Josh Dinnerman, Joshua Dinnerman, JDD Media, Joshua David Dinnerman Media, Joshua David Dinnerman, JDDMedia

 

BEST RESTAURANTS IN ROME

Italy's Rome is one place that always takes its food seriously, having that altogether value of substance over style where what you put in your stomach is held with the same premium as a world-class vehicle investment. Despite the abundance of high-end and design-driven restaurants, most Romans - including the well-heeled ones - usually would invest in tradition and other hearty options rather than settling for fusion and fashion, or an amalgamation of both.
The simple, premium value restaurants that generally are monikered trattoria or osteria, while not usually sitting in the most gorgeous buildings, are yet the powerhouses of the eating scene of Rome, remaining unchallenged as the city’s best restaurants.
With a proliferation of Michelin-starred establishment in the bespoke offering of creative and surprising interpretations of international, Mediterranean and traditional Roman cuisine, choosing where to eat in the Sacred City can turn out to be something tricky. Well, here, ambiance is in profusion, and the melange of remarkable rooftop terraces, charming interior filled with historical elements, fashionable contemporary establishments and majestic views of the Urbs Sacra all make for a genuinely unforgettable dining experience. From back streets to the uptown all the way to the busiest regions in the city, here are the best restaurants in Rome.

La Pergola

If you want to find and experience something breathtaking on the part of a restaurant, three-Michelin starred La Pergola will check your box and more with its location on the top floor of the Cavalieri hotel with its panoramic view over the metropolis.
Heinz Beck, without a single doubt in mind, is one of the most talented chefs in Rome, having merited a trio of Michelin stars. On the backs of his technical prowess and never-erring instinct for what makes for a taste and texture, his combinations and whip-ups never fail to impress.
What comes out from Beck’s kitchen is equally as breathtaking as the city view. Every dish is dictated by seasonal availability: amberjack tartare with tomato mousse and olives, potato gnocchi with caviar and chives or sea bass with olive oil-marinated veggies. While these meals are more sophisticated than they sound, the just-as-loud cellars hold up to 53,000 bottles.
The restaurant’s striking dining space is furnished with rare antiques and beautiful art from the hotel’s definitely moving collection of majestic paintings, awe-striking tapestries, and made-to-order hand-blown glass pieces.

Litro

Hop on the 75 bus from the not so infamous Termini, Testaccio or Trastevere, climb the city’s highest hill Janiculum to get to Litro. This is both a cafe and wine bar that has been commended for the outgoing character of its staff as well as its ever-changing list of wines and spirits.
Litro opens its door in the morning for coffee sips and pastry bites, and shuts the entrance back in the late evening. In dissimilarity to most of Rome’s wine bars, the restaurant is open all day from Tuesdays to Sundays. Being that it does not close by midday, you can stop for lunch grab an afternoon snack, schedule dinner with a friend or get a nightcap.
With a menu that mainly consists of cold plates, you can pair your wine or cocktail with a cheese and charcuterie plate, some salad or the house's specialty - bruschetta with Piennolo del Vesuvio tomatoes, lightly smoked tomatoes from the very own Mr Vesuvius. The food at Litro is appealing on its own, from the many pieces of cheese to the litany of cured meats from Pro Loco DOL, but the bar in just as an attractive a draw. Augmenting the pouring of excellent and reasonably priced wines, Litro’s bars is one of the Sacred City’s most well-stocked.

OsteriaBonelli

Time was when the phrase osteria signified nothing else than a simple restaurant that had papers put on its tables, a small, seasonal menu, and one fine glass to hold both water and wine. From being so straightforward, the word has gone to become both trendy and co-opted by the city’s poshest of restaurants. But in some busy and lively neighborhood establishment in the famous TorPignattara, OsteriaBonelli does not sit but eminently does so true to its nomenclature.
Adopting that simplistic and minimal style, the restaurant writes its menu options on chalkboards, a list which is circulated through osteria’s dining room listing dishes that are significantly rooted in Roman peasant cooking such as horse steak and stewed tripe. On weekends, Fridays especially, guests usually expect to find grilled and fried fish specials, while the daily offerings include a seemingly endless enumeration of vegetable side dishes. These are the kind of meals that the Romans Italians, in general, believe to be promoters of digestion, a pragmatic approach to a long and meaty meal. OsteriaBonelli is situated in Eastern Rome and well beyond the third century Aurelian walls. Getting there, you would take the Giardinetti-bound train from Termini or Porta Maggiore and alight at the Berardi terminal.

