梅萨德Spa酒店

Situated in a small town just a few kilometres from the capital, this restaurant run by two young food enthusiasts serves regional dishes with a modern touch, such as cuttlefish with asparagus and a Bernese sauce. Guests can visit the interesting tufa-rock cellar, where the chef experiments with old preserving techniques and special flavourings. In addition, the cellar is used as a venue for exhibitions by different art galleries every season.

This Roman trattoria has a particularly striking interior. From its old tufa passageways converted into a wine cellar in the basement, to its charming dining rooms with brick - vaulted arches where hams, flasks of wine, fruit and antipasti all form an attractive display.

A refined and elegant restaurant where the modern atmosphere of the dining room may be far removed from the familiar image of the fraschette (the traditional taverns of Castelli Romani), yet the dishes of Matteo Compagnucci and Sara Scarsella represent one of the most accomplished and convincing expressions of cooking in the area. Centred on produce – whether local, such as cave-grown cardoncelli mushrooms, lake fish and herbs gathered from the hills, or ingredients from the sea and elsewhere – the result, enhanced in certain dishes by an effective use of the grill, is of a very high standard.

In business since 1882, yet constantly evolving, this restaurant boasts a superb location overlooking the lake. The menu features meat and fish dishes, enhanced by wild herbs. The extensive wine selection is presented on two wine lists. Don’t miss the famous wine cellars built into the rock, plus the small wine museum.

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