普雷内斯特旅馆

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

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