, where the tenderness of the meat meets the acidity of the pickled vegetables.

Baked dish of layered fried eggplant with tomato, mozzarella, and parmesan. Soft, rich, and comforting. Served with a fragrant basil sauce.

A traditional Apulian dish that combines the sweetness of broad beans with the bitter note of sautéed chicory. Creamy and fibrous texture. A classic of peasant cuisine.

A dish that combines different regional traditions with creamy cod and crispy dried peppers. Savory and structured. A gourmet appetizer.

Guinea fowl stewed with tomato, vegetables, and herbs, served with sautéed Swiss chard. Flavorful and tender meat, similar to chicken but tastier. A rustic and traditional main course.

Roast chicken seasoned with spicy Calabrian 'nduja and served with savoy cabbage. A succulent dish with a distinct spicy note. The skin is crispy and the meat is juicy.

Cod loin served with sweet stewed onions and an aromatic powder of olives, capers, and tomato. A very balanced sweet-salty contrast. A refined fish dish.

Cod cooked stewed with tomato, onion, and olives. Flavorful and tender, with a rich sauce perfect for dipping bread.

Roasted octopus tentacle served on a citrusy potato puree. The octopus is crispy on the outside and tender on the inside. The combination with lemon cuts through the richness and refreshes the palate.

Tripe stewed for a long time with tomato, mint, and Pecorino Romano. A humble dish of Roman tradition, rich in flavor and with a soft, chewy texture.

Pork cheek slow-cooked until melting, accompanied by the sweetness of plums and the bitterness of broccoli rabe. A very rich and tender dish.

Veal meat slow-cooked to ensure extreme tenderness, served with wine sauce. An elegant and succulent dish.

Fresh fish available daily, prepared according to the chef's inspiration. Ask the staff for details on the type and preparation.

Fried squid rings and seaweed in a light batter. An original and crispy mixed fried seafood. Ideal for those who love the flavors of the sea.

Classic mixed fried seafood with squid rings and whole shrimp. Golden, crispy, and dry. Pairs well with fresh lemon.

Sliced beef steak, grilled and flavored with rosemary. Juicy and tender meat, served rare or medium-rare.

A prized cut of beef, very tender and lean, grilled. Delicate flavor and a melt-in-your-mouth texture. Accompanied by crispy potatoes.

Milk-fed lamb chops quickly grilled. Typically eaten with hands ('scottadito'). Very tender and flavorful meat, typical of Rome.

Grilled whole squid. Smoky flavor and firm yet tender texture. Usually dressed with oil and lemon.