Roman cuisine is a reflection of the city itself—layered, deeply rooted in tradition, and full of persistent contrasts. After years of exploring and documenting the city’s dynamic food landscape, local food and beverage journalist, culinary guide, and New York Times best-selling cookbook author Katie Parla has found that the best meals in Rome are shaped just as much by centuries of history as they are by the hands that prepare them.
For generations, family-run trattorias have served the city’s defining, unyielding dishes: plates of cacio e pepe, carbonara, roasted lamb, and offal-based specialties, many of which trace their historical origins straight back to Rome’s historic slaughterhouse economy. While these foundational establishments remain essential pillars of local culture, a vibrant wave of neo-trattorias constantly reinterprets the classics. At the same time, the broader dining scene continues to shift, propelled forward by the increasingly powerful influence of Rome’s immigrant communities and international cuisines, ranging from Ethiopian to Venezuelan.
Visiting Rome during the transition from winter to spring offers a distinct seasonal rhythm. February and March often feel like a damp intermission that pivots quickly toward warmer days. One afternoon, travelers might find themselves ducking into neighborhood bars to escape a sudden downpour, while the very next day calls for scanning outdoor patios for a coveted table in the sun. If recent years are any indication, the city’s high tourism season now revs up well before Holy Week, and by late March, Rome is already operating at full tilt. This narrow stretch of the calendar is the ideal time to lean into seasonal produce—such as artichokes simmered with the first tender peas, favas, and lettuce into vignarola, Rome’s definitive spring stew. Blink, and the season will pass you by.
Eating and drinking well in Rome is not merely about knowing where to go; it is about understanding how to navigate the city’s idiosyncratic dining culture. Travelers frequently attempt to book tables months in advance, making last-minute reservations a challenge. While online booking platforms are becoming more common across the capital, many traditional spots still rely exclusively on the telephone. For the best results, diners are advised to call at the very start or the very end of service, when the restaurant staff actually has the time to pick up the phone. Planning ahead is crucial, but keeping room for spontaneity remains essential.
The culinary landscape of the capital continues to evolve with exciting additions to the city’s restaurant map. In the San Giovanni district, Beppe e I Suoi Formaggi has expanded beyond its former Ghetto shop, opening a larger space where Beppe Giovale’s exceptional selection of Italian and French cheeses shares the table with comforting dishes like tajarin with alpine butter. Near the Pyramid of Gaius Cestius, the third-generation, family-run Taverna Cestia serves Roman classics, fresh seafood, and wood-fired pizza alongside a thoughtful wine list. Meanwhile, in the Prati-adjacent neighborhood of Della Vittoria, Vetro pairs natural wines with small plates that borrow freely from both Roman and wider European traditions, making it equally appealing for a casual evening drink or a sit-down dinner.
Vetro
Vetro’s lively sidewalk crowd often looks like the cigarette-rolling Olympics, with local drinkers claiming improvised seats and lingering over glasses of wine and craft beer. Inside, high-tops and traditional tables offer a more settled way to explore a menu whose ingredients often speak fluent Roman, while its overall sensibility ranges across Europe. Gildas and eggs with mayonnaise comfortably join tongue with sweet potatoes and piquillo peppers, while baccalà mantecato goes by the name of brandade and is served alongside marinated zucchini and isot pepper. Ordering a few snacks and small plates suddenly makes staying for a full dinner an appealing proposition. Set in a former alimentari on Viale Carso, the bar pairs its neighborhood hangout atmosphere with a thoughtful natural wine selection spanning Italy, Spain, and southern France, including selections served sfuso on tap. Diners are encouraged to stay outside for the people-watching, or claim a table inside to work their way through the food menu.
