English Menu

• English Menu 14.10.25

  Weekly Card

  Weekly changing dishes
  at the Ristorante ROMANS from 14.10. – 20.10.25

  Sea bass tartare with citrus fruits

  on persimmon carpaccio with bergamot, smoked buffalo ricotta quenelle, roasted pine nuts, and mandarin leaf oil ^{B, D, K2}

  23 €

  Veal battuta

  with confit tomatoes, 36-month Grana Padano DOP, French hazelnuts, crispy onions, and saffron mayonnaise  ^{A, D, K2 ,L ,I1}

  22 ½ €

  Homemade tagliolini with squid ink

  on creamy cauliflower purée, served with fresh salmon tartare marinated with lime and pink pepper, basil oil, and herb bread crumble ^{I1, B}

  22 ½ €

  Fresh pappardelle with wild duck ragout

  deglazed with orange juice, refined with goat blue cheese cream and sautéed chanterelles ^{I1, D, E}

  22 ½ €

  Jumbo shrimp “al Diavoletto”

  Jumbo shrimp in spicy tomato sauce, served in a pan with Venere rice, refined with shellfish stock and fresh basil oil ^{C, I1}

  35 €

  Veal cutlet in panko herb crust

  with shallots and mushrooms, fig chutney, red wine caramelized onions, and rosemary red potatoes ^I1

  35 €

  Moist brownie made with dark chocolate

  glazed with salted caramel, on English cream with tonka bean, served with Fior di Latte ice cream and hazelnut ^{A, D, K2}

  11 €

  Warm chocolate soufflé

  with marron glacé center on English cream with Sicilian orange, served with homemade ice cream with chestnut honey ^{A, D}

  12 €

  Lunch menu

  Quick dishes for lunch

  from 14.10. – 20.10.25

  (Mondays to Fridays von 11.30 – 14.30 Uhr) *

  Pizza

  with pumpkin cream, bacon and red onions ^I5

  14 ½ €

  Tagliatelle

  with game stew and Parmesan shavings ^{I5, D}

  16 ½ €

  Salmon fillet in lemon butter sauce

  with pumpkin risotto and broccoli ^{B, D}

  17 ½ €

  Braised veal shoulder in Barolo wine

  with polenta and oven-roasted vegetables ^D

  17 ½ €

  * We serve a surprise starter with all dishes on the lunch menu.

• ROMANS Menu English 27.05.2025

  Antipasti

  • Spiedino Estivo di Melone e Prosciutto Crudo
    Melon and raw ham on arugula and feta, with traditional balsamic cream and basil note. ^D
    20 €
  • Baby-Oktopus alla Luciana
    On chickpea cream with cumin, dried tomatoes, Taggiasca olives, and rosemary oil. ^{G, I, K, N}
    22 €
  • Degustazione di Formaggi Italiani
    Selection of Italian cheeses with sweet-sour fruit sauce, mustard, fresh fruit, and fragrant pizza bread. ^{D, K, A, G}
    23 ½ €
  • Mozzarella di Bufala e Prosciutto Crudo di Parma
    On carpaccio of ripe tomatoes, with fresh basil pesto, toasted pine nuts, fleur de sel, and lemon olive oil. ^{D, K}
    21 €
  • Carbonara di Carne Cruda
    Beef tartare à la Carbonara with Pecorino cream, smoked Maldon salt, egg yolk, crispy guanciale, black truffle, and puffed rice chips. ^{D, E, G, I1}
    25 €
  • Caprese ROMANS
    Fior di Latte mozzarella with fresh seasonal tomatoes and basil, finished with extra virgin olive oil. ^D
    17 €
  • Capriccio di Burrata
    Burrata with cherry tomato salad, Taggiasca olives, oregano, and crispy Pane Carasau, served with mint-almond pesto. ^{D, K1, I1,}
    21 €
  • Carpaccio di Manzo
    Thinly sliced beef fillet with arugula, lemon vinaigrette, and Parmesan shavings. ^D
    20 ½ €
  • Antipasto »ROMANS«
    Selection of Italian specialties from land and sea, modern interpreted: an elegant and seasonal tasting journey. ^{A, B, D, F, I1}
    22 €
  • Vitello tonnato
    Veal cooked at low temperature, thinly sliced, with creamy tuna sauce, caper flavor, and quail eggs. ^{D, E, F}
    21 €
  • Essenza di Salmone e Ceci
    Salmon tartare on rosemary hummus, with confit tomatoes, rice chips, and Taggiasca olives. ^{B, K, I1}
    23 €
  • Rosso & Oro
    Hand-cut red tuna with fresh figs on crispy Frisella, goat cheese cream with lime, Marsala reduction, and smoked rosemary. ^{B, D, I1}
    25 €
  • Bresaola d’Estate
    Bresaola roll with goat cheese mousse, fresh figs, and thyme honey on lamb’s lettuce with walnuts. ^{D, K3}
    23 €
  • Burrata in Giardino
    Burrata mit Rosinen und Erdbeeren, gerösteten Walnüssen, Rucola und Himbeer-Vinaigrette. ^{D, K3}
    21 €

