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.

Salted Cod
Chickpeas, Rosemary and Camomile
Rigatone Cacio e Pepe
Clams and burned Eggplant
Piglet
Apple, Potatoes and Mustard
Petit Four
Smoked Chocolate
Salsify and Vermouth Cinzano 1757

menu     75
with wine pairing     100
pairing is composed of 3 glasses

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

Salted Cod
23
Chickpeas, Rosemary and Camomile
Scallops
23
Mozzarella, Ham and Figs
Pizzaiola Wild Boar Ribs
22
Guinea Fowl Mont-Blanc
23
Cacciatora Monkfish
24
Sweetbread
22
Chinotto and Carrots
Amatriciana Cuttlefish Tonnarelli
23

One Course
Two Courses
Three Courses
Dessert
Water
Bread
Coffee

12
20
26
5
2
2
2

Guinea Fowl, Savoy Cabbage Mushrooms and Hazelnut
2014
Cuttelfish and Puttanesca Sauce
2015
Fried Egg, Parmesan, Chicory and Anchovies
2017
Mussels, Potatoes and wild Rice
2017

Discover our wine selection.