Shedir
hotelvilon
Reservation

Our Menu

Adelaide Restaurant

Here is the new menu with creations by Executive Chef Gabriele Muro, ready as always to accompany you to a unique culinary experience with special flavours.

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

 

Badingian
Roasted Eggplants, Tomato Umami and Macadamia Nuts
Euro 28.00

 

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

 

Agrodolce
Sweet-sour pork neck, fennel extract and soy wafer
Euro 28.00

 

Appunti di viaggio
Tom Yum soup, smoked lobster and potatoes
Euro 28.00

 

First Course

 

Coriolis
Short pasta, soup fish, broccoletti and seaweed
Euro 32.00

 

La cicarella nuda
Tagliolini pasta, mantis shrimp with its “brown stock”, black lemon powder
Euro 32.00

 

Tre Pomodori e un Vialone Nano
Provolone Cheese Risotto with Buffalo Butter and Tomato Textures
Euro 32.00

 

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

 

Main Course

 

A tutto rombo
Turbot, mandarin and scorzanera
Euro 42.00

 

La livornese
Roasted red mullet and its tartare with reduction of “Livornese” souse
Euro 42.00

 

Agnello al pascolo
Leg of lamb, celeriac and asparagus, breaded ribs and “arrosticino” with smoked paprika
Euro 42.00

 

Testacoda di manzo
Beef fillet with beetroot bbq, “vaccinara” tail, roman pizza, tongue and puntarelle
Euro 42.00

 

Dessert

 

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

 

Fragole e Champagne
Strawberry and Champagne texture, verbena mousse, puffed strawberry chocolate (minimum two people)
Euro 25.00
 

Peccato capitale
Cocoa breton, foam and chocolate tenerella, semifreddo and coffee granita
Euro 18.00

 

L’oro di Procida
Lemon mousse and lemon compote with white chocolat
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

 

Capriccio d’Estate
Gragnano Linguine, mantecato with sea urchins, Pezzogna carpaccio, mint, caper and candied lemon

 

A tutto rombo
Torbot, mandarin and scorzanera

 

L’oro di Procida
Lemon mousse and lemon compote with white chocolate

 

Euro 130.00 per person

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

Badingian
Roasted Eggplants, Tomato Umami and Macadamia Nuts

 

Some carrots over the rainbow
Creamy, crispy and spiced carrot

 

Il raviolo del Cardinale
Raviolo stuffed with Parmesan cheese, leek foam and herbs

 

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

 

Mont Vilòn
Shortbread, vanilla mousse, “spaghetti” of marroni, sauce and persimmon compote

 

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

Reserve your table

@hotelvilon

#VILOVEYOU