![]() The soonest they had were over two weeks away, so we booked the end of the trip around this dinner thinking we’d end our trip with an amazing dinner experience. We found this place in a blog, then a review, accidentally went in not knowing we needed reservations, and made reservations. If you happen to be near, consider booking a table and going for a nice evening meal. It was nice to go to a place that locals visit and have people speaking Italian all around us. The price was also fine, we got a bill for 42 euro for two people which definitely does not break the bank, don't be afraid of the fact that there are no prices listed, they are very fair (10- 12 euro for a main course dish). Food was great and there was plenty of it, I seriously could not eat another bite, and the portions were all meat if you ordered calamary, you get just a plate full of calamary, veal is also a plate of veal. ![]() Honestly I was full just from the starter. We made up our mind and didnt have to wait long for the food to come along. The service itself was great, our waitress took the time to translate the menu and describe the food. Remember to book in advance! We booked a table one day early and when we got there at opening time, all the tables were full within 45mins. We heard of this place as a real Roman restaurant outside of the city centre, and since it was close to where we were staying we decided to go for it. Definitely adding it to my list to revisit. Overall, the meal was delectable and the dining experience is very pleasant. Tiramisu: The mascarpone custard was very creamy, and separated from the spongy cake by a chocolate disc that you stab using your spoon. It's not fishy at all, and the soft texture really complement the chewiness of the steak. Steak is a dime a dozen, but the urchin sauce is what really held this dish together and made it memorable. Steak with sea urchin sauce: Once again, don't let sea urchin keep you from trying out this dish. Traditionally, the sauce leaves very little room to be creative without bastardizing the dish, so the brilliant chef spruced up the guanciale instead! The guanciale was charred to perfection, with a hint of five spices, and generously tossed in with the mild sauce. Signature Carbonara: If you are looking for the lame basic Carbonara that tastes identical at every restaurants, then this isn't the dish for you. ![]() Don't let the sound of "tongue, anchovies" scares you from trying it out. The beef tongue in green sauce and anchovies: very tender, perfectly seasoned. When you have food this good, you don't need gold foils and crystal chandeliers to convince your guests that they are in a fine establishment. The atmosphere was quite casual, I was uncertain at first as this is supposedly a restaurant with a Michelin chef and considered to be fine-dining, but as soon as I tasted the food, I understood why. Online booking was full for weeks, but give them a call for a reservation right at opening time and you may be able to score a table. The service was particularly noteworthy, being friendly, professional/skillful, accomodating and welcoming, without any pretence or conceit this only served to lift the whole experience even higher. The meal wasn't revolutionary or especially memorable, but it was all well executed and we would definitely seek this place out during any future visit to Rome. We washed everything down with a pleasing (somewhat floral) and fair priced (35€) bottle of Italian gewurztraminer, some mineral water and a couple of coffees at the end. I had room to squeeze in a creme caramel which was high in eggy caramel sweetness. I then had saltimbocca, the wife had sliced beef with rocket and we shared a side of chicory. Our waiter split the portion between two plates at the table for some added theatre. Next we shared a portion of gnocchi amatriciana this had a great sauce of tomato and un-smoked bacon over soft, yielding gnocchi and was dressed with a grate of tangy pecorino. Mrs T and I started with the Piperno selection of mixed fried things globe artichoke (crispy and savoury), cheese (deep frying the only way to make cheese even better), courgette flowers (stuffed with cheese and anchovy), croquet (with a pleasing nutmeg undertone) and arranchini (rice, tomato and cheese goodness in a crispy coating). This is a restaurant of smallish, intimate and somewhat romantic spaces. ![]() Waiting staff wear white jackets and black bow ties. The interior has glossy dark parquet flooring and green felt on the walls. Difficult to find, down a small side street, but well worth seeking out. Traditional Italian restaurant serving Roman-Jewish classics.
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