menu designed for guests who want to eat vegetarian or vegan with taste and selected ingredients. aperitif - seasonal vegetable crudités with salt, pepper and extra virgin olive oil antipasto - crispy eggplant and basil parmigiana first - artisan pasta with pea emulsion and Andria burrata second - cardoncelli mushroom cutlets with leek and potato pie sweet - dark chocolate mousse and red fruits

To enjoy an authentic Roman cooking experience without neglecting elegance, historical dishes brought back into vogue for a unique tasting experience. aperitif - crispy fried vegetables in cacio cheese and pepper sauce antipasto - crostino of anchovies and buffalo mozzarella with mixed salad first - homemade gnocchi with trimmings and sausage sauce second - Roman-style veal saltimbocca with roasted potatoes sweet - ricotta and sour cherry tart

To taste the best products of the Tyrrhenian Sea, delicacy, balance and authentic flavors are the main characteristics of these dishes prepared in the style of the Roman coast. aperitif - fried anchovies and smelt antipasto - baby squid salad with julienne of Roman zucchini, Gaeta olives and mint first - risotto with prawns, asparagus and lemon-scented thyme second - baked sea bream fillet with straw potatoes and porcini mushrooms sweet - creamy lemon passion

The great classics of Italian cuisine in all their splendor, to enjoy the best products of the country, passing through different Italian regions. aperitif - beef tartare with marinated egg yolk and sweet and sour diced vegetables antipasto -tuning whistle first - homemade ravioli filled with braised beef in Chianti and porcini mushroom sauce second - pork fillet larded with black truffle from Norcia and stewed radicchio from Treviso sweet -tiramisù

aperitifs - bluefin tuna tartare with olives, capers and cherry tomatoes - sea bass mousse with caviar and sprout salad antipasto - smoked swordfish carpaccio with baby spinach and pistachio pesto - cuttlefish salad with bottarga and asparagus tips first - Sardinian fregola with crab and zucchini flowers -risotto with clams, black truffle from Norcia seconds -roasted octopus with rosemary potato cream - sole rolls with porcini mushrooms sweet - Sicilian cannolo revisited