Trevi Restaurant

A rich platter of mixed cured meats and cheeses, accompanied by gnocco fritto (fried dough) and sweet jams for contrast. Ideal for sharing as a starter. Offers a variety of savory and sweet flavors.

High-quality raw beef, finely chopped. Dressed with a creative pistachio mayonnaise and savory pecorino cheese, served with crispy Sardinian bread. A fresh and delicate dish.

A trio of bruschettas (toasted bread slices) with different toppings: mixed vegetables, ham with cheese, and the classic tomato and basil. Crispy and flavorful, they represent rustic Italian flavors.

Thick fresh pasta similar to spaghetti, dressed with a creamy sauce made of eggs, Pecorino Romano, crispy guanciale, and black pepper. A rich and savory Roman classic.

Fresh pasta dressed with a thick cream of Pecorino Romano cheese and abundant freshly ground black pepper. A simple dish but with an intense and spicy flavor.

Fresh pasta served with a sauce of tomato, guanciale (cured pork cheek), and pecorino cheese. A perfect balance between the sweetness of the tomato and the saltiness of the pork.

Large pasta tubes served with crispy guanciale, pecorino cheese, and black pepper. It is considered the ancestor of Carbonara and Amatriciana, without tomato or eggs.

The classic Italian pasta dish with fresh tomato sauce, fragrant basil, and quality olive oil. Simple, light, and iconic.

Long, thin pasta dressed with sautéed garlic, olive oil, and chili pepper, enriched with selected raw beef. A spicy and elegant dish.

Tender beef fillet cooked in a red wine reduction, served with aromatic rosemary and toasted breadcrumbs for a crunchy note. Accompanied by potatoes.

Beef fillet simply grilled to enhance the natural flavor of the meat. Juicy inside with a light crust outside.

Beef steak sliced (tagliata), served with aromatic porcini mushrooms. A rich main course with earthy and intense flavors.

Grilled beef slices covered with a fondue of Gorgonzola, a blue cheese with a strong flavor. A robust dish for cheese lovers.

Grilled beef cut into strips, simply seasoned with salt and oil. Allows appreciation of the meat's quality.

A large bone-in steak (Florentine style) typical of Tuscan tradition, ideal for sharing. Grilled and served with a rich side of leeks, mushrooms, and potatoes.

Imposing bone-in beef steak with a long rib bone, similar to an axe. Very marbled and flavorful, served with precious flake Maldon salt.

A refined appetizer with salmon wrapped or served on crispy puff pastry, accompanied by a delicate cheese mousse and purple cabbage for color and texture.

Small fried meatballs made from codfish, served on a bed of sautéed chicory and accompanied by a savory cheese and pepper cream.

Warm salad or single dish with tender boiled octopus and diced potatoes. Dressed with olive oil and parsley, it's a classic of Italian seafood cuisine.

Long egg pasta served with half a lobster in its shell. The sauce is made with the crustacean's juices, resulting in a sweet and refined dish.

Large pasta tubes coated in a velvety, pinkish cream made from scampi. A dish with a delicate sea flavor, slightly sweet.

Fresh pasta with mixed seafood (mussels, clams, shrimp, squid). A rich dish that captures all the flavor of the sea.

Thin pasta served with clams, garlic, oil, and parsley. Often deglazed with white wine, it is a simple but extremely flavorful dish.

Roasted or stewed octopus tentacles, served with crispy cubes of fried polenta. An interesting contrast of textures between the soft fish and the crunchy corn.

A large mixed fried fish platter (squid, shrimp, scampi, octopus, white fish), designed for two people. Golden and crispy, usually served with lemon.

Whole fish cooked with typical Mediterranean ingredients: sweet cherry tomatoes, flavorful olives, white wine, and aromatic herbs. Delicate and fragrant white meat.

Whole baked or grilled sea bass. A fish with white, firm, and boneless flesh, with a very delicate taste.

Creative salad with smoked salmon, sweet yellow cherry tomatoes, crunchy hazelnuts, and peach slices. A fresh mix of sweet and savory flavors.

Unusual salad with octopus, an exotic touch of pineapple, confit tomatoes, almonds, and Greek yogurt sauce (tzatziki). Fresh and original.

Mixed salad enriched with grilled or marinated vegetables such as eggplant, peppers, and mushrooms. Light and healthy, free of animal ingredients.

Small whole potatoes baked until golden. Soft inside and crispy outside, usually seasoned with rosemary.

Baked champignon mushrooms, flavorful and light. A classic side dish for meat dishes.

Baked leeks, which become sweet and tender when cooked. A delicate accompaniment.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. Very popular in Roman cuisine.

White pizza base seasoned only with olive oil, salt, and sometimes rosemary. Simple and fragrant, excellent as bread or an appetizer.

