7 amazing restaurants in Rome where you can eat like the Romans

Rome is home to incredible restaurants. While Italian cuisine is rooted in tradition, innovation also stands out in the best dishes.

I confess that I have not been to Rome since the pandemic began and I intend to return as soon as possible, including visiting some of my favorite restaurants and eateries, as well as discovering new places.

But here’s something about Rome’s gastronomic scene: new, even more innovationis not particularly put on a pedestal, although there are young chefs who enter modernist corners in search of Michelin stars (which usually results in half-tables). Ask the concierge what’s new in the city, and he will most likely recommend a place that opened five years ago.

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Secondly, Roman restaurants tend not to change from year to year, even from decade to decade, so I always feel safe recommending a place I haven’t been to in a while. full confidence that everything will be as good as I say. Many of family propertyand even if it’s not the original family, another bought and kept the business.

Every long-time visitor to Rome has his own favorites, and the names of many restaurants appear repeatedly in articles on this topic. Some of the ones I recommend below are very famous, some are frequented by tourists during the high season.

Here are my favorite restaurants in Rome to eat like the Romans:


It claims to be Rome’s first real seafood restaurant and has never been challenged since it opened in 1966 (it was once a rosticeria built in 1763). Hosts Carmelo Riccioli and Romana Colella, now in the kitchen with their son Massimo, lighten the mood with deep-fried seafood topped with chopped mint and a dash of lemon. This is one of the few places where I really enjoy pasta with seafood, especially linguini with astiche, a sweet Mediterranean lobster. Great seafood risotto!

Simple? Flawless, but La Rosetta also cooks up many innovative and more sophisticated dishes, such as fried mullet fillet with sage and cardoncello mushrooms, baked lobsters and scallops with champagne and chicory, baked lobsters with champagne sauce and artichokes, and “Big Fish Soup” . , and seafood” to share.


Much older, revered and beloved La Campana is located near Campo di Fiori. The house dates back to 1518 and is always full of locals. The menu is simple Roman with all the usual pastas, a very wide selection of alla tavola appetizers and specials throughout the week including children’s, Roman passion. It’s not in a hurry, but it’s not a place to stay for long. There you will find a team of veterans who are very eager to please you with anything you ask for. Coda alla vaccinara (fried oxtail) with rigatoni is delicious, as are the fried artichokes.


For a perfect blend of the traditional and the new, head to L’Arcangelo in the Prati district, which is now ten years old. Here, Stefania and Arcangelo Dandini show off a flare that translates into sumptuous interpretations of classics such as potato dumplings with gnocchi, sun-dried tomatoes, cod and mint; tagliatelle with dried porcini mushrooms; onion ravioli with herbs and butter and sweet and sour sauce; lamb stuffed with cheese and egg sauce; and cod and tomato sauce with prunes and dried fruits. Don’t miss the fantastic Italian charcuterie from master artisan Fulvio Pierangelini.


Located in a side street near Piazza Borghese, it has existed since 1957, opened by a family from Amatrice (where pasta all’amatriciana comes from) and owned since 1995 by their brother Giacomo and Grazia Le Bianco, who welcome everyone as if they were from the family . Chefs Giovanni Fabbrotti, Lorenzo Vannucchi and Stefano Timi specialize in delicate fries such as alla giudia artichokes, cod and more.

Tagliolini with truffles and tonnarelli with spicy arrabiata sauce are fantastic. As a main course, choose saltimbocca flavored with sage or grilled lamb squid. The wine list is one of the most complete in town, especially for a trattoria, and you must visit the cellar downstairs.


Located in the beautiful flower market of Campo dei Fiori, the house is visited by many tourists, mainly because of its name. The restaurant didn’t invent spaghetti alla carbonara made with eggs and guanciale – they actually use penne, not spaghetti – but they certainly perfected it, along with other Roman pastas like cacio e pepe, cannelloni, oxtail gnocchi and ravioli stuffed with cod. and pumpkin sauce. Grilled lamb chops called “scottadity” – burn your fingers – you take them with your fingers and eat them straight from the bones. There are also fried lamb brains with artichokes and a good selection of starters. The service staff couldn’t be better for a tourist.

Hotel Romana

The Fazzi family opened L’Hostaria Romana near the Trevi Fountain 60 years ago and then handed it over to the Camponeschi family in 1979. Two floors, one overlooking the street and the other underground, in a room covered with thousands of names. and praise graffiti. Always order because this place is always packed with people who love bucatini all’amatriciana, spaghetti alla carbonara, tonnarelli cacio e pepe, paccheri alla gricia and ricotta e spinaci ravioli. The menu also includes lamb, which feeds on mint from the Roman slopes; tripe with tomato-cheese dressing; oxtail stew alla vaccinara and, as is customary in Rome, Quinta Quarto specialties typical of the day, such as pasta and fagioli on Tuesdays and pasta and ceci on Fridays.

Antica Osteria Da Giovanni

The Trastevere area on the other side of the Tiber River seems like an almost quiet shock after the loud noise on the other side. The winding streets are lined with dozens of fine trattorias, including the Antica Osteria Da Giovanni, near the Vatican, with just six tables, plus one oddly located in the kitchen. It has been around since 1951 and is a show for two people – the kind owner who serves every table and the chef at the back. The menu is very simple, everything that is good on this day, you will want to eat. Believe it or not, all four types of pasta are still €5 and all main courses are €6. The hard boiled beef stew is served with ravioli, and the fried rabbit is excellent, tender and drenched in rosemary.

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