Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 03.11. – 09.11.2026
Burrata
wrapped in roasted figs, baked beets, leaf lettuce, roasted walnuts, and balsamic reduction D, G, K3
22 ½ €
Venison Carpaccio with Creamy Tonnato Sauce
with marinated red onions and chestnuts tossed in sage, enhanced with autumnal flavors A, B
23 €
Calamarata with Ragù
with baby octopus and grouper, Hokkaido pumpkin brunoise, wild fennel, and lemon zest B, I1, N
23 €
Strozzapreti
with fresh artichokes, tender roast guinea fowl, roasted chestnuts, a delicate rosemary jus, and caramelized orange I1
22 ½ €
Zander Fillet in a Crispy Rye Bread and Almond Crust
with savory, on a light saffron cream, served with pioppino mushrooms, samphire, and a purple potato mousse B, D, I2, K1
35 €
Venison Ragout on a Velvety Chestnut Mousse
with glazed Brussels sprouts, crispy walnuts, and fresh thyme D, K3
37 €
Layered Honey-Walnut Cake
with velvety vanilla mousse A, D, I1, K3
11 €
Saffron-Poached Pear
with silky lavender cream and crunchy almond brittle A, D, K1