Marzapane

One of the best lunches I had in Rome. We had the pleasure of sitting at the chef’s table alone on a Saturday, and had a very private dining experience. Each plate was a flavorful, complex spin on classic Roman dishes. We were stuffed after the meal, which lasted about 2 hours. We had pleasant conversation with the chefs as we dined. Would highly recommend!

Last night we had an amazing dinner at the chefs table. The team is super nice and makes you feel welcomed and relaxed. And about the food…the food was amazing, after trying 12 dishes we fell into an oblivious food coma and there was not one dish that disappointed. Great work, guys! Can’t wait to be back.

The chef's table was an awesome experience! We tasted so many new and delicious flavors, all while building anticipation for the next dish by watching the chefs prepare it. I hope we did not distract them too much, but we asked questions and learned about the food and the chefs preparing it. it was the meal my husband has ever had. Not to be dramatic, but it brought us to tears at times. All around unique, fun, and down right delicious! Very glad we got to dine at Marzapane.

Great hidden gem perfect for lunch or dinner before or after museo pertutti - out of the box preparation of classics, new ideas, and perfection of the tried and true. Space is clean, rustic modern w many seats facing and open kitchen w live fire cooking. Highly recommend when in Rome.

The food is made to perfection with creative flavors and high quality of ingredients. I think this is the best pasta I had in a long time.

This is a true hidden gem. The food was incredible and the service impeccable. I’m still dreaming about that cannolo… we thought it was like eating a cloud. Well done to a fantastic team of young passionate people. See you soon!!

Left hugely disappointed after having reserved the Chef’s Table months in advance. The dinner started off strong with interactions between the chefs and the guests. It seemed to start off with innovative dishes. But because we were not given a menu as to what we are served, the menu seemed to be increasingly planned on the fly as we were given an “extra” course after waiting for over 20 minutes. In addition, the guests seated on the table were not served the exact same thing on the night. For example, for one of the main fish dishes, some guests were served the body while some were served the head of the fish. As the night and the courses went on, I was getting increasingly impatient as I observed the kitchen cooking dish after dish that was not served to the guests who are here for the Chef’s table menu. It’s absolutely awful to be smelling food and looking at the chefs prepping in front of you and constantly second guessing if those plates of food will be yours. The dinner stretched out over the course of two hours due to the fact that the kitchen (a team of 5/6 people) were stretched out thin to be attending over 30 people upstairs and 5 guests who were patiently waiting for an “exclusive” service downstairs when it could probably be done in an hour. I left appalled and hungry despite having eaten everything. The restaurant is trying to overachieve what it can really provide to its customers and it is definitely overrated. To have fried potato balls and shaved truffle (that wasn’t even fragrant) as a course demonstrates below minimum standards to thoughtfulness as an “innovative” restaurant.

We booked the chef‘s table, and it was an experience! The chef did an excellent job of balancing vegetables and very unique protein options. We had a group of four and all agreed that the vegetables were the highlight of the meal. The chef focused on fire with grilled cabbage and avocados, green beans as well as the meats. The protein courses were a unique experience, none of the animals was wasted. We enjoyed brain, heart, and intestine. My favorites of the meal were the guinea fowl, green beans, as well as the desert. The chef did a great job with varying textures, acid, and fat compliments.