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A small steamed pizza, filled with a vegetable ragù of mushrooms, enriched with pecorino and perfumed with fresh basil.
An illusion of tradition, born from the earth.

A small steamed pizza, wrapped in a bell pepper cream and hunter-style chicken, scented with rosemary and garlic.
A bite that tells the warmth of peasant tradition.

A kroket with a soft heart, where Dutch tradition meets the deep soul of Neapolitan cuisine.
A Neapolitan ragù enclosed in a golden crust, for a bite that unites two worlds.

A thin fried polenta base meets the smoky delicacy of mackerel, in a contemporary tribute to the Venice of the North.

A pasta frittata and a light puffed pasta come together in the sweetness of fresh peas and the softness of mortadella.
A taste of spring in delicate balance.

Between tradition and lightness, pasta frittata and puffed pasta enhance the bold character of carbonara and crispy guanciale.
An authentic tribute to Roman cuisine.

The soul of our kitchen, captured in a dish.
A cream of red beet and horseradish, smoked carrot ketchup, and pickled Chioggia beet, brought together to celebrate our bond with the earth and our origins.

The simplicity of San Marzano tomatoes, the softness of homemade mozzarella, and the freshness of basil in pure harmony.

The depth of confit tomato meets the creaminess of aioli, refined by smoked eel, crispy capers, and a crumble of Taggiasca olives, finished with wild garlic oil.

A soft cream of matured Dutch cheeses and homemade primo sale, enriched with pecorino in two textures, subtly wrapped in liquorice powder and bay leaf oil.
A harmony of character, softness, and surprising aromas.
Primo sale: young, soft Italian cheese, homemade at The Roots.

A traditional Italian dessert that celebrates spring.
A velvety ricotta cream infused with the aroma of orange blossom, wrapped in caramelised puffed wheat and enriched with candied orange and lemon zest.
A sweet tale of tradition and rebirth.

Crispy layers of pizza replace the traditional savoiardi, embracing a creamy mascarpone and coffee filling, with a silky zabaglione.
A tiramisù that surprises, weaving together memory and innovation.

Pan-seared apples with cinnamon meet a cinnamon ice cream and a crunchy crumble inspired by our pizza dough.
A dessert that awakens the scents of home and the sweetness of our roots.

Our signature cocktail: gin, Martini Rosso, Schrobbeler, angostura, orange, and a touch of artisanal soy sauce from Rotterdam, just a few steps away from us.
A Negroni that tells the story of the meeting between two worlds.

A toast to our Campanian roots.
The herbal liqueur Strega, with light notes of saffron, is combined with prosecco and soda in a fresh, golden aperitif full of character.

A journey through the scents of the South.
Gin, tomato water, olive oil, egg white, tonic, and fresh basil: a surprising, authentic, and savoury cocktail.

Fresh and light like a spring breeze.
Gin, apple syrup, Mispelblom Branntwein, and lemon juice: a fruity cocktail with a subtle floral touch.

Fresh, simple, and always elegant.
In line with our philosophy, we use a carefully selected local gin, complemented by a quality tonic and a refined botanical garnish.

A bright and refreshing toast to simple pleasures.
Aperol, prosecco, and soda meet in a sparkling and vibrant embrace.

A bolder and more intense twist on the classic.
Campari, prosecco, and soda come together in a timeless and slightly bitter aperitif.

The true essence of balance and character.
Local gin, red vermouth, and bitters come together in a deep and elegant harmony.