Marco Martini Roma

A savory gin cocktail featuring distinctive Mediterranean flavors. Infused with olives and anchovy oil for a rich umami profile, finished with a burned leek garnish. Complex and aromatic.

A tropical rum cocktail centered around pineapple. Blended with coconut milk for a creamy texture similar to a piña colada but with a craft twist. Sweet and refreshing.

A complex pisco-based cocktail with herbal and savory notes. Features green chartreuse and olive-washed bitter, accented with spring onion. A bold drink with a spiced finish.

An innovative cocktail mixing agave spirits with the flavors of cacio e pepe. The savory cheese and pepper notes are balanced by sweet pear brandy (Calvados). Smoky and unique.

A house twist on the classic Americano. Incorporates olive flavors, herbal resin liquor, and cider for effervescence. Bitter-sweet and refreshing.

A vibrant gin cocktail featuring Chicha Morada (purple corn drink). Spiced with ginger liquor and beer. Sweet, spicy, and colorful.

A smoky mezcal cocktail with herbal depth. Infused with friggitelli (mild peppers) and sage. Earthy and aromatic with a dry finish.

A bold whiskey cocktail combining bourbon and peaty scotch. The savory funk of gorgonzola is paired with sweet pear and herbal liqueur. Rich, creamy, and intense.

A refreshing vodka cocktail highlighting apple flavors. Spiced with cinnamon and ginger, topped with cider. Fruity and crisp.

A custom non-alcoholic drink created by the bartender. Tailored to your taste preferences. A great alcohol-free alternative.

A fried savory pastry filled with Amatriciana sauce (tomato, guanciale, and cheese). Crispy on the outside with a rich, savory filling. A popular Italian snack.

Crispy fried rolls filled with seasoned chicken and peppers. Served as a finger food appetizer. Savory and crunchy.

A fresh tuna dish dressed with tomato, lemon, and basil. Light and aromatic with Mediterranean flavors. Likely served raw or lightly seared.

Slices of raw amberjack fish served with a tangy puttanesca sauce (olives, capers, tomato). A fresh appetizer with bold, salty accents.

Japanese-style dumplings filled with green vegetables like peas and asparagus. Pan-fried or steamed. A vegetarian-friendly savory bite.

Soft steamed bun filled with veal and a creamy tuna sauce (Vitello Tonnato style). Served with mixed salad. Soft texture with savory flavors.

Lightly seared salmon slices served with seaweed. Fresh fish with a delicate texture. Simple and healthy.

Octopus prepared Catalan style, typically tender and flavorful. Often served with potatoes or paprika. Savory and textured.

Grilled sweetbreads (glandular meat) on a skewer, seasoned with lemon, laurel, and chamomile. Rich and creamy texture with aromatic herbal notes.

A roasted tomato stuffed with a savory bread mixture containing olives and capers. Finished with ash oil for a smoky touch. A hearty vegetarian dish.

Tender cuttlefish cooked with sweet peas and zesty lemon. A classic combination highlighting fresh seafood flavors. Light and savory.

Thin ribbon pasta tossed in a rich sour butter and parmesan sauce. Topped with chives and herring roe for pops of salty flavor. Creamy and decadent.

Italian crepes served with Nerano sauce (made from fried zucchini and provolone cheese). Creamy, savory, and comforting.

Large pasta tubes filled and served with a Genovese sauce made with tuna and onions. Rich, sweet onion flavor combined with savory fish.

A creative dish featuring amberjack fish paired with spicy potatoes and a cordon bleu style preparation. A fusion of textures and flavors.

A refined salad dish with crisp lettuce, parmesan cheese, and egg. Dressed with a creamy Caesar sauce. Savory and fresh.

Smoked salmon served with zucchini and almonds. Seasoned with furikake (Japanese seasoning) for umami depth. Smoky, nutty, and savory.

Tender veal served with Russian salad (creamy vegetable potato salad) and green beans. A classic combination of meat and creamy sides.

Roasted escarole (leafy green) topped with zesty gremolata, olives, and capers. Savory, slightly bitter, and aromatic with lemon and garlic.

Creamy custard served with tart black cherries and a crunchy crumble topping. A balanced dessert of sweet cream and fruit acidity.

A rich, crustless cheesecake baked at high heat for a caramelized exterior. Served with salted caramel sauce. Creamy and indulgent.

A dessert featuring hazelnut cream paired with apricots and coffee notes. Nutty, fruity, and aromatic.