Le Due Lune

The new Pergola, following meticulous refurbishment, welcomes guests into surroundings that seem to breathe with the city: the hues of travertine, reflections of Roman red, soft light gliding across surfaces echo the soul of the capital and transform it into atmosphere. The terrace, too, has been renewed, yet the true spectacle remains unchanged: Rome, as evening falls, spreads silently at the foot of Monte Mario, a sea of rooftops and domes appearing suspended, as if holding its breath. At the stoves since 1994, Heinz Beck continues to drive his cooking towards new sensitivities, moving effor

It's worth heading off the tourist trail and making your way to the north of the city to find this small restaurant with its friendly staff and delicious cuisine. The chef here is Thomas Moi, whose dishes are influenced by various gastronomic traditions (including from outside Italy) and are definitely worth trying! Booking ahead is recommended.

The classic-style dining room in this restaurant situated in the Flaminio district belies the gourmet discoveries that await here, with echoes of traditions from Lazio that act as inspiration for creative, top-quality dishes with the occasional Asian twist.

Nestled in the refined Antico Borgo di Sutri resort, in the heart of the lush Tuscia Viterbese, this restaurant offers an intimate and modern atmosphere, characterised by soft lighting and large windows overlooking the surrounding greenery. The talented young chef Lezzerini offers cuisine inspired by the local area, revisiting traditional regional recipes with modern techniques and using local food excellences. The tasting menu offers various options, from 4 to 8 courses; among the à la carte dishes, we highly recommend the saffron raviolini with marinated young rabbit and a delicious sauce. A

This restaurant with a simple dining room and open-view kitchen serves some of the most interesting fish cuisine in the Della Vittoria district. Chef Federico Delmonte skilfully searches out “poor” varieties of fish which are nonetheless full of flavour on an open menu that is adjusted according to the catch of the day. The chef’s native Fano makes an appearance in a few recipes from the Marche, including the famous brodetto (a typical fish soup).

Bakery

Italian