Chefs and restaurant owners from Rome talk about their places, in their own voice. Hit play and listen to them one after another.
Looking for what to eat today? Go to today’s dishes →
In the voice ofShirli DabushRecorded in NovemberAs today's dish I recommend the shakshuka. Shakshuka is one of those dishes that tells a whole journey. Shakshuka was born in North Africa and after traveling through the whole Middle East, it's now right at home here with us too. Egg with spiced tomato and some bread so you don't leave anything on the plate.
Automatically translated from what the owner said in Italian.Ba Ghetto Bistrot is open from morning till evening, and here with us you can stop by for breakfast, lunch, a snack, or even dinner. You'll find various types of cuisine such as Roman, Middle Eastern, sushi, or even a variety of delicious desserts. Among the most requested dishes are definitely the cacio e pepe stuffed ravioli with tartufo sauce, hummus and falafel, and the salmon tartare uramaki. And if we want to add ricotta e visciole. We're waiting for you to try the whole menu.
Automatically translated from what the owner said in Italian.Hi, I'm Shirli, the daughter of one of the owners, and we're at Ba Ghetto Bistrot, one of our three venues in the heart of portico d'Ottavia. Here you can savor the quality of our freshly baked bread, our handmade pasta, and our desserts, always made by us. It's perfect for those looking for a quick break during the day or for those who want to enjoy a relaxing meal along portico d'Ottavia.
Automatically translated from what the owner said in Italian.These are our homemade tagliolini, creamed to perfection and topped with tartufo nero pregiato. They have an unforgettable aroma and a unique flavor, perfect for cold autumn evenings.
Automatically translated from what the owner said in Italian.At Piccolo Arancio the cuisine is traditional but with a modern touch. We follow the seasons, every recipe is born from the raw ingredients we find, treated with today's techniques, but respecting the way things have always been done. What we want is to make you rediscover certain flavors, the simple ones, the ones from when you were children. Among the appetizers you'll find fiori di zucchina, carciofi alla giudia, Andrea's burrata d'op, prosciutto di amatrice sliced by hand, our signature dish, the ravioli all'arancia, and then tagliolini al tartufo fresco with homemade pasta all'uovo, linguine alla pescatora, and tagliata di carne. We're waiting for you to taste all of this. Thanks everyone.
Automatically translated from what the owner said in Italian.Welcome to Piccolo Arancio. We're here between the Quirinale and Fontana di Trevi, a three-minute walk away. A historic family restaurant that's been going for generations. Ours is Roman cuisine, the real thing, but with a modern touch. We respect the traditional dishes and every now and then we give them a little twist. Romans who've known us forever come here, but also lots of tourists arriving from all over the world. We have a staff that takes care of you from start to finish and a carefully chosen wine list. We're open every day except Monday. We're waiting for you at Piccolo Arancio.
Automatically translated from what the owner said in Italian.Here we serve typical Roman cuisine, and our specialty is the artichoke. So my tip is to try our trio of artichokes, made of carciofo alla giudia, artichoke carpaccio, and golden fried artichokes.
Automatically translated from what the owner said in Italian.Good evening, this is Sa Tanca Crostaceria on via Palermo, we're in the Monti area, in the heart of Roma. Our cuisine is mostly Mediterranean, with a Sardegna touch. We have many specialties when it comes to shellfish, a beautiful selection of different oysters, coming from various countries, with different sizes, tastes and flavors. Thank you all.
Automatically translated from what the owner said in Italian.Good morning everyone, our dishes of the day are lasagna al ragù di chianina, vellutata di zucca, ravioli di ricotta e zucca con burro e salvia, homemade gnocchi di patate with tomato sauce or ragù. To finish, we have tagliolini al tartufo estivo, and as main courses we have local pezzogna in guazzetto, roasted funghi porcini, and vitello tonnato. Besides the dishes of the day, you'll also find meat and fish, always wild-caught. To finish off your lunch or dinner, we also have fresh homemade desserts, which are zuppa inglese, cassata siciliana, and crostata di visciole baked in a wood-fired oven. Thank you and have a good day, we'll be waiting for you here.
Automatically translated from what the owner said in Italian.The Michelin Guide plaques kept in our window tell the story of Ostaria da Cesare's journey, between cuisine and hospitality. Added to this journey is the Falstaff Best of Italy 2027 award, 90 points out of 100 and 3 forks. We were voted among Italy's best trattorias by the Falstaff Community, the largest gourmet community in Europe. A result we share with our whole team and with everyone who keeps choosing our table.
