TapaBistrot2023
menu//
TAPAS | from 6:00 PM
- Mexican Tostada 9
Guacamole Sauce, Parmesan Cheese and Leaves
- Green Beans and Hazelnuts Salad 9
Citron and Frozen Black Olives
- Green Asparagus Burritos / 2 pieces 9
Guacamole Sauce
- Raw Tuna Taco 12
Wasabi Mayo and Mezcal Herbs
- Cuttlefish Croquette / 2 pieces 12
Raw Baby Squids and Lemon Thyme
- Cheese Brioche / 2 pieces 9
Brioche, Cheese, Figs, Balsamic Vinegar and Honey
- Tuscan Charcuterie 16
Pork Neck, Bacon, Salami and Pork Jowl
- Cinta Senese Pork Sausage 10
Hazelnuts and Tropea Red Onion
- Tartare Croutons / 2 pieces 12
Eggnog and Rocket Salad
- Pork Burritos / 2 pieces 12
Guacamole Sauce
- Meatballs / 2 pieces 10
Chicken Tom Yam Sauce and Cardoncelli Mushrooms
MAIN COURSES | from 7:00 PM
- Peas Gazpacho with Pink Raw Shrimp 20
Stracciatella Cheese, Iberian Chorizo and Fresh Herbs
- Seafood Spaghetti 20
Mussels Royale, Seabass Tartare, Bottarga and Broad Beans
- Gragnano Pasta with White Eggplants 18
Yellow Tomatoes, 'Nduja Spice Sausage, Salted Ricotta and Basil
- Homemade Gnocchi 18
Gorgonzola Cheese, Nashi Pear and Fresh Herbs
- Fresh Calamarata Pasta with Asparagus 18
Cream of Parmesan Cheese Aged 24 Months
- Peruvian Tiradito 22
Pescado del Dia, Leche de Tigre, Hot Pepper, Corn and Peruvian Potatoes
- Teryiaki-Style Pork Ribs 18
Salad with Sour-Spicy Beans
- Roasted Bacon Chicken Rolls 18
Olives, Su-Miso Sauce and White asparagus
- Lechazo Asado 20
Lamb with Lemon Leaves and Apricots
AFTERDINNER | from 11:00 PM
ENRICO CROATTI Chef de Cuisine
luca sinisi sous chef
luca montanaro Chef de Cuisine
Our bread is made with mother yeast by the artisans of CROSTA | cover charge 3.00 Some raw materials are subject to blast chilling procedures pursuant to haccp's reg. 852/04, while other products might be frozen based on market's availability. For any further information on substances and allergens, it is possible to consult the further information on substances and allergens, it is possible to consult the documentation provided by the serving staff upon request.