Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 20.10. – 26.10.2026
Red Tuna Prosciutto
Light and airy buffalo mozzarella cream, fresh gazpacho made with Piennolo tomatoes, and a crispy country bread crust B, D, I1
23 ½ €
Autumnal Venison Parmigiana
Roasted eggplant rolls stuffed with venison ragout braised in red wine, porcini mushrooms, and smoked Provola. Served with roasted pumpkin purée, game jus with juniper, and 30-month-aged Parmigiano Reggiano D, G
23 ½ €
Beet Risotto
Creamy risotto with chanterelles sautéed in butter, pan-seared wild salmon, and silky Robiola cream B, D
24 €
Hand-drawn bronze spaghetti
With pan-fried salsiccia, tenderly braised leeks, and porcini mushrooms in a delicate cream made from mild Gorgonzola, finished with crispy Jerusalem artichoke chips D, I1
23 €
Sashimi-grade bluefin tuna
Quickly seared with black pepper, served with a velvety celeriac cream, autumn chanterelles, and a light green pepper jus B, E
37 €
Pink-Roasted Saddle of Venison
Served on a bed of violet potato mousseline, accompanied by tender green beans and a Pinot Noir sauce delicately flavored with star anise G
35 €
Crème brûlée with Coffee
With caramelized orange and flambéed Italian meringue A, D
12 €
Paris-Brest with Hazelnut Praline
Light and airy praline cream, hazelnut brittle, and toasted hazelnuts A, D, I1, K2