Automatically translated from what the owner said in Italian.So, our menu has many dishes both from Abruzzo and Rome, but our signature dishes are the Bucatini alla Amatriciana and the Pappardelle al cinghiale, the arrosticini and saltimbocca alla romana, the carciofi alla giudia, and then our homemade tarts. Come on by, we're waiting for you. Whenever you like, we're open Monday to Saturday, lunch and dinner. We're closed on Sunday.
Automatically translated from what the owner said in Italian.The meaning of our name was given by our family many years ago, 52 years ago, but it's closely tied to a success story, since my father came from Abruzzo and had the fortune to open the restaurant. So the name Abruzzo does reflect our roots, but today it has a meaning that's not just about cuisine, but more about the search for products from the land of origin, the wine, the meat, the pasta and everything that becomes part of the cooking. Then we don't mind a few dishes, we do make them, but we don't only follow a purely Abruzzese cuisine, ours is an Italian cuisine, Roman, genuine and made fresh, prepared on the spot.
Automatically translated from what the owner said in Italian.In our restaurant you will find a wide range of antipasti, both raw and cooked. We have special first courses with fish, fettuccine with artichokes and clams, Roman specialties like our creamy carbonara with crispy guanciale, and fish second courses also prepared... Thank you all.
Automatically translated from what the owner said in Italian.Il Focolare was born as a tavern in the early 1940s. In our restaurant you will find an extensive menu ranging from fresh fish to meats, both cooked and grilled, fish-based first courses, and of course all the Roman specialties. A generous space is reserved for desserts, with the excellence of our strawberries with warm zabaione.
Automatically translated from what the owner said in Italian.Locanda Meloni in piazza Cavour, via Muzio Clementi 15, offers a selection of Roman cuisine, from carbonara to amatriciana, from rigatoni alla vaccinara to polpette al sugo alla romana, to puntarelle and carciofi alla romana. We're waiting for you.
Automatically translated from what the owner said in Italian.Good morning everyone, I'm Monica Meloni, one of the four partners of Locanda Meloni, a neighborhood gathering spot. There are four of us, the story of us three siblings, Monica, Marco and Maurizio, and by now an adopted brother, Andrea Arsini. We started this adventure four and a half years ago from a tiny little place, a small spot. Today ours is a fairly well-known business, it's traditional cuisine here on via Muzio Clementi 15, and since June 18th of this year, a bit further along still on via Muzio Clementi at number 75, we've opened the same format but only in a seafood version, so we're waiting for you whether you're in the mood for meat or fish.
Automatically translated from what the owner said in Italian.Our menus change periodically with the seasonality of the products, but we can offer you some truly unique first courses, fresh fish and meat, giving you both traditional Roman dishes and more classic options.
Automatically translated from what the owner said in Italian.Hi friends, I'm Gianni from the restaurant Rossovino. Since 1961, when Maurizio opened this place, we've been here to satisfy your needs and your pleasures. We can offer you everything, from meat to fish and excellent pizza. Come visit us and you won't be disappointed.
Automatically translated from what the owner said in Italian.Our menu is very varied, with vegetarian dishes, raw and cooked fish, and meat dishes. Our meat specialty is pigeon. Then there are the traditional first courses, our carbonara with truffle, famous all over the world, and the risotto al Castelmagno, which we have offered every winter since the restaurant opened. The meat dishes, our tasting menus, are really interesting for their quality-price ratio. The vegetarian menu at 60 euros and the menu that includes the entire gastronomic journey of Antico Arco for just 80 euros. Our wine cellar, with 1,200 labels, completes it all.
Automatically translated from what the owner said in Italian.I'm Fundim Gjepali, chef and owner of the restaurant Antico Arco, on the Gianicolo. We've been here since 1996 and we follow the same philosophy, the same love, the same curiosity in creating dishes for our guests who come to visit us from all over the world. We have a menu where about 30% is represented by our signature dishes of Roman cuisine, modernized without destroying the identity of the dishes. We have a part of contemporary dishes created by me and another part that comes from curiosity, from the trips we take to farms, livestock breeders, and fish markets.
Automatically translated from what the owner said in Italian.For those coming for the first time, we always recommend trying the tasting menu. We start with the appetizer and guide you all the way to dessert. In particular there are the samosa, the pakora, and then we move on to tandoori, which are the typical dishes from the oven. Then we continue with the curry, always served with rice or naan, which would be our flatbread. And we finish with dessert. This menu changes every day and we offer several versions, both vegetarian and meat.
Automatically translated from what the owner said in Italian.Hi, I'm Nishant and today I want to tell you about Jaipur. Almost 30 years ago my father started this business trying to introduce Indian cuisine to the Italian public. Today my brother Sahil and I stand alongside him at the helm of the restaurant. We're waiting for you to take a journey through Indian cuisine via the typical dishes of Rajasthan.
