The Menu
A thrilling itinerary through memory and innovation, research and instinct.
A thrilling itinerary through memory and innovation, research and instinct.
Respect of the seasonality and attention to the territory are the key ingredients connecting the chef’s specialities. Intuitions make his cuisine contemporary and unpredictable.
Tasting Menu
The tasting menu is only prepared for the whole table.
À la Carte
Perception
A piece of art dedicated to the nature. Like in an impressionist painting, every dish assumes the form of a brush stroke composing a seasonal landscape with respect of natural cycles.
Perception
Octopus cheddar spare ribs and barbecue.
Perception
Capricciosa cuttlefish.
Perception
Fagottello cacio e pepe ajillo shrimp and pomelo.
Perception
Ajo e ojo linguina baby squid and coppiette.
Perception
Sting ray and mugnaia broccoli.
Perception
Blue Java banana vanilla and coffee.
Perception
Petit Four.
Perception
Menu.
150
Perception
with pairing.
225
Roman Dishes 2009-2023
A declaration of love to the Eternal City and to its flavours. Dishes of the classic Roman cuisine that the chef’s talent transforms into very new creations, in which tradition combines with experiments.
Roman Dishes 2009-2023
Amatriciana sauce cuttlefish .
Roman Dishes 2009-2023
Stuffed zucchini.
Roman Dishes 2009-2023
Saltimbocca alla romana french toast.
Roman Dishes 2009-2023
Mortadella tortello, white pizza and pistachio.
Roman Dishes 2009-2023
Carbonara turbot.
Roman Dishes 2009-2023
Ricotta cheese pear and chocolate.
Roman Dishes 2009-2023
Petit Four.
Roman Dishes 2009-2023
Menu.
145
Roman Dishes 2009-2023
with pairing.
220
Empathy
This is the opera Omnia of the chef Marco Martini. An itinerary to experience with your eyes closed. Every dish brings to light a new aspect of his talent. You can complete this profound culinary experience by an accurate pairing with the wines from our wine cellar.
Empathy
The Chef’s Choice in Ten Courses.
Empathy
Menu.
190
Empathy
with pairing.
280
Veg-etarian
A vegetarian menu, or a vegan menu on demand, born from the chef’s passion for the vegetables and wild herbs. An astonishing experience for all guests, characterised by the taste and the seasonality of the ingredients.
Veg-etarian
Cauliflower black garlic and pupkin broth.
Veg-etarian
Steamed egg parmesan hazelnuts and coffee.
Veg-etarian
Leek and potatoes fagotello chestnuts and burned onion.
Veg-etarian
Linguina butter parmigiano lemon and black tea.
Veg-etarian
Fennel saffron orange and peanuts.
Veg-etarian
Pineapple paprika and coconut.
Veg-etarian
Petit Four.
Veg-etarian
Menu.
125
Veg-etarian
with wine pairing.
200
Starters
Starters
Capricciosa cuttlefish.
32
Starters
Sweetbread chorizo burrata and lemon.
32
Starters
Sting ray and mugnaia broccoli.
32
Starters
Red Prawn with aubergine parmigiana.
36
Starters
Octopus cheddar spare ribs and barbecue.
34
Starters
Scamorza al tegamino mushrooms and roots.
32
Main courses
Main courses
Spicy Bresse Chicken and lobster.
70
Main courses
Pigeon crab and cabbage.
40
Main courses
Green pepper lamb.
38
Main courses
Codfish patanegra and bitter orange.
38
Main courses
Piglet, Apple, Potatoes and Mustard.
36
Pasta
Pasta
Mortadella Tortello, White Pizza and Pistachio.
35
Pasta
Ajo e ojo linguina baby squid and coppiette.
34
Pasta
Club Sandwich raviolo.
32
Pasta
Bottone mascarpone 'nduja and mussel soup.
32
Pasta
Fagottello cacio e pepe ajillo shrimp and pomelo.
35
Dessert
Dessert
Blue java banana vanilla and coffee.
18
Dessert
Figs walnuts robiola and balsamic vinegar.
18
Dessert
Raspberry almond cocoa and lime.
18
Dessert
Pineapple paprika and coconut.
18
Dessert
Ricotta cheese pear and chocolate.
18
Easter
Easter
Chef’s Welcome Easter Breakfast.
Easter
Roman Artichoke, Shrimp, Pecorino Broth and Mint.
Easter
Fried egg, Parmigiano, Chorizo, Puntarelle and Cheese Pizza.
Easter
Tagliolino, Game Ragù, Mushrooms and Truffle.
Easter
Duck Raviolo, Jerusalem Artichoke, Creme Fraiche and Roots.
Easter
Green Pepper Lamb.
Easter
Blue Java Banana, Vanilla and Coffee.
Easter
Petit Four.
Easter
Homemade Colomba.
Easter
menu.
175
Easter
with wine paring.
270
Cerca
Wine Selection
Only the best and nothing more.
Our wine cellar boasts of an accurate selection of the finest wines, all products come from distinguished wine makers.