FOOD & DRINK

EAT, DRINK, BUY. A UNIQUE TASTE PATH DISCOVERING THE BEST FLAVOURS OF ITALIAN CUISINE.

FROM STARRED RESTAURANTS  TO STREET FOOD!

From starred cuisine to street food, from trattoria to gourmet restaurant, from wine bar to beer garden, from the most beautiful terraces to the most pleasant places, but also where you can do some quality shopping. Here is a small guide with all the details and essential information about what I consider the best places in town to eat well and why not drink and shop in peace. Each address included is a place I know personally and have had the opportunity to test directly. Of course, one that I have also compared with other people when I could. Of course, it is my opinion. Many factors could influence our choices and judgement. I apologise if you may not be enthusiastic, but rest assured that my review has been expressed sincerely. I hope everything will be as you imagine and wish it to be, and above all, I invite you to let me know your opinion so we can make the most of it.

Not only starred restaurants, but also just high-class ones, more or less expensive, or sometimes with reasonable prices. Good food is not only in starred restaurants but also in lesser-known or more popular places that can prepare dishes that satisfy your every gastronomic curiosity. And in this, we can count ourselves lucky. Our neighbourhood has a genuinely excellent gastronomic offer, and you don’t have to go far to find some of the best restaurants in the city. You will be spoilt for choice, whether on a simple trattoria or spending an excellent evening and enjoying a gourmet dinner at a great chef’s table. 

The journey is very long and contains many addresses that are ideal for any hour.


The restaurants have been subdivided by neighbourhood from nearest to furthest and ordered from starred to very good and then the others.

To establish the order of inclusion, I have referred only to the distance for each category.
All prices are indicative; they are per person and do not include drinks. The explanatory pictures are taken from the official pages of each restaurant.
This guide is not exhaustive or absolute; I have included those I might suggest to myself as a friend.
There may be some inaccuracies, and I’m sorry. The restaurant business’s climate can vary, With chefs who change their homes, closures, schedule changes, and other variations.

But as you scroll through the pages, you will find more than one address that may suit your taste and curiosity.

THE GUIDE INCLUDES IN ORDER:

STARRED RESTAURANTS, THE BEST RESTAURANTS, BISTROT and CONVENTIONAL Places,  The Best TRATTORIAS,  The Best PIZZERIAS, VEGAN, GLUTEN-FREE Restaurants, The Best ETHNIC Restaurants. WINE and FOOD – BEER and FOOD-PLEASANT PLACES and  ROOFTOPS- COCKTAIL BARS-  THE BRUNCH or A QUICK MEAL – STREET FOOD. ICE CREAM- PASTRY SHOPS- COFFEE – FOOD: WHERE TO BUY
By Areas
CAMPO di FIORI- GHETTO- TRASTEVERE- PIAZZA NAVONA – PANTHEON -TREVI – PIAZZA DI SPAGNA – PIAZZA del POPOLO – VIA VENETO- COLOSSEO – MONTI – CIRCO MASSIMO – TESTACCIO – OSTIENSE – PRATI DISTRICT

About RESTAURANTS:

Almost most of the best Roman restaurants are located inside five-star hotels. So, for a special dinner, that is where one usually goes. But of course, good food is not only in starred restaurants but also in lesser-known or more popular places that can prepare dishes that satisfy your every gastronomic curiosity. And in this, we can count ourselves lucky. Our district, Campo di Fiori, and the neighbourhoods immediately adjacent to it, Trastevere, Pantheon, Piazza Navona, and Ghetto, have a genuinely excellent gastronomic offer, and you don’t have to go far to find some of the best restaurants in the city. You will be spoilt for choice, whether on a simple trattoria or spending an excellent evening and enjoying a gourmet dinner at a great chef’s table.

About TRATTORIAS:

The Trattorie are typical Roman restaurants that have survived the era, almost similar in their Spartan decor. The menu revolves around the four bastions of Roman cuisine: Amatriciana, Carbonara, Cacio e Pepe, Gricia and a few second courses: Lamb, scaloppine, meatballs, coda alla vaccinara, with a few other variations. As for dessert, it rarely goes beyond the ricotta cake and tiramisù; once, there was also the cream caramel, which has completely disappeared. A few of them are true ambassadors of traditional Roman cuisine. You can still find other delicious dishes, almost wholly disappearing, such as the Coda alla Vaccinara, Pasta with clams, pasta and chickpeas, and Pajata. Words that, given the ease and frequency of preparation, to be honest, are almost always and everywhere very good, except for reaching true perfection only in some of these trattorias. As for dessert, one rarely goes beyond the ricotta cake. In these places, the service is often awful. The Romans of roughness, approximation, boasting, and someone may be unfriendly. Still, it is a way of being and doing hidden by an ‘apparent frankness and ease of communication. The real peculiarity of these places was that they said they ate well at modest prices. Today, you eat well ‘sometimes’ and pay a lot compared to what you receive ‘often’. Don’t be attracted by square tablecloths. They are often just for show. Unfortunately, many bad restaurants, especially near tourist attractions, use this ploy to deceive customers. Avoid all restaurants near tourist attractions, especially those with insolence or false smiles inviting you to sit down.

