Italian kitchens abroad split into two camps: the classic trattoria doing pasta, fish and a short wine list, and the modern dining rooms treating Italian produce with tasting-menu precision.
In Rome the Italian list is led by La Pergola in Monte Mario (Three MICHELIN Stars, €300-€350 / $325-$380 per person). If you want the same cooking for less, Idylio by Apreda at €160-€220 / $175-$240 is the value pick.
- 1.
La Pergola
Three MICHELIN StarsModern Italian · Monte Mario · €300-€350 / $325-$380
Heinz Beck
Perched atop the Rome Cavalieri, La Pergola offers breathtaking city views and the refined culinary artistry of Heinz Beck. His innovative approach elevates classic Italian ingredients with precision and creativity, resulting in dishes that are both intellectually stimulating and deeply satisfying. The luxurious dining room perfectly complements the exquisite gastronomic journey.
Order: Fagottelli 'La Pergola', Scallops with Red Turnip, Artichoke and Black Truffle
- 2.
Il Pagliaccio
Two MICHELIN StarsContemporary Italian with Asian Influence · Regola · €220-€280 / $240-$300
Anthony Genovese
Anthony Genovese's Il Pagliaccio delivers a truly unique culinary experience in an intimate, elegant setting. His cuisine masterfully weaves Italian foundations with delicate Asian inflections, creating dishes of profound depth, balance, and unexpected flavor combinations. The tasting menus are an artful exploration of textures and aromas, consistently pushing boundaries.
Order: Ravioli Cacio e Pepe with Red Prawns, Sea Urchin and Coriander; Pigeon with Cherries and Balsamic Vinegar
- 3.
Aroma Restaurant
One MICHELIN StarClassic Italian · Monti · €180-€250 / $195-$270
Giuseppe Di Iorio
Located on the terrace of Palazzo Manfredi, Aroma offers spectacular views of the Colosseum, providing an unparalleled backdrop for its refined Italian cuisine. Chef Di Iorio focuses on high-quality, seasonal ingredients, crafting elegant dishes that honor tradition while presenting them with contemporary finesse. It's a truly memorable Roman dining experience.
Order: Spaghetti Cacio e Pepe with Red Prawns, Roman-style Artichoke and Truffle
- 4.
Idylio by Apreda
One MICHELIN StarCreative Italian · Ludovisi · €160-€220 / $175-$240
Francesco Apreda
Within The Pantheon Iconic Rome Hotel, Idylio showcases Francesco Apreda's innovative approach to Italian cooking. His dishes are characterized by bold flavors, unexpected ingredient pairings, and influences from his global travels, particularly Asia. The elegant, modern dining room provides a sophisticated stage for his imaginative culinary narratives.
Order: Tandoori Chicken Cappuccino, 'Carbonara' Tortelli with Black Pepper and Guanciale
Booking a Italian table in Rome
- · For MICHELIN-starred restaurants, book 2-3 months in advance, especially for weekend evenings. Many use online booking systems like TheFork or directly via their website.
- · Be aware that many high-end establishments require a credit card guarantee for reservations, with a penalty for no-shows or late cancellations, so check terms carefully.
- · Consider booking lunch at starred restaurants; it often offers a similar culinary experience at a significantly reduced price compared to dinner tasting menus.
- · Affordable trattorias and osterias may not take reservations or have limited availability. Arrive early, especially for dinner, to secure a table, or be prepared to wait.
And the local dishes in Rome
Cacio e Pepe
A deceptively simple yet incredibly flavorful pasta dish made with Pecorino Romano cheese, black pepper, and pasta water, creating a creamy, emulsified sauce. It's a staple of Roman cuisine and must be tried at a traditional trattoria like Roscioli Salumeria con Cucina for an authentic experience.
Amatriciana
A rich and savory pasta sauce originating from Amatrice but perfected in Rome, featuring guanciale (cured pork jowl), Pecorino Romano cheese, black pepper, and sometimes tomato. It's a hearty and deeply satisfying dish, best enjoyed at a rustic trattoria in Trastevere like Da Enzo al 29.
Supplì
Roman fried rice balls, typically filled with tomato sauce, rice, and a piece of mozzarella. When broken open, the melted mozzarella stretches like a telephone cord, hence the name 'supplì al telefono'. They are perfect as a snack or appetizer, widely available at pizzerias and fried food stands.
Carciofi alla Giudìa
Jewish-style fried artichokes, a specialty of Rome's Jewish Ghetto. Whole artichokes are deep-fried until the outer leaves are crispy and the inside is tender, resembling a blooming flower. They are a delightful seasonal appetizer, wonderfully savory and crunchy, found at restaurants like Giggetto al Portico d'Ottavia.
Seven days in Rome
Pair these Italian tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Rome travel guide