Restaurant in Rome

Old-money Parioli dining with a Marche soul since 1968

Bib Gourmand Roman cooking facing Teatro Palladium

Italo-French cooking in an intimate set of rooms off the Pantheon

Garbatella's cooperative osteria and social garden

The quinto-quarto cathedral carved into Monte Testaccio

Checked-cloth family trattoria of pure Roman recipes

1936 osteria famed for tableside cacio e pepe

Textbook cucina romana cut into the amphora hill

Cristina Bowerman's Michelin-starred creative kitchen in a Trastevere backstreet

A true Japanese izakaya, sake-only list, no sushi-roll tourism

One-star fine dining from the Troiani brothers, behind Piazza Navona

Anthony Genovese's two-star Italo-Asian fine dining

All-day Prati canteen, wine bar and gastroteca

Rome's first traditional Japanese kaiseki and omakase counter

Arcangelo Dandini's elevated Roman bistrot

One-star winter-garden cooking on the Aventino edge

Live-fire contemporary bistrot at the edge of Parioli-Flaminio

Barreca and Baccanelli's cult micro-restaurant of new-wave cucina romana

One-star seafood from chef Giulio Terrinoni

Mother-and-daughters kitchen lab for inventive panini, pasta and focaccia

Renaissance-piazza seafood institution since 1938

Gabriele Bonci's landmark pizza al taglio

The benchmark thin-crust Roman pizza of Testaccio

The archetypal San Lorenzo Roman-pizza institution

San Lorenzo's Pasolini-era trattoria, family-run since 1890

Industrial all-day food hall and bistro in a converted Ostiense warehouse

Davide Puleio's intimate one-star in residential Prati

Owner-chefs' minimalist lab a step from the Pantheon

Deli, wine cellar and serious kitchen in one room near Campo de' Fiori

Sarah Cicolini's offal-forward Roman trattoria, nose-to-tail and serious

Pier Daniele Seu's contemporary-pizza laboratory on the Trastevere fringe

Listening-bar osteria from De Maio and Franciosi

Rome's most serious haute Japanese, off Piazza Cavour

Boisterous San Lorenzo trattoria of Roman and Pugliese cooking

Esquilino stronghold of Roman cucina, carbonara that ranks

Bib Gourmand Roman trattoria anchoring the Ostiense food district

Cacio e pepe as liturgy since 1911

Market-driven Roman cooking and natural wine, south of Ostiense

Chef-led Peruvian cooking by Piazza Dante in Esquilino

Chic post-industrial kitchen with a creative seasonal menu

Antonio Ziantoni's measured, classically-grounded one-star tucked behind Trastevere

San Lorenzo's no-frills seafood institution

Rome's best Ethiopian, on Pigneto's Via Prenestina edge

Roy Caceres's experimental one-star in Parioli