THE ROMAN RESTAURANT
We specialize in ancient Roman cuisine. There are hundreds of Roman recipes, especially by Apicius, but also by Marcia, Columella, Pliny, Cato, Virgil, etc.
We also make a vegetarian menu and we adapt to celiac or allergy sufferers.
The dishes have a Mediterranean taste, recognizable and exquisite. The right seasoning with aromatic herbs: pepper, laser root, cumin, honey, etc., following the recipes, gives them a special flavour, evocative and different.
Served in the triclinium (up to nine diners), in the biclinium (for a couple) or at a conventional table (up to ten diners). At night, we illuminate with Roman oil lamps, which creates a lovely atmosphere and keeps the place free of mosquitoes.
We research all year to be faithful to the original dishes and offer a varied menu. The roasts the spelt, rye and wheat bread, or the sauces that accompany the dishes are our speciality.
The tasting menu is composed of seven or eight dishes. It is abundant, as befits a Roman banquet.
All lunches and dinners are made specifically for the occasion, so you need to book in advance.
If you have any allergies or don't like any ingredients, tell us, the Roman cookbook is very wide and we can replace any dish.
- Book in advance -
SAMPLE TESTING MENU
- 33 € all include (Bread, honey wine with spices, must, water and dessert).
1- Moretum, Appendix Vergiliana
(herb cheese spread)
2- Epitirum, Cato the Elder
(Olives sliced with aromatic herbs)
3- Sala Cattabia, Apicius
(Cold cream of cucumber and pine nuts)
4- Baked sea bass with plum sauce, Apicius, accompanied by
5- Salad with olive oil with violet aroma, from Paladio
6- Pork sirloin with garum, Vinidario
7- With garnish of Persian apples, Apicius
SECUNDA MENSA (dessert)
8- Melon or watermelon flavored with honey and pepper
- 10 € Chicken dish with garnish (Bread, wort, water or a soft drink and dessert).
Magin Carbonero Elena (Magencius)
Chef of the Hotel Rural Spa Aqua Líbera, where he prepares the Roman recipes with ingredients mostly ecological, seasonal and from surroundings (km 0). Born in Cáceres, trained as a cook at the Escuela Superior de Hostelería in Madrid and graduated from the Escuela Irizar in San Sebastián with the best qualification.