Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 06.10. – 12.10.2026
Sea Bass Tartare with Citrus Fruits
Served on persimmon carpaccio with bergamot, a dollop of smoked buffalo ricotta, toasted pine nuts, and mandarin leaf oil B, D, Pine nuts
22 €
Chianina Beef Tartare, Hand-Sliced
Roasted pumpkin cream, 30-month-aged Parmigiano Reggiano, marinated green apple, and potato chips D
23 €
Pumpkin Gnocchetti with Vongole Veraci
Red mullet, wild fennel, and mullet bottarga A, B, I1, N
23 €
Stuffed Margherita Pasta with Braised Venison
Roasted celeriac purée, juniper jus, and roasted hazelnuts A, E, I1, K2
23 €
Pink Sea Bream
Rainbow Swiss chard, pecan pesto, figs, wild rice, and lemon oil B, K3
33 €
Guinea Fowl Breast with Foie Gras, Apples, and Chestnuts
Stuffed under the skin; served on risotto with Delica squash, Taleggio DOP cream, sage, and chestnut honey D
30 ½ €
Vanilla Bavarian Cream with a Crispy Coating
Fresh strawberries and raspberries A, D
11 €
Fall Cheesecake
White chocolate, chestnuts, and a subtle hint of orange A, D, I1