English Menu

• English Menu 19.08.25

  Weekly Card

  Weekly changing dishes
  at the Ristorante ROMANS from 17.09. – 22.09.25

  Delicately grilled swordfish cubes on skewers with cannellini bean hummus

  accompanied by Mediterranean salsa verde and pistachio granella ^{B, K6, M}

  23 €

  Fine mousse made from rabbit liver

  accompanied by pears braised in port wine, crispy ‘Lingua di suoccera’ crisps and a delicate chestnut cream ^{K8, A, D}

  22 €

  Homemade paccherie with tender monkfish

  served with fresh artichokes and a mix of Venus clams and mussels, served directly in the pan ^{B, B, C, N, A, D}

  23 €

  Stuffed gnocchi with porcini mushrooms on a creamy pumpkin velouté

  refined with chestnut crumble, melted Gorgonzola dolce and caramelised pecans ^{D, K8, A, I}

  23 €

  Patagonian calamari stuffed with minced sea bass fillet

  with capers, Taggiasca olives and parsley, cooked in the oven with olive oil and lemon, served with round courgettes stuffed with couscous with lemon, mint, roasted pine nuts, dried tomatoes and raisins ^{B, N, K, I}

  32 €

  Tagliata di Fassona piemontese

  on pumpkin purée with fried porcini mushrooms, matchstick fries and Barolo reduction ^{D, A}

  35 €

  Moelleux-Biscuits

  with poppy seeds, caramelised pear, dark chocolate mousse and pomegranate crème anglaise ^{A, D, K1, I}

  11 €

  Crème Caramel

  with caramel, fresh figs, cocoa and almond crumble ^{A, D, K1}

  11 €

  Lunch menu

  Quick dishes for lunch

  from 17.09. – 22.09.25

  (Mondays to Fridays von 11.30 – 14.30 Uhr) *

  Courgette stuffed with meat and mozzarella

  baked in the oven with tomato sauce ^{D, A}

  14 ½ €

  Tagliatelle „Arrabbiata“

  with sausage and mozzarella ^{I, D, A}

  16 ½  €

  Mediterranean duet from the sea on turmeric and lemon cream

  served with autumnal ratatouille made from pumpkin, aubergines and peppers ^{B, N, D}

  17 ½ €

  Turkey breast

  served with creamy Marsala grape sauce and potato and courgette rösti ^{D, A}

  17 ½ €

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

• ROMANS Menu English 26.05.2025

  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}
    33 €
  • 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}
    40 €
  • 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 €
  • Tender heart of beef fillet in a crispy parmesan crust
    served on creamy parmesan risotto and a velvety reduction of traditional, matured balsamic vinegar ^{D, 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}
  21 €
• 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 “Primavera Tartufo e Guanciale”
  Mit frischem Spargel, gesalzener Ricotta und knusprigem Guanciale. ^{D, I1}
  23 €
• Spaghetti del Pescatore
  with fresh seafood, garlic, extra virgin olive oil, parsley and a hint of chilli. ^{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 €

Surprise Menu

• Surprise menu
  a menu with four courses (vegan and gluten-free also possible)
  60 €