English Menu

English Menu 13.05.25

Weekly Card

Weekly changing dishes
at the Ristorante ROMANS from 13.05. – 19.05.25

Grouper cubes

in sepia tempura on spring bean velouté, accompanied by yuzu mayonnaise ^{B, D, I, L}

23 €

Tournedos from the duck

on celeriac puree with smoked chilli powder and port wine and black garlic reduction ^E

23 €

Milanese risotto

with purple prawn tartare, green asparagus tips and clams – a journey to the sea ^{C, D, N}

22 ½ €

Tagliolini with asparagus cream

with veal fillet brunoise, spring truffle and 36-month matured Parmesan cheese cream ^{D, I}

23 €

Sesame-fried swordfish tataki

served with glazed white asparagus, purple potato cream and lemon hollandaise^{B, D, F}

32 €

Sicilian-style crispy veal rolls

with sultanas, pine nuts, pecorino and green asparagus, breaded in panko, served on pea cream and rosemary sweet potato puree ^{D, I , K6}

30 €

Choux pastry with Chantilly cream and dark chocolate icing

served with homemade coffee sorbet ^{A, D, I, 12}

11 €

Crème Brûlée

with rhubarb and lightly salted pistachio ice cream ^{D, K6}

11 €

Lunch menu

Quick dishes for lunch

from 13.05. – 19.05.25

(Mondays to Fridays von 11.30 – 14.30 Uhr) *

Pizza

with salsiccia, green asparagus and fried egg^{A, D, I}

15 €

Caserecce in a slowly braised lamb shank ragout

flavoured with fresh rosemary ^I

16 €

Sicilian Beccafico Sardines

filled with breadcrumbs, sultanas, pine nuts and orange zest, baked in the oven with bay leaves, served with caponata vegetables^{B, I, K6}

17 ½ €

Roasted guinea fowl breast

with green potato and asparagus puree and parmesan hollandaise ^{A, D}

18 €

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

ROMANS Menu English
Antipasti
- Spiedino Estivo di Melone e Prosciutto Crudo
  
  Melon and raw ham on arugula and feta, with traditional balsamic cream and basil note. ^D
  
  20 €
- Baby-Oktopus alla Luciana
  
  On chickpea cream with cumin, dried tomatoes, Taggiasca olives, and rosemary oil. ^{G, I, K, N}
  
  22 €
- Degustazione di Formaggi Italiani
  
  Selection of Italian cheeses with sweet-sour fruit sauce, mustard, fresh fruit, and fragrant pizza bread. ^{D, K, A, G}
  
  23 ½ €
- Mozzarella di Bufala e Prosciutto Crudo di Parma
  
  On carpaccio of ripe tomatoes, with fresh basil pesto, toasted pine nuts, fleur de sel, and lemon olive oil. ^{D, K}
  
  21 €
- Carbonara di Carne Cruda
  
  Beef tartare à la Carbonara with Pecorino cream, smoked Maldon salt, egg yolk, crispy guanciale, black truffle, and puffed rice chips. ^{D, E, G, I1}
  
  25 €
- Caprese ROMANS
  
  Fior di Latte mozzarella with fresh seasonal tomatoes and basil, finished with extra virgin olive oil. ^D
  
  17 €
- Capriccio di Burrata
  
  Burrata with cherry tomato salad, Taggiasca olives, oregano, and crispy Pane Carasau, served with mint-almond pesto. ^{D, K1, I1,}
  
  21 €
- Carpaccio di Manzo
  
  Thinly sliced beef fillet with arugula, lemon vinaigrette, and Parmesan shavings. ^D
  
  20 ½ €
- Antipasto »ROMANS«
  
  Selection of Italian specialties from land and sea, modern interpreted: an elegant and seasonal tasting journey. ^{A, B, D, F, I1}
  
  22 €
- Vitello tonnato
  
  Veal cooked at low temperature, thinly sliced, with creamy tuna sauce, caper flavor, and quail eggs. ^{D, E, F}
  
  21 €
- Essenza di Salmone e Ceci
  
  Salmon tartare on rosemary hummus, with confit tomatoes, rice chips, and Taggiasca olives. ^{B, K, I1}
  
  23 €
- Rosso & Oro
  
  Hand-cut red tuna with fresh figs on crispy Frisella, goat cheese cream with lime, Marsala reduction, and smoked rosemary. ^{B, D, I1}
  
  25 €
- Bresaola d’Estate
  
  Bresaola roll with goat cheese mousse, fresh figs, and thyme honey on lamb’s lettuce with walnuts. ^{D, K3}
  
  23 €
- Burrata in Giardino
  
  Burrata mit Rosinen und Erdbeeren, gerösteten Walnüssen, Rucola und Himbeer-Vinaigrette. ^{D, K3}
  
