ROMANS Menu English 27.05.2025

Antipasti Freddi – Cold starters

• Giardino Romano d’Inverno
  Roman artichokes on lamb’s lettuce with fresh pears and 24-month aged Parma ham, served with roasted walnuts and goat’s cheese mousse with raspberries and honey mustard dressing ^{D, K3, L, G}
  22 €
• Roastbeef di Fassona ai Fichi Caramellati
  Tender pink roasted Piedmontese Fassona roast beef, served with figs caramelised in port wine, 36-month aged Parmigiano cream and roasted pecans ^{D, K7, G}
  23 €
• Burrata Invernale
  Delicate winter composition with creamy burrata, roasted pumpkin, figs, basil, endive and pine nuts ^{D, K6, G}
  22 ½ €
• Carpaccio d’Inverno agli Agrumi
  Beef carpaccio with fresh rocket, beetroot marinated in citrus, roasted walnuts and shavings of 36-month matured Parmigiano Vacche Rosse ^{D, K3, G}
  22 ½ €
• Scrigno di Bufala e Bresaola
  Bresaola rolls filled with buffalo ricotta and citrus fruits, served on a velvety celery purée cream, refined with roasted Bronte pistachios, basil oil and pomegranate reduction with crispy pumpkin seeds ^{D, K6, E, G}
  23 €
• Vitello Tonnato Invernale
  Tender pink veal slices with creamy tuna sauce, chanterelles marinated in citrus fruits, creamy drops of Fossa Pecorino cheese, capers from Salina and rosemary oil ^{B, D, G}
  22 ½ €
• Polpo Mediterraneo al Basilico e Pinoli
  Roasted octopus tentacles on a creamy purée of potatoes and purple carrots, refined with roasted pine nuts, confit dried tomatoes and fresh basil sprouts, finished with a warm basil and lemon sauce. ^{B, D, K2, G}
  23 €
• Cristallo d’Inverno con Tartare di Salmone
  Fine buffalo mozzarella stuffed with lime and salmon tartare, on velvety avocado cream and mango sauce, served on olive breadcrumbs with crispy tramezzino chips ^{B, D, I1, G}
  22 ½ €
• Onde di Sardegna
  Seafood salad with Sardinian DOP artichokes, Taggiasca olives, citrus aioli and 24-month matured tuna bottarga, finished with marine microgreens ^{B, C, E, G}
  23 €
• Tonno Corallo
  Raw red tuna marinated in golden soy sauce and fresh dill, served on warm pumpkin and ginger cream, refined with salmon ikura and sweet orange oil ^{B, D, M, G}
  23 €
• Perla d’Inverno
  Creamy burrata from Apulia with radicchio tardivo marinated in citrus fruits, pomegranate seeds and a delicate sauce made from pomegranate and blood orange ^{D, G}
  21 €
• Gemma di Bufala
  Fine cubes of beetroot marinated in citrus fruit with buffalo mozzarella, confit citrus artichokes, roasted pumpkin seeds and fresh lamb’s lettuce ^{D, E, G, K7}
  21 €
• Carpaccio di barbabietola e caprino
  Carpaccio of roasted beetroot with golden pumpkin, French goat’s cheese, roasted walnuts and honey-acacia figs ^{D, K3, G}
  22 €
• Degustazione di Formaggi Mediterranei
  Selection of fine Mediterranean cheeses with sweet and sour fruit sauce, gourmet mostarda, fresh fruit and warm, fragrant focaccia ^{D, I1, G, K1, K3}
  23 ½ €
• Caprese ROMANS
  Fresh mozzarella fior di latte with seasonal tomatoes and fragrant basil, finished with extra virgin olive oil ^{D, G}
  17 €
• Antipasto Degustazione ROMANS
  A selection of Italian specialities from land and sea, interpreted in a modern way – an elegant and seasonal tasting experience. ^{B, C, D, E, G, I1, K1, K3, M}
  22 €

