Taverna Lino

Fresh zucchini blossoms battered and deep-fried until golden and crispy. Stuffed with creamy buffalo mozzarella and savory anchovies. A classic Roman appetizer served hot.

A platter featuring a variety of cured meats and artisanal cheeses. Typically served with bread or preserves. A great shared starter to taste local flavors.

Slices of grilled rustic bread topped with fresh chopped tomatoes, basil, and olive oil. Crisp, fresh, and savory. An essential Italian starter.

Thinly sliced cured ham from Parma paired with fresh buffalo milk mozzarella. A perfect balance of salty meat and creamy, mild cheese. Served cold.

Slices of sweet cantaloupe melon wrapped in salty Parma ham. A refreshing sweet and savory combination. Popular as a summer appetizer.

A large ball of fresh mozzarella made from water buffalo milk. Richer and creamier than cow's milk mozzarella. Served simply to highlight its delicate milky flavor.

Very thinly sliced raw beef tenderloin. Topped with peppery arugula (rocket), tomatoes, and shavings of parmesan. Light, fresh, and savory.

Raw ground beef seasoned and shaped into a patty, topped with aromatic truffle slices. Rich and earthy texture. Served cold, often with toast.

A rustic stew of beans cooked with gelatinous pork skin in a tomato base. Hearty and comforting with a thick texture. A traditional peasant dish.

Traditional Roman dish made from lamb offal (heart, lungs, liver) sautéed with onions and artichokes. Flavored with mint. Savory with distinct textures.

Oven-baked flatbread with a crispy crust and soft airy interior. Seasoned simply with olive oil, sea salt, and aromatic rosemary. Great for dipping or eating on its own.

Three crispy fried zucchini blossoms filled with melted mozzarella and salty anchovies. A popular Roman street food snack. Savory and satisfying.

Jewish-style artichoke, deep-fried whole until the leaves are crispy like chips. The heart remains tender. A signature dish of Roman cuisine.

Fresh artichokes cut into wedges, battered, and fried. Crispy on the outside and tender inside. Served hot as a side or snack.

Seasonal mushrooms coated in batter and deep-fried. Earthy flavor with a crunchy coating. Best enjoyed with a squeeze of lemon.

Thinly sliced potatoes deep-fried until golden and crunchy. Freshly made and seasoned with salt. A universal favorite side dish.

Tender squid rings coated in light flour and fried. Crispy exterior with soft, mild seafood meat inside. Served with lemon wedges.

Bottled water, available as still or sparkling. Refreshing and essential for cleansing the palate.

Classic carbonated cola soft drink. Sweet and fizzy.

Sugar-free version of the classic cola soft drink.

Lemon-lime flavored carbonated soft drink. Clear, crisp, and refreshing.

Orange-flavored carbonated soft drink. Sweet and fruity.

Chilled sweetened tea available in peach or lemon flavor. A refreshing non-alcoholic beverage.

Juice made from freshly pressed oranges. Sweet, tangy, and rich in vitamins.

Carbonated tonic water with a distinct bitter flavor from quinine. Often used as a mixer or enjoyed on its own.

A famous Italian non-alcoholic aperitif. Orange-colored with a bittersweet, herbal, and citrusy taste.

Classic Roman pasta dish with a rich tomato sauce, cured pork cheek (guanciale), and Pecorino Romano cheese. Savory and slightly spicy from black pepper.

Rich and creamy pasta made with eggs, hard cheese (Pecorino), cured pork, and black pepper. No cream is used in the authentic recipe. Intense savory flavor.

Often called 'white Amatriciana'. Pasta tossed with cured pork cheek, Pecorino cheese, and black pepper. Simple yet robust flavor profile.

A minimalist Roman classic featuring just Pecorino Romano cheese and black pepper. The ingredients emulsify to create a creamy, sharp sauce.

A very traditional Roman dish using the intestines of an unweaned calf. Cooked in a tomato sauce, resulting in a unique creamy texture and rich flavor.

Wide ribbon pasta served with a ragu made from slow-cooked oxtail. The sauce is gelatinous, rich, and deeply savory.

The classic Cacio e Pepe enhanced with the earthy, aromatic flavor of black truffle. Creamy, cheesy, and luxurious.

Baked pasta dish with stacked layers of flat pasta, sauce, and cheese. Filling varies daily but typically includes meat or vegetables.

Long, flat egg noodles tossed in a simple, fresh tomato sauce with aromatic basil. A light and classic Italian pasta dish.

Large pasta parcels filled with spinach and ricotta cheese. Served in a savory, creamy sauce made from Pecorino sheep cheese.

Large stuffed pasta with ricotta and spinach filling, topped with a classic red tomato sauce. A comforting vegetarian option.

Large ravioli filled with ricotta and spinach, served in a rich butter sauce enhanced with aromatic truffle. Decadent and earthy.

Broad, flat egg pasta served with a hearty meat sauce made from wild boar. The meat is gamey and tender, slow-cooked in a rich base.

Wide ribbon pasta tossed in a savory sauce made with minced lamb. A robust dish with the distinct flavor of lamb.

Large tube pasta served with earthy porcini mushrooms, salty cured ham, and creamy ricotta. A complex mix of textures and savory flavors.

Flat egg noodles served with a creamy sauce made from fresh artichokes. Mild, nutty, and slightly vegetal flavor.

Egg pasta ribbons tossed with sautéed porcini mushrooms and fresh herbs. A dish that highlights the earthy, umami taste of the mushrooms.