  21 €
Warm starters
- Asparagus “Croccante di Primavera”
  
  White asparagus fried in turmeric batter, served on carrot-ginger cream with toasted almonds. ^K1
  
  23 €
- Spinach “Fichi & Capra”
  
  Warm spinach with caramelized figs, goat cheese, and Madagascar pepper. ^D
  
  18 ½ €
- Farro “Verde & Halloumi”
  
  With avocado, chickpeas, peas, asparagus, and golden-brown halloumi with sesame. ^{D, K}
  
  19 €
- Baccalà “Fritto del Sud”
  
  Panko-crispy cod on potato-avocado mash with Mediterranean tomato sauce, garlic, anchovies, chili, and smoked paprika. ^{B, D, I1}
  
  23 ½ €
- Black Tiger Mediterranea
  
  Black Tiger prawns in turmeric tempura on chickpea and beetroot hummus, with basil mayonnaise and citrus aroma. ^{B, D, G, I1}
  
  24 €
- Polpo “Nero, ’Nduja & Agrumi”
  
  Crispy octopus on sepia potato purée with fine ’Nduja sauce and fresh citrus fruits. ^{B, I1}
  
  23 €
- Polpo “Alla Brace Mediterranea”
  
  Grilled octopus with mint-lime honey glaze on basil couscous with mango and seasonal vegetables. ^{B, G, I1}
  
  23 €
- La Nostra Parmigiana
  
  Baked eggplant towers with melting Provola heart, served on confit tomato cream, fresh basil, and Parmigiano Reggiano. ^{D, I1}
  
  18 ½ €
Insalate
- Insalata Verde
  
  Fresh seasonal leafy salads with light dressing.
  
  7 €
- Insalata Mista
  
  Mixed salad with carrots, tomatoes, cucumbers, arugula, and crunchy fennel.
  
  8 ½ €
- Insalata di Pomodori
  
  Fresh tomatoes with red onions and delicate vinaigrette dressing.
  
  12 ½ €
- Rucola
  
  Fresh arugula with cherry tomatoes and Parmigiano Reggiano shavings. ^D
  
  17 ½ €
- Fichi “Forno & Caprino”
  
  Oven-baked figs with goat cheese and walnuts on arugula and lamb’s lettuce, with chocolate-balsamic dressing. ^{D, K3}
  
  21 €
- Insalata ROMANS
  
  Tuna, boiled eggs, mixed olives, and herb croutons on a fresh salad bed. ^{D, E, I1}
  
  17 €
- Avocado-Mango-Feldsalat
  
  Lamb’s lettuce with avocado and mango, served with crispy Panko chicken and sweet ginger. ^{A, D, I1}
  
  21 €
- Fried halloumi
  
  Fried halloumi with avocado-tomato sauce. ^D
  
  18 €
Zuppe
- Vellutata di Pomodoro
  
  Creamy soup made from ripe tomatoes with light basil pesto, mozzarella pearls, and herb croutons. ^D
  
  12 €
- Fish soup
  
  Fish soup with garlic bruschetta. ^{B, C, G, N}
  
  18 €
- Zuppa Tiepida di Asparagi e Patate Novelle
  
  Lukewarm creamy soup of green asparagus and new potatoes with olive oil and crispy herb crumbs.
  
  12 €
- Sauté di Vongole e Ceci
  
  Quick sautéed clams with garlic and parsley, served with rosemary chickpeas, confit tomatoes, and fresh lemon zest. ^{B, D}
  
  15 €
- Minestrone
  
  Rustic vegetable soup made from fresh seasonal vegetables, prepared in the traditional way, with a splash of olive oil.
  
  11 €
Pesce
- Guazzetto di Mare
  
  Salmon, shrimp, clams, small squid, and daily catch in white wine broth with cherry tomatoes, served with warm garlic bruschetta. ^{B, C, N, I1}
  
  33 €
- Grigliata Mista di Pesce
  
  Ocean salmon, Mediterranean squid, king prawn, and sole fillet with roasted new potatoes and bottarga remoulade with candied orange peel. ^{B, D, F}
  
  35 €
- Duetto di Calamari e Scampi
  
  Grilled calamari and scampi with new potatoes in parsley, seasonal vegetables, and herb olive oil. ^{B, D, I1}
  
  29 €
- Tagliata di Salmone in Crosta di Sesamo
  
  Seared salmon in sesame crust on coriander risotto with honey mustard sauce. ^{B, F, I1, L}
  
  35 €
- Gamberoni alla Griglia
  
  Grilled king prawns with pea and potato purée, fresh mint, and ginger. ^{B, D}
  
  35 €
- Calamari
  
  Grilled with fresh herbs. ^{N, I1}
  
  27 €
- Grilled gilthead bream ^{B, I}
  
  28 €
- Grilled sea bass ^{B, I}
  
  29 €
- Grilled sole ^{B, I}
  
  39 €
- Grilled baby brill ^{B, I}
  
  35 €
- Sea bass for 2 persons (1100 g) ^{B, I}
  
  75 €
We serve all fish dishes with salad fresh from the market, fresh vegetables or boiled potatoes.

