With the arrival of spring, Dorchester Collection’s Hotel Eden in Rome has introduced new seasonal menus, curated by Executive Chef Salvatore Bianco, at Il Giardino, La Libreria, and La Terrazza.
At Il Giardino Ristorante, located on the top floor of the hotel with views over the city, Chef Bianco will showcase the Italian tradition of sharing through a selection of seasonal appetisers.
The new menu blends heritage and innovation, beginning with warm bread followed by 15 appetisers designed for sharing. These include dishes inspired by Roman cuisine, such as roasted artichoke with anchovy mayonnaise and mint and Jerusalem artichoke. Mediterranean dishes include Burratina with preserved San Marzano tomato and oregano, and Mediterranean-style fish ceviche with fior di latte and caponatina.
The first courses will feature Bianco’s signature dish, the ‘Caramella’ Spaghetti with tomato, a preparation centred around a special variety of tomatoes known for their sweetness and concentrated flavour. Although simple, the dish focuses on the combination of tomato and pasta, allowing the quality of the ingredients to shine through.
This style of dish has become a core representation of Bianco’s approach to cooking and earned him the ‘Creativity in the Kitchen’ award at Identità Milano 2025. The main courses feature two fish options—grilled calamari with fennel and citrus salad and amberjack with mashed potatoes, cherry tomato crudaiola, capers, olives, and oregano.
Guests can choose from two meat dishes—Veal with vignarola and lamb with artichokes and mint. To finish, chocolate and black cherry, exotic flower, tiramisù, and pistachio choux with fleur de sel will be available.
Il Giardino Ristorante will be open throughout the day with a special ‘Lunch Break’ menu (Monday–Friday, from 12 to 3 pm), designed for those with limited time who prefer a streamlined format.
The ‘Sunday Lunch’ menu draws from seasonal and Mediterranean influences and features a variety of appetisers, a choice of two first and second courses, and an assortment of desserts, all accompanied by live music.
Il Giardino Ristorante is open daily from 7:00 to 10:30 am and from 11:00 am to 10:15 pm. During lunch, set menus are available starting at €45, which include options such as a starter, main course, and coffee, or with a main course for €50 or €60.
La Terrazza, the jewel of Hotel Eden, will bring Salvatore Bianco’s philosophy to life, inviting guests on a sensory journey through memory and creativity.
Two tasting menus are available: the first, ‘The Persistence of Memory’, includes spaghetti with acorns, roasted coffee, Kentucky tobacco, and barley; snapper with herb and seaweed pesto; and roasted pigeon with lampascioni and red berries.
The second menu, titled ‘The Metamorphosis’, includes chargrilled fennel with pink pepper and balsamic vinegar, followed by cuttlefish with seafood vignarola, stuffed pasta with pea miso, almonds, and grilled mussels, and Chicken with peppers and wild herbs.
A new à la carte menu offers guests the option to choose from either two or three courses accompanied by dessert.
Desserts at La Terrazza are made with reduced sugar and use donkey milk from Tuscia and feature unexpected combinations such as Geranium, hibiscus and almonds, tiramisù with coffee vinegar and bitter herbs, Carob chocolate and vanilla, and donkey milk with strawberries, peas, and mint.
La Terrazza is open Tuesday to Saturday from 6.30 to 9.30 pm. Guests can choose from an à la carte menu with two courses and dessert for €130 or three courses and dessert for €150. Tasting menus are priced from €180 for The Metamorphosis and from €195 for The Persistence of Memory.
La Libreria, located on the ground floor, will continue to offer a relaxed setting for lunch or drinks. The menu features salads, tapas, sandwiches, hamburgers and a selection of small pizzas and focaccias. Desserts will include ricotta with sour cherries and babà with whipped milk and cherries.
Chef Bianco said about his approach to the new menus, “The food at Il Giardino Ristorante, together with the full offering at Hotel Eden, is the result of a journey that began when I arrived in May 2024. Today, a chef is a guardian of the past, capable of shaping a contemporary and new approach to food through technique and a conscious interpretation of the present.
“At the centre, for me, is always the ingredient and respect for what it is: in form, in flavour, in memory.”
Hotel Eden’s food and beverage programme prioritises sustainability, sourcing ingredients from local producers and using electric vehicles for deliveries. Mozzarella arrives daily from Campania by electric van, and ingredients like green asparagus are sourced from farms across Lazio.
The view from La Terrazza at sunset.
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