Automatically translated from what the owner said in Italian.Good morning everyone, my name is Nicola and I'm the manager of the restaurant Capo Boi in Rome. We've been in the business since 1994, we do Mediterranean cuisine with a specialty in fish, and when you come to us I recommend our house must-have, the homemade tagliolino with cernia, and for the main course the spigola al sale with the chef's oven-roasted potatoes. To finish, little sweets and Sardinian amari. We're waiting for you. Thanks everyone.
Automatically translated from what the owner said in Italian.Hi, I'm Cinzia, owner and sous chef of Ristorante Epiro. We are a restaurant specializing purely in fish. The dishes on our menu are our own invention, our own idea and creation. In our dishes we put all the experience we've gained over the years, and we use top-quality ingredients, the fish is extremely fresh, and in fact we often have off-menu dishes because we prefer to cook whatever the sea brings us.
Automatically translated from what the owner said in Italian.Hi everyone, I'm Marco and today I want to tell you about our dishes besides the typical ones we have, like tonnarello cacio e pepe, tonnarello alla matriciana, and so on. Today we also have fettuccine al ragù in bianco, tonnarelli al pesto, ravioli, ricotta e spinaci, and a lovely lasagna alla bolognese. For main courses, a hot porchetta just just just cooked with cicoria, and mouth-watering saltimbocca alla romana, a nice roast beef of controfiletto, and as for salads, today there's something new: insalata greca. Bye everyone!
Automatically translated from what the owner said in Italian.Hello everyone, I'm Marco Di Consiglio, owner of Cantina Belsiana, a restaurant located in the heart of Rome, via Belsiana 15. Here, the pleasure of good food meets the warmth of hospitality. In fact, our philosophy is inspired by the tradition of Italian cuisine, with real care in preparing typical Roman dishes such as Tonnarelli Cacio e Pepe, a rich Amatriciana, or the classic Carbonara. Or you can also try a wonderful roast beef di controfiletto, saltimbocca alla romana, and so on, because we really have so many typical dishes. You can also try our platters of salumi and cheeses, and we have a truly wide range of bruschette. So please, come visit us — oh, and I almost forgot, special attention is also given to wine, in fact we have a wide range of cellars, really a lot. So I'll be waiting for you, we're here and we work for you. Thank you.
Automatically translated from what the owner said in Italian.Welcome to Karalis, where Mediterranean cuisine meets Sardinian tradition. At our restaurant, a seafood cuisine awaits you that celebrates the authentic flavors of the Mediterranean and Sardinia, with Sardinian specialties and top-quality ingredients. Let yourself be won over by our tasting menu, a gastronomic journey we created especially for you, to give you a complete experience, refined dishes, authentic flavors and so much creativity. But the true star is the fresh fish, which we select and catch on the spot from our tanks available to offer you all the freshness and quality of the sea.
Automatically translated from what the owner said in Italian.Do you feel like tasting the scents and flavors of Sicily without leaving Rome? At Siciliainbocca in Flaminio, the true tradition of Sicilian cuisine awaits you, prepared with passion, all ready to be enjoyed. Like norma, pasta con le sarde, linguine a ghiotta, fresh fish every day, crudité whenever you want, involtini di pesce spada, calamari ripieni, sarde a beccafico. You'll find all this with us. Come visit us, Sicily awaits you at the table. Let's just say it, bye!
Automatically translated from what the owner said in Italian.Calamarata with sea bream and datterino cherry tomatoes, a homemade fresh pasta with fresh sea bream and a base of datterino tomatoes. A refined dish, rich in flavor.
Automatically translated from what the owner said in Italian.Hello everyone, I'm Ana, the soul and heart of Porto di Ripetta, and today I want to tell you what makes this place special. We're in the heart of Rome, in an area full of history, beauty and charm. Our name recalls the ancient Porto di Ripetta, the historic landing on the Tevere that for centuries was a place of meeting, trade and stories. Porto di Ripetta is not just a restaurant, but a reality made of passion, dedication and love for hospitality. It's a place where we want every person to feel welcomed, to appreciate good food and to carry away a pleasant memory. Behind every service there's the work of a team and the desire to improve, grow and always give something more. For those who choose to spend time with us, our goal is to make every guest feel not just a customer, but a special person. Because Porto di Ripetta is not just a place to eat, but a place to live an experience, share emotions and feel at home in the heart of our wonderful Rome. I'll be waiting for you all!
Automatically translated from what the owner said in Italian.Here at the restaurant Settimio all'Arancio, among the seafood appetizers you can find carpaccio di gamberi rossi di Mazzara del Vallo, millefoglie di calamari, zucchine e pecorino, or in season also fiori di zucca stuffed with fior di latte and alici, prosciutto patanegra hand-cut with a knife or prosciutto di norcia also hand-cut with a knife, fettuccine with funghi porcini, fresh funghi porcini either roasted or fried, fregola with frutti di mare, spaghetti with datterino giallo, pomodorino confitto and basilico, or among the main courses, both meat and fish, ranging from abbacchio a scottadito, our selection of fiorentine and our fresh fish. And desserts, naturally homemade. Thank you.