Carne
- Scaloppina alla Senape Antica e Miele
  
  With fried potatoes and spinach, sautéed with candied lemon. ^{L, D, I1}
  
  27 €
- Saltimbocca alla Romana
  
  Veal medallion with Parma ham and sage, cooked in white wine-Marsala sauce, served with fried potatoes and seasonal vegetables. ^{D, I1}
  
  28 €
- Paillard di Vitello con Asparagi Bianchi
  
  Grilled, with lemon sauce, almond crumble, and roasted carrots with rosemary and smoked salt. ^{D, K3}
  
  28 ½ €
- Roastbeef Rosa con Salsa Béarnaise
  
  Served with white asparagus and mashed potatoes with horseradish and wild garlic.^{D, E}
  
  33 ½ €
- Tagliata di Manzo
  
  With wild arugula, ripe tomatoes, Grana Padano, and chimichurri sauce. ^D
  
  32 €
- Filetto di Manzo Black Angus in Crosta di Bärlauch
  
  With roasted asparagus, fondant potatoes, Marsala reduction, and Béarnaise sauce. ^{D, E, I1}
  
  40 €
- Duck breast tataki
  
  With fig-lavender reduction, potato croquettes, and grilled asparagus. ^{D, I1}
  
  30 €
- Grilled lamb chops
  
  With Provençal herb risotto, green asparagus, and chive hollandaise. ^{D, E, I1}
  
  30 €
- Fegato di Vitello Classico
  
  With butter and sage, green asparagus, toasted almonds, and lemon zest. Served with saffron risotto, fresh peas, mint, and 36-month aged Parmigiano Reggiano. ^{D, K, I1}
  
  29 €
- Fegato di Vitello Primaverile
  
  With lemon butter, quail egg, and spring salad with asparagus and radishes. ^{D, E}
  
  28 ½ €
- Fegato di Vitello con Polenta al Bärlauch
  
  With glazed white asparagus, herb butter, hazelnut crumble, and mild Pecorino with Madagascar pepper. ^{D, K3}
  
  29 €
All meat dishes are served with fresh vegetables and rosemary potatoes (except beef fillet with parmesan crust).
Chateaubriand of Charolais beef fillet – per 100 gr. (from 400 gr.)

served with grilled vegetables and potato wedges with red wine shallots and truffle sauce. ^{D, I}

17 €

All calves are dairy calves.

Paste

Spaghetti “Aglio, Olio & Peperoncino”

With golden-brown garlic, confit cherry tomatoes, extra virgin olive oil and hot chilli pepper. ^I1

13 €
Spaghetti alla Napoletana”

With homemade tomato sauce, ripe tomatoes, fresh basil and extra virgin olive oil. ^I1

13 €
Pennette all’Arrabbiata

With spicy tomato sauce, golden-brown garlic, chilli and fresh parsley. ^I1

14 €
Spaghetti al Ragù

With traditional beef and veal stew, gently braised with tomatoes and vegetable mirepoix. ^{D, I1}

14 ½ €
Spaghetti “Gamberone alla Calabrese”

With fried prawns, garlic, chilli and a creamy sauce made from ripe tomatoes, with fresh parsley. ^{B, I1}

21 €
Verde Estate

Bronzed paccheri with white veal ragout, aromatic herbs, chanterelles sautéed in shallots and a warm cream of roasted pistachios and fresh parsley. A harmonious composition of elegance, texture and summery flavours. ^{I1, D, K6}

22 ½ €
Tagliatelle “Salmone in Nero”

With sepia ink tagliatelle, fried salmon, pistachio pesto, orange zest and crispy asparagus. ^{B, K, I1}

19 €
Gnocchi “Cacio e Pepe”

With fresh peas, creamy burrata, pink pepper and crispy guanciale. ^{D, I1}

19 €
Gnocchoni “Giocose Pizzaiola”

Stuffed gnocchi on roasted potato cream, confit tomatoes, marinated anchovies, Taggiasca olives and capers. ^{B, D, I1}

19 €
Triangoli del Sole

Triangular pasta with grouper filling and pan-fried scallops on citrus pistachio pesto with marinated prawns. ^{B, K1, I1}

23 €
Tagliatelle “Fegato & Pere”

Roast veal liver with rosemary, caramelised pears and roasted hazelnuts. ^{K3, I1}

