Osteria Barocca

Crispy fried artichoke flower, a Roman classic, served with a zesty lemon-garlic aioli.

Piedmontese pinched pasta filled with a blend of three roasted meats, tossed in a rich pan sauce.

Creamy arborio rice with wild mushrooms, finished with मक्खन and Parmigiano-Reggiano, topped with fresh black truffle shavings.

Grilled lamb chops, marinated with herbs and garlic, traditionally eaten with your hands. Served with a mint pesto.

Authentic Roman carbonara with guanciale, Pecorino Romano, egg yolk, and black pepper. No cream ever.

Whole Mediterranean sea bass baked in a salt crust, preserving its delicate flavor and moisture. Filleted tableside with olive oil and lemon.

Silky smooth cooked cream dessert, served with a vibrant berry compote and fresh mint.