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Restaurants in Roma
Where to eat in Rome: the four pastas (carbonara, cacio e pepe, gricia, amatriciana), offal, artichokes, and pizza by the slice.
No restaurants in Roma yet
The catalogue currently covers Pistoia and Prato, and grows one province at a time. This town may also be listed under a different name: try searching for it.
From the blog
From the Bitebooker blog
We have not written about this town yet. In the meantime: how bookings, requests and reviews work.
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Instant confirmation or on request: what actually changes
On the same page, two restaurants can behave in two different ways. The difference isn’t cosmetic: it’s whether the table is yours or not.
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Where the listings come from, and why they’re sometimes wrong
No restaurateur asked to be here. That’s why the catalogue is broad, and it’s also why it goes stale.
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«All verified»: what it means, and what it doesn’t
Here a review is tied to a meal that took place. It is an inconvenient rule — it shuts a lot of people out — and everything that «all verified» can promise lives inside it.
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Eating in Roma
Rome has four pasta dishes that look alike and are never confused, and an offal kitchen that came out of the Testaccio slaughterhouse.
The four pastas
- Cacio e pepe — pecorino romano and pepper, emulsified with cooking water. Two ingredients;
- Gricia — guanciale and pecorino, no egg and no tomato;
- Carbonara — guanciale, egg, pecorino, pepper. There is no cream, and the pasta is rigatoni or spaghetti;
- Amatriciana — guanciale, tomato, pecorino: it comes from Amatrice, in the province of Rieti.
The fifth quarter
Coda alla vaccinara, tripe alla romana with mint, rigatoni con la pajata, sweetbreads: these were the cuts slaughterhouse workers took as part of their wages, and they became the cooking of Testaccio.
The other dishes
- Abbacchio a scottadito and saltimbocca alla romana;
- Carciofo alla giudia (fried whole, from the Ghetto) and alla romana (braised with mint), from February to April;
- Supplì, fried courgette flowers, salt cod fillets.
The pizza
Pizza al taglio, sold by weight, is a Roman invention; round Roman pizza is thin and crisp — "scrocchiarella" — and is a different thing from Neapolitan pizza.
In the glass
The Castelli Romani: Frascati, Marino, Velletri, with Cesanese among Lazio's reds.
Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.
Other towns in the province of Roma
For when dinner is a few kilometres away.