English Menu

• English Weekly Card 24.03. – 30.03.2026

  Weekly Card

  Weekly changing dishes
  at the Ristorante ROMANS from 24.03. – 30.03.2026

  King prawns, perfectly fried

  served on a creamy mango-coconut risotto with a refined, aromatic curry sauce ^{C, D}

  19 €

  Pink-roasted lamb chops

  served on mashed potatoes with green asparagus, yogurt-mint sauce, and red wine butter sauce ^D

  20 €

  Rigatoni with Roman-style braised oxtail (Vaccinara)

  enhanced with crisp green asparagus, a rich reduced sauce, and aged Pecorino Romano ^{D, I}

  20 €

  Lemon Tagliolini

  served on a bed of select beef carpaccio, crisp asparagus tips, shredded burrata, and pink peppercorns ^{D, I}

  23 €

  Juicy monkfish medallions wrapped in crispy Lardo di Colonnata IGP

  served on creamy asparagus risotto, topped with king prawns, crispy leeks, and a rich shellfish bisque ^{B, C, D}

  35 €

  Guinea fowl leg in a crispy pancetta coating

  stuffed with spinach and aged Parmesan, served with a delicate morel cream sauce, fresh white asparagus, glazed new potatoes, and wild garlic hollandaise ^D

  30 €

  Crispy Mille-feuille

  with delicate vanilla cream, caramelized asparagus, and finely grated orange zest ^{A, D, I}

  11 €

  Rasperry-Tiramisù

  with fresh raspberries, slightly tart rhubarb, and toasted pistachios, topped with a light mascarpone cream ^{A, D, I, K, K1}

  11 €

• English Lunch Menu 23.03. – 27.03.2026

  Lunch Menu

  Quick dishes for lunch

  from 23.03. – 27.03.2026

  (Mondays to Fridays von 11.30 – 14.30 Uhr) *

  MONDAY, 23.03.2026

  Pizza

  with asparagus, bacon, and egg ^{A, D, I1, 3, 11}

  15 ½ €

  Strozzapreti

  with turkey ragout in white sauce and sautéed zucchini ^{A, I3, 17}

  15 ½ €

  Pan-fried mackerel fillet

  with new potatoes, capers, parsley oil, and carrot-ginger quenelles ^B3

  17 ½ €

  Grilled boneless chicken thigh

  served with potato salad topped with chives and coarse-grained mustard cream, and a honey-lemon reduction

  17 ½ €

  TUESDAY, 24.03.2026

  Chickpea and Beet Salad

  with feta, tuna, lemon, and garlic ^{B,  D}

  15 ½ €

  Fusilli

  with zucchini, leeks, and shrimp, topped with lemon-basil pesto and cherry tomatoes ^{A, B, D, I}

  16 ½ €

  Victoria perch fillet

  with pumpkin purée, lemon-caper sauce, and glazed carrots with thyme ^{B, D}

  17 ½ €

  Beef Goulash

  with a mixture of bell peppers and onions, served with anchovy mashed potatoes and rosemary ^{B, D}

  17 ½ €

  WEDNESDAY, 25.03.2026

  Frittatina al forno

  with green asparagus, red onions, and aged Pecorino ^{A, D}

  15  €

  Vegetarian Lasagnetta

  with zucchini, béchamel sauce, and mint ^{A, D, I1}

  15 ½ €

  Pan-seared sea bass fillet

  served on a bed of pea and mint purée with black Venere rice in citrus oil ^{B, D}