  Warm starters

  • Asparagus “Croccante di Primavera”
    White asparagus fried in turmeric batter, served on carrot-ginger cream with toasted almonds. ^K1
    23 €
  • Spinach “Fichi & Capra”
    Warm spinach with caramelized figs, goat cheese, and Madagascar pepper. ^D
    18 ½ €
  • Farro “Verde & Halloumi”
    With avocado, chickpeas, peas, asparagus, and golden-brown halloumi with sesame. ^{D, K}
    19 €
  • Baccalà “Fritto del Sud”
    Panko-crispy cod on potato-avocado mash with Mediterranean tomato sauce, garlic, anchovies, chili, and smoked paprika. ^{B, D, I1}
    23 ½ €
  • Black Tiger Mediterranea
    Black Tiger prawns in turmeric tempura on chickpea and beetroot hummus, with basil mayonnaise and citrus aroma. ^{B, D, G, I1}
    24 €
  • Polpo “Nero, ’Nduja & Agrumi”
    Crispy octopus on sepia potato purée with fine ’Nduja sauce and fresh citrus fruits. ^{B, I1}
    23 €
  • Polpo “Alla Brace Mediterranea”
    Grilled octopus with mint-lime honey glaze on basil couscous with mango and seasonal vegetables. ^{B, G, I1}
    23 €
  • La Nostra Parmigiana
    Baked eggplant towers with melting Provola heart, served on confit tomato cream, fresh basil, and Parmigiano Reggiano. ^{D, I1}
    18 ½ €

  Insalate

  • Insalata Verde
    Fresh seasonal leafy salads with light dressing.
    7 €
  • Insalata Mista
    Mixed salad with carrots, tomatoes, cucumbers, arugula, and crunchy fennel.
    8 ½ €
  • Insalata di Pomodori
    Fresh tomatoes with red onions and delicate vinaigrette dressing.
    12 ½ €
  • Rucola
    Fresh arugula with cherry tomatoes and Parmigiano Reggiano shavings. ^D
    17 ½ €
  • Fichi “Forno & Caprino”
    Oven-baked figs with goat cheese and walnuts on arugula and lamb’s lettuce, with chocolate-balsamic dressing. ^{D, K3}
    21 €
  • Insalata ROMANS
    Tuna, boiled eggs, mixed olives, and herb croutons on a fresh salad bed. ^{D, E, I1}
    17 €
  • Avocado-Mango-Feldsalat
    Lamb’s lettuce with avocado and mango, served with crispy Panko chicken and sweet ginger. ^{A, D, I1}
    21 €
  • Fried halloumi
    Fried halloumi with avocado-tomato sauce. ^D
    18 €

