The restaurant Menu is in continuous dialogue between the Roman and Neapolitan gastronomy, the two large kitchens, with a very ancient history, are allied according to the inspiration of the chef Eduardo Estatico and the sous chef Salvatore Izzo, pursuing the modern idea of lightness.
Piadina. Piadina [pjaˈdiːna] or Piada [ˈpjaːda] is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. (wikipedia)
The Za’atar Restaurant was born with the idea of embracing all the flavors from the great Middle-East basin, picking up the typical Moroccan scents, to reach Israel by going through Lebanon and the Persian Gulf, not forgetting flavors of the Mediterranean Sea.
Fish specialized retaurant. On the rise of the historical sea village of Terracina, in the province of Latina, a restaurant with a culinary proposal centered on the authentic flavors of the sea, with a fresh and valued product cooked with expertise
No-nonsense trattoria with red-checked tablecloths, serving hearty, home-style Roman cuisine. Typical dishes, all good cheese and pepper in the top and fried meatballs among the latter, generous portions, rustic setting.
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