Antipasti Caldi – Hot starters

• Fichi Invernali al Blu di Capra, Speck d’Oca e Focaccia Pugliese”
  Winter figs au gratin with blue goat’s cheese and honey, served with goose bacon on crispy focaccia with extra virgin olive oil, refined with roasted pumpkin seeds and black sesame seeds ^{D, I1, K7, F, G}
  22 €
• Orto e Mare d’Inverno”
  Roman artichoke confit with fried black tiger prawns, soft mint mashed potatoes and small buffalo mozzarella pearls ^{B, C, D, E, G}
  24 €
• Carciofo Dorato con Cuore di Fassona
  Crispy artichoke on Pecorino Romano cream, filled with Fassona beef tartare, served with crispy egg yolk and parsley oil ^{D, E, G}
  25 €
• Golden Crunch
  Crispy chicken bites in nacho breadcrumbs on a mixed salad with mango, avocado and ginger, served with orange mayonnaise ^{A, D, I1, L, M, G}
  22 €
• Rosso Piemonte
  Tataki of Piedmontese Fassona beef with port wine cherries, whipped buffalo ricotta and roasted hazelnuts ^{D, K2, G}
  23 ½ €
• Mare d’Inverno
  Selection of seasonal fish in crispy batter, served on fried aubergine tartare with Mediterranean herbs and crispy vegetable strips ^{B, C, D, E, I1, G}
  27 €
• Fiori di Zucca al Salmone Affumicato
  Stuffed courgette flowers with smoked salmon, braised fennel and creamy goat’s cheese, served on a Greek yoghurt sauce with fresh dill oil, refined with olive powder and pomegranate reduction ^{B, D, E, G}
  23 €
• Polpo del Mediterraneo
  Roasted octopus on squid ink bread, with pistachio pesto, sun-dried tomatoes, burrata stracciatella and caramelised onions in a sweet and sour sauce ^{B, D, I1, K6, G}
  23 €
• Uovo d’Oro al Tartufo Nero
  Nest of buttered spinach with organic egg at 63 °C, black truffle and 36-month matured Parmigiano fondue ^{A, D, G}
  19 €
• Zucca Delica al Cuore di Porcini
  Parmigiana made with Delica squash and porcini mushrooms with Taleggio DOP and wild thyme ^{D, G}
  20 €
• Carpaccio Rosso & Oro d’Inverno
  Carpaccio of roasted beetroot with golden yellow herb pumpkin, French goat’s cheese, roasted walnuts and acacia honey figs ^{D, K3, G}
  22 €

Insalate – Salate

• Insalata Verde
  Selection of seasonal leaf salads with light dressing.
  7 €
• Insalata Mista
  Mixed salad with carrots, tomatoes, cucumbers, rocket and crispy fennel.
  8 ½ €
• Insalata di Pomodori
  Fresh tomatoes with red onions and a delicate vinaigrette dressing.
  12 ½ €
• Caprese ROMANS
  Mozzarella Fior di Latte with seasonal tomatoes and fresh basil, refined with extra virgin olive oil ^{D, G}
  17 €
• Insalata d’Inverno agli Agrumi
  Rocket salad with cherry tomatoes, chanterelles marinated in marinade, Taggiasca olives, filleted blood oranges and shavings of Parmigiano Reggiano ^{D, G}
  18 €
• Insalata ROMANS
  Tuna, boiled eggs, mixed olives and herb croutons on a bed of fresh salad. ^{A, D, I1, B, G}
  17 €

Zuppe – Suppe

• Minestrone
  Rustic vegetable soup made from fresh seasonal vegetables, traditionally prepared with a dash of extra virgin olive oil. ^{E, G}
  11 €
• Vellutata di Pomodoro
  Creamy soup made from ripe tomatoes with light basil pesto, mozzarella pearls and herb crostini ^{D, I1, G}
  12 €
• Zuppa Reale di Cipolle Bianche
  Soup made from caramelised white onions with beef stock, cognac and bread au gratin with 12-month matured Gruyère Riserva ^{A, D, I1, G}
  13 €
• Trippa Imperiale alla Romana
  Roman-style veal tripe in tomato sauce with Pecorino Romano DOP, refined with Fagioli del Purgatorio beans and fresh mint ^{D, E, G}
  13 €
• Zuppa Reale di Lenticchie e Vongole
  Lentil and clam soup in seafood stock, served with crispy garlic crostini and sweet onions ^{B, N, I1, G}
  14 €