  Zuppe

  • Vellutata di Pomodoro
    Creamy soup made from ripe tomatoes with light basil pesto, mozzarella pearls, and herb croutons. ^D
    12 €
  • Fish soup
    Fish soup with garlic bruschetta. ^{B, C, G, N}
    18 €
  • Zuppa Tiepida di Asparagi e Patate Novelle
    Lukewarm creamy soup of green asparagus and new potatoes with olive oil and crispy herb crumbs.
    12 €
  • Sauté di Vongole e Ceci
    Quick sautéed clams with garlic and parsley, served with rosemary chickpeas, confit tomatoes, and fresh lemon zest. ^{B, D}
    15 €
  • Minestrone
    Rustic vegetable soup made from fresh seasonal vegetables, prepared in the traditional way, with a splash of olive oil.
    11 €

  Pesce

  • Guazzetto di Mare
    Salmon, shrimp, clams, small squid, and daily catch in white wine broth with cherry tomatoes, served with warm garlic bruschetta. ^{B, C, N, I1}
    33 €
  • Grigliata Mista di Pesce
    Ocean salmon, Mediterranean squid, king prawn, and sole fillet with roasted new potatoes and bottarga remoulade with candied orange peel. ^{B, D, F}
    35 €
  • Duetto di Calamari e Scampi
    Grilled calamari and scampi with new potatoes in parsley, seasonal vegetables, and herb olive oil. ^{B, D, I1}
    33 €
  • Tagliata di Salmone in Crosta di Sesamo
    Seared salmon in sesame crust on coriander risotto with honey mustard sauce. ^{B, F, I1, L}
    35 €
  • Gamberoni alla Griglia
    Grilled king prawns with pea and potato purée, fresh mint, and ginger. ^{B, D}
    35 €
  • Calamari
    Grilled with fresh herbs. ^{N, I1}
    27 €
  • Grilled gilthead bream ^{B, I}
    28 €
  • Grilled sea bass ^{B, I}
    29 €
  • Grilled sole ^{B, I}
    39 €
  • Grilled baby brill ^{B, I}
    40 €
  • Sea bass for 2 persons (1100 g) ^{B, I}
    90 €

  We serve all fish dishes with salad fresh from the market, fresh vegetables or boiled potatoes.

  Carne

  • Saltimbocca alla Romana
    Veal medallion with Parma ham and sage, cooked in white wine-Marsala sauce, served with fried potatoes and seasonal vegetables. ^{D, I1}
    28 €
  • Roastbeef Rosa con Salsa Béarnaise
    Served with white asparagus and mashed potatoes with horseradish and wild garlic. ^{D, E}
    33 ½ €
  • Crispy breaded veal involtino
    Filled with ricotta, spinach and chanterelles on Jerusalem artichoke cream, grilled green asparagus and port wine sauce ^{A, D, G, I1}
    30 €
  • Tender braised veal ossobuco
    in an aromatically reduced white wine veal jus with root vegetables and Mediterranean herbs on saffron risotto and lemon gremolata ^{A, G, L, M}
    30 €
  • Tagliata di Manzo
    With wild arugula, ripe tomatoes, Grana Padano, and chimichurri sauce. ^D
    32 €
  • Tender heart of beef fillet in a crispy parmesan crust
    served on creamy parmesan risotto and a velvety reduction of traditional, matured balsamic vinegar ^{D, I1}
    40 €
  • Duck breast tataki
    With fig-lavender reduction, potato croquettes, and grilled asparagus. ^{D, I1}
    30 €
  • Grilled lamb chops
    With Provençal herb risotto, green asparagus, and chive hollandaise. ^{D, E, I1}
    30 €
  • Fegato di Vitello Classico
    With butter and sage, green asparagus, toasted almonds, and lemon zest. Served with saffron risotto, fresh peas, mint, and 36-month aged Parmigiano Reggiano. ^{D, K, I1}
    29 €
  • Fegato di Vitello Primaverile
    With lemon butter, quail egg, and spring salad with asparagus and radishes. ^{D, E}
    28 ½ €
  • Fegato di Vitello con Polenta al Bärlauch
    With glazed white asparagus, herb butter, hazelnut crumble, and mild Pecorino with Madagascar pepper. ^{D, K3}
    29 €

  All meat dishes are served with fresh vegetables and rosemary potatoes (except beef fillet with parmesan crust).