Automatically translated from what the owner said in Italian.We're also waiting for you to taste other things. Let's say, we're a kosher restaurant with Jewish rules. Besides the carciofo alla giudia, we definitely make concia di zucchine, pomodoro a mezzi. We have lingua in salsa verde among the appetizers, which is something delicious. A polentina al sugo di stracotto. You can try our kosher amatriciana, so with pieces of dried meat, not using guanciale, or fettuccine al sugo di stracotto. Thank you.
Automatically translated from what the owner said in Italian.Good morning, today I'm introducing you to my restaurant. I'm Renato and we're talking about the restaurant Renato al Ghetto, located in Rome's Jewish quarter, at via del portico d'Ottavia number 5. Our restaurant opened in 2018, I opened it together with my wife. We make a type of Roman cuisine adapted to Jewish rules, so it's kosher cuisine. Kosher cuisine means it follows Jewish rules, but it's essentially Roman cuisine. You can look into the kosher topic further on your own, otherwise I'll bore you. We're waiting for you to enjoy our menu together, and well, maybe we'll have a glass of wine too. Oh, I almost forgot, the desserts and pasta are all homemade by our dear Giorgia. We're waiting for you.
Automatically translated from what the owner said in Italian.Our menu looks very simple, but it really isn't. Made with top-quality ingredients, it tells a bit of the story of cucina romana with a twist, plus plenty of fish dishes. The main feature of the restaurant is definitely the menù del giorno, where we choose what we find at the fish market and cook it for you. So clearly everything you'll find is what you'll read on the menu, but I also hope there will be the curiosity to see what we came up with that day.
Automatically translated from what the owner said in Italian.Hi, I'm Alessandro and I'm the owner of Da Bruno ai quattro venti, the historic restaurant that has been in my family for three generations now. It's been eight years since I took over my family's restaurant, making radical changes from what my grandfather and then my mother used to do, shifting the restaurant's focus a bit from how it was back at the beginning, when my grandfather took it over back in '62 and opened a simple osteria. Today we do many other things, traditional Roman cuisine dishes, but we've focused more on fish and on reinterpreting typical dishes of Italian cuisine. It was definitely a difficult choice, but slowly and with a lot of tenacity we managed to get people to embrace our way of working. What makes us special? I don't know, you should tell me that. I'm too attached to this place to tell you what makes it special. For me this place is just special, period. So the only thing I can tell you is to come here and try this new management, a return to the past but with an eye on the future and the new generation of cuisine.
Automatically translated from what the owner said in Italian.Grazia Deledda is a highly refined restaurant in Rome that for 25 years has carried on, with tireless passion, a high-quality culinary tradition and the typical aromas of sarda and marinara cuisine. Among the standout dishes are undoubtedly the famous linguine all'astice con pachino, a menu classic that never fails to delight all crustacean lovers. We look forward to welcoming you!
Automatically translated from what the owner said in Italian.You know what's fantastic about Ristorante Grazia Deledda? That after almost 30 years, we're not talking about a finish line but a continuous new beginning. It all started in '97 from an idea of cousins Pino and Giampaolo, and since then the passion has remained exactly the same. Today, alongside uncle, there's us, Andrea and Claudia, carrying on this beautiful family story. Here time seems to have stopped, our fresh fish specialties, the same close-knit staff as always, and that warm, homey atmosphere where every customer feels like family, VIPs included. We're waiting for you, to make you feel truly at home.
Automatically translated from what the owner said in Italian.I'm Lino Cialfi, we're here at Arancio d'Oro and our most popular dishes are fish, both raw and cooked, our special homemade pastas, as well as our bread with a 24-hour rise. In the dining room we have a team of fairly young guys, very polite with all our customers.
Automatically translated from what the owner said in Italian.Good morning everyone, I'm Matteo and I'm speaking to you from Ristorante Venerina. My place is a typically Roman restaurant, where in our menu you'll find a wide choice of many dishes made by us. We start with the appetizers, with a selection of salumi, a board of salumi. These salumi are entirely produced by us, with aging that reaches up to three months. In your dish you'll find salumi that were prepared three months ago and then served to you. We make pasta that is homemade. Obviously our specialty are the typical Roman dishes. You'll find egg pasta made by us like tonnarello, cacio e pepe, a strozza prete alla carbonara or a pacchero alla matriciana. We also allow ourselves a small twist, for example on a gricia. We make a gricia with pears. The pizzas are also made by us, cooked in a wood-fired oven, strictly only wood. What can I say, we're waiting for you.