21 €
Tagliatelle Zucchine & Stracciatella

With courgette julienne, fresh mint, lemon zest and roasted pistachios. ^{D, K}

18 ½ €
Tagliatelle “Pesto & Ricotta”

With Taggiasca olives, cherry tomatoes and oregano on fresh pesto and salted ricotta. ^{D, K, I1}

18 ½ €
Tagliatelle “Passione di Manzo”

With fillet of beef, wild rocket, cherry tomatoes, rosemary demi-glace and Grana Padano shavings. ^{D, I1}

21 ½ €
Giardino di Mare

Homemade potato gnocchi with sea bream marinated in lime and ginger, served with baby courgettes and a fine pesto made from courgette flowers. A light, summery dish that combines the freshness of the sea with the elegance of the garden. ^{I1, D, B, K6}

23 €
Tagliolini al Tartufo

Fresh egg noodles with melted butter and freshly grated black truffle. ^{D, I1}

21 €
Tagliolini “Primavera Tartufo e Guanciale”

Mit frischem Spargel, gesalzener Ricotta und knusprigem Guanciale. ^{D, I1}

23 €
Spaghetti del Pescatore

with bacon, cream, pasteurized egg yolk. ^{B, I1}

21 €
Lasagne al Forno

Fresh pasta layers with beef and veal ragout, creamy béchamel and Parmigiano Reggiano. ^{D, I1}

16 ½ €
Spaghetti alla Carbonara

With fried pancetta, pasteurised egg yolk and light pecorino cream. ^{D, E, I1}

16 €
Tagliolini

With truffle. ^{A, D, I}

23 €
Spaghetti alle Vongole

With clams, sweet cherry tomatoes, garlic, olive oil, parsley and chilli. ^{B, I1}

21 €

Penne and spaghetti are also available gluten-free. We would be happy to prepare your selection as a risotto. Pasta dishes served as starters are € 3 less.

Pizza

Our pizza is mainly intended for our youngest guests, as unfortunately we do not have the opportunity to bake pizzas in a stone or wood-fired oven. That’s why we only offer pizza after 6 p.m. for our „little“ guests. Thank you for your understanding.

Pizza Pane

7 €
Pizza Margherita

Tomatoes, mozzarella, fresh basil ^{D, I1}

11 €
Pizza Verdura

Grilled vegetables from the grill ^{8, 17, D, I1}

15 €
Pizza Regina

Tomatoes, mozzarella, mushrooms, cooked ham ^{8, 17, D, I1}

15 €
Pizza Parma

Tomatoes, mozzarella, cherry tomatoes, Parma ham, arugula, and Parmesan ^{8, 17, D, I1}

17 €
Pizza Rucola

Tomatoes, mozzarella, cherry tomatoes, arugula, and Parmesan ^{D, I1}

15 €
Roman Pinsa

With vegan pesto, pumpkin, toasted pine nuts, and arugula

17 €

We would be happy to create the pizza of your choice – extra ingredients € 3 each.

Dolce

Aria d’Isola

Coconut and passion fruit parfait with crispy sesame tuile and dark chocolate. ^{A, D, K}

11 €
Luce d’Estate

Basil and lemon panna cotta with fresh strawberry coulis.^D

10 €
Tramonto nel Giardino

Profiteroles with vanilla cream and Greek yoghurt, served with wild berry sorbet and salted caramel. ^{D, A, I1}

12 €
Crème Brûlée Royal

With bourbon vanilla and a heart of wild berries. ^{A, D, G}

11 €
Ricordo Napoletano

Rum babà with bourbon vanilla cream and poppy seeds. ^{A, D, I1}

12 €
Gioia al Limoncello

Summery tiramisu with limoncello cream and fresh red fruit. ^{D, A, I1}

10 €
Sogno Tirolese

Warm poppy seed ravioli with cinnamon sugar and creamy vanilla sauce – a sweet greeting from the mountains. ^{A, D, 11}

13 €
Assaggio d’Estate

Selection of five mini desserts inspired by the colours and flavours of the warm season. ^{D, A, K}

14 €
Fragole in Velluto

Airy mascarpone and vanilla mousse with fresh strawberries marinated in mint. ^D

11 €
Peccato Veneziano

Classic tiramisu with mascarpone cream, espresso biscuits and cocoa powder – a velvety, flavoursome Italian classic. ^{D, A, I1}

10 €
Cuore Fondente

Warmer Schokoladensoufflé mit flüssigem Kern, serviert mit Bourbon-Vanilleeis und frischen Waldbeeren. ^{D, A}

12 €
Sinfonia Gelata

Trio of homemade sorbets (raspberry, lemon, peach) on grilled pineapple with rosemary flavour – perfect freshness and sweetness.

11 €