Pesce – Fish dishes

• Surf & Turf – Tataki Mare & Terra
  Beef tagliata with Szechuan pepper and red tuna tataki in smoked teriyaki sauce, served with winter market caponata and candied ginger ^{B, D, G, M}
  35 €
• Grigliata Mista di Pesce
  Grilled salmon, calamari, king prawns and sole fillet cooked over gentle embers, served with glazed new potatoes in clarified butter, black cabbage braised in white wine, bottarga remoulade and orange zest ^{B, C, N, D, G}
  35 €
• Guazzetto di Mare
  Salmon, prawns, clams, squid and catch of the day in a light white wine guazzetto with confit tomatoes and shellfish stock, served with warm garlic and basil bruschetta ^{B, C, N, E, G}
  33 €
• Duetto del Mare
  Grilled calamari and scampi on gently braised black cabbage in white wine with extra virgin olive oil, served with smoked mashed potatoes and Mediterranean herb oil ^{B, C, D, G}
  33 €
• Perla di Scozia
  Tenderly fried Scottish salmon on Venere rice in shellfish stock, with young spinach in hazelnut butter, lemon butter and fish roe pearls ^{B, D, G}
  35 €
• Gamberoni Giganti “al Diavoletto”
  King prawns in a spicy tomato sauce, served directly in the pan with Venere rice in shellfish stock and fresh basil oil ^{B, C, N, G}
  35 €
• Calamari Patagonia con Cuore di Branzino
  Stuffed calamari from Patagonia with sea bass fillet, capers, Taggiasca olives and parsley, oven-baked with olive oil and lemon, served with pumpkin couscous, raisins and roasted pine nuts, refined with saffron ^{B, C, N, E, K2, G}
  33 €

All fish dishes are served with market-fresh salad or fresh vegetables or boiled potatoes.

Carni – Fleischgerichte

• Scrigno di Vitello ai Porcini
  Breaded veal roulade in a panko coating, stuffed with chestnuts, porcini mushrooms and black cabbage, served on Jerusalem artichoke cream, glazed winter carrots and port wine sauce ^{I1, A, D, G, K1}
  31 €
• Saltimbocca alla Romana Tradizione & Eleganza
  Veal medallions wrapped in Parma ham and fresh sage, deglazed with white wine and Marsala, served with rosemary potatoes and seasonal vegetables ^{D, G}
  28 €
• Ossobuco d’Oro con Risotto allo Zafferano
  Slow-braised veal ossobuco in aromatic veal jus with white wine, served on saffron risotto and lemon gremolata ^{D, G}
  30 €
• Guancia Reale al Fondente e Arancia
  Beef cheeks braised in 70% dark chocolate and candied orange, served with sweet potato cream with cardamom and cinnamon, refined with winter citrus notes ^{D, K1, G}
  30 €
• Tagliata di Manzo al Cuore Rosato
  Tender pink roasted beef tagliata on marinated wild rocket, sweet cherry tomatoes and Grana Padano shavings, with port wine sauce and caramelised shallots ^{D, G}
  32 €
• Cuore di Filetto in Crosta di Parmigiano
  Tender beef fillet in a crispy Parmesan crust, served on creamy Parmesan risotto and a velvety reduction of traditional aged balsamic vinegar. ^{D, G}
  40 €
• Tataki di Petto d’Anatra
  Tataki-style roasted duck breast with fig and lavender reduction, served on celery purée in hazelnut butter, caramelised Brussels sprouts with thyme and pomegranate sauce with pecans ^{D, K7, G}
  30 €
• Costolette d’Agnello della Nuova Zelanda
  Grilled lamb chops with fine herbs on porcini mushroom risotto with truffle aroma and mimosa egg, refined with glazed chestnuts and port wine sauce with blackcurrant ^{D, K1, G}
  32 €
• Fegato Reale al Vino Rosso e Tartufo
  Veal liver, slowly braised in red wine and prunes, served with caramelised Brussels sprouts and duchess potatoes with truffles ^{D, G}
  30 €
• Fegato di Vitello Classico al Burro e Salvia
  Veal liver in hazelnut butter and fresh sage, served with seasonal vegetables and rosemary potatoes ^{D, G}
  29 €

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

All calves are dairy calves.