Automatically translated from what the owner said in Italian.It's always the superlative chef speaking from Ivo a Trastevere. Here we are the greatest in Trastevere. Let's start from the pizzeria to the kitchen and even the desserts, because we don't have waiters, we have dragons. And then at some point even the fire comes out. Let's start with the strong points, well, the pizzeria that's been open since 1962, so we're already in God's hands. Then there's the superlative of Trastevere, which is in the kitchen. Let's start with madrigiani, carbonara, grigia, carne alla braccia, madrigiana. That's more or less half of it, so we're waiting for you here in Trastevere every day, because we never close, from Monday right through to the end of the year. So here it's not just good, it's superlative, no doubt about it, come and eat at my place. Hey folks!
Automatically translated from what the owner said in Italian.The menu at La Taverna del Ghetto is a very extensive one, starting with the historic starters of tradition, featuring carciofo alla giudia, carciofo alla romana, aliciotti con l'indivia, pomodoro e mezzo and concia di zucchine, then moving on to filetti di baccalà and fiori di zucca, all made expressly in-house, with a very careful selection of raw ingredients, and then on to the first courses of tradition, so pagliata, Angelo, owner.
Automatically translated from what the owner said in Italian.I'm Angelo Di Porto, owner of the historic trattoria La Taverna del Ghetto, the oldest trattoria preserving the dishes of giudaico-romanesca cuisine. We have several dishes, from carciofo alla giudia, which is the emblem of this historic cuisine, to abbacchio alla giudia, coratella, trippa, pagliata, and all the traditional dishes you can taste here. Angelo, owner. Thanks to everyone.
Automatically translated from what the owner said in Italian.Today we'll talk about October's menu at Campisi Ristorante. As starters, tartar di tonno rosso will certainly never be missing. Right now I'm pairing it with mango and green apple, and alongside I add some crispy black rice. Also very interesting is the fritto di alici, a raw ingredient that my own family produces, which I pair with a vegan mayonnaise made with wild fennel seeds. If we want to stay light but still really appreciate the ingredient, we can have a shrimp salad. It's made of selected green leaves with mango, orange, carrots, and roasted king prawns dressed with a yogurt sauce. Then we move on to the first courses, where paccheri alla matalotta certainly can't be missing — a typical dish from Marzamemi, which is where I'm from — with paccheri romancini, ventresca di tonno, cucunci, olives and cherry tomato. And then we can finish with an excellent calamaro stuffed with caponata, fried cicoria and almonds.
Automatically translated from what the owner said in Italian.Our menu mainly consists of fish dishes. Among our appetizers you'll find a selection of crudi, carpaccio di spigola con gelamo ito, tataki di tonno with cipolline in agrodolce and gratatatina di lime, tartare di scampi, di gambero rosso and so on. Of course meat can't be missing, like carpaccio di manzo on a crispy wafer. The dishes I like best... as a first course it's absolutely the strozzaprate all'astice or the spaghetti affumicato della Verrigni with gambero rosso. For the main course we naturally focus on sea fish like San Pietro, pezzogne, dentici, rombi, but of course we also do crostacea alla catalana, fried calamari e gamberi. For meat I prefer, for example, the Sakura, which is a meat aged 45 days that is then smoked. Thank you.
Automatically translated from what the owner said in Italian.Good morning, I'm Arianna Consolini, I'm the second generation of the Consolini restaurant, run as a family business, opened by my dad and my mom in the very early '90s. A special position because we're right up against Monte Aventino, the restaurant is spread over four floors, so it's laid out differently, you pass through caves carved into the rock... What do I care about most? The selection of products.
Automatically translated from what the owner said in Italian.For starters we can mention the supplì, which are one of the best things we make, along with the carciofi alla giudia, which are splendid. The frittata di patate, which is an old dish that everyone likes, young and old. Then we can move on to a selection of primi, all the typical Roman ones, cacio e pepe, carbonara, gricia, amatriciana. And then we have the legendary spaghetti alla carrettiera, with tuna, dried mushrooms and tomato. And then let's move on to the secondi, shall we talk about them, saltimbocca, abbacchio scottadito, abbacchio fritto, coda alla vaccinara, involtini, ossobuchi, what more could you want? I don't know what else to suggest to you. The vegetables, all fresh, cicoria, puntarelle when in season, carciofo alla romana, eat as much as you like. And then let's not forget the desserts, because they're all made by us, since next to the restaurant we also have a bar, pastry shop and gelateria. And here we have tiramisù, zabaione cake, chocolate cake, crostata della nonna, ricotta e visciole. Enjoy your meal, I can't go on. Enjoy your meal.
