In primo piano un tavolo rettangolare con tovaglia beige, tovaglioli bianchi piegati, posate e calici da vino capovolti; intorno sedie in velluto verde e altre in pelle scura. Sullo sfondo una parete rivestita di piante verdi e muschio affianca un pannello verticale in intreccio di cuoio marrone. A sinistra scaffalature scure ospitano bottiglie, una damigiana verde, un cesto di vimini, piante pendenti e una rastrelliera con riviste dalle copertine colorate.Da Bruno ai Quattro Venti
In the heart of Monteverde, Da Bruno ai 4 Venti was born in 1962 as a small neighborhood osteria and grew, year after year, to become one of Rome's most beloved seafood restaurants.
Read what they say
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.
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.
About Da Bruno ai Quattro Venti
Here tradition and innovation coexist in perfect balance, in a story that has lasted over sixty years. The kitchen safeguards the history of a family and its passion for fresh fish and Roman tradition. Generations of cooks have taken their place at the stove, passing down recipes, secrets, and values that make every dish unique and authentic. Today the restaurant is led by Alessandro Rotilio, who proudly carries forward the family legacy while keeping the welcoming and genuine soul of the place intact. His philosophy is based on three fundamental principles: freshness, seasonality, and creativity. The menu follows the rhythm of the sea and the seasons: every day different dishes are offered, inspired by the day's catch and the chef's creativity, to provide flavors that are always new yet faithful to Mediterranean tradition. At Da Bruno ai 4 Venti you breathe an authentic atmosphere, welcomed by attentive service and a kitchen that celebrates the simplicity of the sea with elegance and passion — a place where you feel at home and rediscover, every time, the pleasure of eating fresh fish in Monteverde. The restaurant has 50 seats indoors, with comfortable green velvet and leather seating, while the outdoor area, surrounded by greenery, offers 30 seats illuminated by evocative climbing lights: the ideal setting for a lunch or dinner of fresh fish in Rome, in an authentic and refined atmosphere.
Gallery
Gallery
The menu
0:21fatti in casa
Drinks
Voice reviews
Da Bruno ai Quattro Venti, in the words of people who've been
On Menu di Roma reviews are voice-only, and behind every voice there is a real account.
“I ate at Da Bruno ai quattro venti and I really ate very well. Hospitality and service really top notch. I recommend this restaurant to everyone because it's basically a truly high quality restaurant at affordable prices. Thanks.”