Orma Roma
Colombian chef Roy Caceres is a veteran of Rome’s fine dining scene. While his landmark, Michelin-starred restaurant, Metamorfosi, did not survive the pandemic, his signature dishes have found a new home at Orma—an anagram of Roma—located just a few blocks southeast of the Galleria Borghese. Orma encompasses a number of distinct concepts: the bistrot functions as a popular power-lunch spot set on a shaded terrace, the cocktail bar specializes in tropical fruit- and herb-forward drinks, and the formal dining room offers both tasting menus and à la carte options that blend Caceres’s Colombian heritage with classic Italian flavors and ingredients. Fans of the chef’s famous Uovo 65° Carbonara—a soft-cooked egg floating in Parmigiano-Reggiano foam, served with a side of puffed pasta and tender strips of guanciale—will find it offered in the bistrot, while the main restaurant serves his renowned lacquered eel with pickled onions. The business lunch is widely considered a great deal for anyone interested in fine dining without the desire to linger.
Colline Emiliane
A short walk from the Trevi Fountain, this friendly trattoria has been serving satisfying dishes from Emilia-Romagna, a region in northeastern Italy, since 1931, with the current owners taking the helm in 1967. The menu is rich in egg-based, house-made pastas like tortelli di zucca, featuring pumpkin pasta tossed with butter and sage, and tagliatelle alla bolognese, consisting of long strands of fresh pasta dressed in a rich meat sauce. Guests are encouraged to save room for hearty mains including bollito misto, an assortment of simmered meats, and fried liver. Must-try dishes include the delicate tortellini in brodo and the traditional bollito misto.
Armando al Pantheon
Situated just 100 feet from Rome’s most intact ancient monument, Armando al Pantheon proudly champions local food traditions. For more than five decades, the Gargioli family has dutifully produced Roman classics such as fettuccine con le rigaglie di pollo, featuring fettuccine with chicken innards, and coda alla vaccinara, oxtail braised slowly in a rich tomato and celery sauce. Among the seasonal side dishes, diners look for puntarelle dressed with anchovy sauce and carciofi alla romana simmered artichokes in the cooler months. A meal concludes nicely with the torta antica Roma, a traditional ricotta and strawberry jam pie, accompanied by a lovingly curated wine list that improves year after year. Diners should note that booking online exactly one month in advance is essential to secure a table, as the dining room fills up remarkably fast.
Moriondo e Gariglio
Moriondo e Gariglio operates like a time capsule infused with the rich perfume of cocoa. Founded in Turin by cousins Agostino Moriondo and Francesco Gariglio, who previously served as chocolatiers to the Savoy royal household, the historic chocolate shop followed the royal court to Rome in the late 19th century and eventually settled on Via del Piè di Marmo, just minutes from the Pantheon. Glass counters hold more than 80 handcrafted chocolates and bonbons. In autumn, locals stock up on the shop’s cult-favorite marrons glacés, sold whole or blended into a smooth paste, while spring brings elaborately engineered Easter eggs with hidden surprises inside. While a small box makes an easy souvenir, purchasing a kilo feels akin to joining a noble Roman ritual. Chocolate production winds down during the warm summer months, making way for traditional pâte de fruits.
Cesare al Pellegrino
Following the closure in 2022 of Settimio al Pellegrino—a cult-favorite trattoria featured prominently on Anthony Bourdain’s Parts Unknown—Leonardo Vignoli and Maria Pia Cicconi of Cesare al Casaletto fame resurrected the space. They have carefully retained the historic institution’s signature tiled floors, midcentury furniture, and the infamous doorbell required for customers to gain entry. Located near Campo dei Fiori, the trattoria serves a succinct, traditional menu, including minestra con broccoli e arzilla, a comforting romanesco and skate soup, alongside former chef-owner Teresa Zazza’s legendary pan-fried meatballs. It is an ideal destination for an evening dinner or a weekend lunch paired with selections from the incredibly affordable wine list.
