The Best Places to Eat and Drink in Rome

The penthouse dining room of the Hotel Splendide Royal frames a panorama that takes in Villa Medici, Trinità dei Monti, and St. Peter's, which means the sunset does a lot of work before the food even arrives. This is a fine dining restaurant running on classical Italian technique with a modern sensibility, the menu moving between meat and seafood according to the season. Dress accordingly, and consider lingering.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

Charcoal-grilled lamb with rhubarb is the move to watch at this contemporary Italian restaurant inside a sleek new Rome hotel. The young chef spent serious time in France and Japan, and the cooking lands somewhere between classical precision and something fresher, with clean flavors that don't need much explaining. The room shares the hotel's polished lines, and the crowd skews international, which makes sense given the passport stamps behind the menu.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A short walk from Piazza Navona in a city where proximity to a landmark usually means a tourist tax, this seafood restaurant holds its own with a menu built around crudo and whatever the day's catch makes possible. The room is modern and intimate, service reads your mood without hovering, and the team brings real experience to Rome's notoriously competitive dining scene. Go when the evening quiets the neighborhood down.

1. Michelin Guide Selected Restaurant

A single communal table split between an interior dining room and a panoramic terrace facing the Palatine Hill is the whole concept here, and it commits to it completely. The contemporary Italian cooking leans Mediterranean, with handmade pasta as the clear through-line. The tortelli with pork ribs and cacao mass is the kind of dish people mention unprompted. Come at sunset and the terrace doubles as a cocktail bar with a view that makes the real estate feel almost embarrassing.

1. Michelin Guide Selected Restaurant
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1. Michelin Guide Selected Restaurant

Inside Palazzo Ripetta, a short walk from Piazza del Popolo, San Baylon is a contemporary Italian restaurant that manages to feel relaxed and polished at the same time. When the weather cooperates, the internal garden does most of the heavy lifting, a tucked-away green pocket in the middle of Rome. The kitchen works with obvious seasonal restraint, letting good produce carry the argument rather than technique, which is present but never announced.

1. Michelin Guide Selected Restaurant

A small Japanese restaurant on a narrow street in the historic centre, with just enough covers inside and on the terrace to make a reservation feel less optional than the menu suggests. The kitchen runs a classical lineup, hand-rolled gyoza, tempura, raw fish, ramen, and rice dishes executed without fanfare. The Japanese clientele filling most of the seats is its own quiet argument. Sake, shochu, and craft beer, plus wine for the unconvinced.

1. Michelin Guide Selected Restaurant

The conveyor belt runs on one side; a hushed omakase room sits on the other. This Japanese restaurant in Rome splits its personality cleanly between Sushisen Kaitenzushi's counter energy and the more formal Experience side, where the chef's tasting sequence takes its time. Both menus share a kitchen, and the all-female service team holds everything together with quiet precision. Sake and wine pour by the glass throughout.

1. Michelin Guide Selected Restaurant

The Ravioli Mimosa, made from a recipe so closely guarded that not even the menu will tell you what's inside, has been on the list since anyone can remember. This is a proper Roman trattoria in Trastevere, the kind that still leads with cacio e pepe, carbonara, and tripe without a hint of apology. The room is rustic but pulled together, the service knows what it's doing, and the beef fillet finished over charcoal closes things out the way Rome intends.

1. Michelin Guide Selected Restaurant

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1. Michelin Guide Selected Restaurant

Three chefs share the kitchen at this contemporary tasting-menu restaurant in Rome, running two parallel menus, one plant-based, one not, built around a single ingredient explored front to back through changing techniques. Most tables face the open kitchen, so you watch the work as it happens. The room is calm and pared back, which lets the cooking do the talking. For a tasting menu in Rome, the pricing won't keep you up at night.

1. Michelin Guide Selected Restaurant

A Monteverde pizzeria that has been around forever without feeling like a museum piece, La Gatta Mangiona sits outside the usual Roman pizza camps and does things its own way. The dough is light and handled well, holding up under toppings that lean into stronger ingredients without losing balance. Evenings only, reservations a good idea, and a room that fills with people who have clearly been coming for years.

