Menu

Selection of homemade focaccias, bread served with extra virgin olive oil

Fried breaded salted-cod and anchovies

A selection of the best cold cuts and cheeses from the Roman tradition along with home cooked Porchetta and served with rosemary focaccia (for two)

· Homemade deep fried Roman “supplì al telefono” with heart melting mozzarella
· A fried zucchini flower filled with mozzarella and anchovies and julienned courgettes in a light tempura. (product subject to seasonal availability)

Crispy aubergine and ricotta balls in tomato sauce

Porchetta served with rosemary focaccia (for two)

Parma Ham finely sliced served on fresh creamy Burrata

Granny’s recipe for the traditional delicious beef meat balls in tomato sauce

Stewed artichoke Roman style (product subject to seasonal availability)

Traditional Roman recipe from 18th century, soft long stewed ox tail with tomato sauce, served along with long pipes pasta with grated Pecorino Romano cheese

Bucatini pasta, Guanciale, tomato sauce and grated Pecorino Romano cheese

Her Majesty the carbonara, the queen dish of Rome. Mezze maniche pasta, Guanciale and grated Pecorino Romano cheese.

The pasta of the Roman taverns! Mezze maniche pasta, Guanciale and grated Pecorino Romano cheese

A humble dish from the Roman tradition, celebrated from Trastevere to the Janiculum .Fresh homemade Tonnarelli, black pepper and Pecorino Romano cheese

A fragrant and spicy pasta like the character of Rome. Pennette Pasta, Tomato sauce, garlic, chilli flakes and parsley

A most classic of the “Estate Romana” fresh clam lightly stir-fried and served along with spaghetti pasta, topped up with a drizzle of finely chopped parsley

A simple dish that with its aromas, gathers all summer sweetness. Pasta, tomato sauce and basil

When talking about the taverns of Trastevere, one cannot fail to talk about one of the traditional dishes of Rugantino's Rome! The Saltimbocca veal, Parma Ham, sage & white wine butter sauce, served with roast potatoes

Sirloin steak, grilled and served with seasonal vegetables baked potatoes

Chargrilled lamb chops, served with vegetables and baked potatoes

The “Chicken Hunter’s style” is an old traditional Roman recipe with slow stir-fried chicken cooked in wine sauce, rosemary, garlic and Taggiasche olives, served with baked potatoes

Grandmothers' Lamb; lamb for holidays and family Sunday lunch, Breaded lamb chops, with seasonal vegetables

Sausage and chicory, where grandmothers stewed the chicory just picked from the fields and served it with the sausage that contrasts its bitterness! Chargrilled sausage with chicory and potatoes

Soft veal rolls, stuffed with Mortadella, carrot and celery stir-fried with white wine sauce and slow cooked in tomato sauce

Salted cod with tomato sauce, raisins, pine nuts and cooked in white wine sauce

Fresh seabass fillets served with a mini mixed vegetable pie

Mixed salad

Grilled courgettes, aubergines and peppers

Stir-fried chicory with garlic and fresh chilly
(product subject to seasonal availability)

Roast potatoes with rosemary

Catalogna chicory shoots in vinaigrette sauce with anchovies paste
(product subject to seasonal availability)

Of Roman sweets, it is the most loved. Shortcrust pastry tart with ricotta & black cherries

Translates literally to "half-frozen," is one of Italy’s most elegant, chic, and velvety desserts

The most iconic Italian dessert, freshly made with Mascarpone cheese, eggs and coffee

Rich chocolate cake made with dark chocolate and almond flour