Hosteria Grappolo d’Oro
If traditional Roman restaurants have earned a reputation for brusque, no-nonsense service, Hosteria Grappolo d’Oro missed that memo entirely. Affable servers circulate through the dining rooms beneath exposed wooden beams, delivering pure versions of classic Roman cuisine, such as toothsome tonnarelli cacio e pepe and tender roasted suckling lamb. Beyond individual dishes, the 36-euro, four-course Roman tasting menu stands out as one of the best overall dining values in the city.
Forno Campo de’ Fiori
Located in the southwest corner of one of Rome’s most tourist-heavy squares, Forno Campo de’ Fiori bakes sweet and savory Roman specialties, including traditional jam tarts and flatbreads. Visitors look for pizza alla pala, consisting of long rectangular slabs baked directly in a deep electric deck oven and sold in slices by weight. The unctuous toppings and crispy bases form a surprisingly balanced pair. An annex across the alley on Vicolo del Gallo remains open during the main bakery’s afternoon break, ensuring visitors can grab a bite even during mid-day closures. The pizza con mortadella is widely regarded as one of the best single bites to be found in town.
Mazzo
Culinary power couple Francesca Barreca and Marco Baccannelli reopened their landmark restaurant Mazzo after a five-year hiatus, choosing a relatively central location in the San Lorenzo neighborhood that makes it considerably more accessible to residents. The dining room has expanded from a single 12-seat communal table to a full-fledged restaurant featuring a massive porthole that peers directly into the brightly lit kitchen. Just like the original iteration, the new Mazzo plays with nostalgic forms through dishes like wagon wheel pasta with braised beef and onions, alongside signature creations like fried tripe served with grated Pecorino Romano over a pool of tomato sauce, offering a clever retooling of Rome’s classic offal dish, trippa alla romana.
Trattoria Monti
The Camerucci family’s well-loved trattoria is not actually located in the Monti district itself, but rather in the adjacent, multicultural Esquilino district near Stazione Termini. The cuisine heavily reflects the culinary traditions of Le Marche, an Italian region known for game dishes like braised rabbit and roasted duck, meat-filled fried olives, and fresh pasta specialties such as the legendary raviolo filled with a runny egg yolk and dressed simply with butter and sage. The runny-yolk raviolo remains an absolute must-try experience for any visitor.
Salumeria Roscioli
Founded in the Historic Center in 2004 by Rome’s premier baking family, Salumeria Roscioli functions simultaneously as a high-end deli, a wine bar, and a sit-down restaurant. Though the menu is extensive, the true stars of the show are the cheeses—such as a spectacular burrata served with semi-dried tomatoes—cured meats including Culaccia and mortadella paired with Parmigiano-Reggiano, and classic pasta dishes like gricia, cacio e pepe, amatriciana, and carbonara. Diners visiting at lunch or early in the evening are treated to a bread basket featuring warm loaves from the nearby Antico Forno Roscioli. The wine list is wide-ranging, and finishing the meal with a glass of distilled spirits is customary before closing out the check.
Boccione – Il Forno del Ghetto
For two centuries, Rome’s Jewish community was confined to a walled ghetto along the Tiber River. While the squalid historical buildings are long gone, a historic ghetto-era bakery survives on the transformed neighborhood’s main thoroughfare. The pizza ebraica—a type of fruitcake studded with nuts, raisins, and candied fruits—is an easy specialty to enjoy on the go, though visitors often seek out a nearby bench to savor a messy slice of the ricotta and sour-cherry tart. The bakery also produces amaretti and biscotti made with heaps of cinnamon and a generous smattering of whole almonds. The ricotta and sour-cherry tart is particularly sought after and tends to sell out quickly.
Mrgda
Via Prenestina has served as a vital hub for Ethiopian and Eritrean community life and cuisine in Rome for decades, and Mrgda, situated on this wide avenue at the edge of the Pigneto district, stands out as a prime example. Diners partake in free-flowing tej, a heady, honey-fermented wine that pairs harmoniously with dishes such as richly spiced legumes, aromatic vegetables, tender braised chicken, and deeply seasoned raw beef. Each bite is scooped up using Mrgda’s ethereal, naturally leavened injera, which offers a perfectly balanced tang. A vegan sister restaurant, Mrgda Vegano, operates just a few blocks away.