  17 ½ €

  Turkey ragout

  with white wine and lemon, potato and pea purée, and braised red onion ^D

  17 ½ €

  THURSDAY, 26.03.2026

  Baked Eggplant

  with mozzarella and tomato caprese ^D

  14 ½ €

  Rigatoni

  with beef ragout and king oyster mushrooms ^A

  15 ½ €

  Cod Loins

  with lemon purée, braised leeks sautéed with herbs, and green sauce

  17 ½ €

  Rabbits

  in white wine and bacon, served with potato gratin ^{E, D}

  17 ½ €

  FRIDAY, 27.03.2026

  Pizza                                                                               

  with porchetta, asparagus, and cherry tomatoes

  15 ½ €

  Sedanini, Carrettiere-style

  with tuna and mushrooms

  15 ½ €

  Chicken strips

  with cherry tomatoes, arugula, and Parmesan, served with lemon sauce

  17 ½ €

  Swordfish Sicilian-style

  served with eggplant caponata

  17 ½ €

• ROMANS Menu English 11.11. – 30.04.26 vom 17.03.26

  Seasonal offer – Dry-aged tomahawk steak 1 kg+

  • Dry-aged tomahawk steak from the grill with porcini mushrooms and black truffle
    served with creamy risotto with 36-month aged Parmigiano Reggiano and porcini mushrooms. Sauce: Truffle jus (Fondo bruno al tartufo nero) ^{D, I1}
    90 €
  • Dry-aged tomahawk steak with Chianti reduction and rosemary
    Served with soft polenta with Grana Padano cheese and sautéed porcini mushrooms. Sauce: Red wine and shallot jus ^{D, I1, G}
    90 €
  • Dry-aged tomahawk steak „alla cacciatora moderna“
    served with rosemary mashed potatoes with 24-month aged Parmigiano Reggiano and crispy artichokes „alla romana“. Sauce: Jus with red wine, confit tomatoes and Taggiasca olives ^{D, G}
    90 €

  Antipasti Freddi – Cold starters

  • Giardino Romano d’Inverno
    Roman artichokes on lamb’s lettuce with fresh pears and 24-month aged Parma ham, served with roasted walnuts and goat’s cheese mousse with raspberries and honey mustard dressing ^{D, K3, L, G}
    22 €
  • Roastbeef di Fassona ai Fichi Caramellati
    Tender pink roasted Piedmontese Fassona roast beef, served with figs caramelised in port wine, 36-month aged Parmigiano cream and roasted pecans ^{D, K7, G}
    23 €
  • Burrata Invernale
    Delicate winter composition with creamy burrata, roasted pumpkin, figs, basil, endive and pine nuts ^{D, K6, G}
    22 ½ €
  • Carpaccio d’Inverno agli Agrumi
    Beef carpaccio with fresh rocket, beetroot marinated in citrus, roasted walnuts and shavings of 36-month matured Parmigiano Vacche Rosse ^{D, K3, G}
    22 ½ €
  • Scrigno di Bufala e Bresaola
    Bresaola rolls filled with buffalo ricotta and citrus fruits, served on a velvety celery purée cream, refined with roasted Bronte pistachios, basil oil and pomegranate reduction with crispy pumpkin seeds ^{D, K6, E, G}
    23 €
  • Vitello Tonnato Invernale
    Tender pink veal slices with creamy tuna sauce, chanterelles marinated in citrus fruits, creamy drops of Fossa Pecorino cheese, capers from Salina and rosemary oil ^{B, D, G}
    22 ½ €
  • Polpo Mediterraneo al Basilico e Pinoli
    Roasted octopus tentacles on a creamy purée of potatoes and purple carrots, refined with roasted pine nuts, confit dried tomatoes and fresh basil sprouts, finished with a warm basil and lemon sauce. ^{B, D, K2, G}
    23 €
  • Cristallo d’Inverno con Tartare di Salmone
    Fine buffalo mozzarella stuffed with lime and salmon tartare, on velvety avocado cream and mango sauce, served on olive breadcrumbs with crispy tramezzino chips ^{B, D, I1, G}
    22 ½ €
  • Tonno Corallo
    Raw red tuna marinated in golden soy sauce and fresh dill, served on warm pumpkin and ginger cream, refined with salmon ikura and sweet orange oil ^{B, D, M, G}
    23 €
  • Perla d’Inverno
    Creamy burrata from Apulia with radicchio tardivo marinated in citrus fruits, pomegranate seeds and a delicate sauce made from pomegranate and blood orange ^{D, G}
    21 €
  • Gemma di Bufala
    Fine cubes of beetroot marinated in citrus fruit with buffalo mozzarella, confit citrus artichokes, roasted pumpkin seeds and fresh lamb’s lettuce ^{D, E, G, K7}
    21 €
  • Carpaccio di barbabietola e caprino
    Carpaccio of roasted beetroot with golden pumpkin, French goat’s cheese, roasted walnuts and honey-acacia figs ^{D, K3, G}
    22 €
  • Degustazione di Formaggi Mediterranei
    Selection of fine Mediterranean cheeses with sweet and sour fruit sauce, gourmet mostarda, fresh fruit and warm, fragrant focaccia ^{D, I1, G, K1, K3}
    23 ½ €
  • Caprese ROMANS
    Fresh mozzarella fior di latte with seasonal tomatoes and fragrant basil, finished with extra virgin olive oil ^{D, G}
    17 €
  • Antipasto Degustazione ROMANS
    A selection of Italian specialities from land and sea, interpreted in a modern way – an elegant and seasonal tasting experience. ^{B, C, D, E, G, I1, K1, K3, M}
    22 €

