Autor: Ehlers

Weekly Card

Weekly changing dishes
at the Ristorante ROMANS from 28.10. – 03.11.25

Lightly smoked shrimp

with Mediterranean Sriracha sauce made from chestnut honey and citrus fruits, burrata cream al limone, confit cherry tomatoes, roasted peppers and microgreens ^{D, B, I1}

23 €

Stuffed quail legs

with porcini mushrooms, chestnuts and crispy bacon on mashed potatoes with white truffle, red wine reduction and glazed pumpkin ^{D, I1, K2, E}

 €

Risotto with black cabbage

with crispy bacon, mature pecorino cheese and silky pumpkin cream ^{D, G}

20 €

Tuscan pici

with “betruckenem” octopus ragout in Baroula wine, burrata stracciatella and Taggiasca olive paste ^{I1, B, D, G}

23 €

Scottish salmon

Venere rice in shellfish stock with young spinach in hazelnut butter, lemon butter and fish pearls ^{B, D, G}

35 €

New Zealand lamb chops

on porcini mushroom risotto with truffle aroma, mimosa egg, glazed chestnuts and port wine sauce ^{D,  K1, G}

33 €

Gianduja rice pudding brûlée

with caramelised pear, hazelnut crumble and bourbon vanilla ice cream with salted caramel ^{D, K2, I1, G}

11 ½ €

Pana Mandarino d´Inverno

Mandarin panna cotta with pistachios and amaretti brittle ^{D, I1, K1, K2}

11 €

Lunch menu

Quick dishes for lunch

from 28.10. – 03.11.25

(Mondays to Fridays von 11.30 – 14.30 Uhr) *

Pizza with bacon and Taleggio cheese

Crispy dough, creamy Taleggio cheese, bacon and caramelised onions ^{D, I1, G}

15 ½ €

Tortellini Ragù Bianco

Ricotta, spinach, veal ragù and Parmigiano ^{D, I1, G}

15 ½ €

Sea bream on saffron and leek risotto

Sea bream fillet, saffron risotto and lemon thyme ^{B, D}

17 €

Chicken saltimbocca

with ham, sage, mushroom cream sauce and rosemary potatoes ^{D, G}

17 €

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

Weekly Card

Weekly changing dishes
at the Ristorante ROMANS from 21.10. – 27.10.25

Chianina beef fillet skewers with porcini mushrooms

served with golden piadina, pumpkin and ginger cream, and goat cheese fondue ^{D, E, I1, K3}

23 €

Delicate autumn composition with creamy burrata

with roasted pumpkin, figs, basil, endive, and pine nuts ^{D, K3}

22 ½ €

Salmon and ricotta delights with fennel and mandarin cream

Homemade pasta stuffed with salmon and ricotta on a fennel and mandarin cream with mandarin fillets caramelized in Prosecco and a light Prosecco foam ^{D, B, I1, E, G}

22 ½ €

Tagliatelle with venison ragout and porcini mushrooms

Homemade pasta with venison ragout and porcini mushrooms served with Gruyère cream and blackcurrant reduction ^{D, I1, E, L, G}

23 €

Sole fried in nut butter

At the table with beurre blanc and trout caviar, served with baby carrots glazed in honey and ginger and herb-roasted potatoes with thyme and marjoram ^{B, D, E}

40 €

Guinea fowl breast stuffed under the skin with foie gras, apples and chestnuts

Risotto with Delica squash and Taleggio DOP cream, refined with sage and chestnut honey ^{D, E}

30 ½ €

Pear and chocolate tart on cocoa shortcrust pastry

with a delicate chocolate center and pears cooked in red wine ^{D, I1, E, K3}

11 €

Crunchy chocolate cream with Valrhona Dulcey

with a core of red fruits and pistachio crumble ^{D, K1, K3, I1, E}

11 €

Lunch menu

Quick dishes for lunch

from 21.10. – 27.10.25

(Mondays to Fridays von 11.30 – 14.30 Uhr) *

Pizza

with pumpkin cream, Italien sausage and mild gorgonzola ^{D, I1, E}

15 ½ €

Spaghetti

with drunken sausage ragù and black cabbage in red wine ^{I1, E, G}

16 ½ €

Black halibut fillet in a delicate cream and mustard sauce

served on carrot and ginger purée with potato and pea stir-fry ^{B, D, L, E}

17 €

Muscovy duck leg with orange and Grand Marnier reduction

served with carrots glazed in butter and potato millefeuille with sage ^{D, E}

17 €

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

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.