Pasta – Primi Piatti Classici

• Spaghetti “Aglio, Olio & Peperoncino”
  Spaghetti with golden brown garlic, confit cherry tomatoes, extra virgin olive oil and fresh chilli ^{I1, G}
  13 €
• Spaghetti alla Napoletana
  Spaghetti with homemade tomato sauce made from ripe tomatoes, fresh basil and extra virgin olive oil ^{I1, G}
  13 €
• Pennette all’Arrabbiata
  Pennette with spicy tomato sauce, golden brown garlic, chilli and fresh parsley ^{I1, G}
  14 €
• Spaghetti al Ragù
  Spaghetti with traditional beef and veal ragout, slowly braised with tomatoes and mirepoix vegetables ^{I1, D, E, G}
  14 ½ €
• Spaghetti “Gamberone alla Calabrese”
  Spaghetti with fried king prawns, garlic, chilli and a sauce made from ripe tomatoes, refined with fresh parsley ^{I1, B, C, E, G}
  21 €
• Spaghetti del Pescatore
  Spaghetti with fresh seafood, garlic, extra virgin olive oil, parsley and a pinch of chilli ^{I1, B, C, N, G}
  21 €
• Lasagne al Forno
  Homemade lasagne with beef and veal ragout, creamy béchamel sauce and Parmigiano Reggiano cheese ^{I1, A, D, G}
  16 ½ €
• Spaghetti alla Carbonara
  Spaghetti with crispy pancetta, pasteurised egg yolk and a delicate cream made from Pecorino cheese and cream ^{I1, A, D, G}
  16 €
• Tagliolini Artigianali al Tartufo Nero
  Homemade egg tagliolini tossed in hazelnut butter, served with finely grated black truffle ^{I1, A, D, G}
  23 €
• Spaghetti alle Vongole
  Spaghetti with clams, sweet cherry tomatoes, garlic, extra virgin olive oil, parsley and chilli ^{I1, B, N, E, G}
  21 €

Pasta con pesce – Pasta mit Fisch

• Onde di Mare e Carciofi
  Homemade paccheri pasta with monkfish pieces, golden brown fried artichokes, fried scallops, clams and confit cherry tomatoes ^{I1, B, C, N, E, G}
  23 €
• Tagliolini Onde Nere & Salmone Rosa
  Homemade tagliolini with squid ink in a velvety cauliflower cream, served with freshly fried salmon, fragrant basil oil and crispy herb crumble ^{I1, B, D, G}
  22 ½ €
• Abbraccio Toscano al Polpo Ubriaco
  Tuscan pici pasta with octopus ragout ‘drunk’ in Barolo wine, served with creamy burrata stracciatella and Taggiasca olive powder ^{I1, B, D, G}
  23 ½ €
• Perle del Mare & Tartufo Nero
  Fresh tagliolini with fried scallops, citrus pesto, delicate pumpkin cream and fine black truffle ^{I1, B, C, D, G}
  23 ½ €
• Eleganza di Risotto & Radicchio
  24-month aged Carnaroli Riserva with late radicchio and Prosecco DOCG, served with orange and salmon tartare and delicate citrus notes ^{D, G}
  22 ½ €

Pasta con carne – Pasta with meat

• Filetto & Porcini in Velluto di Gorgonzola
  Fresh tagliatelle with sautéed beef fillet tips, creamy Gorgonzola DOP, porcini mushrooms and port wine reduction, refined with crispy sage leaves. ^{I1, D, G}
  23 €
• Abbraccio di Anatra & Agrumi
  Homemade pappardelle with wild duck ragout, deglazed with orange, served with blue goat’s cheese cream and sautéed chanterelles ^{I1, D, G}
  22 ½ €
• Paccheri di Gragnano con Ossobuco
  Paccheri di Gragnano with slow-cooked veal ossobuco ragout in red wine and a drizzle of Lombardy pecorino cream ^{I1, D, G}
  23 €
• Orecchiette Ragù d’Agnello, Porcini & Carciofi
  Homemade orecchiette with braised lamb ragout, porcini mushrooms and Pecorino Romano cheese, refined with golden brown fried artichokes ^{I1, D, E, G}
  23 €
• Risotto Terra & Fumo
  Risotto with black kale, crispy bacon, mature pecorino cheese and velvety Mantovana pumpkin cream ^{D, G}
  20 €

Pasta vegetariana – Vegetarian pasta

• Ravioli di Zucca Mantovana al Tartufo Nero
  Ravioli with Mantovana pumpkin, served in hazelnut butter with crispy amaretti biscuits and fine black truffle ^{I1, A, D, K1, G}
  22 €
• Ravioli ai Porcini su Spuma di Gorgonzola Dolce
  Ravioli stuffed with porcini mushrooms on a mild gorgonzola foam, refined with roasted pecans ^{I1, D, K7, G}
  22 €