The most famous pizza: tomato, mozzarella, and fresh basil. It represents the colors of the Italian flag and is loved for its simplicity.

Red pizza without cheese, seasoned with tomato, garlic, oregano, and oil. Intense and aromatic flavor.

Pizza based on Margherita with the addition of spicy salami. Flavorful and with a slight spicy touch.

White or red pizza garnished after cooking with fresh cured ham and arugula. A classic fresh and savory combination.

Pizza that typically includes ingredients like eggplant, olives, or capers, evoking the flavors of Southern Italy.

Pizza topped with tuna in oil and often onion. Strong and substantial sea flavor.

Half-moon folded pizza, filled inside with various ingredients (often vegetables, cheese, or cured meats). Baked.

A modern reinterpretation of the classic coffee, mascarpone, and ladyfinger dessert, served in a deconstructed way on the plate. Creamy and energizing.

Soft chocolate mousse served with hazelnut biscuit and white chocolate shavings. A sweet and velvety dessert for chocolate lovers.

Modern version of cheesecake, with sweet cheese cream and pistachio served artistically, separated from the crunchy base.

World-famous Tuscan red wine. Dry, harmonious, and slightly tannic taste. Pairs well with meats and pasta with sauce.

Aged version of Chianti, more structured and complex. Notes of ripe fruit and spices.

Tuscan red wine, fruity and full-bodied. Versatile and pleasant to drink.

The 'younger brother' of Brunello, produced in the same area. An elegant, fresh, and fragrant red.

Tuscan red wine from Maremma. Usually soft, fruity, and well-balanced.

International red wine known for its smoothness and notes of berries. Easy to pair.

Full-bodied and structured red wine, rich in tannins. Perfect with grilled red meats.

Elegant and delicate red wine, with aromas of small red fruits. Less tannic than other reds.

Typical sparkling red wine from Emilia. Available in sweet (amabile) or dry versions. Excellent with cured meats and fatty dishes.

Spicy and intense red wine, with notes of black pepper and dark fruits.

Red wine typical of Lazio. Full-bodied, warm, and slightly spicy.

Local red wine, probably a blend of typical grapes from the Roman area.

Piedmontese red wine with high acidity and low tannin. Fresh and gastronomic.

Taurasi is an important red wine from Southern Italy (Campania), tannic and long-lived, often called the 'Barolo of the South'.

Prestigious Venetian wine obtained from dried grapes. High alcohol content, rich, powerful, and velvety.

Venetian red wine enriched by re-fermenting on Amarone pomace. More structured than a basic Valpolicella.

One of the most famous and prestigious Italian wines (Super Tuscan). A Bordeaux blend (Cabernet) of exceptional elegance and longevity.

Italian sparkling wine, likely Prosecco. Fresh, floral, and with lively bubbles.

Sparkling Vermentino produced in Sardinia (often aged underwater). Fresh and savory.

Famous Italian Classic Method sparkling wine. Elegant, with notes of bread crust and fruit.

Fine sparkling wine, ideal for celebrations.

Famous French Champagne known for its yellow label. Structured, with notes of fruit and brioche.

One of the most well-known Champagnes in the world. Balanced, vibrant, and fruity.

Classic Champagne, fresh and intense, often associated with celebrations.

Cristal Louis Roederer, an iconic luxury Champagne. Extremely refined and silky.

Krug is a Champagne of absolute prestige, known for its complexity, richness, and aging potential.

Probably a luxury Champagne or sparkling wine, perhaps with gold flakes or in a limited edition.

Dom Pérignon, a vintage Champagne symbol of luxury. Complex, elegant, and unforgettable.

Aromatic white wine with floral and fruity notes. Pleasant and fragrant.

Typical white wine from Friuli. Dry, with a characteristic bitter almond aftertaste.

Fresh, citrusy, and mineral Friulian white wine. Very drinkable.

Highly aromatic white wine with notes of rose, lychee, and spices. Intense and aromatic taste.

International white wine, usually structured and fruity.

Aromatic white wine with vegetal (tomato leaf) and fruity notes.

Rosé version of sparkling Lambrusco. Fresh, light, and fruity.

White vinification version of Lambrusco. Sparkling and simple.

DOCG white wine from Castelli Romani (Lazio). Dry, savory, and fresh.

Aromatic white wine from Lazio, soft and fruity.

Vermentino di Sardegna, fresh white wine with saline and citrus notes.

Probably another label of Vermentino, a fresh and coastal white wine.

Famous Vermentino from Sardinia (Argiolas). Aromatic, with notes of pine and citrus.

Falanghina, white wine from Campania. Fresh, mineral, and with good acidity.

Greco di Tufo, prestigious Campania DOCG white wine. Structured, mineral, and with hints of sulfur and apricot.

Fiano di Avellino, a great white wine from the South. Complex, with notes of hazelnut and flowers.