What Rome eats, always
Today, Monday, nothing expires at midnight, so we look at what really matters: the €12 lunch menu from Monday to Friday at Osteria degli ubertini is one of the two deals still standing today. Below, the menu remains the solid part — six dishes and nine menus told aloud by nine different venues, spread across ten neighborhoods, always there to listen to again whenever it's convenient.
No restaurant has told us about a dish of the day yet. But there are special days running right now, and the city menu below.
Today's special days
Rome's menu
Fried sage in batter, the tasty appetizer you won't find elsewhere
Trattoria da Luigi · Ponte · Cucina Mediterranea · €€«Here we are, fried sage! Among the appetizers there's one that everyone asks us for, fried sage. It's a simple thing, the sage leaf, the batter,…»
0:23until October 20Leave a review →Basket of salami to cut at the table
Piccolo Abruzzo · Ludovisi · Cucina Abruzzese · €€€«One of the dishes that has always characterized our restaurant is the basket of salami that you can cut yourselves right at the table. Come visit…»
0:16until October 18Leave a review →Tartare di tonno con guacamole e aceto balsamico
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«So this dish is a tartare di tonno, I'm chef Enzo Bassanisi, again from the Hotel Forum. This dish is a dish that highlights the tuna,…»
0:29until October 16Leave a review →Traditional Jewish cuisine alla Giudia
Ba Ghetto · Sant'Angelo · Cucina Kosher · €€«Carciofo alla giudia, traditional Jewish cuisine, 6 euros»
0:06always on the menuLeave a review →Bottarga di Muggine and zucchini, saltiness and sweetness
Ristorante Camponeschi · Regola · Cucina Mediterranea · €€€«This is an important dish at our restaurant based on fish, it's an exaltation of bottarga di Muggine paired with zucchini, where we have saltiness and…»
0:23until October 10Leave a review →
Strascinati alla lucana con cime di rapa e peperone crusco
Trattoria da Luigi · Ponte · Cucina Mediterranea · €€«Here we are, strascinati alla Lucana. I'm from Lucania, and when I came to Rome I brought with me a dish my mother used to make…»
0:25until October 20Leave a review →Bucatini alla matriciana, today's Roman classic
Piccolo Abruzzo · Ludovisi · Cucina Abruzzese · €€€«Today our special is bucatini alla matriciana, a classic of Roman cuisine, tomato, guanciale and pecorino, exclusively Roman. We're waiting for you!»
0:17until October 19Leave a review →Tonnarelli with cicoria and salsiccia with pecorino, always available
Osteria degli ubertini · Pigneto · Cucina Romana · €€«One of our most requested dishes is the tonnarelli cicoria, salsiccia e pecorino. We make it every day, you'll find it always, summer, winter, whenever you…»
0:14until October 17Leave a review →Carbonara with guanciale d'Ariccia and pecorino romano, the best in Roma
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«So this is a classic of Roman cuisine, basically it's a carbonara with guanciale d'Ariccia and eggs with pecorino romano, it's a dish that we're basically…»
0:29until October 16Leave a review →At Giggetto's, Portico d'Ottavia, today gnocchi al sugo
Giggetto al Portico d’Ottavia · Sant'Angelo · Cucina Romana · €€€«Giggetto at Portico d'Ottavia, today Thursday gnocchi al sugo»
0:08until October 10Leave a review →Cacio e pepe with fresh tonnarello and aged pecorino
La Buca di Ripetta · Campo Marzio · Cucina Mediterranea · €€«Our fresh homemade tonnarello for our cacio e pepe and our pecorino aged 24 months make it irresistible.»
0:12always on the menuLeave a review →Penne alla vodka, the classic 80s dish
Trattoria da Luigi · Ponte · Cucina Mediterranea · €€«Here we are, penne alla vodka. Penne alla vodka, a dish from the 80s, people still ask for it today. It's made with passata di pomodoro,…»
0:24until October 20Leave a review →Risotto al lime con crudo di gambero di Mazara
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«So, I'm still chef Enzo Passenisi from the Hotel Forum, I wanted to present this dish which is a risotto al lime con crudo di gambero…»
0:24until October 16Leave a review →
Arrosticini from Abruzzo, also with liver, with hand-cut fries
Piccolo Abruzzo · Ludovisi · Cucina Abruzzese · €€€«We are the only ones in the center of Rome that have been making, for some years now, the classic arrosticini from Abruzzo, and more recently…»
0:30until October 18Leave a review →Fiorentine of every kind, from chianina to angus
I Butteri · Salario · Cucina Griglieria · €€«Good morning, I'm Edoardo, owner of the restaurant I butteri di Roma. I'm showing you a cutting of canne we made a few nights ago around…»
0:31until October 16Leave a review →Tagliata di manzo danese al sangue with a side of your choice
Ambasciata d’Abruzzo · Pinciano · Cucina Abruzzese · €€«Good morning, today we're offering as our dish of the day a tagliata di manzo danese, cooked al sangue because it comes out better that way,…»
0:30until October 16Leave a review →Duo of beef and veal fillets with porcini and marsala
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«Today I recommend this dish, which is a duo of beef and veal fillets with porcini mushrooms and marsala. It's a dish you'll find on our…»
0:23until October 16Leave a review →Oven-baked abbacchio with potatoes, melts in your mouth
Ba Ghetto · Sant'Angelo · Cucina Kosher · €€«Today we're offering our spectacular oven-baked abbacchio with potatoes, a shoulder cut cooked in a steam oven that will melt in your mouth, try it to…»
0:11until October 15Leave a review →Trippa alla romana with tomato, mentuccia and pecorino
Giggetto al Portico d’Ottavia · Sant'Angelo · Cucina Romana · €€€«Trippa alla romana with tomato, mentuccia, and a sprinkle of pecorino on top,»
0:09always on the menuLeave a review →Buca Tasting Menu: tomino, fiore di zucca, carciofo and bonbon di vitella
La Buca di Ripetta · Campo Marzio · Cucina Mediterranea · €€«Our Buca tasting menu, starting clockwise from our tomino cheese melted on the griddle, continues with our fiore di zucca stuffed with ricotta di bufala, then…»
0:37always on the menuLeave a review →Trofie with little swordfish and eggplant balls
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«Good morning, I'm Vincenzo Passanisi and I'm the chef at the Forum Hotel. I wanted to present this dish, which is trofie with little swordfish and…»
0:27until October 16Leave a review →
Insalata di bottarga di muggine from Sardegna, fresh and light
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«I'm still the chef of the Hotel Forum, Enzo Passanisi, and I wanted to point out that this dish, insalata di bottarga made with bottarga di…»
0:30until October 16Leave a review →Reinvented chicken salad with bacon and citrus sauce
Papo e Lula · Campo Marzio · Cucina Pizzeria · €€«This is our take on chicken salad, with misticanza, chicken, datterino tomatoes, grana shavings, bacon, hard-boiled egg, and citrus sauce, 12 euros.»
