ROMANS Menu English 11.11. - 30.04.26 | Bestes italienisches Restaurant in der Nähe von Rotkreutzplatz, Neuhausen, Nymphenburg, Olympiapark, Obermenzing, Moosach, Maxvorstad,t Schwabing, Laim.

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 €
Onde di Sardegna

Seafood salad with Sardinian DOP artichokes, Taggiasca olives, citrus aioli and 24-month matured tuna bottarga, finished with marine microgreens ^{B, C, E, G}

23 €
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 €
Polpo del Mediterraneo

Roasted octopus on squid ink bread, with pistachio pesto, sun-dried tomatoes, burrata stracciatella and caramelised onions in a sweet and sour sauce ^{B, D, I1, K6, 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 €

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 €

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 €

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 Venere rice in shellfish stock and 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.

Carni – Meat dishes

Scrigno di Vitello ai Porcini

Breaded veal roulade in a panko coating, stuffed with chestnuts, porcini mushrooms and black cabbage, served on Jerusalem artichoke cream, glazed winter carrots and port wine sauce ^{I1, A, D, G, K1}

31 €
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 €
Guancia Reale al Fondente e Arancia

Beef cheeks braised in 70% dark chocolate and candied orange, served with sweet potato cream with cardamom and cinnamon, refined with winter citrus notes ^{D, K1, 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 €
Costolette d’Agnello della Nuova Zelanda

Grilled lamb chops with fine herbs on porcini mushroom risotto with truffle aroma and mimosa egg, refined with glazed chestnuts and port wine sauce with blackcurrant ^{D, K1, G}

32 €
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 €

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

All calves are dairy calves.

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 €
Tagliolini Onde Nere & Salmone Rosa

Homemade tagliolini with squid ink in a velvety cauliflower cream, served with freshly fried salmon, fragrant basil oil and crispy herb crumble ^{I1, B, D, G}

22 ½ €
Abbraccio Toscano al Polpo Ubriaco

Tuscan pici pasta with octopus ragout ‘drunk’ in Barolo wine, served with creamy burrata stracciatella and Taggiasca olive powder ^{I1, B, D, G}

23 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 €
Eleganza di Risotto & Radicchio

24-month aged Carnaroli Riserva with late radicchio and Prosecco DOCG, served with orange and salmon tartare and delicate citrus notes ^{D, G}

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 €
Risotto Terra & Fumo

Risotto with black kale, crispy bacon, mature pecorino cheese and velvety Mantovana pumpkin cream ^{D, G}

20 €

Pasta vegetariana – Vegetarian pasta

Pasta vegana – Vegan Pasta

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

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

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 €
Sinfonia di Lamponi

Hazelnut and cocoa base with vanilla and lemon cream, raspberry jam and fresh raspberries ^{D, K2, I1, G}

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 €
Profiteroles al Cioccolato Fondente & Arancia

Delicate choux pastry doughnuts filled with patisserie cream, coated with shiny cocoa glaze and served with delicate orange butter mousse, bourbon vanilla ice cream and fine cocoa crumble with Maldon salt. ^{A, D, I1, K2, G}

11 €
Inverno in Piccoli Bocconi

Selection of five mini desserts inspired by the colours and flavours of winter^{D, G, A, K2, I1}

14 €

ROMANS Menu English 11.11. – 30.04.26