Find places to eat in Rome, from Jewish-Roman kitchens in the Ghetto to Testaccio trattorias, Trastevere pizzerias and fine dining above the city. Check contacts and plan your next meal.
Roman cooking is built on a few dishes made well. Start with the four classic pastas: carbonara, cacio e pepe, amatriciana and gricia, finished with pecorino romano. In Testaccio, around the former slaughterhouse, trattorias still cook the quinto quarto, the offal once given to butchers as part of their pay. In the old Jewish Ghetto, Jewish-Roman kitchens serve carciofi alla giudia, artichokes fried until they open like flowers, best from January to May. Pizza comes two ways: al taglio, sold by weight in rectangular slices, or the thin, crisp Roman round in the evening. Trastevere suits a long dinner, Monti a casual one near the Colosseum, Prati a meal after the Vatican. Holiplanet built this list on 20 October 2026, checking each restaurant's official website and contacts and mixing trattorias, pizzerias and fine dining across neighbourhoods. It is an independent editorial selection, never paid. For what to see between meals, open the Rome City Guide.
30 restaurants · Alphabetical order
Historic wine bar dating from 1895 on Via Panisperna in Rione Monti, near the Colosseum, serving wines alongside traditional dishes.
Restaurant on Piazzale Aurelio by the Gianicolo, open since 1996, serving Italian cuisine, seasonal ingredients and an extensive wine list.
Roman trattoria open since 1961 on Salita de' Crescenzi, steps from the Pantheon, serving traditional Roman dishes; bookings online only.
Michelin-starred rooftop restaurant of Palazzo Manfredi overlooking the Colosseum, with chef Giuseppe Di Iorio and over 600 wine labels listed.
Kosher restaurant on Via del Portico d'Ottavia in the Jewish Ghetto, combining Jewish-Roman recipes with Middle Eastern dishes and flavours.
Restaurant on Via degli Avignonesi near Piazza Barberini, open since 1931 and serving traditional Emilian cooking with fresh hand-rolled pasta.
Monteverde trattoria on Via del Casaletto, serving fried starters, Roman pastas, offal dishes and a broad selection of Italian wines.
Small family-run trattoria on Via dei Vascellari in Trastevere, serving Roman classics such as carbonara, cacio e pepe and artichokes.
Restaurant on Piazza del Biscione open since 1922, with dining rooms set among the ruins of the Theatre of Pompey.
Family-run restaurant on Piazza del Popolo serving traditional Emilian recipes including tagliatelle al ragù, tortellini in brodo and boiled meats.
Tuscan restaurant near the Vatican since 1938, specialising in grilled Florentine T-bone steak, handmade pasta, roast meats and Tuscan wines.
Restaurant on Piazza della Cancelleria, steps from Campo de' Fiori, serving traditional Roman and Italian cooking in the historic centre.
Testaccio trattoria serving Roman cuisine since 1936, known for tonnarelli cacio e pepe mixed at the table and seasonal classics.
Roman trattoria built into Monte Testaccio, the ancient hill of broken amphorae, serving cacio e pepe, carbonara and offal dishes.
Contemporary restaurant in a Trastevere lane, led by chef Cristina Bowerman, offering creative tasting menus blending Italian and international influences.
Restaurant on Vicolo dei Soldati near Piazza Navona, holding a Michelin star since 1993, open Monday to Saturday evenings only.
Chef Anthony Genovese's fine dining restaurant on Via dei Banchi Vecchi near Navona, member of Les Grandes Tables du Monde.
Bar, bistro and wine spot near Piazza Risorgimento, open from breakfast to late night, serving cured meats, cheeses and pastas.
Michelin-starred restaurant inside Hotel Hassler, atop the Spanish Steps on Trinità dei Monti square, led by executive chef Andrea Antonini.
Heinz Beck's fine-dining restaurant atop the Rome Cavalieri on Monte Mario, offering creative Mediterranean tasting menus and panoramic city views.
Family-run osteria between Trastevere and Monteverde, known for wood-fired oven dishes, suckling pig and Roman pastas by chef Giuseppe Ruzzettu.
Historic Pigneto bar and restaurant open since 1924, linked to Pier Paolo Pasolini, with a leafy garden and Roman cooking.
Jewish-Roman restaurant on Via del Portico d'Ottavia in the Jewish Ghetto, offering kosher-style cooking with separate meat and fish-dairy menus.
Restaurant on Piazza de' Ricci, founded 1938, focused on seasonal seafood and fish, with a cocktail bar and wine cellar.
Historic restaurant on Via Monte de' Cenci, at the edge of the Jewish Ghetto, serving traditional Roman cuisine since 1860.
Gabriele Bonci's pizza al taglio shop near Cipro metro, selling naturally leavened Roman-style slices by weight with frequently changing toppings.
Relaxed Prati trattoria by pizza-maker Stefano Callegari on Via Cipro, serving traditional Roman dishes, fried starters and seasonal daily specials.
Delicatessen with a kitchen on Via dei Giubbonari near Campo de' Fiori, pairing cured meats, cheeses, Roman dishes and wine.
Pizzeria by Pier Daniele Seu near Trastevere, serving contemporary pizzas with airy crusts and creative seasonal toppings in modern rooms.
The original Trapizzino shop in Testaccio, created by Stefano Callegari, serving triangular pizza-bread pockets filled with Roman stews and sauces.
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