About PIZZA:

For a long time, pizza was considered a simple, quick, and cheap meal. Even pizza has a gourmet space, not just bare tables and quick meals, but also pizza signed by more or less famous pizzaioli makers and a new way of interpreting it. Fresh doughs, longer and longer leavening times, new flours made from ancient grains, and increasingly more prosperous and imaginative toppings and combinations are being proposed.           
The original PIZZA, recognised by Unesco as an intangible heritage of humanity, has a few simple rules: it must rise naturally, have a diameter of no more than 35 cm, a raised rim of between 1 and 2 cm, and be topped only with peeled tomatoes, buffalo mozzarella (or mozzarella of guaranteed quality), extra virgin olive oil and basil, baked only in a wood-fired oven, and it is the MARGHERITA or VERACE pizza. But everyone can enjoy a pizza according to their taste. In Rome, there are two schools of thought on how pizza should be made, and, depending on the pizzeria, there are two contrasting styles.
The Pizza alla Romana is very thin, almost crispy in the mouth, and has essential toppings.
High, soft Neapolitan pizza with a nice crust and decadent toppings.
Until a few years ago, you had to move away from the centre to find an exceptional pizza. Besides the excellent addresses in the less central districts, you can enjoy a fantastic pizza right in the centre, whether you prefer Roman style, thin and crispy, or Neapolitan style, high, soft, and well-seasoned.

Thanks to the most famous Neapolitan pizza makers who have also decided to open their premises in Rome, and to the desire of Roman pizza makers who have decided to give a new direction to Roman-style pizza by improving its quality and preparation.

About ROMAN CUISINE:
Typical Roman cuisine is one of the tastiest and oldest countries. Its main ingredients are simple and easy to find, with almost no difficulty in preparation.
The protagonists of Roman cuisine are the first courses, with pasta playing a significant role. But, then, there is the second course based on meat, in which less valuable cuts, called “Quinto Quarto” (fifth quarter), are mainly used: lungs, hearts, kidneys, tripe, liver, sweetbreads, intestines, tails, tongues; all cuts which are usually considered as waste, but which in Roman cuisine play a predominant role and are transformed into authentic delicacies. Roman recipes are always on the menu in every trattoria, which often, with a few exceptions, has no other alternatives.
Typical Roman dishes
Spaghetti alla carbonara, Bucatini all’amatriciana (which were not actually originally a Roman dish although together with carbonara they are an emblem of it), Tonnarelli cacio e pepe, Rigatoni con la Pajata, spaghetti ajo ojo e peperoncino, penne all’arrabbiata.  Pasta and bean soup, Chickpea soup, Gnocchi alla romana, Saltimbocca alla romana, Involtini alla romana, Coda alla vaccinara, Abbacchio alla romana, Abbacchio a scottadito, Chicken with peppers, Trippa alla romana, Coratella with artichokes, Beans with pork rinds, Cod fillet. Carciofo alla romana, Carciofo alla giudìa, Puntarelle con acciughe, Cicoria ripassata, Indivia e acciughe, Broccolo romanesco, Supplì, Fiori di zucca, Insalata di puntarelle. Black cherry tartare. As for dessert, we rarely go beyond ricotta cake.
Roman dishes and where to eat them.
Roman dishes can be enjoyed everywhere, both in the gourmet version, in the most renowned restaurants and, of course, in the classic and popular trattorias that are the canonical place for this cuisine. Given the ease and frequency of preparation, Roman dishes are always delicious everywhere, but they only reach perfection in a few places. It would be best to choose where to enjoy authentic Roman cuisine, whether in more refined and expensive establishments or more affordable, noisy but cheerful places with friendly service.

About JEWISH-ROMAN CUISINE:
Roman cuisine is flanked and complemented by Jewish-Roman tradition. Its cod fillets or zucchini flowers, sour cherry tart, artichokes alla giudia, anchovies with endive, and sweetbreads with artichokes are all dishes that can be tried in the ghetto’s restaurants.

CAMPO di FIORI APARTMENT AREA

We are fortunate that many of the city’s best addresses are within walking distance of the flat. Whether they are Michelin-starred restaurants or just plain good ones, there are plenty of trattorias, wine bars, and even quality street food.