Rimessa Roscioli in Rome is the wine-tasting dinner format from the Roscioli family. The €95 four-hour set includes salumi, cacio e pepe, carbonara and seven wines across Italian regions.
Signature dishes: Wine tasting dinner, Salumi flight, Pasta carbonara
Must order: The full tasting dinner; the wine flights are the experience, not optional add-ons.
Tip: Single seating at 20:00. Reserve a fortnight ahead; the salumi flight alone is worth the ticket.
Address: Via del Conservatorio 58, 00186 Roma, Rome
Roscioli in Rome's Centro Storico runs deli, restaurant and wine cellar as one room. The carbonara and the buffalo mozzarella with Cantabrian anchovies still set the city benchmark in 2026.
Signature: Carbonara, Cacio e pepe, Burrata with anchovies
Order: The carbonara, the burrata with anchovies, and any cheese flight from the counter.
Tip: Book three weeks ahead for dinner. Lunch is the easier seating and the same kitchen runs both services.
Armando al Pantheon in Rome has cooked the four Roman pastas and the quinto quarto canon since 1961, a few steps from the Pantheon. The Gargioli family still runs the dining room.
Signature: Cacio e pepe, Coda alla vaccinara, Abbacchio
Order: Cacio e pepe, coda alla vaccinara, and the abbacchio when it's on the carte.
Tip: Bookings open exactly two months ahead on the website. Walk-up tables exist but only for lone diners and only at 12:30.
Osteria Fernanda in Rome's southern Trastevere edge is Davide Del Duca's modern-Italian tasting room. The €80 weekday lunch is the easier price-point entry to the kitchen.
Signature: Tasting menu, Risotto, Pigeon
Order: The carte blanche tasting if you have three hours; otherwise the weekday lunch set.
Tip: Closed Sunday and Monday all day. The €80 lunch tasting is the steal vs €110 dinner.
Roscioli in Rome's Centro Storico runs deli, restaurant and wine cellar as one room. The carbonara and the buffalo mozzarella with Cantabrian anchovies still set the city benchmark in 2026.
Signature: Carbonara, Cacio e pepe, Burrata with anchovies
Order: The carbonara, the burrata with anchovies, and any cheese flight from the counter.
Tip: Book three weeks ahead for dinner. Lunch is the easier seating and the same kitchen runs both services.
Armando al Pantheon in Rome has cooked the four Roman pastas and the quinto quarto canon since 1961, a few steps from the Pantheon. The Gargioli family still runs the dining room.
Signature: Cacio e pepe, Coda alla vaccinara, Abbacchio
Order: Cacio e pepe, coda alla vaccinara, and the abbacchio when it's on the carte.
Tip: Bookings open exactly two months ahead on the website. Walk-up tables exist but only for lone diners and only at 12:30.
Felice a Testaccio in Rome has served the Testaccio working-quarter cucina since 1936. The tonnarelli cacio e pepe is tossed table-side; the saltimbocca alla romana is the late-lunch order.
Signature: Tonnarelli cacio e pepe, Saltimbocca alla romana, Tiramisu
Order: The tonnarelli cacio e pepe tossed at the table, then saltimbocca alla romana and tiramisu.
Tip: Book a fortnight ahead on the website. Lunch is calmer; the 21:00 dinner sitting is the longest wait.
Flavio al Velavevodetto in Rome's Testaccio is built into Monte dei Cocci, the ancient amphora mound. The rigatoni alla gricia and polpette al sugo run the menu since 2008.
Signature: Rigatoni alla gricia, Polpette al sugo, Coda alla vaccinara
Order: The rigatoni alla gricia, polpette al sugo and a half-litre of Cesanese del Piglio.
Tip: The amphora-walled back rooms are the spot to ask for; the terrace fills up first in summer.
Da Enzo al 29 in Rome's Trastevere is the 30-seat trattoria with the longest queue in town. The carbonara is mantecata with raw yolks; the carciofo alla giudia is fried to order.
Signature: Carbonara, Cacio e pepe, Carciofo alla giudia
Order: Carbonara, carciofo alla giudia in season (March to May), tiramisu to finish.
Tip: No bookings for parties under four. Queue from 18:45 for a 19:00 seating or you will wait an hour.