  Antipasti Caldi – Hot starters

  • Fichi Invernali al Blu di Capra, Speck d’Oca e Focaccia Pugliese”
    Winter figs au gratin with blue goat’s cheese and honey, served with goose bacon on crispy focaccia with extra virgin olive oil, refined with roasted pumpkin seeds and black sesame seeds ^{D, I1, K7, F, G}
    22 €
  • Orto e Mare d’Inverno”
    Roman artichoke confit with fried black tiger prawns, soft mint mashed potatoes and small buffalo mozzarella pearls ^{B, C, D, E, G}
    24 €
  • Carciofo Dorato con Cuore di Fassona
    Crispy artichoke on Pecorino Romano cream, filled with Fassona beef tartare, served with crispy egg yolk and parsley oil ^{D, E, G}
    25 €
  • Golden Crunch
    Crispy chicken bites in nacho breadcrumbs on a mixed salad with mango, avocado and ginger, served with orange mayonnaise ^{A, D, I1, L, M, G}
    22 €
  • Rosso Piemonte
    Tataki of Piedmontese Fassona beef with port wine cherries, whipped buffalo ricotta and roasted hazelnuts ^{D, K2, G}
    23 ½ €
  • Mare d’Inverno
    Selection of seasonal fish in crispy batter, served on fried aubergine tartare with Mediterranean herbs and crispy vegetable strips ^{B, C, D, E, I1, G}
    27 €
  • Fiori di Zucca al Salmone Affumicato
    Stuffed courgette flowers with smoked salmon, braised fennel and creamy goat’s cheese, served on a Greek yoghurt sauce with fresh dill oil, refined with olive powder and pomegranate reduction ^{B, D, E, G}
    23 €
  • Uovo d’Oro al Tartufo Nero
    Nest of buttered spinach with organic egg at 63 °C, black truffle and 36-month matured Parmigiano fondue ^{A, D, G}
    19 €
  • Zucca Delica al Cuore di Porcini
    Parmigiana made with Delica squash and porcini mushrooms with Taleggio DOP and wild thyme ^{D, G}
    20 €
  • Carpaccio Rosso & Oro d’Inverno
    Carpaccio of roasted beetroot with golden yellow herb pumpkin, French goat’s cheese, roasted walnuts and acacia honey figs ^{D, K3, G}
    22 €

  Zuppe – Soup

  • Minestrone
    Rustic vegetable soup made from fresh seasonal vegetables, traditionally prepared with a dash of extra virgin olive oil. ^{E, G}
    11 €
  • Vellutata di Pomodoro
    Creamy soup made from ripe tomatoes with light basil pesto, mozzarella pearls and herb crostini ^{D, I1, G}
    12 €
  • Zuppa Reale di Cipolle Bianche
    Soup made from caramelised white onions with beef stock, cognac and bread au gratin with 12-month matured Gruyère Riserva ^{A, D, I1, G}
    13 €
  • Trippa Imperiale alla Romana
    Roman-style veal tripe in tomato sauce with Pecorino Romano DOP, refined with Fagioli del Purgatorio beans and fresh mint ^{D, E, G}
    13 €
  • Zuppa Reale di Lenticchie e Vongole
    Lentil and clam soup in seafood stock, served with crispy garlic crostini and sweet onions ^{B, N, I1, G}
    14 €

  Insalate – Salads

  • Insalata Verde
    Selection of seasonal leaf salads with light dressing.
    7 €
  • Insalata Mista
    Mixed salad with carrots, tomatoes, cucumbers, rocket and crispy fennel.
    8 ½ €
  • Insalata di Pomodori
    Fresh tomatoes with red onions and a delicate vinaigrette dressing.
    12 ½ €
  • Caprese ROMANS
    Mozzarella Fior di Latte with seasonal tomatoes and fresh basil, refined with extra virgin olive oil ^{D, G}
    17 €
  • Insalata d’Inverno agli Agrumi
    Rocket salad with cherry tomatoes, chanterelles marinated in marinade, Taggiasca olives, filleted blood oranges and shavings of Parmigiano Reggiano ^{D, G}
    18 €
  • Insalata ROMANS
    Tuna, boiled eggs, mixed olives and herb croutons on a bed of fresh salad. ^{A, D, I1, B, G}
    17 €