Ma Che Siete Venuti A Fa’
Routinely named among the finest places to drink in Europe, this long-established craft beer pub in Trastevere pours around a dozen draft beers originating from Italy, the United States, Belgium, Germany, and the United Kingdom, alongside a small, well-curated selection of bottled varieties. The staff possesses deep knowledge and passion, readily guiding patrons toward the ideal choice for their individual palate. Securing one of the few street-side tables added during the pandemic provides a front-row seat to Trastevere’s lively nightlife. The pub remains open 365 days a year, making it a reliable destination for vintage sour beers even on holidays.
L’Elementare
L’Elementare operates multiple locations across Rome, but the Trastevere outpost stands out particularly for its service and atmosphere. The kitchen focuses primarily on Roman pizza tonda: thin, nearly rimless pies that are crisp and chewy at the edges. Because they are baked slightly longer than traditional Neapolitan pizzas, they possess structural integrity that prevents slices from collapsing under disappointing tip sag. Meals often begin with molten supplì ar telefono, fried bricks of lasagna, and fried parcels of tonnarelli cacio e pepe. Diners should note that while hours are posted as all-day from Wednesday through Sunday, the kitchen does close between the mid-afternoon and early evening.
Trapizzino
Trapizzino is a small street-food chain with locations across Italy and an outpost in New York. The concept centers on the "trapizzino," a clever hybrid combining the triangular shape of a traditional tramezzino sandwich with long, slowly leavened pizza dough, invented by pizzaiolo Stefano Callegari in 2008. Callegari and his team fill these tricornered pockets with rich Roman classics such as oxtail simmered in tomato and celery, chicken cacciatore, and tripe cooked with tomato. Visiting the Trastevere branch offers the added benefit of table service and a full bar featuring regional Lazio wines.
Jerry Thomas Bar Room
The cool, windowless inner sanctum located at number 10 on Via del Moro in Trastevere features a handful of tables lining two walls, filling up quickly with 90-minute reservation slots beginning at 6 p.m. The interior design evokes the elegance of the Orient Express with dark wooden accents and overhead racks above the seating, while the bartenders’ attire and glassware pay homage to a bygone century. The menu features bottled classic cocktails, Champagne, and refined non-alcoholic drinks, providing an oasis of sophistication amid Rome’s rowdy nightlife district. Online reservations are essential for securing entry to this hidden cocktail bar experience.
Latteria Trastevere
Latteria Trastevere functions as a wine bar and bistro in the heart of Rome’s nightlife district, focusing on natural wines, artisanal cheeses, and cured meats sourced from tiny, sought-after producers across Italy. Hot dishes are also available, with Sardinian owner Antonio Cossu bringing in island specialties like sa fregola—pearl couscous—prepared with crab, alongside wine bottles from Barbagia, one of Sardinia’s premier wine regions. As an added bonus, Latteria remains open nearly every day of the year.
Sora Lella
Few restaurants in Rome are as deeply tied to the city’s culinary identity as Sora Lella. Founded in 1959 by Elena Fabrizi—a celebrated actor, cook, and cultural icon—this trattoria situated inside a medieval tower on the Tiber Island has long served as a standard-bearer for hearty Roman cuisine. While there was a period when the restaurant appeared to coast on its legendary reputation, the third generation of the family has brought it triumphantly back to top form. Today, Sora Lella once again provides a deeply satisfying environment to experience traditional Roman dishes executed with meticulous care. The wine list leans proudly local, highlighting underappreciated labels from Lazio. In the spring, guests look forward to dishes like coratella d’abbacchio, featuring sautéed suckling lamb offal with artichokes, alongside the classic coda alla vaccinara.