• Chateaubriand of Charolais beef fillet – per 100 gr. (from 400 gr.)
  served with grilled vegetables and potato wedges with red wine shallots and truffle sauce. ^{D, I}
  17 €

All calves are dairy calves.

Paste

• Spaghetti “Aglio, Olio & Peperoncino”
  With golden-brown garlic, confit cherry tomatoes, extra virgin olive oil and hot chilli pepper. ^I1
  13 €
• Spaghetti alla Napoletana”
  With homemade tomato sauce, ripe tomatoes, fresh basil and extra virgin olive oil. ^I1
  13 €
• Pennette all’Arrabbiata
  With spicy tomato sauce, golden-brown garlic, chilli and fresh parsley. ^I1
  14 €
• Spaghetti al Ragù
  With traditional beef and veal stew, gently braised with tomatoes and vegetable mirepoix. ^{D, I1}
  14 ½  €
• Spaghetti “Gamberone alla Calabrese”
  With fried prawns, garlic, chilli and a creamy sauce made from ripe tomatoes, with fresh parsley. ^{B, I1}
  21 €
• Verde Estate
  Bronzed paccheri with white veal ragout, aromatic herbs, chanterelles sautéed in shallots and a warm cream of roasted pistachios and fresh parsley. A harmonious composition of elegance, texture and summery flavours. ^{I1, D, K6}
  22 ½  €
• Tagliatelle “Salmone in Nero”
  With sepia ink tagliatelle, fried salmon, pistachio pesto, orange zest and crispy asparagus. ^{B, K, I1}
  21 €
• Gnocchi “Cacio e Pepe”
  With fresh peas, creamy burrata, pink pepper and crispy guanciale. ^{D, I1}
  19 €
• Gnocchoni “Giocose Pizzaiola”
  Stuffed gnocchi on roasted potato cream, confit tomatoes, marinated anchovies, Taggiasca olives and capers. ^{B, D, I1}
  19 €
• Triangoli del Sole
  Triangular pasta with grouper filling and pan-fried scallops on citrus pistachio pesto with marinated prawns. ^{B, K1, I1}
  23 €
• Tagliatelle “Fegato & Pere”
  Roast veal liver with rosemary, caramelised pears and roasted hazelnuts. ^{K3, I1}
  21 €
• Tagliatelle Zucchine & Stracciatella
  With courgette julienne, fresh mint, lemon zest and roasted pistachios. ^{D, K}
  18 ½ €
• Tagliatelle “Pesto & Ricotta”
  With Taggiasca olives, cherry tomatoes and oregano on fresh pesto and salted ricotta. ^{D, K, I1}
  18 ½ €
• Tagliatelle “Passione di Manzo”
  With fillet of beef, wild rocket, cherry tomatoes, rosemary demi-glace and Grana Padano shavings. ^{D, I1}
  21 ½ €
• Giardino di Mare
  Homemade potato gnocchi with sea bream marinated in lime and ginger, served with baby courgettes and a fine pesto made from courgette flowers. A light, summery dish that combines the freshness of the sea with the elegance of the garden. ^{I1, D, B, K6}
  23 €
• Tagliolini “Primavera Tartufo e Guanciale”
  Mit frischem Spargel, gesalzener Ricotta und knusprigem Guanciale. ^{D, I1}
  23 €
• Spaghetti del Pescatore
  with fresh seafood, garlic, extra virgin olive oil, parsley and a hint of chilli. ^{B, I1}
  21 €
• Lasagne al Forno
  Fresh pasta layers with beef and veal ragout, creamy béchamel and Parmigiano Reggiano. ^{D, I1}
  16 ½ €
• Spaghetti alla Carbonara
  With fried pancetta, pasteurised egg yolk and light pecorino cream. ^{D, E, I1}
  16 €
• Tagliolini
  With truffle. ^{A, D, I}
  23 €
• Spaghetti alle Vongole
  With clams, sweet cherry tomatoes, garlic, olive oil, parsley and chilli. ^{B, I1}
  21 €

