For over 60 years, Da Cesare al Pellegrino has upheld Rome's culinary roots with daily specials and timeless classics, all in a chill, modern vibe.
"Serves a slightly different menu of perfectly executed classics." - Regan Stephens Regan Stephens Regan Stephens is an award-winning freelance writer living in Philadelphia. She covers travel, food, and culture for outlets like Food & Wine, Travel + Leisure, People, and Fortune. Travel + Leisure
"After Settimio al Pellegrino, a cult favorite featured on Anthony Bourdain’s Parts Unknown, shuttered in 2022, Leonardo Vignoli and Maria Pia Cicconi (of Cesare al Casaletto fame) resurrected the restaurant. They’ve retained the institution’s signature tiled floors, midcentury furniture, and infamous doorbell required for customers to gain access. The trattoria near Campo dei Fiori serves a succinct menu, including minestra con broccoli e arzilla (romanesco and skate soup) and former chef-owner Teresa Zazza’s legendary pan-fried meatballs. The wine list is packed with affordable natural vino." - Katie Parla
"Cesare al Pellegrino is the younger sibling of Da Cesare Al Casaletto—an institution that’s been whipping up classic Roman dishes for over 50 years. At Pellegrino, this tradition continues with dishes like rigatoni con coda alla vaccinara, where succulent, slow-braised beef arrives submerged in rich and tangy tomato stew. After trying the dish, it’s impossible not to crave—so be ready to explain to your butcher back home why you suddenly need to buy oxtail every week. Their spaghetti, swimming in a pool of white-wine infused, puréed leeks and topped with veal sweetbreads, is also excellent. Lunch is the move here: their floor-to-ceiling windows allow ample sunshine to flood in while you’re flooding your body with pasta." - annie replogle
"Cesare al Pellegrino is the younger sibling of Da Cesare Al Casaletto—an institution that’s been whipping up classic Roman dishes for over 50 years. At Pellegrino, this tradition continues with dishes like rigatoni con coda alla vaccinara, where succulent, slow-braised beef arrives submerged in rich and tangy tomato stew. After trying the dish, it’s impossible not to crave—so be ready to explain to your butcher back home why you suddenly need to buy oxtail every week. Their spaghetti, swimming in a pool of white-wine infused, puréed leeks and topped with veal sweetbreads, is also excellent. And even though they're mostly known for pasta, not ordering the picchiapò—long-simmered, shredded beef in a sweet and slightly spicy tomato and caramelized onion sauce—would be a bigger mistake than waiting in line for the Vatican on an empty stomach. Lunch is the move here: their floor-to-ceiling windows allow ample sunshine to flood in while you’re flooding your body with pasta." - Annie Replogle
"A small 25-seater osteria in Piazza Farnese, known for its comforting and reassuring atmosphere."