L’Antidoto
L’Antidoto occupies a cobbled Trastevere side street, far removed from the crowds queuing outside tourist-heavy trattorie. What began as a simple natural wine bar in 2020 has evolved into one of the most compelling dining experiences in the city following the arrival of chef Mirko Pelosi in 2024. Pelosi’s professional training in France, Norway, and Scotland imparts a worldly sensibility, which he channels into aging fish, fermenting vegetables, and sourcing spices from across continents. Each dish remains firmly rooted in quality ingredients, driven by rigorous technique, and entirely free from culinary ego. While the menu changes constantly, diners can expect innovative creations such as mahi mahi confit served with chard, tendons, and grapes.
Tempio di Iside
Located a short walk from the Colosseum, Tempio di Iside is an elegant fish restaurant renowned for its crudi, including raw fish carpaccio, sea urchin roe, langoustines, and fresh oysters. Standout dishes include pasta prepared with sweet red shrimp, cherry tomatoes, and fresh Pecorino—serving as clear proof that valid exceptions exist to the traditional "no cheese with seafood" rule—as well as spaghetti with clams, whole roasted fish, and pasta with spiny lobster. Booking well in advance is strongly encouraged, particularly to secure an outdoor table for dinner during the summer months.
Menabò Vino e Cucina
Located in the sprawling Centocelle district of eastern Rome, Menabò Vino e Cucina offers a comprehensive tour of Italian regional comfort food. Rigatoni is served with oniony braised beef in the style of Naples, while pasta dishes featuring chickpeas and mussels evoke the coastal south. Meanwhile, unctuous local classics like pasta alla gricia are frequently punched up with fresh, seasonal twists such as figs or grapes. True to its name, wine shares the spotlight equally with the kitchen’s culinary creations, with a wine list populated primarily by naturally and traditionally crafted wines.
Forme Dispensa a Ripa
Following a career working in renowned Roman gourmet institutions such as Salumeria Roscioli, Pasquale Borriello struck out on his own in 2022. His small shop in Trastevere, located near the church of San Francesco a Ripa, features a few high-top tables where patrons can sip natural wine or craft beer alongside some of Italy’s finest cheeses. While major regional styles like Parmigiano-Reggiano, gorgonzola, and mozzarella di bufala are represented, Borriello favors the smallest and most artisanal producers. In addition to cheese, Forme offers cured meats, sandwiches, and artisanal pantry items such as jars of obscure marinated vegetables.
Otaleg
Gelato maestro Marco Radicioni trained under Roman ice cream pioneer Claudio Torcè, embracing a philosophy centered on all-natural flavors, meticulous ingredient sourcing, and restrained sweetness. Since launching his own gelateria, Radicioni has emerged as a master in his own right, churning some of the most exquisite gelato in Italy. His location in Monteverde Vecchio serves more than just Otaleg’s rich and creamy gelato made from world-class pistachios and chocolates; it also offers specialty coffee and artisanal pastries, establishing the shop as a key reference point for third-wave coffee enthusiasts.
Ruver Teglia Frazionata
Located a few minutes from the Circo Massimo, Pizzarium alumnus and Bonci protégé Alessandro Ruver runs a tiny laboratorio where traditional pizza in teglia receives the level of focus usually reserved for upscale restaurant menus. The daily lineup features long-fermented dough that bakes up light, crisp, and audibly crunchy. Pizzas are given humorous names and topped with ingredients sourced directly from small farms across central Italy. The "Ragùver," loaded with slow-cooked meat sauce and Parmigiano-Reggiano, offers a flavor profile reminiscent of a traditional Sunday family meal.