Automatically translated from what the owner said in Italian.Checco Er Carettiere is a female-run restaurant, managed by four women, actually five to be precise, because the newest generation has stepped up. We're in the heart of Trastevere, and I can tell you our offer is all-round, Roman cuisine, fish, whatever you like, all about the genuineness and freshness of our products. We're waiting for you.
Automatically translated from what the owner said in Italian.Hi, it's Fabrizio from Sant'Anna again, today is Tuesday and we have our specialty which is tagliolini with fiori di zucca, spigola and pomodoro pachino, plus our classic Roman pastas: amatriciana, carbonara and cacio e pepe.
Automatically translated from what the owner said in Italian.Hi, good morning, I'm Fabrizio from ristorante Sant'Anna, I've been the owner here for 35 years, we do Roman cooking and also fish dishes, I'm waiting for you!
Automatically translated from what the owner said in Italian.Here we are. Recommended menu: In our menu you'll find all of Roman cuisine. The carbonara, the amatriciana, the cacio e pepe, the gricia and then the pasta e fagioli. So good. The gnocchi, but homemade, made by us, not the packaged ones. Among the vegetables and the fried dishes, the carciofo alla giudia, which is fried, the filetto di baccalà, the cicoria sautéed in the pan. Then for a main course, how about saltimbocca alla romana? the abbacchio allo scottadito and then every day we write on the blackboards what we find fresh, which always changes according to the season, come and see and come visit us, we're waiting for lots of you, eh.
Automatically translated from what the owner said in Italian.Hi everyone, I'm Giuseppe Nardiello, the manager of Trattoria da Luigi. This trattoria was founded in 1960, opened by my aunt and uncle, and today my brother Gerardo and I keep it going. Roman cuisine and Italian cuisine, the traditional kind. We're in the heart of Rome, piazza Sforza Cesarini, number 23/24, just a few steps from piazza Navona and Largo Argentina. Here you'll find people who stop by for lunch on their work break, couples come in the evening for a quiet dinner, and we also host small parties for special occasions. We're open every day, Monday included, non-stop hours from 12 to midnight. When you're in the area, come on in, we'll be waiting for you.
Automatically translated from what the owner said in Italian.I am Enzo Passanisi, I am the chef at the Hotel Forum in Rome and I'm here at the Fori Imperiali. So, I wanted to say that in our restaurant you will find a wide range of dishes. First of all we have international dishes, then we also have Roman dishes, that is the typical Roman dishes which can be, to give an example, like carbonara, cacio e pepe, matriciana, like abbacchio scottadito and saltimbocca alla romana, we do this because we're in Rome, but you can also find Sicilian dishes, I am of Sicilian origin, well, natively Sicilian, and so I also add some Sicilian dishes that you can only find with us, we're talking about swordfish, we're talking about tuna, which are fish very common in the Mediterranean, and here you can definitely find them.
Automatically translated from what the owner said in Italian.Hello everyone, I'm Federico Mazochi, maître at Hotel Forum, a historic hotel from 1961, located between the Colosseo and Piazza Venezia. A historic location for events, weddings, baptisms, communions, confirmations, a simple business dinner, a romantic dinner for two, a gathering for friends. What we offer is a 360-degree service that ranges from breakfast with a view over the Fori Imperiali during the day, lit up by the sun, to an after-dinner cocktail. As for what comes after dinner, we welcome every age group, we love chatting with different generations, we love chatting with people from different cultures, we love to integrate and share our culture. What we propose is an essentially classic cuisine, we don't stray too far from the classic standards of our local cuisine. We love to offer the catch of the day because we always believe that fish is an elegant dish, a dish that perfectly matches our culture, our tradition sets us apart from many others - the presentation of the dish, the taste, the flavor, the pairing with wine. The jewel, the focal point of our hotel, is definitely our American Bar, which makes every small emotion become a great dream, because having an open view over the Fori Imperiali is something you can hardly find in other locations. What we always suggest is to book ahead, because seats are limited, but of course we always welcome everyone. We never simply say no to people, quite the opposite - we always love having more friends come visit us, more friends who want to discover the culture of Roma, more friends who want to eat something special in a location like no other. This is who we are.
Automatically translated from what the owner said in Italian.You already know our menu. Let me reveal the secret of our success. Thirty years ago, while riding on horseback in Maremma, I stopped at an old trattoria in Valle Rana, where they served me a bistecca di costa with potatoes and beans, presented on a hot plate with a bay leaf and rosemary. It was so special that this very idea gave birth to the butteri. So if you haven't tried our famous meat served on the hot plate yet, I invite you to come and taste it.
