Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 22.09. – 28.09.2026
Crispy Shrimp and Langoustine Balls
Grilled squash, smoked burrata, porcini mushrooms, Piedmont hazelnuts, and shellfish jus with Marsala A, C, D, E, G, I1, K2
24 €
Burrata in a crispy kataifi coating
Sweet-and-sour compote made with candied datterini tomatoes, Calabrian ’nduja, black olive powder, and basil oil D, I1
23 €
Black Tagliolini
Glazed scallops, sautéed porcini mushrooms, confit datterini tomatoes, shellfish bisque, lemon thyme, and bottarga A, B, C, D, E, G, I1, N
23 €
Tortelloni with Pumpkin and Leeks
Velvety Taleggio fonduta, roasted porcini mushrooms, sweet-and-sour Williams pears, Piedmont hazelnuts, and black truffle A, D, G, I1, K2
23 €
Pan-Fried Turbot
Sardinian fregola, cooked risotto-style in a shellfish bisque, with fresh porcini mushrooms, confit datterini tomatoes, orange-fennel, and Franciacorta beurre blanc B, D, D, E, G, I1
39 €
Slow-Braised Veal Cheeks
Velvety celery cream, glazed baby carrots, and crispy onions D, E, G, I1
33 €
Mascarpone and Pistachio Cremoso
Fresh figs, toasted almonds, and caramel with fleur de sel A, D, K1, K7
11 €
Dark Chocolate and Gianduja Mille-Feuille
Blood orange and a subtle hint of cinnamon A, D, I1, K2, M