  Pasta – Primi Piatti Classici

  • Spaghetti “Aglio, Olio & Peperoncino”
    Spaghetti with golden brown garlic, confit cherry tomatoes, extra virgin olive oil and fresh chilli ^{I1, G}
    13 €
  • Spaghetti alla Napoletana
    Spaghetti with homemade tomato sauce made from ripe tomatoes, fresh basil and extra virgin olive oil ^{I1, G}
    13 €
  • Pennette all’Arrabbiata
    Pennette with spicy tomato sauce, golden brown garlic, chilli and fresh parsley ^{I1, G}
    14 €
  • Spaghetti al Ragù
    Spaghetti with traditional beef and veal ragout, slowly braised with tomatoes and mirepoix vegetables ^{I1, D, E, G}
    14 ½ €
  • Spaghetti “Gamberone alla Calabrese”
    Spaghetti with fried king prawns, garlic, chilli and a sauce made from ripe tomatoes, refined with fresh parsley ^{I1, B, C, E, G}
    21 €
  • Spaghetti del Pescatore
    Spaghetti with fresh seafood, garlic, extra virgin olive oil, parsley and a pinch of chilli ^{I1, B, C, N, G}
    21 €
  • Lasagne al Forno
    Homemade lasagne with beef and veal ragout, creamy béchamel sauce and Parmigiano Reggiano cheese ^{I1, A, D, G}
    16 ½ €
  • Spaghetti alla Carbonara
    Spaghetti with crispy pancetta, pasteurised egg yolk and a delicate cream made from Pecorino cheese and cream ^{I1, A, D, G}
    16 €
  • Tagliolini Artigianali al Tartufo Nero
    Homemade egg tagliolini tossed in hazelnut butter, served with finely grated black truffle ^{I1, A, D, G}
    23 €
  • Spaghetti alle Vongole
    Spaghetti with clams, sweet cherry tomatoes, garlic, extra virgin olive oil, parsley and chilli ^{I1, B, N, E, G}
    21 €

  Pasta con pesce – Pasta with fish

  • Onde di Mare e Carciofi
    Homemade paccheri pasta with monkfish pieces, golden brown fried artichokes, fried scallops, clams and confit cherry tomatoes ^{I1, B, C, N, E, G}
    23 €
  • Black tagliatelle
    with salmon, yuzu hollandaise and trout caviar ^{A, B, D, I1, N}
    23 €
  • Gnocchi cacio e pepe
    with Pecorino foam, slow-roasted bacon and fried artichoke leaves ^{I1, D}
    22 ½ €
  • Perle del Mare & Tartufo Nero
    Fresh tagliolini with fried scallops, citrus pesto, delicate pumpkin cream and fine black truffle ^{I1, B, C, D, G}
    23 ½ €
  • Fusilloni with fresh artichokes
    Served with tender guinea fowl roast and roasted chestnuts, finished with a light rosemary jus and fresh lemon zest. ^{D, I, K}
    22 ½ €

  Pasta con carne – Pasta with meat

  • Filetto & Porcini in Velluto di Gorgonzola
    Fresh tagliatelle with sautéed beef fillet tips, creamy Gorgonzola DOP, porcini mushrooms and port wine reduction, refined with crispy sage leaves. ^{I1, D, G}
    23 €
  • Abbraccio di Anatra & Agrumi
    Homemade pappardelle with wild duck ragout, deglazed with orange, served with blue goat’s cheese cream and sautéed chanterelles ^{I1, D, G}
    22 ½ €
  • Paccheri di Gragnano con Ossobuco
    Paccheri di Gragnano with slow-cooked veal ossobuco ragout in red wine and a drizzle of Lombardy pecorino cream ^{I1, D, G}
    23 €
  • Orecchiette Ragù d’Agnello, Porcini & Carciofi
    Homemade orecchiette with braised lamb ragout, porcini mushrooms and Pecorino Romano cheese, refined with golden brown fried artichokes ^{I1, D, E, G}
    23 €
  • Tagliatelle Carbonara with Nduja and Fresh Artichokes
    Tagliatelle in Nduja sauce with egg yolk, Pecorino cheese, guanciale and artichokes ^{D, I1, K4}
    22 ½ €

