Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 23.06. – 29.06.2026
Caprese with Red Shrimp from Mazara del Vallo
With buffalo mozzarella DOP on a gazpacho made from Datterino tomatoes and Sicilian oranges, served with mint oil and fresh basil C, D
25 €
Crispy Vol-au-Vent with Veal Ragout
Stuffed with tender veal fillet and fresh chanterelles in a delicate black truffle cream, enhanced with 36-month-aged Parmigiano Reggiano and fresh thyme A, D, G, I1
23 €
Scialatelli (Traditional handmade pasta from the Amalfi Coast)
With tender monkfish, fresh chanterelles, delicate Amalfi lemon cream, yellow Datterino tomatoes, and fresh basil B, D, I1
23 €
Tortelloni Stuffed with Goat Cheese and Lemon
Served on a velvety baby spinach cream, accompanied by fresh chanterelles sautéed in nut butter and a delicate sauce made from Parmigiano Reggiano aged for 36 months A, D, I1
23 €
Pan-Fried Zander Fillet with Chanterelle Ragout
With fresh chanterelles, crispy bacon, braised onions, and fresh parsley, served with creamy chive mashed potatoes B, D
35 €
Veal chop from a milk-fed calf, fried in clarified butter until golden brown
Served on a delicate cream sauce made with fresh chanterelles. Accompanied by green asparagus, Mediterranean ratatouille made with summer vegetables, and oven-roasted rosemary potatoes A, D, G, I1
38 €
Deconstructed Cheesecake with Amarena Cherries
With bourbon vanilla cream, Amarena cherries, white chocolate cream, Bronte pistachios, and a crunchy crumble A, D, I1, K1
11 €
Bavarian Cream with Bourbon Vanilla
With marinated apricots, ganache made from 70% dark chocolate, and caramelized hazelnuts A, D, K3