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
Cacciatora razor clams and buckwheat
Perception
Squid as a "scaloppina al vino"
Perception
Club sandwich raviolo
Perception
Ajo e ojo linguina baby squid and coppiette
Perception
Wild boar through the forest
Perception
Chestnut persimmon and porcini
Perception
Petit Four
Perception
Menu
140
Perception
with pairing
210
Roman Dishes 2009-2022
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 2009-2022
Cuttlefish Amatriciana Sauce
Roman Dishes 2009-2022
Saltimbocca alla Romana French Toast
Roman Dishes 2009-2022
Mortadella Tortello, White Pizza and Pistachio
Roman Dishes 2009-2022
Stuffed zucchini
Roman Dishes 2009-2022
Zuppa inglese
Roman Dishes 2009-2022
Petit Four
Roman Dishes 2009-2022
Menu
125
Roman Dishes 2009-2022
with pairing
185
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
165
Empathy
with pairing
250
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
Grilled endive almond milk olives and lemon
Veg-etarian
Steamed egg parmesan hazelnuts and coffee
Veg-etarian
Chestnut raviolo cream hay and porcini
Veg-etarian
Rigatone turnip greens black garlic and sumac
Veg-etarian
Leek potatoes and lemon
Veg-etarian
Raspberry cocoa coconut and lime
Veg-etarian
Petit Four
Veg-etarian
Menu
115
Veg-etarian
with wine pairing
185
Starters
Starters
Stuffed Zucchini
28
Starters
Sweetbread chorizo burrata and pomelo
30
Starters
Red Prawn with aubergine parmigiana
34
Starters
Squid as a "scaloppina al vino"
30
Starters
Cacciatora razor clams and buckwheat
30
Starters
Amatriciana Sauce Cuttlefish
30
Starters
Grilled pajata lemon and puntarelle
28
Main courses
Main courses
Wild boar through the forest
34
Main courses
Rossini lamb
36
Main courses
Codfish patanegra and bitter orange
36
Main courses
Baccalà, chicken and potatoes
36
Main courses
Piglet, Apple, Potatoes and Mustard
34
Main courses
Pigeon crab and cabbage
38
Pasta
Pasta
Club Sandwich raviolo
30
Pasta
Ajo e ojo linguina baby squid and coppiette
30
Pasta
Mortadella Tortello, White Pizza and Pistachio
32
Pasta
Tortellino broccoli and thornbacked ray
30
Pasta
Bottone mascarpone 'nduja and mussel soup
30
Pasta
Plin Ravioli, Beef and Puttanesca Consommè
28
Dessert
Dessert
Ricotta Cheese, Pear and Chocolate
15
Dessert
White Chocolate, Olive Oil and Matcha Tea
15
Dessert
Milk and Mint
15
Dessert
Zuppa inglese
15
Dessert
Chestnut persimmon and porcini
15
Dessert
Cheese Plate with mustard
25
Lunch
His history is depicted through his most iconic dishes. The lunch formula, available from Monday to Friday, with variations of one, two or three courses, allows you to savour the most representative creations of Marco Martini’s culinary style.
From Monday to Friday
One Course 22
Two Courses 40
Three Courses 50
Dessert 10
Cheese 15
Water 3
Coffee 3
Bread 3
From Monday to Friday
One Course 22
Two Courses 40
Three Courses 50
Dessert 10
Cheese 15
Water 3
Coffee 3
Bread 3
His history is depicted through his most iconic dishes. The lunch formula, available from Monday to Friday, with variations of one, two or three courses, allows you to savour the most representative creations of Marco Martini’s culinary style.
From Monday to Friday
One Course 22
Two Courses 40
Three Courses 50
Dessert 8
Water 3
Coffee 3
Bread 3
From Monday to Friday
One Course 22
Two Courses 40
Three Courses 50
Dessert 8
Water 3
Coffee 3
Bread 3
Starters
Lunch Starters
Squid, potatoes, olives and capers
Lunch Starters
Endive, sea fennel, almond milk and shallot
Lunch Starters
Beef tartare, spinach, miso and smoked tuna
Lunch Starters
Steamed egg, parmigiano, lettuce and bacon
Primi
Lunch Primi
Spaghettone, razor clams, chicory and bottarga
Lunch Primi
Rigatone, turnip greens, bagna cauda and baby squid
Lunch Primi
Stuffed fettuccina, porcini mushrooms, parmigiano and marjoram
Lunch Primi
Boscaiola fusillo
Main courses
Lunch Main Courses
Piglet, apple, potatoes and mustard
Lunch Main Courses
Croaker, cabbage, cauliflowe and chorizo
Lunch Main Courses
Guinea fowl, chestnuts, mushrooms and chard
Lunch Main Courses
Grilled lettuce, bernaise, lemon and purple cabbage
Dessert
Lunch Dessert
Ricotta Cheese, pear and chocolate
Lunch Dessert
Tangerine, peanuts and chocolate
Lunch Dessert
Zuppa inglese
Lunch Dessert
Cheese and fruit mustard
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.