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

For an authentic Roman culinary experience without sacrificing elegance, historic dishes brought back into fashion for a unique tasting experience. aperitif - crispy fried vegetables in a cacio e pepe sauce antipasto - anchovy and buffalo mozzarella crostino with mixed salad leaves first - homemade gnocchi with a sauce made from vegetable trimmings and sausages second - Roman-style veal saltimbocca with roast potatoes sweet - ricotta and sour cherry tartlet

To enjoy the best products of the Tyrrhenian Sea, delicacy, balance and authentic flavours are the main characteristics of these dishes prepared in the style of the Roman coast. aperitif -fried anchovies and silversides antipasto - baby squid salad with julienne of Romanesca courgettes, Gaeta olives and mint first - prawn risotto with 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 splendour, to enjoy the country's best products, passing through different Italian regions. aperitif - beef tartare with marinated egg yolk and diced sweet and sour vegetables antipasto -tuning whistle first -homemade ravioli filled with braised beef in Chianti and porcini mushroom sauce second - pork fillet larded with Norcia black truffle and stewed Treviso radicchio sweet -tiramisù

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