Anice Guesthouse

Far from the tourist crowds, this is an authentic neighborhood restaurant, beloved by Romans and regulars alike. The menu arrives verbally, as tradition dictates, and alongside a few fish offerings it is impossible to resist the most forthright repertoire of Roman cuisine: carciofi alla romana and alla giudia, eggplant polpette, tripe, sweetbreads, coratella. An irresistible parade of genuine flavors, served in small, simple, and welcoming dining rooms with a familial feel. Tables are few: reservations are strongly recommended.

Situated in the lively Nomentano quarter, to the north-east of the city and behind Piazza Bologna — not a tourist area, but rather one of Rome’s student districts — this youthful operation offers fragrant and unfussy Italian regional cookery, reinterpreted with evident passion. The recipes traverse the Italian peninsula from north to south, before being reinterpreted with a personal touch: the traditional Mantuan pumpkin tortello, for example, becomes a slice of roasted pumpkin with sour butter, curry sauce, licorice, and amaretti.While many dishes retain an almost home-cooked feel, there is n

The experience begins at the moment of reservation, when guests choose the number of courses and prepare to place themselves entirely in the hands of the chef’s creativity. Ego is a reflection of the personality of Lorenzo De Lio, a young Roman talent with an international journey that emerges clearly in his dishes. His cuisine is a voyage without borders, where Mexican influences, Southeast Asian references, and unexpected inspirations coexist, constructed to stimulate the palate with spices, contrasts, and intensity. The dining room counts just five tables – to be reserved well in advance –

A small restaurant run by two young and passionate spouses, drawing on considerable previous experience: she in the dining room, he at the stove. Their cooking has a strongly defined personality and focuses above all on the sea, with dishes in which cooking over charcoal – or at least certain fundamental stages of it – takes centre stage, extending even into the desserts. The flavours are intense and convincing, with occasional foreign inflections, as in the Talo, a kind of Basque flatbread, made with white maize flour and filled with anchovies, broccoli and stracciatella: a preparation that s

A change of management in January 2026 brought with it a new hand in the kitchen, without however altering the identity of Gainn, open since 2007 and a long-standing and dependable ambassador of Korean gastronomic culture. The cooking is lively and flavoursome, composed of colourful dishes revolving around rice, restorative soups, meat and fish, with generous space given to vegetables, soya and a well-judged balance between sweet-sour and spicy notes. The approach is avowedly convivial: generous portions and preparations conceived to be shared at the centre of the table. A single dessert featu

Facing the square in front of Termini station, this wine bar-cum-restaurant is striking for its fresh and creative approach to cuisine. Nearly all the top-quality ingredients are local and can be purchased from the food counter. The excellent staff are happy to help with your choice of wine, which is also available by the glass.

Bakery