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

Contemporary osteria inside San Lorenzo's oldest pasta factory

One-star seafood from chef Giulio Terrinoni

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

Renaissance-piazza seafood institution since 1938

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

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

The original home of Rome's pizza-pocket of cucina romana

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

KM-0 Lazio terroir cooking in the heart of Monti

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