1. 50 Top Pizza #39 · 50 Top Pizza Italy

Roman-style pizza, done thin and crispy the way the city has always insisted it should be, anchors this relaxed pizza spot along the Tiber. The fried starters get as much attention as the pies, coming out fragrant and genuinely light, which is harder than it sounds. A solid list of sparkling wines makes the pairing case for itself. The room is informal and unhurried, the kind of place where the service moves fast enough that you never feel forgotten.

1. 50 Top Pizza #47 · 50 Top Pizza Italy

Colorful pizza triangles cover the walls of this bright, modern Roman pizzeria, which is built around the scrocchiarella, the thin, aggressively crisp style native to the city. The dough is featherlight and the crunch is the whole point. The menu wanders past the usual fritti into a broader spread of Italian small plates, and the pizzas run from classic to a little unexpected. It landed on the 50 Top Pizza Italy list, which tracks.

1. 50 Top Pizza #45 · 50 Top Pizza Italy

A Neapolitan-born pizzaiolo running a bright, renovated pizzeria on the Via Appia Nuova, with a summer veranda that fills up fast. The dough is the light, elastic kind that serious pizza people argue about, and alongside the classics, fried pizzas, and calzones, the kitchen slides in seasonal dishes and old Neapolitan recipes that have no business being this good this far from Naples.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A Neapolitan-style pizzeria in the Esquilino neighborhood, Ardecore fills colorful, comfortable rooms with the kind of crowds who come for the fried starters as much as the pies. The dough follows a thin-base, soft-crust tradition, and the toppings lean hard on sourced Irpinian products, including soppressata, Carmasciano pecorino, and cave-aged Calitrano provolone. The menu runs red pizzas, white pizzas, and montanare, all landing light enough that a second round feels reasonable.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A pizzeria steps from the Piramide metro stop, built around a dough that splits the difference between Roman and Neapolitan: thin and crispy through the middle, with a crust that actually has some height to it. The wooden-furnished room leans rustic and unhurried. The supplì and the house croutons with creative toppings are the kind of starters that make you forget a pizza is coming. Good beer list, friendly service.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A thin, crispy Roman-style pizza is the whole point at this elegant pizzeria in the Prati neighborhood, a short walk from Lepanto metro. The menu leans into Roman tradition, with toppings like artichoke white pizza and a carbonara-inspired pie that somehow doesn't feel like a gimmick. A decent wine list and cocktail selection keep things interesting beyond the dough. The room is relaxed and the service moves quickly without feeling rushed.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A Roman-style pizza spot in Talenti where the menu is organized by intensity levels, which is either very logical or a little extra depending on your mood. The crust is thin and crispy without turning to crackers under the toppings, and the fried starters come out properly dry and greaseless. A reimagined amatriciana sits alongside more elaborate combinations, with solid vegetarian options throughout. The room reads new-generation pizzeria in all the ways you'd expect.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A pizza spot on the Nomentana that offers both Neapolitan and Roman styles under one roof, which sounds like hedging but here reads as genuine range. The dough is made using autolysis, a slow hydration technique that produces a crust light enough to keep the peace between the two camps. Start with the frittata, and leave room for the pistachio tiramisu, which earns its place at the end of the meal.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A San Lorenzo pizza shop where the dough gets more attention than most people give their houseplants, fermented long enough that the menu leads with digestibility as a selling point. Three sizes run from a small aperitivo round up to a rolling-pin-pressed Spianata Romana, and the kitchen rotates a new pie each week. Craft beers and natural wines fill out the back half of the menu, and the room stays informal without getting sloppy.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

