Sala da pranzo con ampie vetrate che si affacciano su edifici color ocra con persiane marroni e alberi verdi. Sotto il soffitto scorre una tenda avvolgibile ripiegata a strisce chiare. I tavoli sono coperti da tovaglie bianche, apparecchiati con piatti bianchi, bicchieri da vino e da acqua e tovaglioli piegati; le sedie hanno schienali imbottiti in tessuto chiaro con motivi geometrici grigi e bianchi. Colonne chiare con applique dorate accese separano la sala, e sulla destra si intravedono piante verdi in vaso.In the Ripa neighborhood, just steps from Aventino, Testaccio and Trastevere, Consolini is the restaurant of Arianna and Mario, where tradition, innovation and sustainability meet in the kitchen.
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.
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.
«Today I recommend one of my favorite dishes, spaghetti with pannocchia and bottarga. The pannocchia is completely shelled, the shell is used to make the bisque and the meat is used to cream the spaghetti. At the end of cooking, a sprinkle of grated bottarga is added.»
The recipes stem from ancient flavors, enriched with modern elements thanks to experimentation entrusted to the chefs' expertise. Sustainability is a central value: respect for the environment and the pursuit of healthy, quality cuisine, starting from the choice of raw ingredients. In the kitchens of Consolini, using zero-km ingredients and following the rhythm of the seasons is essential, as is attention to the origin of every food item, its provenance and the way it was grown or raised. This care is found in every dish on the menu, designed to embrace different tastes and preferences: from fish to meat, without forgetting the typical first courses of Roman cuisine. The venue occupies an imposing building in the heart of Roma, spread over 4 floors with 3 completely independent dining spaces. At the entrance is the American Bar, where you can enjoy a drink in the evocative atmosphere of the grotte di Caco. Going up to the second and third floors, the elegantly furnished interiors are flanked by two terraces offering a spectacular view over the city. On the top floor, the outdoor area welcomes guests in a natural rooftop garden, for an experience that combines flavor with the charm of Roma's greenery and sky. The restaurant also has a private parking area.
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