Automatically translated from what the owner said in Italian.Good morning, I am Cardarelli Edoardo, the owner of the Butteri restaurants in Rome, born here 30 years ago. It's a tradition that has been carried on for 30 years, where we offer all kinds of meat, including fiorentine, buttere, filetti, tagliate, and everything related to that. Besides this, we offer excellent first courses, always typical of Toscana, like pappardelle cinghiale, fettuccine e funghi porcini and many other lovely dishes. There's also some typical Roman first courses, and on top of that we also have an excellent pizza, including a Neapolitan dough with a 48-hour rising time, so that all our customers can taste all our specialties. The desserts are all homemade, so having said that, we look forward to seeing you here at Butteri, Piazza Regina Margherita 28. Thank you. Thank you.
Automatically translated from what the owner said in Italian.Our restaurant offers a seasonal menu, we follow all the possibilities that each season gives us and we work with high quality products.
Automatically translated from what the owner said in Italian.We're a place in Monteverde Vecchio since 1929, my grandparents opened it as a simple wine shop, then in the 60s my dad turned it into a restaurant, now it's me, and I'm handing over the helm to my children, who are the fourth generation, and the fifth is already born.
Automatically translated from what the owner said in Italian.Come try the classics carciofi alla giudia, osso buco alla romana, but don't miss the many delicious dishes too - soufflé di carciofi, baked baccalà with uva bassa, pinoli and potatoes, and so many other specialties that will make your mouth water. We're waiting for you!
Automatically translated from what the owner said in Italian.Hi, I'm Amit, one of the owners of the restaurant Baghetto in the heart of the Jewish quarter in the center of Rome. Here you'll find Roman Jewish cuisine combined with Middle Eastern cuisine in a kosher version. A combination that will amaze you. We're looking forward to seeing you.
Automatically translated from what the owner said in Italian.We're waiting for you at Gigetto: Carciofi alla Giudia, Filetti di Baccalà, Fiori di Zucca, Carbonara, Amatriciana, Cacio e Pepe, Abbacchio al Forno, Abbacchio Scottadito, Coda, Trippa, come on, come on, we're waiting for you
Automatically translated from what the owner said in Italian.Hi, I'm Claudio Ceccarelli from the restaurant Gigetto, since 1923 at Portico d'Ottavia, carciofi alla giudia and all the dishes of typical Roman and Roman-Jewish cuisine, we're waiting for you
Automatically translated from what the owner said in Italian.The first thing we offer our customers is fish, both cooked and raw, so tartare, carpaccio and more, but Roman cuisine remains a key part of our menu and often follows the seasons as well. So we have everything from carciofi alla romana to spaghetti alla gricia, to baccalà stewed with raisins and pine nuts, to the classic scottadito di agnello, while in our fish menu another signature dish of ours is seared red mullet on a bed of little potatoes and carciofi alla romana with a light basil pesto. So I'm waiting for you to try one of these dishes. See you soon, thank you.
Automatically translated from what the owner said in Italian.Hello everyone, I'm Alessandro Camponeschi, owner of the restaurant in Piazza Farnese, across from the French Embassy, set within a historic 16th-century building, Palazzo Mandosi Mignanelli. For several decades I've been running this restaurant with the mission of carrying forward a family tradition that in a few years will mark 100 years of the business carrying out this mission, this profession, here in Rome. We carry forward a tradition with a cuisine that ranges from traditional Roman cuisine to fish-based cuisine, and for us the one true mission is to fulfill our customers' expectations. And our motto is that quality is the only form of success that fascinates us. I look forward to seeing you all, see you soon.
Automatically translated from what the owner said in Italian.Our staple dishes, certainly our traditional first courses, carbonara, matriciana, cacio e pepe, our artichokes, so alla romana, giudia and as a salad, certainly our special second courses, oxtail, tripe, roast piglet, braised cheek, let's say our menu is vast, truly vast, and it's all prepared
Automatically translated from what the owner said in Italian.Hello everyone, I'm Andrea Corbo, owner of Bucateripetta. What certainly still makes this trattoria special is the fact that I've never changed, I've always guaranteed the quality of every dish that comes out of our kitchen. Our customers have been following us for years, first the grandparents, then the children, and now the grandchildren. The location is very, very welcoming, and we're located right in the heart of Tridente, so right in the city center. People come to eat with us regardless, maybe after a nice walk downtown. The dishes are certainly always the same, so it's a guarantee in every way, and we look forward to more and more of you coming to taste our excellent traditional cuisine, seven days a week. A kiss to everyone, a hug and a greeting, Andrea Corbo.