The pizza here is almost aggressively thin, a crisp, barely-there wafer with toppings kept minimal enough that nothing buckles it. It's a Roman-adjacent pizzeria in the Colli Albani neighborhood, done up in high ceilings and industrial bones that feel more like a design object than a neighborhood joint. The fried snacks are worth ordering alongside, and the wine list runs longer than you'd expect for a pizza dinner.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A Roman pizzeria that splits its loyalties cleanly: thin and crispy Roman style on one side, high-crusted Neapolitan on the other, and no apparent anxiety about the contradiction. The dough is well matured and light, and the kitchen clearly thinks about what goes on top of it. The room is tidy and relaxed, the kind of place that works equally well for a quick weeknight dinner or a longer table with friends.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A neighborhood pizzeria in the residential Trieste quarter, far enough from the tourist circuit that you'll hear mostly Italian at the tables around you. The dough is the story here, soft and slow-fermented in a way that means you won't feel weighed down afterward. The menu runs from straight-ahead classics to quieter original combinations that don't try too hard. Staff move fast without being brusque, which in Rome is its own achievement.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A visible wood oven anchors the room at this Roman pizzeria, where the pizza a ruota di carro, stretched to cart-wheel proportions, is reason enough to visit. The fried pizza delivers on its promise of intensity, and the artisanal croquettes and small omelettes upstage most of the starters you'd find nearby. Craft beers, a spacious terrace, and a younger crowd keep the energy loose. The bill lands where it should.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A cocktail bar greets you at the entrance before the pizza even enters the picture, which tells you something about KLU's ambitions. This contemporary Neapolitan pizza spot in Prati does thin bases with properly puffy, fragrant crusts, a short list of around twenty pies leaning on the classics with a few clever twists, and a wine list deep enough to order by the glass without embarrassment. The staff has that warm, lightly theatrical southern Italian energy.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A neighborhood pizzeria in the Trieste quarter where the dough gets 72 hours to think things over before it meets the oven, and you can taste the difference. The crust stays low and light, letting the toppings carry the conversation. The room is small and carefully put together, the staff pay attention, and a little complimentary snack arrives before you've decided anything. The craft beer list runs deeper than you'd expect.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

Fried pizza is the opening argument here, and the kitchen in Rome's historic center makes a case for Neapolitan style that the city's own pizza partisans find hard to dismiss. Montanarine and pasta frittata do their work as starters before the wood-fired pies arrive. It's a quick, no-fuss pizzeria, the kind where the service moves faster than you expect and the menu does most of the talking.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

A pizza spot on Rome's eastern outskirts where the tasting format is the main event, built for a table of friends passing plates around. The crust is thin, well-leavened, and satisfyingly crunchy, and the combinations lean creative without losing their balance. Fried starters hold their own, and a short list of wines and beers keeps things moving. There's parking, which in Rome feels like its own kind of miracle.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

Three pizza styles, same weight, all made from a dough that ferments for 48 hours before it sees any heat. Spiazzo is a gourmet pizza spot near the Gasometer in Ostiense, offering the high-crusted Spiazzante, a pan-style padellino, and a Roman flat. The kitchen takes the format seriously enough that choosing between them feels like a small but genuine decision. Outdoor seating softens the industrial neighborhood nicely.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

Thin, light dough that practically disappears is the baseline at this modern Roman pizzeria, where the combinations lean sophisticated and occasionally tip into unexpected, almost exotic territory. The pizza shells served as appetizers, somewhere between tapas and leavened snack, are a fun detour before the main event. The room is colorful and energetic, with a communal counter up front that actually earns its keep. Cocktail pairings on the menu complete the picture.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

Wood-fired Neapolitan pizza is the draw at Tonda, a casual neighborhood pizzeria in the Montesacro quarter where the dough gets properly long-leavened before it ever sees the oven. The menu wanders beyond the classics into unexpected combinations, and the trapizzini make a strong case as a starter. Cold beer pairs well with all of it, and the staff have clearly been told that a relaxed table is a returning table.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

Frescoed vaults and Liberty wood paneling in a sixteenth-century palazzo: not the usual backdrop for a pizza dinner. This is a pizzeria on Piazza Rondanini, and the wine list skews Michelin-level, which tells you something about how seriously the team takes the whole operation. The room is genuinely grand, which makes the brevity of a pizza meal feel almost rude to the architecture.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

This is a Roman bakery where the pizza comes out of the oven by the tray and gets cut to order with scissors, sold by weight, so you point and hope your estimate holds up. Expect a counter scrum of locals and visitors elbowing toward the pizza rossa, the potato pizza, and supplì. The ciambelline are made for dunking in wine or coffee, a morning habit nobody here will judge. Cash is fine, patience is better.