Roscioli

The ultimate Roman deli-restaurant in Campo de’ Fiori, Roscioli is basically a food shop with tables, but one that is via deiGiubbonari culinary magnet. Nonetheless, it is no ordinary food shop. On the nether side is a deli counter that heaves heavily with artisanal salamis, cheese and smoked fish.
On the other side of the restaurant is a wine cellar, or at least part of it, which has bottles neatly stacked to the top of metal shelves. Roscioli has few two-seaters which allow guests to soak in the fantastic site of the mozzarella and mortadella action happening out front. More tables are arranged into the intimate space at the rear, with its exposed brick walls and a downstairs dining room.
The restaurant is being run by two brothers, Alessandro and PierluigiRoscioli, and it is the first and yet the best of a handful of Roam deli restaurants anyone can ever pay a visit. The offerings can be as simple as Cantabrian anchovies on buttered toast. Come to think of it, is there anything better? Others are a riff on an essential ingredient - thin slices of foie gras served with sweet and sour onions and marinated in spice-spiked raspberry vinegar.
Then comes more significant mentions such as the Roman classics in semblance to that which mama makes in the home kitchen, but are thrown together with ultra-refined ingredients. For example, carbonara sauce is prepared with guanciale bacon and pecorino romano cheese, Malaysian black pepper, and eggs supplied by Italian organic egg guru Paolo Parisi. The regulars are in the know about what is inscribed on the Carta, that is it only a suggestion. A trick may be never ever to order anything in Roscioli precisely as it is presented on the menu.

IlPagliaccio

This one goes out to the gourmet freaks. Birthed in France to Southern Italian parents, chef Anthony Genovese has achieved what is not a common feat in Italy, breaking barriers to make an innovative, experimental urban restaurant at a fixed point in the gourmet of the nation.
After a worthwhile apprenticeship which took him all the way from Nice to the United Kingdom, Tokyo, Malaysia and Thailand, Anthony went ahead to launch his own food place right in the very heartbeat of Rome’s Centro Storico in 2003. From a good one, the restaurant has only gone up the scale to become something after the hearts of the Roman foodies.
It does not disappoint on the design front, with a clown-themed original interior that gives way to today’s small, sober and non-formal smart space where vintage floor tiles, designer paper lanterns, and brass-hued ventilation ducts work together to provide a perfect setting, one which is warm but with a touch of zen for serious Genovese cuisine.
The menu which changes seasonally has become a little less fusion in the most recent years, yet is a reckonable force for the orthodoxies of Italian culinary convention in dishes that include amaranth-grain spaghetti with sea urchins and mantis shrimps - literal knights in shiny exoskeleton.

La GattaMangiona

This one’s for the pizzeria, but not just the old and the ordinary. Somewhere in the suburban MonteverdeNuovo, what is monikered as the Greedy Cat serves up gourmet versions of the European countries well-known street food, to the taste and satisfaction of all and sundry.
Among the ingredients carefully sourced and used in this restaurant are extra virgin olive oil, smoked mackerel, and edible flowers, all thanks to the self-defined pizza mechanic and owner known as Giancarlo Casa. But, here is the changes are not only rung by the toppings.
Casa is one of the scaringly few chefs that use special flours and longer fermentation times than most pizzerias in order to make sure that the pizza base is something you can crunch on from the outside, light as well as airy on the outside. La GattaMangiona signature meals include the dolceforte with ricotta, pan-tossed courgettes, anchovies, pesto and shavings of tangy pecorino romano cheese.
The restaurant also concerns its kitchen with high-class takes on other Roman pizzeria staples such as bruschettas and supply alongside a handful of pasta dishes, good salads and meaty second. For the lubricant of choice, it’s craft beer., but you can also choose from a decent wine list. Noisy and cheerful environment, sunny trattoria variety decor, Romans have taken to it, so you must book before you schlep onto it.

Metamorfosi

Another one from the suburbs, and way out in as a matter of fact.Metamorfosi has no outside tables and the decor employed is tinted with beige and brown. Being that it is one of Rome’s most popular, a reasonable number of people already know that the most significant thing about this restaurant is that their dishes are served on a pebble.
Metamorfosi is the culinary testing stables of blessed Colombian chefs Roy Salomon Caceres, one of the first Roman addresses which visiting gourmet should try to cross off their list as visited. Situated in Parioli, one of the most heeled districts north of Rome, this hushed dining room is known to espouse a flair that has been influenced by the Japanese oatmeal mechanism.
The tables in the restaurant are given considerable distance from one another, an arrangement which is all the better to concentrate more on Caceres’ beautifully presented food, under the able service and illustration of the friendly maitre d’ Alessandro D’Andrea and fit-for-it sommelier Paoli Aballe. If you are visiting Metamorfosi, try to brace yourself for foams, for temple l’oeil games, for desserts that have all the looks of something designed by Frank Gehry, on a menu which grafts Far Eastern and Latin American ingredient and factor ins into a base that is Mediterranean.
When in Rome, act like the Romans. That also pretty much means you should eat like they do. The Pantheon and the Colosseum are eyeballs worthy, easy to gawk at, but the true monuments are the ones that hold what can feed both your eyes, blow your buds and fill your stomach. If it is your first time visiting this Italian city, then make yourself a gastronomic miracle by making a visit to any of these entries.