Automatically translated from what the owner said in Italian.Welcome to Pescado, I'm Roberta Poggi and together with Cristina Caridi we welcome you to this small corner of the sea, born from the idea of my father Roberto, already owner of the historic restaurant "Ambasciata d'Abruzzo" on Via Tacchini, and of chef Gianluca Godente from "Sbarco" in Anzio. They started this new and challenging venture in 2020, just before the arrival of Covid, so it was quite a demanding start! Simple but imaginative dishes. The fish we serve arrives daily from the best auctions of the central Mediterranean, so from Anzio to Porto Santo Stefano, passing through Fiumicino and Civitavecchia. Gianluca's creativity in the kitchen is enormous and he manages to enhance this fantastic raw material we have, without covering its essence. These are elaborate dishes, yet at the same time really very simple. Try it to believe it. We're waiting for you every day, from Monday evening to Sunday lunch, at Viale Bruno Buozzi 31.
Automatically translated from what the owner said in Italian.Here we are. The Trattoria Vantaggio was founded in 1920 and opened by a certain Mr. Cappellone, who ran it sharing the management with other people. Initially, the osteria was the meeting place for carriage drivers who stopped by to drink wine, eat something, and play cards. In 1963, the management of the Trattoria passed to my father, Alberto de Vincenti, a lover of Roman cuisine, a passion later passed down to his sons Luigi and Costantino. And now even the third generation is starting to step into the management. We are part of the list of historic shops of the municipality of Rome, and we have always tried to represent Roman cuisine with the best ingredients.
Automatically translated from what the owner said in Italian.Papo e Lula is a pizzeria located in the heart of Rome, at via del Vantaggio 22b, just steps away from Piazza del Popolo. It's a modern, elegant place, but at the same time very welcoming. One thing that sets us apart is that we're open throughout the day. We start with breakfast and stay with our guests all the way through after dinner. So Papo e Lula isn't just a pizzeria, but a place you can come to at different times of the day, from breakfast to lunch to aperitivo and even after dinner. Besides pizza, we have a fairly wide offering with appetizers, fried dishes, salads, burgers, dishes, grilled dishes of the day, and desserts, trying to offer something for different needs and moments of the day. Our idea is to offer a pizza romana that keeps its identity, so a light, thin, and crispy pizza, but with special attention to the quality of the ingredients and the pairings. I'm the manager of the place and I mainly take care of managing the team, organizing service, the kitchen, making sure everything runs as smoothly as possible. In short, Papo e Lula wants to be a place where you can eat well, have a drink, enjoy a good breakfast, or simply stop by during the day, living a pleasant experience in the heart of Rome. We're waiting for all of you at Papo e Lula.
Automatically translated from what the owner said in Italian.Hi, I'm Fabio, owner of Osteria degli Ubertini, a classic Roman osteria in the Largo Preneste Pigneto area. We make the classic Roman dishes like carbonara, gricia, matriciana, cacio e pepe. One of our standout first courses is the tornarello with cicoria, salsiccia and pecorino, and for main courses trippa, polpetta al sugo, pollo al forno, pollo con i peperoni and lots of other things. We have great menus for both lunch and dinner, and well, I'll be waiting for you
Automatically translated from what the owner said in Italian.Good morning, I'm Roberto Poggi, owner of the restaurant Ambasciata d'Abruzzo, for 48 years now. We really started in another era, when salumi and salami were the most important thing for us, with many special dishes and many dishes from Abruzzo. Then, little by little over time we changed - everything that changed around us changed our customers too, changed the way of eating, the way of nourishing yourself, and we became a restaurant with a bit more of a refined level. Today we had to give up the basket of salumi, but we make a nice board of salumi and we try to keep the tradition alive in every way. Here you can find the famous pallotte abruzzesi cacio uova, you'll find arrosticini made from sheep that an Abruzzese company makes especially for us, personally for us, you'll find a wide range of Abruzzese wines, from Montepulciano to Trebbiano to Pecorino, which are now very popular, and then many first courses, many dishes also linked to Roman cuisine because obviously, being here in Rome, we've made many Roman dishes - we're very good at matriciana, at carbonara, at fettuccine with lamb ragù which are amazing, we make a filetto al pepe verde that's always very successful. It's all about the atmosphere too, I've always kept it a family atmosphere and I run it together with my son. Let's just say there's only the difficulty of choosing when you're here - excellent products, and we're waiting for you, always in great numbers!
Automatically translated from what the owner said in Italian.Today on Menu di Roma, 42 places tell their story by voice, with 68 voice messages: 31 introductions and 37 spoken menus.
Today on Menu di Roma it is Campo Marzio, with 7 places telling their story by voice; then Sant'Angelo (6) and Monteverde (5).
Today on Menu di Roma there are 53 minutes of voice, 47 seconds per message on average. The player runs them one after another, like a radio.
In the language of whoever is speaking. Under each voice message there is the text, which you can also read in English, French, German, Spanish and Chinese.