1. The Infatuation The 24 Best Restaurants In Rome

The sandwiches here are named for members of the family, and the bread comes from Roscioli, which tells you almost everything about how seriously this small Yemeni-Ethiopian street food spot takes the details. A mother and her daughters run it out of a quiet Monteverde side street, and the cooking goes exactly as it would at home: sambusas, spiced rice with beef stew, and savory mutabbaq pastry folded with egg and coriander.

1. Eater The 38 Best Restaurants in Rome

The toppings change by the hour at Gabriele Bonci's pizza al taglio shop near the Vatican Museums, which means the regulars learn to read the trays fast and order without hesitating. Cold-fermented dough, biodynamic produce, and a rotating cast of what's good today; the potato-mozzarella is a near-constant if you need an anchor. There's some seating inside now after a renovation, though the built-in counters out front are still where the action is.

1. Eater The 38 Best Restaurants in Rome

The name translates to "there's pasta, and pasta," which tells you exactly where the menu's priorities lie. This kosher counter spot near Stazione Trastevere does Roman Jewish cooking: fried artichokes, battered cod, that quietly brilliant anchovy and frisée casserole. You order at the counter, eat in or take away, and can pick up fresh pasta to finish at home. It's a neighborhood joint that happens to hold a whole culinary tradition.

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Capo Boi is an upscale Sardinian-leaning seafood restaurant in Parioli, one of Rome's more polished neighborhoods, though the mood runs closer to a dinner party than a tasting menu. Crackly pane carasau arrives under shaved bottarga, raw platters crowd the tables, and salt-baked fish gets lit on fire at the table by a waiter who takes the job seriously. Bring a big group and some appetite. It's on The Infatuation's list of Rome's best restaurants.

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You have to ring a doorbell to get in, which sets the tone nicely for this old-school Roman trattoria near Campo dei Fiori. The team behind Cesare al Casaletto took over after the beloved predecessor closed, keeping the tiled floors, midcentury furniture, and a tight menu that still features the previous owner's pan-fried meatballs. It's the kind of place that resists the urge to reinvent itself, which is exactly the point.

1. Eater The 38 Best Restaurants in Rome

Da Dante is a Roman trattoria that dresses like a fancy one, with white tablecloths and waiters in starched button-downs, then loses the act the moment a soccer match starts. The staff react to every play with full-throated commentary, which is a good sign about the kitchen's mood. Seafood is the strong suit, especially the clam spaghetti, and you'll want bread on hand to finish the oil. The Infatuation lists it among Rome's best.

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You'll spot the fridge of enormous Florentine steaks before you spot your table, which is Dal Toscano's way of setting expectations. It's a Tuscan trattoria near the Vatican, and the pasta turns out to be a serious sideline: silky fettuccine in a pale ragù, chewy pici with garlic the size of a fist. A kilo of bistecca and a carafe of Chianti are what the room is clearly built around.

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Dar Filettaro is a tiny, no-frills spot just off Campo de' Fiori that fries salted cod and not much else worth mentioning. Order the baccalà and a plate of puntarelle, the anchovy-dressed chicory that keeps the fish from feeling like a dare. The tables outside face a slightly leaning church, which is more than most of the neighborhood's aperitivo hawkers can offer in the way of scenery. It made The Infatuation's list of Rome's best.

