Our Menu

Adelaide's Menu

Here is our new menu, with the creations of our Executive Chef Gabriele Muro, who will lead you to a unique culinary experience.

Entrees

 

Il carciofo si fa in tre
Roasted artichoke, almond milk and mint
Euro 28.00

 

Il vizietto
Fish of the day sandwich, harissa and endive
Euro 28.00

 

Crazy duck
Shredded duck leg, cabbage and red beet bbq
Euro 28.00

 

Onda anomala
Warm seafood salad, pizzaiola sauce*, tarallo and bottarga
Euro 28.00

 

First Course

 

“Ajo Ojo” e baccalà
Gragnano spaghettone, garlic, olive oil, cod fish and shichimi togarashi
Euro 32.00

 

La cicarella nuda
Tagliolino, mantis shrimp and black lemon powder
Euro 32.00

 

Nerone
Vialone nano rice, white turnips, provolone and roasted vegetable jus
Euro 32.00

 

Chi ha incastrato Rogr Rabbit?
Green raviolo stuffed with rabbit, pecorino foam and glazed sweetbread
Euro 32.00

 

Main Course

 

Un pesce fuor d’acqua
Red mullet raw and cooked with its own sauce
Euro 42.00

 

Tandoori
Amberjack spicy and Tandoori marinated, broccoletti and kefir
Euro 42.00

 

Transumanza
Mustard-crusted lamb with herb coating, stuffed rib and artichokes
Euro 42.00

 

Porgi l’altra guancia
Braised beef cheek, celeriac and black cabbage
Euro 42.00

 

Dessert

 

Brontolo
Creamy salted pistachio, mascarpone cheese and lime chantilly and berries coulis
Euro 18.00

 

Mont Vilòn
Vanilla mousse, blackcurrant compote, candied chestnut spaghetti and meringue
Euro 18.00
 

L’oro di Procida
Whipped ganache and lemon compote with white chocolate
Euro 18.00

 

Pera nascosta
Chocolate sphere, spiced pear compote, pear foam and chocolate ice cream
Euro 18.00

 

Reserve your table

My name is Adelaide

Our tasting menu

Il Vizietto
Fish of the day sandwich, harissa and endive

 

Napoli Tokyo solo andata
Raviolo with cuttlefish genovese and scented parsley extra virgin olive oil

 

“Ajo Ojo” e baccalà
Gragnano spaghettone, garlic, olive oil, cod fish and shichimi togarashi

 

Un pesce fuor d’acqua
Red mullet raw and cooked and its sauce
 

L’oro di Procida
Whipped ganache and lemon compote with white chocolate

 

Euro 130.00 per person

Reserve your table

Valentine day's Menu

Pozione d’amore
Vodka, raspberry, white chocolate and meringues

 

Colpo di fulmine
Oysters with mint and gin

Sea bass, rice and shichimi

Red prawn with ricotta and thyme

 

Il primo bacio
Turbot, seaweed tempura and ponzu sauce

 

Intreccio di cuori
Burrata-filled pasta buttons with scampi and pizzaiola sauce

Linguine with baby squid, sea urchin and parsley powder

 

Dichiarazione d’amore
Monkfish with savoy cabbage and tom yum

 

Il momento più dolce
Lychee, raspberry and rose

 

€ 170.00 per person beverage not included

Reserve your table

The timeless Roman temptations

Dishes that made the Roman cuisine famous throughout the world, prepared according to the original recipes, always available in our menu

Who said that the most traditional dishes of the typical Roman Trattorias can’t be savoured
surrounded by a sophisticated atmosphere?
Strong flavours which will delight you, just like our Amatriciana listed among the 30 best in Rome!

 

Spaghetti Cacio e Pepe
Spaghetti with Pecorino Romano cheese and black pepper

 

A Roman staple and a Roman icon, Spaghetti cacio e pepe was born long ago in the pastures, in an era of transhumance. Before setting off with their flocks, Roman shepherds would fill their packs with foods that would sustain them for the duration of their journey: pecorino cheese, black peppercorns, and spaghetti previously prepared at home with flour, water and salt

 

Euro 30.00

 

Spaghetti alla Carbonara
Rigatoni pasta with Carbonara sauce, made with eggs cured pork cheek and black pepper

 

One day in Rome, in 1944, an American soldier ordered a plate of spaghetti. Finding the pasta lacking in flavor, he mixed in some K-rations, consisting of powdered eggs, bacon and cream. News of the surprisingly tasty result spread rapidly throughout the streets and alleyways of the city. The Carbonara was born!

 

Euro 30.00

 

Rigatoni all’Amatriciana
Bucatini pasta with traditional Amatriciana sauce, made with pecorino cheese, tomatoes, cured pork cheek, black pepper and chilly

 

Following the invention of tomato sauce at the end of the eighteenth century, the residents of Amatrice, a village near Rome, began adding tomatoes to a sauce known as Gricia — which was made of bacon, olive oil and pecorino cheese — thus creating an entirely new dish: the Amatriciana! The dish grew in popularity in the 19th and early 20th century, and due to the close relations between Amatrice and Rome, the Amatriciana became famous in the Eternal City. Even though it was born elsewhere, the Amatriciana is considered a classic of Roman cuisine.

 

Euro 30.00

 

 

Reserve your table

Pachamama

Mother Earth

Il carciofo si fa tre
Roasted artichoke, almond milk and mint

 

Conte nero
Raviolo stuffed with parmigiano, cauliflower broth and truffle

 

Oro rosso
Egg tagliolino pasta, saffron, spring onion and pecorino foam

 

L’arr-orto della Domenica
Roasted celeriac, cocoa crumble and vegetables

 

Mont Vilòn
Vanilla mousse, blackcurrant compote, candied chestnut spaghetti and meringue

 

Euro 120.00 per person (beverages not included)
To be enjoyed by all guests at the table

Reserve your table