Santo Palato
Santo Palato is chef Sarah Cicolini’s celebrated neotrattoria in Rome’s Appio Latino district, a residential neighborhood just beyond the ancient city walls near San Giovanni in Laterano. When it first opened in 2017, the trattoria quickly became a pilgrimage site for diners craving a bold, contemporary take on traditional Roman cooking. The restaurant’s updated, larger location stays true to that original spirit, serving deeply satisfying dishes like tender tripe, an ethereal chicken gizzard frittata, and some of the yolkiest carbonara in the capital. With an expanded kitchen, Cicolini now has the physical space to produce fresh pasta in-house alongside a wider range of braised, grilled, and smoked meats.
Beppe e I Suoi Formaggi
After nearly two decades in Rome’s historic Ghetto, cheesemaker Beppe Giovale closed his original shop and relocated to San Giovanni with a brighter, roomier storefront. The new location on Via Gallia continues to center around a refrigerated counter stocked with more than 100 predominantly raw-milk cheeses, including selections from Giovale’s family dairy in Piedmont and small producers throughout Italy and France. The addition of a fully functioning kitchen and roughly 20 dining seats allows the menu to venture beyond cheese and butter tastings into composed dishes such as tajarin with alpine butter and tongue served with bell peppers and salsa verde.
Piatto Romano
Located in Testaccio, Rome’s undisputed offal capital, Piatto Romano focuses on traditional classics like rigatoni con la pajata, featuring pasta with milk-fed veal intestines cooked in a savory tomato sauce, and fettuccine con le rigaglie di pollo. The kitchen also offers plenty of pescatarian options, such as cod baked with onions, pine nuts, apricots, and prunes, alongside pan-fried anchovies spiked with vinegar and chili pepper. Exceptional vegetable dishes, including braised zucchini greens and foraged greens salads, complete the menu.
Mercato Testaccio
The Testaccio neighborhood market is the premier location in central Rome to shop for seasonal produce, meat, fish, and baked goods all under one roof. Visiting in the morning allows shoppers to experience the market in full swing. Stalls like Da Artenio offer takeaway pizza slices and pizzette, while the essential Mordi e Vai features sandwiches filled with historic offal and meat recipes, including disappearing dishes like alesso di scottona, a traditional simmered brisket. Nearby vendors provide natural wines, artisan cheeses, fresh soups, and naturally leavened pizza by weight.
Taverna Cestia
Founded in 1967 by Amatrice native Gioacchino Salvi, Taverna Cestia sits directly across from the ancient pyramidal tomb of Gaius Cestius. Now operated by third-generation restaurateur and sommelier Valerio Salvi, the trattoria covers extensive culinary ground without losing its core focus. Roman staples like tonnarelli cacio e pepe and grilled lamb share the menu with locally caught seafood, seasonal vegetables, and thin, crisp Roman pizzas baked in a wood-fired oven. The sprawling dining room attracts families and large groups, supported by a remarkably thoughtful wine list favoring small producers and natural wines.
Mostro
Operating out of a kiosk at the nexus of the Aventino, Ostiense, and Testaccio districts, Mostro features a sign teetering on its roof that still reads “Café Du Parc” in mid-century typography. Under new ownership, the spot opens early for specialty coffee, maintains a relaxed afternoon momentum, and transitions into low-key evening drinking with draft cocktails and natural wines. The casual vibe draws neighborhood locals unfazed by the flurry of trams and buses passing over the nearby cobblestones, accompanied by staff playlists and vinyl spun on turntables behind the bar.
Cesare al Casaletto
Following careers in fine dining in Italy and abroad, Leonardo Vignoli and Maria Pia Cicconi returned to the fundamentals with Cesare al Casaletto, a straightforward trattoria the husband-and-wife duo took over in 2009. The menu features Roman classics accented with restrained twists, such as fried gnocchi served over a pool of cacio e pepe sauce. The pasta alla gricia has achieved cult status among locals, the suckling lamb mains remain exceptional, and the beverage list spotlights stunningly affordable natural wines from Italy, France, and Slovenia.
