Eating well is sometimes not enough. We need the right place. Where to watch and be watched. Here are some trendy restaurants listed. Here appearance is as important as what is on the plate.
ZUMA The restaurant at the top of Palazzo Fendi offers gourmet Japanese cuisine, in a refined environment with the right touch of glam. Informal and based on sharing dishes, the menu focuses on specialties cooked on the robata grill, a special charcoal grill, symbol of the international brand. Drinks can be enjoyed at Lorenzo Coppola’s bartender, which can also be enjoyed on the terrace.
Where 48, Via della Fontanella di Borghese
Cost: 30-140 euros
MADRE A place that enchants the view and the palate, with gourmet pizzas and refined fish dishes. Among the pizzas there is the “petalosa”, with petals of Petrilli tomato, stracciata (mozzarella) and basil pesto, or focaccia with mortadella, roquefort, radicchio and fruit mustard. In the main courses stands out the fish ceviche with lime, coriander, datterini, red onion and chilli pepper. Closes the maritozzo with ricotta, pears and mandarin.
Where 1, Largo Angelicum
Booking +39 06 6789046
Cost: 45-70 euros
FIORE On a nice rooftop, few step away via Veneto there is Fiore, the flexiterian cuisine restaurant (flexible vegetarian, with few animal proteins). They have recently inaugurated the roof garden embellished with sofas, flower beds and aromatic herbs. Fiore is open from morning to evening, there you can enjoy energizing breakfasts, light lunches or romantic dinners, aperitifs with healthy cocktails, inspired by the concept of “green & spicy mixology”, that is a mixing focused on seasonal ingredients and beneficial spices. And for those who, after the aperitif, stop for dinner, the paper is enriched with seasonal ingredients, organic and km0, for dishes prepared with healthy and minimally invasive cooking.
Where 31-33, Via Boncompagni
Booking +39 06 42020400
Closed on Sunday evening
Cost: 35-45 euros.
JOLE Luca De Medio and Luca Piperno bring grandmothers’ recipes to the table, mixing Judaic-Roman influences with the customs of the housewives of the South Italy. Among the dishes, ravioli with a tail of the vaccinara, the vignarola with poached egg and crispy bacon and gricia with artichokes. The fine dehors and the drinks served in vintage glasses complete the offer.
Where: 2, Piazza Orazio Giustiniani
Cost: 25-30 euros.
Closed on Saturday for lunch.
DOOZO A restaurant, an art gallery and a bookshop, to experience Japan in the round. The menu features diced raw fish with soy sauce and salmon roll, shrimp, avocado and cucumber with tsume sauce. Closes the tiramisu with green tea.
Where 51, Via Palermo
Booking +39 06 4815655
Cost: 30-40 euros
NAPUL’E’ The “mussillo” of cod is one of the most proud dishes of the patronne Angelica Sepe, who in the kitchen is helped by her daughter and chef Serena Sorangelo, to bring to the table the best of Neapolitan cuisine. The pizzas cooked in a wood oven are prepared by Daniele Mignano. Even live music inspired by Neapolitan classics.
Where: 89, Viale Giulio Cesare,
Cost 35-50 euros.
ERCOLI DAL 1928 A historic food shop where the restaurant is located. Here you start with caviar, foie gras and fine cured meats, then leave room for the dishes of chef Andrea Di Raimo, including frisella with amberjack ceviche and roast octopus with burrata, taggiasche olives and tomato soup.
Where: Via Montello 26
Cost: 30-45 euros.
EMMA A place that combines a refined atmosphere with the authenticity of raw materials. The menu offers pizza and Roman cuisine, such as cacio e pepe, amatriciana, carbonara, the latter also in a vegetarian version. And then the main courses, including meatballs, sliced beef and beef tartare. The tiramisu is the sweet closing.
Where 28, Via del Monte della Farina
Cost: 30-45 euros.
AQUALUNAE BISTROT A restaurant with meticulous attention to detail, with an offer ranging from breakfast, homemade pastry to dinner. From the pacchero menu with pumpkin, Bassiano bacon, marzolino and red turnip, Iberian pork pluma with sour cream. Closing with meringue in two textures with raspberry coulis, soft with white and dark chocolate.
Where: 19, Piazza dei Quiriti
Cost: 10-70 euros.
LA PARIOLINA The pizzas are chosen with the dough you prefer, including Roman, Neapolitan and wholemeal. On paper also dishes from the typical cuisine, such as fresh pici garlic, oil, chilli, zucchini cream and basil, embellished with chopped dried fruit.
Where 93, Viale dei Parioli
Cost: 20-30 euros.
QVINTO Atmosphere of a sought after local London and all-Roman menu for the large restaurant in the Tor di Quinto park, where chef Daniele Creti interprets his grandmother’s recipes, including meatballs with tomato sauce, hand-made fettuccine and eggplant parmigiana. At dinner then on the grill they cook the excellent meats by Galli and the pizza cooked in a wood-fired oven by Ivano Veccia from Ischia island. Open from breakfast to an aperitif to be enjoyed in the wonderful garden and late at night the upstairs comes alive with cocktails and DJ sets.
Where 10, Via delle Fornaci di Tor di Quinto
Cost: 35-40 euros
Closed on Mondays
PESCIOLINO This seameal restaurant in the heart of the city recalls the style of the taverns of marine villages, offering simple dishes such as the starter based on raw fish, and gourmet dishes made with Pira oven cooking and preparations that enhance the consistency and flavor unique to each fish.
Where 30, Via Belsiana
Cost: 30-50 euros
IL MARCHESE Sophisticated cocktails and fried in the roman tradition, including the carbonara, amatriciana and cacio e pepe supplì (tipycal rice ball), as well as tastings of the menu dishes, for an aperitif enriched by the live music show. And for those who stay for dinner, fresh tartar and revisited roman dishes.
Where 162, Via di Ripetta
DALù Food and music mixed at the DaLù restaurant, the new address in Trastevere who offers dishes until late night, while the drinks at the cocktail bar and the live music curated by the “maestro” Alberto Laurenti animate the evenings. The menu changes according to the seasons, but the classics of the roman kitchen are never lacking, but revisited with a touch of elegance and creativity, as in the case of the carbonara with dry Martini and the tonnarello cacio e pepe enriched with pears. Among the recipes, meat and fish, also the tuna fillet with dill, pink pepper and Sicilian oranges, grilled octopus with rosemary potatoes and beef fillet with porcini mushrooms and grilled asparagus. The aperitif is instead based on delicacies, including cutting boards and salads.