About Enoteca Trastevere
In the kitchen, the alchemy of flavors meets the emotions of the senses thanks to the work of chef Gilberto Renna, who curates the menu with care and sensitivity, in constant search of the perfect taste. His dishes stem from a "manipulated tradition," in which the stories of his homeland, Brindisi, intertwine with the experience gained alongside great masters of gastronomy. The result is a fusion cuisine, where research and experimentation engage in dialogue with the best of Italian culinary tradition. The appetizers, both cold and hot, are made with fresh and genuine products, enhanced to bring out the authenticity of their flavor, enriched with original aromas and colors. The first courses alternate between the flavorful simplicity of Roman cuisine and more delicate preparations based on fish and seafood. The main courses, on the other hand, express the pleasure of creative play with ingredients, always starting from top-quality raw materials, meat or fish, reinterpreted from traditional recipes — such as saltimbocca alla romana made with rana pescatrice or spigola alla cacciatora. Wine is another great passion of the house. Each label is carefully selected to offer an eclectic and varied assortment, capable of introducing quality products that differ in taste, territory, and vinification method. The wine list, curated by sommelier Mariantonietta Di Mattia, is constantly evolving: the selection dedicated to small producers is renewed monthly and stands alongside the great labels that best represent Italy on the global wine scene. There is no shortage of grapes grown using organic or biodynamic methods, vinified according to artisanal techniques.
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