Roman cuisine is defined by a unique set of ingredients, techniques, and dishes that set it apart from the food of all other Italian cities. Generational trattorias serve a delicious (if predictable) litany of specialties such as cacio e pepe, carbonara, roasted lamb, and assorted offal. Their ranks are bolstered by a number of neo-trattorias that take a fresh approach to the classics — just one way young chefs are nudging tradition forward in the Italian capital. There are also plenty of international flavors offering a break from the pecorino Romano- and guanciale-laden Roman classics.
Travelers tend to plan their dining itineraries far in advance, meaning last minute reservations are difficult. Consider booking a month ahead for sought-after spots. While some restaurants do offer online booking, you’ll have to try your luck by phone elsewhere, including at places so understaffed they aren’t even able to answer the phone some days; calling at the very beginning or end of service is your best bet.
Updated, January 2024:
In early winter, Rome’s alleyways are awash in glittering lights, brisk mornings give way to sunny daytime temperatures, and market stalls are piled high with seasonal citrus, bitter greens, cauliflowers, and artichokes. While many of these hearty sources of fiber don’t typically actually show up on many restaurant menus, there are plenty of places to get your fill of the meat and pasta that satisfy the city’s appetite. Veteran chefs Francesca Barreca and Marco Baccannelli, well versed in both staples, have brought their cult classic neo-trattoria Mazzo to a new, more central location. Meanwhile, in their old stomping grounds of Centocelle, Menabò Vino e Cucina serves satisfying interpretations of Italian regional classics with an equally wide-ranging wine list. Across town near the Vatican, Love Specialty Croissants joins an ever-growing number of cafes with serious pastry programs, serving treats alongside specialty coffee service.
Amidst all the culinary innovation, Rome remains busier than it ever has been in the (theoretical) winter low season. Restaurants do their best to manage demand, but you should still bring a healthy dose of empathy and patience to every meal.
Eater updates this list quarterly to make sure it reflects the ever-changing dining scene in Rome.
Katie Parla is a Rome-based food and beverage journalist, culinary guide, and New York Times best-selling cookbook author. Her latest cookbook, Food of the Italian Islands, is available now.
Read More