Weekly Card
Weekly changing dishes
at the Ristorante ROMANS from 28.07. – 03.08.2026
Premium Raw Red Shrimp
Watermelon carpaccio marinated in citrus fruits, with yuzu mayonnaise, cherry tomato gel, basil oil, lime zest, Maldon sea salt flakes, pink pepper, and fresh microgreens B, C
25 €
Free-Range Chicken Supremes
with a porcini mushroom and Robiola filling, romaine lettuce hearts, grilled nectarine, porcini mushroom velouté, Madeira poultry gravy, and toasted almonds D, K2
23 €
Square Spaghetti
A creamy dish featuring tender grouper, fresh yellow peaches, and a delicate, aromatic reduction of Mediterranean herbs. Finished with fresh mint, lime zest, and extra virgin olive oil B, I1
23 €
Fresh Fettuccine
Featuring tender guinea fowl breast cooked at a low temperature, select porcini mushrooms, a delicate pumpkin cream, creamy Taleggio DOP fondue, and a rich guinea fowl stock enhanced with thyme D, I1
23 €
Whole, boneless sea bass fillet
stuffed with chanterelles, sun-dried tomatoes, Taggiasca olives, fresh basil, and saffron mousse. Topped with an elegant fan of eggplant, zucchini, and bell peppers, accompanied by a shellfish velouté flambéed with pastis and delicately whipped with butter B, C, D, G, I1
36 €
Duck Breast Cooked at a Low Temperature
with crispy skin, served on a sauté of chanterelles, smoked bacon, and fresh peas. Enhanced with a velvety orange hollandaise and a potato mousse with summer truffles, rounded out with a richly reduced duck jus D, G, I1
33 €
Flambéed Cherries
with Quignolet, toasted pistachios, and creamy vanilla ice cream D, G, K1
11 €
Moist Chocolate Cake
with fresh peaches and blueberries, coated in crunchy dark chocolate chips A, D, I1, M