Chef Ivan Mandatori

Roman-Style Tripe with Mint and Pecorino

Chickpea and Saffron Soup with Cod

Puntarelle Salad with Anchovies and Burrata

Roman Jewish-Style Crispy Artichoke

Traditional Roman Carbonara

Handmade Tonnarelli Cacio e Pepe

Vegan Artichoke Lasagna

Chitarrine all’Amatriciana

Slow-Cooked Roman Oxtail

Olive Oil Poached Cod with Roasted Pepper Cream

Vegan Eggplant Parmigiana

Roman-Style Pizza with Chicory and Pecorino Cream

Classic Tiramisù

Roman Maritozzo with Whipped Cream

Sweet Ravioli with Fresh Fruit

Seeded artisan bread crostino, slow-roasted cherry tomatoes and fresh basil

Salmon tartare, green apple & lime gel

Rosemary hummus, warm infused olive oil

Baked zucchini & mint frittatina, kefir and bergamot cream

Marinated cherry tomato tartare, burrata cream, basil oil and black olive powder

Traditional Abruzzo “chitarrina”, fermented zucchini cream, marinated shrimp and black garlic reduction

Chicken supreme cooked at low temperature and finished on the grill, black lemon, light jus and citrus-grilled vegetables

Revisited Neapolitan pastiera, light citrus cream and delicate lavender notes

Nori seaweed tacos with marinated tuna tartare, passion fruit mayonnaise and lime zetse

Marinated swordfish ceviche, panzanella gazpacho, pomegranate, kefir gel and coriander oil

Raw red shrimp, almond milk and bisque emulsion, finger lime caviar and nori seaweed powder

Oysters and champagne caviar

Linguine with black garlic, clams, samphire, shiitake mushroom powder and shrimp bisque

Amberjack fillet, basil chlorophyll, raspberry gel, warm fermented kiwi puree, glazed spring onion, crunchy Venus rice crumble

Soft cream of kefir, yuzu, basil and extra virgin olive oil

Cheese and Egg Balls(Abruzzese Cheese and Egg Balls)

Eggplant Parmigiana

Italian Cured Meats and Cheese Platter

Florentine Lampredotto

Sicilian Arancini

Chickpea Soup with Cod

Spaghetti with Tomato, Basil and Black Garlic

Fusilli with Fresh Basil Pesto

Traditional Tortellini in Broth

Sagne e Fagioli(Traditional Central Italian pasta with bean soup)

Risotto with Amarone and Radish

Traditional Lasagna alla Bolognese

Slow-Braised Beef

Italian Mixed Boiled Meats

Rabbit alla Cacciatora

Roman Lamb with Chicory

Slow-Cooked Sheep alla Callara

Lucanica Sausage with Polenta

Sea Bass Acqua Pazza, Cherry Tomatoes & Herbs

Tuscan Caciucco Seafood Stew

Classic Tiramisù

Traditional Apple Strudel

Neapolitan Pastiera

Sicilian Cannolo

Millefoglie with Pastry Cream and Berries

Kitchen welcome (pre-entrée) Mini glass of elderflower ginger beer + crispy rice paper crackers, thyme powder and lemon zest

Amuse-bouche: Spoonful of marinated cucumber, ricotta cream with fine herbs, lemon zest and yuzu caviar

Homemade sourdough bread bruschetta, whipped hay butter, mushroom powder and roasted onion broth

Marinated and blanched autumn cauliflower, root hummus, sweet potato chips and hazelnut oil

Dashi broth with shiitake mushrooms, bamboo shoots and sprouts

Risotto barley with black garlic, kefir cream, black lemon and nocino buds

Tamari-marinated cauliflower steak, glazed with teriyaki sauce, served with raspberry and basil vinaigrette, cocoa powder and chickpea crumble

Candied tofu in citrus syrup, soft coconut foam, lemon powder and extra virgin olive oil

Jamón Iberico

Spanish Tortilla Pintxo

Prawns with Aioli

Valencian Seafood Paella

Galician-Style Octopus

Classic Crema Catalana

Baccalà in tempura con maionese light agli agrumi

Bruschette di pane fatto in casa a lievitazione naturale, burro vegetale montato al fieno, polvere di funghi e brodo di cipolle arrostite

Carciofo alla giudia

Parmigiana di melanzane

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Coniglio alla cacciatora con datteri e olive,accompagnate da verdure di stagione

Medaglione di porchetta, vellutata di fave e spuma di pecorino

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Nori seaweed tacos with marinated tuna tartare, passion fruit mayonnaise and lime zetse

Marinated swordfish ceviche, panzanella gazpacho, pomegranate, kefir gel and coriander oil

Oysters and champagne caviar

Raw red shrimp, almond milk and bisque emulsion, finger lime caviar and nori seaweed powder

Linguine with black garlic, clams, samphire, shiitake mushroom powder and shrimp bisque

Amberjack fillet, basil chlorophyll, raspberry gel, warm fermented kiwi puree, glazed spring onion, crunchy Venus rice crumble

Soft cream of kefir, yuzu, basil and extra virgin olive oil