0:13always on the menuLeave a review →
Grilled squash blossoms alla balestra with anchovy and mozzarella
Trattoria da Luigi · Ponte · Cucina Mediterranea · €€«Here we are, squash blossoms alla balestra. If you come to us, there's one thing you must try: squash blossoms alla balestra. They're not fried, they're…»
0:22until October 20Leave a review →Lactose-free pizza solitaria: anchovies, black garlic and datterino
Papo e Lula · Campo Marzio · Cucina Pizzeria · €€«Among our lactose-free pizzas there's the pizza solitaria with tomato, Cantabrian anchovies, oregano, black garlic, confit yellow datterino tomatoes, and red onion from Tropea, 14 euros.»
0:15always on the menuLeave a review →Tasty appetizers: fiori di zucca, classic supplì, ragù and truffle
Papo e Lula · Campo Marzio · Cucina Pizzeria · €€«Our tasty appetizers: fiori di zucca with burrata and anchovies, the classic supplì, supplì with beef ragù, and for those who want it, there's also the…»
0:17always on the menuLeave a review →
Skewer of lardo-studded scallops with shrimp and artichoke cream
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«So this is a skewer of lardo-studded scallops with shrimp on a bed of artichoke cream, it's a really good dish to enjoy, you'll find it…»
0:21until October 16Leave a review →Fresh porcini mushrooms in appetizers, first courses and main courses
Il Cortile · Monteverde · Cucina Mediterranea · €€€«Finally the porcini mushroom season has started, we have them, they're wonderful fresh and we serve them in several ways, from appetizers to first courses to…»
0:12until October 15Leave a review →Icelandic baccalà under salt, crispy and homemade
Giggetto al Portico d’Ottavia · Sant'Angelo · Cucina Romana · €€€«Today the baccalà arrived, it comes to us from Iceland under salt, we clean it, fillet it, and it arrives at your table crispy for you.»
0:14until October 15Leave a review →Pollo Crispy: crunchy chicken burger with bacon and homemade mayonnaise
Papo e Lula · Campo Marzio · Cucina Pizzeria · €€«Our crunchy hamburger is called pollo crispy, made with crispy chicken, lettuce, tomato, homemade mayonnaise, celery and bacon. 14 euros.»
0:14always on the menuLeave a review →
The kitchens, in their own words
Traditional Roman cuisine with first courses, fried dishes and homemade main courses
Trattoria da Luigi · Ponte · Cucina Mediterranea · €€«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…»
0:49always on the menuLeave a review →Bistecca alla brace on a hot plate, a recipe from Maremma
I Butteri · Salario · Cucina Griglieria · €€«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…»
0:40always on the menuLeave a review →Roman and Sicilian cuisine at the Fori Imperiali
Ristorante Roof Garden Hotel Forum · Monti · Cucina Internazionale · €€€«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…»
1:00always on the menuLeave a review →Seasonal menu with high quality products
Il Cortile · Monteverde · Cucina Mediterranea · €€€«Our restaurant offers a seasonal menu, we follow all the possibilities that each season gives us and we work with high quality products.»
0:13always on the menuLeave a review →Carciofi alla giudia, osso buco and delicious Roman specialties
Ba Ghetto · Sant'Angelo · Cucina Kosher · €€«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…»
0:19always on the menuLeave a review →At Gigetto: carciofi alla giudia, carbonara and Roman cuisine
Giggetto al Portico d’Ottavia · Sant'Angelo · Cucina Romana · €€€«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,…»
0:16always on the menuLeave a review →Raw fish and Roman cuisine between tradition and seasonality
Ristorante Camponeschi · Regola · Cucina Mediterranea · €€€«The first thing we offer our customers is fish, both cooked and raw, so tartare, carpaccio and more, but Roman cuisine is always a fundamental part…»
0:55always on the menuLeave a review →Traditional Roman first and second courses, artichokes and home cooking
La Buca di Ripetta · Campo Marzio · Cucina Mediterranea · €€«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…»
0:30always on the menuLeave a review →Gourmet pizzas, signature burgers, and sweet and savory breakfasts
Papo e Lula · Campo Marzio · Cucina Pizzeria · €€«The signature dishes at Papo e Lula are definitely the pizzas. We make both classic and gourmet ones, plus lactose-free options. Our Roman appetizers and signature…»
0:24always on the menuLeave a review →
