拉斯卡列塔

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

Within the captivating 1911 architecture of Villa Laetitia, the restaurant occupies a sumptuous dining room rich in stucco work and columns, enhanced by broad windows opening onto the exclusive garden: the ideal setting for an evening in grand style. The cooking, which does not forget the Campanian roots of the chef, returns to these echoes at several moments throughout the menu, alternating iconic recipes with more personal creations. Among the dishes that have become representative of the house, the egg, buffalo taleggio and black truffle of woodland character stands out, while the indulgent

Just steps from Piazza del Popolo, the elegant First Roma welcomes guests with courteous, impeccable hospitality before leading them into a dining room of understated design, in keeping with contemporary taste, yet with tables still set with style and attentive service described as “dynamic” by its own team. At center stage is the cuisine of Daniele Lippi, who interprets the Mediterranean in its broadest sense, reaching well beyond national borders. Two tasting menus are offered: Periplo, dedicated to the aquatic world, and Anabasi Catabasi, which incorporates meat as well. Both conclude with

Housed in the basement of The H'All Tailor Suite, this restaurant boasts two contemporary-style dining rooms, with tables outside in fine weather. Here, Riccardo Di Giacinto serves regional and Italian specialities which he reinterprets with skill and flair, playing with traditional recipes and transforming these with surprising results. Including dishes such as a “summary” of carbonara, cappelletti in “dry broth”, Roman-style lamb, and tiramisù in both savoury (with potatoes and salted cod) and sweet versions, the cuisine here is both astonishing and satisfying.

In the refined Prati quarter, the elegance of the surroundings finds a natural extension in the interiors of the restaurant that – with an only apparent ‘j’ – bears the surname of its chef-patron. Dinner is taken in a romantically subdued light, in a dining room that continues to evolve with both consistency and taste, supported by service of the highest professionalism: discreet, watchful, and perfectly timed to anticipate each moment of need. The cooking plays upon balance and variety, weaving references to the flavours of Lazio together with influences gathered during the chef’s earlier car

This interior of this trattoria occupying an anonymous rural building at a road junction just outside the village comes as something of a surprise. Inside, the dining room has a warm ambience, with a friendly welcome offered by the female staff. The dishes here are authentic and full of flavour, with a focus on regional Italian traditions and top-quality local ingredients – all the pasta and desserts are homemade. We particularly recommend two of the specialities, namely the “Girella e Cartellata” (made using 36 egg yolks) stuffed with ricotta and goat’s cheese and served with a “ciauscolo” (a

A lively trattoria just a stone’s throw from the Vatican, simple to the point of austerity, open continuously from midday until late in the evening and well known for its generous portions and the most unvarnished of Lazio cooking. Here the offal takes centre stage – from fried brain to trippa alla romana – alongside the classic pasta dishes of amatriciana and carbonara, served in a substantial format of a full 130 grams, saltimbocca alla romana, pollo alla cacciatora and the traditional ricotta and sour cherry tart. Directly opposite, the offering multiplies with Armare, an almost twin tratto