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A cheese and wine shop in Trastevere, a short walk from San Francesco a Ripa, where a former Salumeria Roscioli hand now runs a tight, personally curated selection of Italian cheese and cured meat. The big names are all here, Parmigiano, gorgonzola, mozzarella di bufala, but sourced from the smallest artisanal producers rather than the obvious ones. A few high-top tables mean you can open a natural wine and eat right where you're standing, which is the correct move.

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A natural wine bar on a cobbled Trastevere side street that quietly became something more interesting when a new chef arrived with training from France, Norway, and Scotland. The menu shifts constantly, landing somewhere between fermented vegetables, aged fish, and spices you wouldn't expect in Rome. The room stays unfussy; the cooking doesn't. Good luck getting a table without planning ahead.

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This is a white-tablecloth Roman trattoria where the waiters are dressed better than most of the diners, a tradition that appears to be non-negotiable. The ham gets sliced off the bone to order and the mozzarella arrives daily from Campania. Order the gricia, or tortellini in brodo once it turns cold. It sits across from the Opera House, so locals fill it with business dinners, date nights, and family tables the size of a small orchestra.

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A craft beer bar so small it barely fits its own reputation, this Trastevere institution pours around a dozen rotating taps covering Italy, Belgium, Germany, the U.S., and the U.K., with a tight bottle selection behind the bar. The staff actually knows beer, which is rarer than it sounds in a neighborhood where tourists outnumber locals. Snag one of the few street tables if you can, and watch Trastevere do its thing around you.

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A porthole-sized window into the kitchen is your first clue that Mazzo takes cooking seriously while keeping things loose. This San Lorenzo trattoria-leaning restaurant built its reputation on Roman nostalgia done with a sharp eye, leaning into offal and old-school pasta forms without winking too hard. The fried tripe with pecorino and tomato is the kind of dish that makes you wonder why anyone ever tried to modernize Roman food in the first place.

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The cocoa perfume hits before the door does. This old-school chocolate shop near the Pantheon has been here since the Savoy court moved from Turin, and it moves at the same unhurried pace. Glass cases hold more than 80 handmade chocolates and bonbons; in autumn, locals come specifically for the marrons glacés, whole or as paste. A small box is a perfectly decent souvenir, though a kilo starts to feel like a personal tradition.

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A kiosk with an old "Cafè Du Parc" sign still tilting off the roof sits at the junction of three Rome neighborhoods, pulling triple duty as a specialty coffee stop in the morning, a place to idle through the afternoon, and a low-key bar by evening. Draft cocktails and natural wines bring in locals who don't mind trams rattling past on the cobblestones. Staff playlists give way to vinyl, and nothing about the pace ever tips into trying too hard.

1. Eater The 38 Best Restaurants in Rome

1. Eater The 38 Best Restaurants in Rome

A gelateria in Monteverde Vecchio where the flavors lean restrained rather than sugar-forward, which is either a revelation or a disappointment depending on what you came for. Marco Radicioni trained under one of Rome's gelato legends and the house sensibility shows in the sourcing. Specialty coffee and pastries have since turned it into a full third-wave stop, so you can reasonably linger without just holding a cone.

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The display cases at this old-school Roman pasticceria are packed with maritozzi, the whipped cream-filled buns that have been a local obsession forever. The family has been running the place for generations, and the seasonal rotation holds: bigne in spring, colombe at Easter, pandoro come Christmas. Order at the counter and take your pastries next door to Caffé Regoli, where the kitchen will bring everything to your table with coffee.

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Pecorino is a white-tablecloth Italian restaurant that feels like Sunday lunch at a cousin's house, complete with framed photos of relatives nobody can identify. The waiters wear crisp white shirts and have clearly been on the floor since adolescence, which explains the sarcasm and the firm opinions about what you're ordering. Portions are generous and nobody rushes you through the carbonara, so plan on staying a while.

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Sacks of stone-milled flour from Le Marche, Campania, and Sicily crowd the entrance, which tells you something about how seriously this pizza al taglio shop takes its raw materials. Pizza Nader sits in the southern Roma 70 neighborhood, far from the tourist circuit, turning out deeply flavored slices and a dozen varieties of naturally leavened bread. The supplì alone can stop a conversation mid-sentence.