Penne and spaghetti are also available gluten-free. We would be happy to prepare your selection as a risotto. Pasta dishes served as starters are € 3 less.

Pizza

Our pizza is mainly intended for our youngest guests, as unfortunately we do not have the opportunity to bake pizzas in a stone or wood-fired oven. That’s why we only offer pizza after 6 p.m. for our „little“ guests. Thank you for your understanding.

• Pizza Pane
  7 €
• Pizza Margherita
  Tomatoes, mozzarella, fresh basil ^{D, I1}
  11 €
• Pizza Verdura
  Grilled vegetables from the grill ^{8, 17, D, I1}
  15 €
• Pizza Regina
  Tomatoes, mozzarella, mushrooms, cooked ham ^{8, 17, D, I1}
  15 €
• Pizza Parma
  Tomatoes, mozzarella, cherry tomatoes, Parma ham, arugula, and Parmesan ^{8, 17, D, I1}
  17 €
• Pizza Rucola
  Tomatoes, mozzarella, cherry tomatoes, arugula, and Parmesan ^{D, I1}
  15 €
• Roman Pinsa
  With vegan pesto, pumpkin, toasted pine nuts, and arugula
  17 €

We would be happy to create the pizza of your choice – extra ingredients € 3 each.

Dolce

• Aria d’Isola
  Coconut and passion fruit parfait with crispy sesame tuile and dark chocolate. ^{A, D, K}
  11 €
• Luce d’Estate
  Basil and lemon panna cotta with fresh strawberry coulis.^D
  10 €
• Tramonto nel Giardino
  Profiteroles with vanilla cream and Greek yoghurt, served with wild berry sorbet and salted caramel. ^{D, A, I1}
  12 €
• Crème Brûlée Royal
  With bourbon vanilla and a heart of wild berries. ^{A, D, G}
  11 €
• Ricordo Napoletano
  Rum babà with bourbon vanilla cream and poppy seeds. ^{A, D, I1}
  12 €
• Gioia al Limoncello
  Summery tiramisu with limoncello cream and fresh red fruit. ^{D, A, I1}
  10 €
• Sogno Tirolese
  Warm poppy seed ravioli with cinnamon sugar and creamy vanilla sauce – a sweet greeting from the mountains. ^{A, D, 11}
  13 €
• Assaggio d’Estate
  Selection of five mini desserts inspired by the colours and flavours of the warm season. ^{D, A, K}
  14 €
• Fragole in Velluto
  Airy mascarpone and vanilla mousse with fresh strawberries marinated in mint. ^D
  11 €
• Peccato Veneziano
  Classic tiramisu with mascarpone cream, espresso biscuits and cocoa powder – a velvety, flavoursome Italian classic. ^{D, A, I1}
  10 €
• Cuore Fondente
  Warmer Schokoladensoufflé mit flüssigem Kern, serviert mit Bourbon-Vanilleeis und frischen Waldbeeren. ^{D, A}
  12 €
• Sinfonia Gelata
  Trio of homemade sorbets (raspberry, lemon, peach) on grilled pineapple with rosemary flavour – perfect freshness and sweetness.
  11 €

Surprise Menu

• Surprise menu
  a menu with four courses (vegan and gluten-free also possible)
  60 €