  Pasta vegetariana – Vegetarian pasta

  • Ravioli di Zucca Mantovana al Tartufo Nero
    Ravioli with Mantovana pumpkin, served in hazelnut butter with crispy amaretti biscuits and fine black truffle ^{I1, A, D, K1, G}
    22 €
  • Ravioli ai Porcini su Spuma di Gorgonzola Dolce
    Ravioli stuffed with porcini mushrooms on a mild gorgonzola foam, refined with roasted pecans ^{I1, D, K7, G}
    22 €

  Pasta vegana – Vegan Pasta

  • Mezzelune Giganti Mango & Zucca su Vellutata di Barbabietola
    Large mezzelune with mango and pumpkin filling on creamy beetroot velouté with pink pepper, rounded off with fresh microgreens and roasted pumpkin seeds ^{I1, K7, G}
    22 €
  • Quadrati di Pasta Fresca alla Ratatouille Mediterranea (Vegan)
    Squares of fresh pasta filled with Mediterranean ratatouille on a velvety tomato and basil cream, finished with basil olive oil ^{I1, E, G}
    20 €

  Penne and spaghetti are also available gluten-free. We are happy to serve your selection as risotto. We charge 3 euros less for pasta dishes as starters.

  Pizza

  • Pizza Pane
    7 €
  • Pizza Margherita
    Tomatoes, mozzarella, fresh basil ^{D, I1}
    11 €
  • Pizza Verdura
    Grilled vegetables from the barbecue ^{8, 17, D, I1}
    15 €
  • Pizza Regina
    Tomatoes, mozzarella, mushrooms, ham ^{8, 17, D, I1}
    15 €
  • Pizza Parma
    Tomatoes, mozzarella, cherry tomatoes, Parma ham, rocket and Parmesan cheese ^{8, 17, D, I1}
    17 €
  • Pizza Rucola
    Tomatoes, mozzarella, cherry tomatoes, rocket and Parmesan cheese ^{D, I1}
    15 €

  We will be happy to put together your dream pizza – extra ingredients cost 3 € each.

  Carni – Meat dishes

  • Saltimbocca alla Romana Tradizione & Eleganza
    Veal medallions wrapped in Parma ham and fresh sage, deglazed with white wine and Marsala, served with rosemary potatoes and seasonal vegetables ^{D, G}
    28 €
  • Ossobuco d’Oro con Risotto allo Zafferano
    Slow-braised veal ossobuco in aromatic veal jus with white wine, served on saffron risotto and lemon gremolata ^{D, G}
    30 €
  • Tagliata di Manzo al Cuore Rosato
    Tender pink roasted beef tagliata on marinated wild rocket, sweet cherry tomatoes and Grana Padano shavings, with port wine sauce and caramelised shallots ^{D, G}
    32 €
  • Cuore di Filetto in Crosta di Parmigiano
    Tender beef fillet in a crispy Parmesan crust, served on creamy Parmesan risotto and a velvety reduction of traditional aged balsamic vinegar. ^{D, G}
    40 €
  • Tataki di Petto d’Anatra
    Tataki-style roasted duck breast with fig and lavender reduction, served on celery purée in hazelnut butter, caramelised Brussels sprouts with thyme and pomegranate sauce with pecans ^{D, K7, G}
    30 €
  • Tender pink roasted rack of lamb on a creamy morel cream sauce
    accompanied by Vitelotte aligot and leeks glazed in nut butter with hazelnut cream and roasted hazelnut crumble ^{D, G, K}
    35 €
  • Fegato Reale al Vino Rosso e Tartufo
    Veal liver, slowly braised in red wine and prunes, served with caramelised Brussels sprouts and duchess potatoes with truffles ^{D, G}
    30 €
  • Fegato di Vitello Classico al Burro e Salvia
    Veal liver in hazelnut butter and fresh sage, served with seasonal vegetables and rosemary potatoes ^{D, G}
    29 €

  • Chateaubriand from Charolais beef fillet – per 100 g (from 400 g) ^{I, D}
    served with grilled vegetables and potato wedges with red wine shallots and truffle sauce.
    17 €

  All meat dishes are served with fresh vegetables and rosemary potatoes (except for beef fillet with parmesan crust).).

  All calves are dairy calves.

