7 Great Restaurants in Rome to Eat Like the Romans

Rome is home to incredible restaurants. Although Italian cuisine is based on tradition, innovation comes to the fore in the best dishes.

I admit that I haven’t been to Rome since before the pandemic and I intend to return as soon as possible, including visiting my favorite restaurants and canteens and exploring new places.

But there’s something about Rome’s food scene here: it’s new, especially innovationAlthough there are some young chefs stepping into modernist corners in search of it, it is not specifically placed on a pedestal. Michelin stars (usually resulting in a half dining room). Ask a concierge what’s “new” in town and he’ll likely recommend a place that opened five years ago.

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Second, Rome restaurants don’t change from year to year, or even from decade to decade, so I always feel safe recommending a place I haven’t been to in a while. full confidence It will be as good as I said it would be. most family propertyand, if not the original family, someone else bought and maintained the business.

Every longtime visitor to Rome has a favourite, and many restaurant names appear over and over in articles on the subject. Some of the ones I recommend below are very well known, while others are frequented by tourists during the peak season.

Here are my favorite restaurants in Rome to dine like the Romans do:


It claims to be Rome’s first true seafood restaurant and has never been discussed about it since it opened in 1966 (it was once a rosticceria dating back to 1763). Owners Carmelo Riccioli and Romana Colella are now in the kitchen with their son Massimo, cheering everyone up with crispy seafood sprinkled with chopped mint and a little lemon. This is one of the rare places where I love seafood pasta, especially linguini and sweet Mediterranean lobster. Great seafood risotto!

Simple? It’s impeccable, but La Rosetta also makes many innovative and more complex dishes, such as gratin lobster and scallops with sage with sage, gratin with champagne and endive, and grilled mullet fillet with scallops, lobster or gratin with champagne sauce and artichokes, and a “Great Fish Soup.” . and Seafood” to share.


Much older, respected and loved, La Campana is close to Campo di Fiori. The house dates back to 1518 and is always full of locals. The menu is basic Roman with the usual pastas, a very large selection of “alla tavola” antipasti and specials throughout the week including kids with a Roman passion. It’s not in a hurry, but it’s not a place to stay for long. There you will find a team of seniors who are very eager to please you with whatever you want. The coda alla vaccinara (roasted oxtail) with rigatoni is just as delicious as the fried artichokes.


For the perfect marriage of traditional and new, head to L’Arcangelo in the now ten-year-old district of Prati. There, Stefania and Arcangelo Dandini put on a frothing that turns into sumptuous interpretations of classics like potato dumplings with sun-dried tomatoes, cod, and mint gnocchi; tagliatelle with dried porcini mushrooms; onion ravioli with herbs and butter and sweet and sour sauce; lamb stuffed with cheese and egg sauce; and cod and tomato sauce with prunes and dried fruits. Don’t miss the fantastic Italian delicatessen by artisan master Fulvio Pierangelini.


Located in a side street near Piazza Borghese, it’s been around since 1957, opened by a family from Amatrice (where all’amatriciana pasta comes from) and since 1995 it’s owned by brothers Giacomo and Grazia Le Bianco, who welcome everyone as if they were their own. from family. Chefs Giovanni Fabbrotti, Lorenzo Vannucchi and Stefano Timi specialize in delicate roasts such as “alla giudia” artichokes, cod and more.

Tagliolini with truffles and tonnarelli with spicy arrabiata sauce are amazing. Go with the sage-scented saltimbocca or grilled lamb squid as the main course. The wine list is one of the most comprehensive in town, especially for a trattoria, and you should visit the cellar downstairs.


Located in the beautiful Campo dei Fiori flower market, the house gets a good share of tourists, especially because of its name. The restaurant didn’t invent spaghetti alla carbonara made with eggs and guanciale—they actually use penne, not spaghetti—but they certainly perfected it, along with other Roman pastas like cacio e pepe, cannelloni, oxtail gnocchi, and cod-stuffed ravioli. and zucchini sauce. Grilled lamb chops called “Scottaditi” – finger burners – you grab with your fingers and eat off the bone. There are also fried lamb brains with artichokes and a wide variety of appetizers. The service staff could not have been better for a tourist.

Hostaria Romana

The Fazzi family opened L’Hostaria Romana near Fontana di Trevi 60 years ago, handing it over to the Camponeschi family in 1979. In a two-story room with thousands of names, one facing the street and the other underground. and graffiti compliments. Always make a reservation because the place is always full of lovers of bucatini all’amatriciana, spaghetti alla carbonara, tonnarelli cacio e pepe, paccheri alla gricia and ravioli ricotta e spinaci. Also on the menu is mint-fed lamb from the Roman slopes; tripe with tomato and cheese reduction; the oxtail stew alla vaccinara and the “Quinta Quarto” specialties of the day, as is common in Rome, and pasta and fagioli on Tuesday, and pasta and ceci on Friday.

Antica Osteria Da Giovanni

The neighborhood of Trastevere, on the opposite bank of the Tiber River, comes as a quiet shock after the loud noise on the opposite bank. There are dozens of wonderful trattorias in the winding streets, including Antica Osteria Da Giovanni not far from the Vatican, with only six tables and one oddly placed in the kitchen. It’s been there since 1951 and it’s a show for two – the kind owner and the cook in the back serving every table. The menu is very simple, you will want to eat whatever is good that day. Believe it or not, all four pastas are still €5 and all main courses are €6. Served with long boiled beef ragù ravioli and the fried rabbit is perfect, tender and soaked with rosemary.

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