Tube-shaped pasta served in a pink sauce made with cream and smoked salmon. Rich, smooth, and smoky.

Soft dough dumplings, usually potato-based. Served with a daily changing sauce. Tender and pillowy texture.

A thick and hearty soup made with beans and irregularly cut pasta shapes. Comforting and savory.

A traditional Roman soup featuring chickpeas and small pasta. Flavored with rosemary and garlic. Dense and satisfying.

A smooth, creamy soup made from puréed mixed vegetables. Light, healthy, and served warm.

A fresh and colorful salad packed with garden vegetables. Crisp and refreshing, dressed with olive oil.

A classic salad of sliced fresh mozzarella, tomatoes, and green basil. Seasoned with salt and olive oil. Represents the colors of the Italian flag.

Romaine lettuce topped with grilled chicken breast, crunchy croutons, and parmesan cheese. Dressed with a creamy, savory Caesar sauce.

A salad featuring smoked salmon as the main protein. Paired with greens and crisp croutons for texture. Light yet flavorful.

A plate of assorted vegetables prepared in various ways—grilled, baked, and sautéed. A healthy and varied vegetable-forward dish.

Leafy green vegetables (often chicory or spinach) boiled and then sautéed in a pan with garlic, oil, and chili pepper. Flavorful and tender.

Whole artichoke braised with olive oil, garlic, and fresh herbs (mint and parsley) until tender. Served soft and flavorful.

Potatoes roasted in the oven until golden brown and crispy on the edges. seasoned with rosemary and salt.

Crunchy chicory shoots served raw in a dressing of anchovy, garlic, and vinegar. A distinctive Roman salad with a bitter, fresh crunch.

Strips of beef tripe slow-cooked in a tomato and mint sauce. Topped with Pecorino cheese. A tender and savory traditional offal dish.

Baked layers of fried eggplant slices, tomato sauce, mozzarella, and parmesan. Comforting, cheesy, and rich.

Roman-style oxtail stew. The meat is braised for hours until it falls off the bone, cooked with tomatoes, celery, and sometimes pine nuts or cocoa.

Veal cheeks slow-cooked in red wine and herbs until meltingly tender. A gelatinous and rich meat dish.

Lamb chops breaded and deep-fried. Crispy coating on the outside with juicy meat on the bone.

Chunks of lamb stewed 'hunter style' with vinegar, rosemary, garlic, and anchovies. Tangy, savory, and tender.

Classic meatballs simmered in a rich tomato sauce. Soft texture and savory flavor.

Spicy grilled or roasted chicken, often pressed flat. Seasoned with chili or black pepper ('devil' style) and herbs. crispy skin and spicy kick.

Thin strips of beef quickly sautéed and tossed with fresh arugula, tomatoes, and parmesan shavings. A light main course.

Sautéed beef strips served with either porcini mushrooms or artichokes, creating a rich savory sauce.

Salt cod (baccalà) gently cooked and served with a smooth chickpea purée and crispy fried leeks. A refined take on a traditional fish.

Lamb chops grilled over high heat. The name 'scottadito' means 'finger-burning', implying they should be eaten by hand while hot.

A 300g cut of beef steak grilled to your preference. Served simply to highlight the meat's flavor.

Grilled steak sliced into strips before serving. Typically dressed with olive oil, rosemary, or served over arugula. Tender and juicy.

Tender beef filet wrapped in savory guanciale (cured pork jowl) and cooked. The fat from the pork keeps the steak juicy and flavorful.

A mixed grill platter featuring a variety of meats like sausage, beef, lamb, and chicken. Great for meat lovers who want variety.

Standard beef burger served on a bun with fresh lettuce and tomato. Includes fries.

Gourmet burger topped with smoky cheese, bacon, sweet onions, and BBQ sauce. A rich and flavorful modern dish.

Popular Italian pale lager. Crisp and refreshing with moderate bitterness.

A double malt red beer with caramel notes and a richer body.

Unfiltered lager from Sardinia. Hazy appearance with a slightly hoppy and malty taste.

Gluten-free version of the classic Peroni lager.

Non-alcoholic lager beer.

Iconic Italian aperitif cocktail made with Prosecco, soda water, and a bitter liqueur like Aperol or Campari.

Cocktail made with Prosecco and peach purée. Sweet and fruity.

Classic bittersweet cocktails made with vermouth and Campari. Negroni adds gin; Americano adds soda water.

Cocktail made with Champagne (or sparkling wine) and orange juice.

Highball cocktail made with gin or vodka and tonic water.

Strong black coffee brewed under pressure. Served in a small cup.

Espresso without caffeine.

Espresso diluted with hot water for a milder, larger coffee.

Espresso 'corrected' with a splash of liquor like grappa or sambuca.

Espresso topped with steamed milk and milk foam.

Cappuccino made with decaf espresso.

Cup of hot tea.

Herbal Italian liqueur, usually bitter-sweet. Digesif.

Sweet lemon liqueur from Southern Italy. Served ice cold.

Sardinian liqueur made from myrtle berries. Dark and herbal.

Sweet dessert wine.

Rich sweet dessert wine made from dried grapes.

Clear Italian grape pomace brandy. Strong and sharp.

Aged grappa with a golden color and smoother, woodier flavor.

Clear distilled spirit.

Juniper-flavored distilled spirit.

Distilled wine spirit.

Aged grain spirit.