Jinto

Caramella del Mare

Shrimp parcel with a heart of Campania buffalo mozzarella DOP, served with homemade smoked paprika mayo, osmotised Tropea red onion and chilli threads

Tartare Core de Roma

Scottona beef tartare marinated with smoked Maldon salt, EVO oil and pepper, served with a heart of "CarboCrema", Pecorino Romano DOP shavings, crispy guanciale crumble and slices of black truffle

Tartin Jinto

A nest of rice served with spicy fresh salmon tartare, sesame seeds and smoked tabasco mayo, on avocado and lime carpaccio

Viva la Pappa al Pomodoro

Tuscan-style tomato and basil bread soup with burrata DOP, Cantabrian anchovies, chili threads, and osmotised onion

Cacio e Pepe al Mare

Bronze-drawn Gragnano dry pasta with cheese and lime, served with a prime tuna tartare with lime zest, EVO oil and Maldon salt (also available gluten free)

Elicoidale Che Non Ti Aspetti

Bronze-drawn Gragnano fusillone with tomato, served with burrata DOP water, shrimp tartare, lime zest, and fresh basil (also available gluten free)

Fettuccina al "Ragù Sbiadito"

Fresh egg fettuccine with slow-cooked white Chianina ragù, flavoured with artisan guanciale from Pizzicheria Brunetti (also available gluten free)

Tagliolino al Beurre Blanc

Fresh tagliolino in butter creamed with Prosecco, EVO oil, Maldon salt and pepper, finished with a shrimp tartare (also available gluten free)

Amatriciana

Bronze-drawn Gragnano pasta with artisan guanciale from Pizzicheria Brunetti, tomato and Pecorino Romano DOP (also available gluten free)

Cacio e Pepe

Bronze-drawn Gragnano pasta, black pepper and Pecorino Romano DOP (also available gluten free)

Carbonara

Bronze-drawn Gragnano pasta with artisan guanciale from Pizzicheria Brunetti, eggs and Pecorino Romano DOP (also available gluten free)

Gricia

Bronze-drawn Gragnano pasta with artisan guanciale from Pizzicheria Brunetti and Pecorino Romano DOP (also available gluten free)

Jinto, Polpo & Verdone

Roasted octopus served on a Roman zucchini velouté, fresh mint, Pecorino Romano DOP semifreddo and a savoury crouton (also available gluten free)

Pancia Senese "Evolution Lab"

Cinta Senese pork belly slow-cooked at low temperature, seared with chestnut honey and myrtle, served with smoked Maldon salt, myrtle reduction and mandarin compote, with sautéed chicory on the side

Salmone in Erba

Seared salmon fillet served on a rice nest and saffron potato purée, osmotised Tropea red onion and baby spinach powder

Tonno 144 Ore

Prime tuna double-processed in soy sauce, marinated 24 and 144 hours, served with pineapple crudité and a mint leaf, with a molecular spritz

Coda alla Vaccinara

Oxtail slow-cooked with tomato, celery, carrot and onion

Pollo e Peperoni

Free-range chicken pan-cooked with tomato and peppers

Polpette della Nonna

Ground beef meatballs served with tomato, fresh basil and a dusting of Pecorino Romano DOP

Trippa alla Romana

Adult beef tripe cooked with EVO oil, guanciale, tomato, Roman mint and Pecorino Romano DOP

Tagliata di Manzo "Classica"

Beef tagliata aged at least 40 days, served with rocket, EVO oil and Maldon salt

Tagliata di Manzo "Peccatrice"

Beef tagliata aged at least 40 days, served on a gorgonzola, walnut and 99% dark chocolate base

Tagliata di Manzo "Regina"

Beef tagliata aged at least 40 days, served with porcini mushrooms and black truffle shavings

Tagliata di Tonno "Evolution Lab"

Prime tuna heart tagliata, served on a bed of stracciatella, basil and a forest fruit reduction

Cicoria Ripassata

Wild chicory sautéed with garlic, oil and chilli

Patate al Forno

Oven-baked potatoes seasoned with EVO oil, salt, pepper and wild fennel

Patate e Porcini

A composition of porcini mushrooms and oven-baked potatoes

Dolce Fresco della Casa

A selection of homemade desserts by the chef, proposed daily

Calice standard

Calice premium

Aperol

Campari

Limoncello