A proposal that respects seasonal products, rooted in the tradition of Roman cuisine, reinterpreted with a modern twist. The meeting point between the West and learned techniques and flavours of the Far East.

The tasting menu is meant for all table’s guests.

Cuttlefish
Amatriciana Sauce
Cacciatora Monkfish
Rigatone al sugo di Coda 
Turbot
Carbonara Sauce
Ricotta cheese
Pear and Chocolate 
Petit Four

menu     100
with wine pairing     150

Tables with more than 4 guests are kindly requested to choose one of our tasting menu.

Cuttlefish Amatriciana Sauce
25
Cacciatora Monkfish
26
Sweetbread Mozzarella
26
Rhubarb and Bottarga
Red Prawn
26
with Aubergine Parmigiana
Guinea Fowl 
25
Mushrooms, Pine nuts and Shallot 
Salted Cod
25
Bread and Onion

One Course
Two Courses
Three Courses
Dessert
Water
Coffee
Bread is included

15
25
32
6
3
2

Cod cannolo, Chickpeas, Rosemary and Chamomile
2009
Prawn, Cauliflower N’duja e Broccoli 
2014
Fried Egg, Parmesan, Escarole and Anchovies
2017
Tagliatella Cuttlefish puttanesca sauce
2016

Discover our wine selection.