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The catch comes from Fiumicino and Anzio, and the cellar runs to older European whites most restaurants wouldn't bother with. Da Michele is a seafood and wine restaurant in the residential San Paolo district, the kind of place that looks like nothing from outside and runs like a tight ship within. Regulars have been filing back for years, and the wine list alone pulls people in from across the city.

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Rocco is a Roman trattoria with starched tablecloths and polished terrazzo floors, though nobody's stiff about any of it. The menu lives on a chalkboard in elegant cursive and gets rewritten daily, and the cacio e pepe shows up with spaghetti cooked exactly as long as it should be. There's one dinner seating, and the room is the kind where a former president or a film director might be at the next table, eating like a regular.

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A tiny pizza al taglio laboratorio a short walk from Circo Massimo, run by a Bonci protégé who names his pies with a straight face and a sense of humor. The long-fermented dough bakes into something audibly crunchy, and the toppings lean on small central Italian farms. The Ragùver, loaded with slow-cooked meat sauce and Parmigiano, tastes like someone's Sunday lunch decided to become a slice shop.

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This Sicilian trattoria in Prati dresses its dining room like a Palermo market, with painted ceramic heads on the walls and the day's catch laid out on display. You get the produce, the fried things, and the smoky ricotta, minus someone shouting prices at you in dialect. Dinner ends with granita and a warm brioche, the kind of dessert you swear you have no room for and then finish before anyone else.

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The Beijing-born chef behind Sinosteria spent decades running Rome's first Thai restaurant before opening this place to cook the Chinese food she wanted to cook. A casual neighborhood restaurant, it moves between regional Chinese traditions without apology, and the sommelier son running the front of house keeps a natural wine list that has no business being this interesting. The room draws locals from the surrounding residential stretch of Marconi who seem blissfully unbothered by the category confusion.

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A trattoria wedged into a medieval tower on Tiber Island, which is already a strong opening move. Sora Lella has been turning out cucina romana since forever, and the third generation has quietly sharpened things back up after a long, comfortable coasting phase. The wine list skips the obvious and leans into Lazio's overlooked labels. Wood-paneled rooms, cacio e pepe somewhere on the menu, and the kind of crowd that didn't need a reservation app to find this place.

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The naturally leavened bread arrives before you've decided anything, which tells you something about how this restaurant thinks. In a low-lit Garbatella room with Nordic bones and Roman soul, the kitchen brings Abruzzo's mountain larder into conversation with the capital, via a menu that shifts constantly but keeps landing somewhere comforting. Chickpea soup with chestnuts and dried figs, lamb with puntarelle, the kind of wine list that stays stubbornly central Italian.

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An elegant seafood restaurant a short walk from the Colosseum, Tempio di Iside leans hard into crudi: fish carpaccio, sea urchin roe, langoustines, oysters. Pasta with sweet red shrimp and fresh pecorino quietly dismantles the no-cheese-with-seafood rule, and the spaghetti with clams holds its own. Book ahead if you want one of the outdoor tables in summer, and come prepared: the fish is fresh and the bill reflects that.

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This is a white-tablecloth trattoria out on Via Flaminia, where the meal opens with a wooden tray of salami roughly the size of a toddler, delivered with a knife and a glove so you can carve your own. The pastas include a gricia with asparagus and a deconstructed amatriciana, and the suckling pig comes in crackling skin. Antique art on the walls, no tour groups with flags in sight, and nobody will rush you off the premises.

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Checkered tablecloths, a chalkboard of specials, and a line out the door that behaves like a second dining room, at a Roman trattoria on the quieter side of Trastevere. People wait with spritzes and swap theories on whether gelato counts as breakfast, which sounds like a tourist trap and somehow isn't. Expect carbonara, tiramisu with a Nutella cameo, and prices that won't ask for a jacket. It's on The Infatuation's list of Rome's best.

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