“La Rufinella” Restaurant is located inside the historical Villa Tusolana in Frascati, in a green area a few steps from the center.
Vaulted ceilings and elegant frescoes in the room invite you to look up.
The large windows overlook the green hills of the Castelli Romani landscape, and the enchanting night lights warm the relaxing, elegant atmosphere.
The undisputed protagonist is our À la carte seasonal menu: fish recipes and dishes inspired by tradition, but interpreted with new imagination and culinary attention. Our Cuisine aims to impress.
The delicious homemade desserts, such as “ciambelline al vino” (crispy biscuits)…a traditional Roman dessert and perfect dipped in wine, one of the specialties offered by Villa Tuscolana restaurant.
Starter
Mediterranean Sea anchovy pie with potatoes and sweet and sour tomato coulis accompanied by crusco pepper
Red Prawn Carpaccio with Buffalo mozzarella Drops, Basil Emulsion, and shaved Black Truffle
Asparagus Flan, laid on a Parmesan Fondue and Tomato Powder
Ceviche of the day"s catch, with Passion Fruit, Lime and crunchy Black Venere Rice
Roasted Octopus Served with Mango Gel and Tzatziki Sauce
Fried egg resting on crispy bread crostini, served with black truffle from Norcia and spinach butter cream
Deep Fried Anchovies served with Ponzu souce
First courses
Spaghetti with fresh tomato sauce and basil
Seafood soup with wood toasted Fregola and its Bisque
Homemade plin stuffed with monkfish, served with fish broth and roasted vegetable caponata
Homemade paccheri with asparagus tips, its cream and shaved truffle
Tortelli Stuffed with artichokes, served with Parmesan cream, peeled fava beans, crunchy chick pig, and drops of mint
Spaghetti with butter and Cantabrian anchovies, flavored with Sorrento lemon
Main Course
Stuffed squid with quinoa, eggplant, confit tmatoes, served with celery sauce and baby vegetables
Rock mullet stuffed with purple shrimp, served with salted sponge cake infused with Sorrento lemon, smoked provola cream, and glazed artichoke
Cuttlefish with crispy spinach and candied lemon zest
Seabass fillet, its broth, Taggiasca olive powder, diced Roman zucchini, arugula pesto with honey and walnuts
Sliced beef steak, served with potato cake, and a side of green beans with mint and leek
Desserts
Sphere of mascarpone cream with a heart of strawberries, white chocolate, and almond crumble
Sicilian cassatina with candied fruits and pistachio biscuit
Ricotta and sour cherry tart with dark chocolate drops
PAVLOVA with berries
Paris Brest with hazelnut cream and almond caramel
Mango parfait with puffed rice brittle
Lemon Delight from the Sorrento Coast, laid on drops of raspberry coulis from the Amalfi Coast
Starter
Mediterranean Sea anchovy pie with potatoes and sweet and sour tomato coulis accompanied by crusco pepper
Red Prawn Carpaccio with Buffalo mozzarella Drops, Basil Emulsion, and shaved Black Truffle
Asparagus Flan, laid on a Parmesan Fondue and Tomato Powder
Ceviche of the day"s catch, with Passion Fruit, Lime and crunchy Black Venere Rice
Roasted Octopus Served with Mango Gel and Tzatziki Sauce
Fried egg resting on crispy bread crostini, served with black truffle from Norcia and spinach butter cream
Deep Fried Anchovies served with Ponzu souce
First courses
Spaghetti with fresh tomato sauce and basil
Seafood soup with wood toasted Fregola and its Bisque
Homemade plin stuffed with monkfish, served with fish broth and roasted vegetable caponata
Homemade paccheri with asparagus tips, its cream and shaved truffle
Tortelli Stuffed with artichokes, served with Parmesan cream, peeled fava beans, crunchy chick pig, and drops of mint
Spaghetti with butter and Cantabrian anchovies, flavored with Sorrento lemon
Second courses
Stuffed squid with quinoa, eggplant, confit tmatoes, served with celery sauce and baby vegetables
Cuttlefish with tomato powder, peas cream, served with gratinated spring onion
Rock mullet stuffed with purple shrimp, served with salted sponge cake infused with Sorrento lemon, smoked provola cream, and glazed artichoke
Cuttlefish with crispy spinach and candied lemon zest
Seabass fillet, its broth, Taggiasca olive powder, diced Roman zucchini, arugula pesto with honey and walnuts
Sliced beef steak, served with potato cake, and a side of green beans with mint and leek
Desserts
Sphere of mascarpone cream with a heart of strawberries, white chocolate, and almond crumble
Sicilian cassatina with candied fruits and pistachio biscuit
Ricotta and sour cherry tart with dark chocolate drops
PAVLOVA with berries
Paris Brest with hazelnut cream and almond caramel