  Pesce – Fish dishes

  • Surf & Turf – Tataki Mare & Terra
    Beef tagliata with Szechuan pepper and red tuna tataki in smoked teriyaki sauce, served with winter market caponata and candied ginger ^{B, D, G, M}
    35 €
  • Grigliata Mista di Pesce
    Grilled salmon, calamari, king prawns and sole fillet cooked over gentle embers, served with glazed new potatoes in clarified butter, black cabbage braised in white wine, bottarga remoulade and orange zest ^{B, C, N, D, G}
    35 €
  • Guazzetto di Mare
    Salmon, prawns, clams, squid and catch of the day in a light white wine guazzetto with confit tomatoes and shellfish stock, served with warm garlic and basil bruschetta ^{B, C, N, E, G}
    33 €
  • Duetto del Mare
    Grilled calamari and scampi on gently braised black cabbage in white wine with extra virgin olive oil, served with smoked mashed potatoes and Mediterranean herb oil ^{B, C, D, G}
    33 €
  • Perla di Scozia
    Tenderly fried Scottish salmon on Venere rice in shellfish stock, with young spinach in hazelnut butter, lemon butter and fish roe pearls ^{B, D, G}
    35 €
  • Gamberoni Giganti “al Diavoletto”
    King prawns in a spicy tomato sauce, served directly in the pan with tagliatelle al nero di seppia, tossed in the same spicy sauce and refined with fresh basil oil ^{B, C, N, G}
    35 €
  • Calamari Patagonia con Cuore di Branzino
    Stuffed calamari from Patagonia with sea bass fillet, capers, Taggiasca olives and parsley, oven-baked with olive oil and lemon, served with pumpkin couscous, raisins and roasted pine nuts, refined with saffron ^{B, C, N, E, K2, G}
    33 €
  • 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}
    90 €

  All fish dishes are served with market-fresh salad or fresh vegetables or boiled potatoes.

  Dolce – Dessert

  • Cheesecake Lotus al Pistacchio & Fiori d’Arancio
    Lotus and almond base with mascarpone cream made from pure pistachio paste and orange blossom water, finished with lotus glaze and roasted pistachios from Bronte ^{D, K6, K1, I1, G}
    11 €
  • Fragole d’Inverno in Velluto
    Delicate mascarpone and vanilla mousse with strawberries marinated in cinnamon and candied orange peel ^{D, G}
    11 €
  • San Sebastian cheesecake with a liquid center
    Served with velvety berry crème anglaise and crispy hazelnut carambola, delicately flavored with vanilla. ^{A, D, K3}
    11 €
  • Riso au Lait Gianduia & Caramello
    Gianduja rice pudding brûlée with caramelised pear, hazelnut crumble and bourbon vanilla ice cream with salted caramel ^{D, K2, I1, G}
    11 ½ €
  • Soufflé Invernale al Fondente & Marroni
    Warm chocolate soufflé with a marron glacé centre, served on Sicilian orange crème anglaise and homemade chestnut honey ice cream ^{A, D, K1, G}
    12 €
  • Tiramisù Veneziano
    Classic tiramisu with mascarpone cream, espresso-soaked savoiardi biscuits and fine cocoa powder ^{D, A, I1, G}
    11 €
  • Panna Mandarino d’Inverno
    Mandarin panna cotta with roasted pistachios and amaretti brittle ^{D, I1, K1, K4}
    11 €
  • Crème Brûlée Royal Cuore di Bosco
    Classic bourbon vanilla crème brûlée with a wild berry centre, served with crispy chocolate tuile and homemade chocolate sorbet ^{D, G, K2}
    11 ½ €
  • Melodia Gelata Vegana
    Three vegan sorbets on baked Renette apples with bourbon vanilla and roasted hazelnut crumble ^{K2, G}
    11 €
  • Ravioli del Bosco
    Warm, sweet poppy seed ravioli with cinnamon and caramelised cane sugar, served with bourbon vanilla crème anglaise and a pistachio ice cream quenelle ^{A, D, K6, I1, G}
    12 €
  • Tramonto nel Giardino
    Profiteroles with silky glaze, filled with crème pâtissière, served on a velvety Greek yogurt cream with berries, topped with homemade ice cream and salted caramel. ^{A, D, I, K}
    11 €
  • Inverno in Piccoli Bocconi
    Selection of five mini desserts inspired by the colours and flavours of winter ^{D, G, A, K2, I1}
    14 €

  Surprise Menu

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

Note: Upon request, we also prepare vegetarian, vegan, or gluten-free variations of our dishes whenever possible. Please feel free to ask us about this.