迪莱欧酒店

From the ground floor, the lift leads to one of the city’s most evocative roof gardens: a terrace which, in winter, is enclosed and covered – thus usable in every season – directly overlooking the Colosseum. To your right unfolds the view of the Domus Aurea, in the distance a corner of the Altare della Patria can be glimpsed and, just beyond, the great dome of St Peter’s. The kitchen offers four tasting menus (of which one is vegetarian), with the option of also ordering individual dishes freely. Between classics of Roman tradition, Campanian influences and more contemporary creations unfolds

One arrives by ascending to the first floor of a charming period building, where both the terrace for the warmer months and a light-filled dining room housed in a winter garden are to be found. Here natural light, lush plants and the delicate floor tiles create an atmosphere that is at once refined and welcoming. From the kitchen come creative offerings with pairings that are at times surprising, yet never betray the gastronomic soul of Rome: the flavours of tradition are reinterpreted through new textures and presentations, always maintaining a full and assertive taste capable of satisfying t

On the dramatic semicircular sweep of Piazza della Repubblica, the entrance beneath the travertine porticoes stands adjacent to that of the Anantara Palazzo Naiadi hotel, which in effect houses the restaurant. The interiors, luxurious and bathed in soft light, captivate through their elegance and atmosphere. The cooking rises to considerable heights thanks to chef Heros De Agostinis, a genuine globetrotter who draws upon his travels and the experience accumulated in some of the most prestigious three-starred restaurants. His dishes are refined yet intense in flavour, with an intelligent use of

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

An authentic neighbourhood trattoria, were it not for the fact that its quality has by now carried its reputation well beyond the streets of Ostiense: the restaurant is often full and booking – by telephone only – is essential. The setting is simple and informal, yet has an immediate charm, entirely in keeping with the popular soul of the district. The kitchen focuses on the great Roman classics: carbonara, cacio e pepe, amatriciana and gricia open the dance of true flavours, accompanied by a few more creative proposals that add verve without distorting the identity of the house. Efficient and

At lunchtime, enjoy informal dishes on the ground floor of this restaurant, while more creative gourmet cuisine is served by attentive and professional staff in the dining room on the first floor. Talented Roman chef Andrea Pasqualucci is at the helm in the kitchen, where he prepares creative and imaginative dishes. There are just a few typical Roman dishes on the menu here, and so the experience at Moma will appeal more to those keen on trying new ingredients and combinations.

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 –