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Sala interna vista dalla porta a vetri, con scaffali di bottiglie di vino e uno scooter d'epoca celeste esposto tra i tavoli.La sala è vista attraverso una porta a vetri con telaio in legno scuro. Alle pareti corrono scaffali pieni di bottiglie di vino, illuminati da lampade con paralume giallo; sul soffitto travi di legno a vista. Al centro della sala, su una pedana di legno, è esposto uno scooter d'epoca di colore celeste. Ai tavoli sono seduti diversi clienti, e una cameriera in camicia bianca si trova in piedi accanto a un tavolo con un blocco per gli ordini in mano.
Andrea Corbo
In the voice ofAndrea CorboTitolare

La Buca di Ripetta

In the voice ofAndrea Corbo
ListenIntroduction · 1:03
Leave a reviewReviewThe à la carte menu2 dishes · 2 sectionsOpen ↓

Voices from the restaurant

Press play and hear about La Buca di Ripetta straight from Andrea Corbo.

Introduction
1:03
Andrea Corbo, tradition and guarantee in the heart of Tridente
“Hello everyone, I'm Andrea Corbo, owner of Bucateripetta. What certainly still makes this trattoria special is the fact that I've never chan...ged, 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.”
Andrea Corbo · Titolare
Menu (free-form)
0:30
Traditional Roman first and second courses, artichokes and home cooking
“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”
Andrea Corbo · Titolare
Dish of the daySTILL AVAILABLE
0:16
Braised beef cheek on a bed of celeriac
“Our braised beef cheek on a bed of celeriac is always available on our menu. We look forward to seeing you at La Buca di Ripetta, and rememb...er to book. That's all, goodbye everyone.”
Andrea Corbo · Titolare

In the heart of Rome, in the Campo Marzio district, La Buca di Ripetta offers Mediterranean cuisine that reinterprets Roman tradition with constant attention to the quality and seasonality of ingredients. An ideal address for lunches and dinners, where every dish is born from a careful selection of ingredients: from cacio e pepe to carbonara, the great classics of Roman cuisine find their fullest expression here. The welcoming and family-friendly atmosphere, enriched by intimate rooms, is suited both for informal dinners and small private events such as birthdays, always guaranteeing a warm and convivial atmosphere. Accompanying the dining experience, the wine cellar offers a wide selection of quality wines, designed to enhance every course. A must-visit stop for those seeking the authentic taste of Rome, amid traditional flavors and attentive service down to every detail.

Known forAmatricianaCacio e pepeCarbonaraFettuccine allo scoglioMaialino
Ideal for: Romantic dinner, Business lunch
Not to be missed
Piatto con involtino fritto, carciofo, tomino grigliato e salsine su tovaglia bianca, tra calici da vino.0:37
Told by the restaurant
Degustazione della buca€18
Starting clockwise: tomino cheese melted on the griddle, zucchini flower stuffed with ricotta di bufala, carciofo alla giudia, and veal bonbon. Served with two sauces: an aceto balsamico reduction (recommended on the zucchini flower) and a pecorino sauce (recommended on the carciofo alla giudia).
Tonnarelli gialli arrotolati su piatto bianco, coperti da una crema chiara al pepe nero.0:12
Told by the restaurant
Tonnarello fatto in casa fresco€14
Cacio e pepe with pecorino aged 24 months

Appetizers

Degustazione della buca€18
Chef's tasting plate: melted tomino cheese, courgette flower stuffed with buffalo ricotta, carciofo alla giudia and veal bonbon, served with balsamic reduction and pecorino sauce

First courses

Tonnarello fatto in casa fresco€14
Fresh homemade pasta with pecorino cheese and black pepper, 24-month aged pecorino
Cacio e pepe with pecorino aged 24 months

If you have any food allergies or intolerances, our front-of-house staff will be happy to provide the full list of allergens in our dishes and the up-to-date ingredient register.

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