Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 04.08. – 10.08.2026
Bluefin Tuna Tataki
Served on a bed of date tomato gazpacho, whipped feta cream, lime and cucumber, and a crispy tapioca chip filled with avocado and buffalo ricotta mousse and lime, garnished with trout caviar B, D, F, M
25 €
Crispy Zucchini Flower
Stuffed with chanterelles, Pecorino, and salsiccia, served on light mashed potatoes with fresh basil and basil oil D, I1, M
23 €
Mezzi Paccheri Carbonara di Mare
With red shrimp, calamari, mussels, clams, and roasted friggitelli peppers, finished with egg yolk carbonara, Pecorino Romano DOP, and Tellicherry pepper A, B, C, D, I1, N
22,50 €
Porcini Mushroom Tortelloni
Served on a velouté of 36-month-aged Parmigiano-Reggiano and a cream of young zucchini, with chanterelles sautéed in butter and fresh thyme A, D, I1
23 €
Zander Fillet in a Scampi Crust
Served on a delicate cognac shellfish bisque, with baked potato, crème fraîche, chives, and trout caviar, French bush beans in nut butter, caramelized nectarine, and slivered almonds A, B, C, D, I1
35 €
Grilled Black Angus Entrecôte
With port juice and summer truffles, Parmesan potato fondant, buttered chanterelles, glazed scallions, and a delicate porcini cream D, G
35 €
Vanilla Cream
With chocolate crumble, sautéed peaches, basil ice cream, black currants, blueberries, and cocoa A, D, I1
11 €
Oven-Roasted Fresh Figs
With Speculoos ice cream, black currants, whipped salted butter, and powdered sugar D