Our restaurants

Discovering Rome through the tastes and the flavors of the local traditional cuisine can be marvelous, and the experience can be made even more exciting thanks to the creativity of our chef and his ability to match tradition with the most loved dishes from the international cuisine. The Grand Hotel Palatino has two restaurants, both recently renovated. “Le Erbe”, with its elegant hall decorated with more than 300 different herbs, and “Le Spighe”, with a more intimate atmosphere to let you enjoy the traditional menu as well as special dishes cooked directly at the table. “Le Erbe” is particularly suitable for business lunches, gala dinners or banquets. Here, the excellent Roman cuisine is served together with typical Italian dishes and International courses, in a stylish environment, where all details have been taken care of.

The menus. La Grande Carte.

If you wish to learn more about the tastes and flavors of the Italian cuisine, our Chef Emilio and his staff will be glad to guide you through a tasty journey, unique and exciting, where inspiration and creativity are skillfully combined with the excellent typical products and the fresh seasonal ingredients. In the following, some proposals from our Grande Carte.

Starters
Baked courgettes and prawns in citrus sauce.
Breaded scallops with asparagus cream
Lobster carpaccio with sesame and pink pepper seeds
Celery and Truffle mousse terrine
Bresaola (cured beef) rosettes with Mascarpone (creamy fresh cheese), dressed with yogurt and mint sauce

Main courses
“Armonia” tagliolini, with clams and basil pesto
Fettuccelle with courgettes flowers
Tonnarelli with lemon and prawns
Farfalle with crab and cherry tomatoes
Pennette sauté with buffalo mozzarella cheese and Pachino tomatoes
Millerighe “Cacio e Pepe” (Cheese and pepper)
Tortelli filled with blue cheese and walnuts, dressed with sage sauce
Lasagna with basil sauce
Risotto (Rice variety: Vialone Nano) with sea truffles and blackberries
Risotto (Rice variety: Roma) with artichokes and seasoned cheese, flavoured with balsamic vinegar

Seafood
Swordfish with lemon and Pantelleria’s capers
Turbot fillet baked in a crusty dough, with cloves and thyme
Gilthead braided with algae
Sea bass, steamed or baked with coarse salt (for two people)
King prawns of the Tyrrhenian sea
Flambé king prawns with orange-flavored cognac
Lobster medallions with ginger

Meat
Veal in cedar lemon sauce and asparagus tops
Escalope with mint and artichokes flavored with Frascati wine
Beef fillet with Treviso chicory and red wine garnished with partridge eggs
Sliced beef with balsamic vinegar
Duck breast with wild flower honey
Lamb carrè flavored with lime tree bitter honey

Desserts
Passion fruit mousse
Wild strawberry ice-cream cake
Napoleon’s cake with orange cream
Spicy Aztec chocolate puffs
Zuccotto Palatino
Sponge cake with lemon icing, with mint-flavored white chocolate

BUFFET BREAKFAST or ROOM SERVICE(from 6.30 am to 10.00 am)
Espresso coffee / American coffee
Cappuccino
Hot chocolate
Tea selection
Milk
Selection of fresh squeezed and bottled fruit juices
Syrup fruit
Selection of single-portion cereals
Yogurt
Season’s fresh fruit
Honey
Selection of breads
Selection of croissants
Boiled eggs
Eggs and bacon
… and much more upon request

Have a try… with Roman recipes

Spaghetti Cacio e Pepe (Cheese and Pepper Spaghetti)
This is a traditional dish of the poor, where the perfume of the freshly-ground pepper grains mixes with the scrumptious yet simple taste of the genuine countryside sheep cheese.
Ingredients:
400 gr. of spaghetti; 200 gr. of grated Roman sheep cheese, some butter, salt, coarsely ground pepper. Cook the spaghetti “al dente” in a large quantity of salted water, drain them but not completely, leaving some water. Add some butter, the grated roman sheep cheese and the pepper. Mix and serve immediately. The secret of this simple dish lies in the balance of the ingredients quantities and in the speed of the preparation.

Roman “Saltimbocca” (rolled meat)
The cuisine from the Lazio region, and from Rome, is always tasty, even if its ingredients are often basic ones, such as sage leaves, which are used here to flavor the meat, together with white wine from the Roman Castles.
Ingredients 8 veal slices, 8 sage leaves, 4 slices of prosciutto, not too thin, 50 gr. of butter, ½ a glass of dry white wine, salt.
Spread the veal slices and put in the middle of each half a slice of prosciutto and the sage, rolling them up and sticking a toothpick in the roll to keep it closed.
Put the butter in a large pan, let it fry gently, put the rolls in the pan and brown them on all sides on a high flame. Put the salt, sprinkle them with the white wine and cook for 5 minutes. Serve hot.