A Rota Pizzeria Romanesca
Pizzaiolo Sami El Sabawy first made his mark in the Roman pizza world at Pizzarium before opening A Rota in Torpignattara in eastern Rome. Named after the Roman phrase meaning "to do something continuously," the pizzeria delivers hyper-thin, low-hydration personal pizzas that are rolled out with a pin and baked at lower temperatures for longer than Neapolitan pies. The resulting crust is shatteringly crisp and sturdy enough to support both traditional and creative toppings without losing structural integrity.
C’è Pasta e Pasta
Located a short distance from Stazione Trastevere, C’è Pasta… e Pasta serves traditional kosher meals to eat on-site or take away. Guests ordering at the counter can sample Roman Jewish classics such as carciofi alla giudia, battered fried cod filetti, aliciotti con l’indivia, and concia. True to its name, the establishment also serves fresh pasta dishes and sells raw pasta for cooking at home.
Tavernaccia Da Bruno
Bruno Persiani, an Umbrian transplant to the Italian capital, opened this homey trattoria in southern Trastevere in 1968 to serve a blend of dishes from Umbria and Rome. Tavernaccia is currently run by Persiani’s daughters and their Sardinian brother-in-law, who incorporates regional specialties like suckling pig roasted in the wood-fired oven. The fresh pastas, particularly the Sunday lasagna, are exceptionally popular, complemented by organic and natural wines from Italy and Slovenia alongside notably patient and kind service.
Trattoria Pennestri
Nearly a decade after opening, Trattoria Pennestri remains one of Rome’s smartest answers for diners seeking authentic local food near the center yet away from heavy tourist crowds. The dining room offers a relaxed atmosphere where cooking is firmly grounded in tradition, though the kitchen knows precisely when a modern twist adds value—such as brightening rigatoni con la pajata with a measured touch of anchovy colatura. The accessibly priced wine list leans heavily toward small producers, with strong representation from Lazio and central Italy.
Stecca
Stecca marks the Roman debut of Abruzzese chef Franco Franciosi in partnership with Flavio De Maio. Set in a low-lit Garbatella space featuring austere, Nordic-inspired design, the restaurant bridges Abruzzo’s mountain flavors with traditional Roman cooking. The constantly shifting menu features comforting dishes such as rigatoni with meat roll sauce, roasted lamb chops with puntarelle, and a creamy soup of chickpeas, chestnuts, and dried figs, all paired with naturally leavened bread and a wine list leaning toward central Italy.
Sinosteria
After nearly 30 years at the helm of Rome’s first Thai restaurant, Beijing-born chef Ge Jing Hua opened Sinosteria to serve a diverse blend of Chinese regional cuisines. The menu features dishes like Beijing-style tripe with chili oil and cilantro, Shandong-inspired squid with peppers and ginger, and unique creations like basmati rice with coconut milk, shrimp, capers, and oregano from Pantelleria. The front of house is managed by Ge’s son Jun, whose natural wine list and coffee menu are consistently outstanding.
Trecca – Cucina di Mercato
Trecca operates as a modern neo-trattoria, delivering an informal setting, rigorously seasonal comfort food, and an offal-forward menu alongside a natural wine list. Brothers Manuel and Nicolò Trecastelli lean into Rome’s powerful flavors and rich ingredients, ensuring their carbonara and amatriciana are packed with pepper-spiked guanciale.
Ristorante da Michele
At Da Michele, two generations of the Pignotta family have perfected a high-level wine and seafood experience presented without pretense. Operating in the residential San Paolo district since 1991, the restaurant draws regulars with fresh catches sourced daily from fish markets in Fiumicino and Anzio, while attracting wine connoisseurs eager to explore its exceptional cellar of mineral-driven white wines.
Pizza Nader
Located in the southern Roma 70 neighborhood, Pizza Nader rewards those willing to make the detour. Behind a standard exterior, the shop utilizes stone-milled flours from across Italy to produce deeply flavored pizza al taglio and naturally leavened artisan breads, complemented by handmade supplì and a legendary house kebab that has become a favorite among neighborhood regulars.
