Orma Roma

"Orma is a fine dining sanctuary where sleek Scandi decor, frosted windows, and soft acoustics make you forget you’re in a city where even the fountains have traffic jams. The food pays homage to Italian recipes from across the country, like candele alla genovese: hearty, al dente tubes of pasta smothered in a slow-cooked, barbecued beef and onion sauce. Local vegetables shine with fresh cheese and herbs, and desserts highlight seasonal fruits paired with more cheese, like persimmon granita with stracchino. We’ve had an incredible a la carte lunch here, and can’t wait to come back for the set menu dinner. On your way to the bathroom, don’t miss the impressive subterranean wine cellar." - Annie Replogle

"Colombian chef Roy Caceres is a veteran of Roman fine dining. His landmark, Michelin-starred restaurant, Metamorfosi, didn’t survive the pandemic, but his signature dishes have found a place at Orma (an anagram of Roma) just a few blocks southeast of the Galleria Borghese. Orma is home to a number of distinct concepts: The bistrot is a power-lunch spot set on a shaded terrace, the cocktail bar specializes in tropical fruit- and herb-forward drinks, and the restaurant offers tasting menus and a la carte dishes that blend Caceres’s Colombian heritage with Italian flavors and ingredients. Fans of the chef’s Uovo 65° Carbonara (a soft-cooked egg floating in Parmigiano-Reggiano foam, served with a side of puffed pasta and tender strips of guanciale) will find it in the bistrot, while the restaurant serves his renowned lacquered eel with pickled onions." - Katie Parla

"Orma Roma is a Michelin-starred restaurant in Rome, offering a refined dining experience with a focus on quality and innovation." - The MICHELIN Guide

"An oak door with three steps leads into the dining room which extends towards the kitchen in this restaurant designed by a renowned Milanese studio, whose predilection for wood is typified by the beautiful oval-shaped dining tables. Famous chef Roy Caceres (originally from Colombia but now decidedly Roman) is at the helm here, serving a successful combination of ingredients from Lazio and his native country with occasional influences from elsewhere in Italy. The menu features dishes such as Abruzzo mutton with ‘nduja sausage served with Castelfranco radicchio. The chef is happy to introduce himself and share his ideas with guests, adding to the sense of welcome and conviviality here. The wine cellar is as well thought out as the dining room, offering the perfect venue for a quick aperitif, while in summer the outdoor terrace comes into its own for cocktails and bistro dining." - Michelin Inspector