Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 08.09. – 14.09.2026
GAMBERONI CROCCANTI IN PASTA KATAIFI
Crispy jumbo shrimp coated in kataifi, served on a velvety avocado-lime cream, with a slightly spicy mango mayonnaise, toasted sesame seeds, and fresh sprouts A, C, F, I1, L
23 ½ €
BATTUTA DI VITELLINO AL COLTELLO
Hand-sliced veal tartare with confit tomatoes, 36-month-aged Grana Padano DOP Riserva, toasted French hazelnuts, crispy onions, saffron mayonnaise, and veal jus with Marsala A, D, E, G, I1, K2, L
23 €
TAGLIATELLE FRESCHE AL ROMBO CHIODATO
Fresh tagliatelle with turbot, fresh porcini mushrooms, confit tomatoes, a light shellfish broth, lemon thyme, and toasted Piedmontese hazelnuts A, B, C, E, I1, K2
23 ½ €
GEFÜLLTE GNOCCHONI AI PORCINI
Gnocchoni stuffed with porcini mushrooms on a velvety pumpkin velouté, topped with chestnut crumble, melted Gorgonzola dolce, and caramelized pecans A, D, E, I1, K5
23 €
RIESENGARNELEN MIT FINFERLING-TRÜFFEL-RISOTTO
Jumbo shrimp sautéed in shellfish butter served on Carnaroli Gran Riserva risotto with Parmigiano Reggiano, chanterelles, and black truffle, accompanied by smoked beet carpaccio and a beurre blanc made with bisque, Franciacorta, and lemon C, D, E, G
35 €
COTOLETTA DI VITELLO AI PORCINI
Veal cutlets in a panko and herb crust, served with porcini mushrooms sautéed in shallots, fig chutney, red onions caramelized in red wine, and rosemary roasted potatoes A, D, G, I1
35 €
CHEESECAKE ALLA PERA WILLIAMS E CIOCCOLATO
Cheesecake with spiced Williams pears, dark chocolate, toasted hazelnuts, and caramel with tonka beans A, D, I1 K2, M
11 €
PUITS D’AMOUR ALLA CREMA CATALANA
Crispy puff pastry tartlet with velvety crema catalana scented with citrus and cinnamon, a caramelized sugar crust, fresh figs, marinated plums, and blackberries A, D, I1