Pasta vegana – Vegan Pasta

• Mezzelune Giganti Mango & Zucca su Vellutata di Barbabietola
  Large mezzelune with mango and pumpkin filling on creamy beetroot velouté with pink pepper, rounded off with fresh microgreens and roasted pumpkin seeds ^{I1, K7, G}
  22 €
• Quadrati di Pasta Fresca alla Ratatouille Mediterranea (Vegan)
  Squares of fresh pasta filled with Mediterranean ratatouille on a velvety tomato and basil cream, finished with basil olive oil ^{I1, E, G}
  20 €

Penne and spaghetti are also available gluten-free. We are happy to serve your selection as risotto. We charge 3 euros less for pasta dishes as starters.

Pizza

• Pizza Pane
  7 €
• Pizza Margherita
  Tomaten, Mozzarella, frischer Basilikum ^{D, I1}
  11 €
• Pizza Verdura
  Gegrilltes Gemüse vom Grill ^{8, 17, D, I1}
  15 €
• Pizza Regina
  Tomaten, Mozzarella, Champignons, Hinterschinken ^{8, 17, D, I1}
  15 €
• Pizza Parma
  Tomaten, Mozzarella, Kirschtomaten, Parmaschinken, Rucola und Parmesan ^{8, 17, D, I1}
  17 €
• Pizza Rucola
  Tomaten, Mozzarella, Kirschtomaten, Rucola und Parmesan ^{D, I1}
  15 €
• Römische Pinsa
  mit veganem Pesto, Kürbis, gerösteten Pinienkernen und Rucola
  17 €

Gerne stellen wir Ihnen Ihre Wunschpizza zusammen – Extrazutaten je 3 €.

Dolce – Dessert

• Cheesecake Lotus al Pistacchio & Fiori d’Arancio
  Lotus and almond base with mascarpone cream made from pure pistachio paste and orange blossom water, finished with lotus glaze and roasted pistachios from Bronte ^{D, K6, K1, I1, G}
  11 €
• Fragole d’Inverno in Velluto
  Delicate mascarpone and vanilla mousse with strawberries marinated in cinnamon and candied orange peel ^{D, G}
  11 €
• Sinfonia di Lamponi
  Hazelnut and cocoa base with vanilla and lemon cream, raspberry jam and fresh raspberries ^{D, K2, I1, G}
  11 €
• Riso au Lait Gianduia & Caramello
  Gianduja rice pudding brûlée with caramelised pear, hazelnut crumble and bourbon vanilla ice cream with salted caramel ^{D, K2, I1, G}
  11 ½ €
• Soufflé Invernale al Fondente & Marroni
  Warm chocolate soufflé with a marron glacé centre, served on Sicilian orange crème anglaise and homemade chestnut honey ice cream ^{A, D, K1, G}
  12 €
• Tiramisù Veneziano
  Classic tiramisu with mascarpone cream, espresso-soaked savoiardi biscuits and fine cocoa powder ^{D, A, I1, G}
  11 €
• Panna Mandarino d’Inverno
  Mandarin panna cotta with roasted pistachios and amaretti brittle ^{D, I1, K1, K4}
  11 €
• Crème Brûlée Royal Cuore di Bosco
  Classic bourbon vanilla crème brûlée with a wild berry centre, served with crispy chocolate tuile and homemade chocolate sorbet ^{D, G, K2}
  11 ½ €
• Melodia Gelata Vegana
  Three vegan sorbets on baked Renette apples with bourbon vanilla and roasted hazelnut crumble ^{K2, G}
  11 €
• Ravioli del Bosco
  Warm, sweet poppy seed ravioli with cinnamon and caramelised cane sugar, served with bourbon vanilla crème anglaise and a pistachio ice cream quenelle ^{A, D, K6, I1, G}
  12 €
• Profiteroles al Cioccolato Fondente & Arancia
  Delicate choux pastry doughnuts filled with patisserie cream, coated with shiny cocoa glaze and served with delicate orange butter mousse, bourbon vanilla ice cream and fine cocoa crumble with Maldon salt. ^{A, D, I1, K2, G}
  11 €
• Inverno in Piccoli Bocconi
  Selection of five mini desserts inspired by the colours and flavours of winter ^{D, G, A, K2, I1}
  14 €

Surprise Menu

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