Where to Find the Best Food in Rome, According to Locals

I fell in love with Rome as a research overseas scholar in 2009 and have visited many occasions since, growing my go-to favourite spots for bucatini all’amatriciana, pizza al taglio, gelato, and extra. At this level, I may virtually lead a tour of my Roman favorites blindfolded, however typically you want an excuse to interrupt from custom and take a look at one thing new.

When my function as Journey + Leisure‘s senior editorial director and resident Italophile known as for a full day of spontaneous consuming round Rome primarily based on off-the-cuff suggestions for our Word of Mouth video series, I could not guide a flight quick sufficient. Due to some native culinary masterminds, I discovered new favourite spots to dream about till I am again once more. However first, I am sharing all of them with you—as a result of spreading pleasure by means of meals is the Roman way.

Luna by Faro

The day kicked off with a brand new spin on the Roman breakfast as I knew it. Sometimes, I might stand on the counter of a bustling bar, elbow to elbow with fellow patrons whereas downing a cappuccino or double espresso and possibly snacking on a fast cornetto (Italy’s reply to the croissant). Not at Luna by Faro. When proprietor Dafne Natale-Spadavecchia recommended I strive the V60—a revered third-wave espresso pour-over technique—I needed to give it a go. The espresso beans come from Aliena, one other venture of hers, and are sourced from throughout the globe and roasted proper in Rome. We took a seat within the cafe’s courtyard and likewise loved a number of bites from Luna’s brunch menu, together with a chocolate model of the maritozzo, a Roman pastry stuffed with whipped cream; focaccia; eggs benedict; and my private favourite, the Intergalactic Toast with Umbrian ham and contemporary mozzarella. Ultimately, our dialog turned to pizza, as all good chats in Italy do, main me to my subsequent cease: Casa Manco.

Casa Manco

As quickly as I stepped into Testaccio Market, I may inform my latest Roman buddy despatched me to the proper place. It wasn’t simply the colourful array of Roman-style pizzas on show at Casa Manco (though that positively helped); it was the power and pleasure coming from either side of the counter. The road comprised a mixture of locals and guests, together with vacationers who made the journey again after years of dreaming about their first slice. This can be a household enterprise, run by husband and spouse Andrea Salabè and Paola Manco, and Salabè was very happy to maintain the banter with patrons going robust whereas Manco sat and shared just a few slices with me. We began with a basic margherita, which we agreed is at all times one of the best ways to guage a pizzeria. (Spoiler: Casa Manco handed the take a look at with flying colours.) Then we dug into extra distinctive toppings like pears, grapes, guanciale, and native cheeses. I may’ve stayed and sampled extra pizza al taglio for hours, however I needed to save room for dinner. Manco had a private connection to Michelin-starred Glass Hostaria: her daughter, additionally a chef, used to work there. Who was I to argue? I known as an Uber straight to Trastevere.

Glass Hostaria

Once I requested chef Cristina Bowerman how locals reacted when she first introduced her revolutionary cooking model to Glass Hostaria within the conventional Trastevere neighborhood of Rome, she did not mince phrases: “They hated me!” she mentioned. Now, 20 years later, she has a Michelin star. Initially from Puglia, Bowerman is unafraid to introduce world flavors into her Italian cooking, typically drawing upon Asian influences. She can also be a pacesetter of Italy’s meals sustainability motion. Glass is finest skilled by means of its six-course tasting menu, however even for those who select to go a la carte, don’t miss the “liquid ravioli.” Bowerman loves to change up her menu, however these have develop into a staple. The tiny ravioli are stuffed with a fondue of Parmigiano Reggiano that is aged for 60 months and explodes in your mouth—made all of the extra unforgettable with wealthy Italian butter and contemporary truffle. Subsequent, I requested Bowerman for a gelato advice to spherical out my day, and when she selected Otaleg, the daring culinary experimentation continued.

Otaleg

Otaleg‘s Marco Radicioni lives and breathes gelato. The truth is, he is identified for getting so enthusiastic about it, he breaks out in dance. Purists will be capable to discover the classics right here (the pistachio was so good I had it twice), but it surely’s the adventurous eaters who will actually thrive. The menu at Otaleg is continually evolving, as Radicioni experiments with new mixtures in his gelato laboratory, typically concocting head-turning flavors primarily based on his favourite savory dishes. This can lead to substances like hen, carrot, or gorgonzola. Bowerman talked about she favors the berry sorbets, bursting with ripe fruit. Otaleg is gelato spelled backwards, however Radicioni will get sure issues straight, and that’s, above all else, utilizing contemporary, pure substances.

Orient Specific La Minerva

My journey devoted to making an attempt new-to-me locations in Rome would not have been full with no new lodge. Orient Express La Minerva—the primary lodge from the enduring model identified for its luxurious trains—was the 2025 opening I used to be most excited to take a look at. The lodge is steps from the Pantheon, placing it in my favourite space for exploring the town by foot. A keep on the elegant property meant mornings with a harpist taking part in by means of breakfast service and evenings marked by superb rooftop sundown views at Gigi Rigolatto Roma, the most recent outpost of the worldwide eating idea devoted to trendy Italian glamour.