Archivolto Restaurant - Rione XI Rome

ARCHIVOLTO RIONE IX -ROME-

THE EXALTATION OF TRADITIONAL CUISINE IN AN ANCIENT BUILDING JUST A FEW STEPS FROM THE PANTHEON

Menu Reservations

Chef Giorgio Baldari

LO CHEF GIORGIO BALDARI

AFTER THE SUCCESS OF BARBIERI23, THE BALDARI CHEF GIORGIO IS FOUNDED ON A NEW ADVENTURE TO THE FORNELLI: ARCHIVOLTO, THE RESTAURANT THAT HAS OPENED THE BATTENTI IN THE ROMAN RIVER, IN THE VERY CENTER. LOCATED ON THE GROUND FLOOR OF THE BOUTIQUE HOTEL SCENARIO, ARCHIVOLTO IS THE IDEAL GOAL FOR ALL THOSE WHO WANT TO ENJOY A KITCHEN WITH AUTHENTIC FLAVOURS, TWO STEPS FROM THE ARGENTINEAN TOWER AND THE PANTHEON.

LO CHEF GIORGIO BALDARI_2

THE RESTAURANT WHERE THE “FACE” OF THE KITCHEN EVOLVES WITH THE PRESENT BUT REMAINS FAITHFUL TO THE FLAVORS OF MEMORY. THE CHEF GIORGIO BALDARI PROPOSES A CUISINE MADE OF MEMORIES AND INGREDIENTS IMMEDIATELY RECOGNIZABLE IN THEIR AUTHENTICITY, SERVED IN A TANGIBLE FORM WITHOUT FRILLS.

ONLY TERRACOTTA POTS OF DIFFERENT SIZES, SPECIALLY MADE BY THE CRAFTSMAN FROM ABRUZZO STEFANO DI CYANO DI TADDEO TERRACOTTA, WHICH PRESERVE THE SCENTS OF THE DISHES AND EVOKE THE MEMORY OF AN ANCIENT AND RURAL TRADITION SUCH AS: “WHEN YOU RETURNED FROM THE CITY TO VISIT THE COUNTRY GRANDPARENTS”.

ENTRÈE

MIDOLLO
Grilled marrow bones with parsley bread crumbs, porcini sauce and black garlic brown base.
MU
Wagyû raw with walnut grass, dried apricots and roe.
M’BUSSE
Consommé of smoked herring beef with wholemeal flour crepes, caciotta and black pepper.
IL MARITOZZO E LA CODA
Maritozzo with bitter cocoa, veal tail salad with confit tomatoes, candied celery, raisins and pine nuts.
3 ALICI 3
Fried anchovies stuffed with escarole, olives, fried in batter with velvety half time.
DUETTO
White and red prawns, red cabbage salad, cumin and clementines.
LA PIOVRA
Fried octopus in durum wheat semolina, emulsion of its star anise water with potatoes and paprika.

PASTA E RISO

COME DA NONNA
Pici creamed with parmesan butter and pepper, covered with roulade and beef balls in Abruzzo pear tomato sauce.
FAI DA TE
Tonnarello with ricotta cheese, rimbas pepper and lemon rind with organic egg at low temperature and summer truffle.
NON SONO GNOCCHI
Semolina Roman style gnocchi with yellow tomato sauce, goat cheese and sea urchins.
COME NEGLI ANNI 80
“Maratelli” rice with a variation of Norway lobster: extract, light bisque, raw and powdered carapace; with tomatoes ripened under yeast and stracciatella of cream.
SPAGO E ALICE
Spaghetti “Mancini” with butter and anchovies with roe, lemon and dill.
CITTÀ NOVA
Absolute red onion ravioli with stockfish tripe.

CARNE

AD BACULUM
Lamb shank with black garlic puntarelle and roast potatoes.
FORNARA 2.0
Rosemary browned beef breast with onion stuffed with cheese fondue and potatoes.
LA PANATA
Milk veal cutlet in double breadcrumbs with brown bottom with porcini mushrooms.
MEZZO DIAVOLO
Organic chili glazed chicken with blue cheese sauce with apple cider and celery heart.

PESCE

LINGOTTO
Lingotto swordfish coffee with chocolate eggplant and lemon oil.
LA RANA E LA VONGOLA
Medallion of monkfish with tomato negative and thyme lupins.
OGGI CHE C’È
Fish of the day.

DESSERT

AFTERNOON SNACK
Sandwich of pandispagna with peanut butter, blueberry jam and marshmallow on the flame.
MALEFICA GRIMILDE
Cooked apple with butter and rosemary covered in salted caramel with English cream and génoise with Tuscan raisin.
BARCELONA
Catalan cream with pistachio foam.
PASTORE ROMANO
Ricotta mixed with pumpkin oranges and ginger coulis and sprinkled with dried fruit: dates, hazelnuts and apricots.
IL GIALLO DELLA MOUSSE
Chocolate mousse with lemon curd and cream and sablé biscuit.

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