Rimessa Roscioli
Restaurant · Regola ·
Refined Roman tasting menus & wine pairings on terrace
Refined Roman tasting menus & wine pairings on terrace
"This restaurant is part of one of the best food outlets in Rome, which offers delicacies such as typical Roman pastas, cooked and raw fish, meat, an impressive selection of cured hams and cheeses, as well as top-quality ingredients such as anchovies and mozzarella. Excellent home-baked bread and a varied wine list complete the picture. Make sure you book ahead, as it’s hard to get a table here without a reservation." - Michelin Inspector
"Perfect For: Coffee & A Light Bite The newest addition to the Roscioli family's small but growing food and beverage empire is Caffè Roscioli, a coffee and pastry shop opened in January 2016. Unlike most cafes in town, which serve factory made pastries, the Rosciolis make butter-based sweets on-site, including maritozzi con la panna, yeasted buns filled with whipped cream. The espresso, made from beans roasted by Verona-based Torrefazione Giamaica, is the best in town and this is one of the few places offering properly made pour-over coffee." - chris stang
"Roscioli is one of Rome’s most famous restaurants, but its other sit-down spot, Rimessa Roscioli, serves some of the same incredible food and is a much easier reservation to get. Book a spot for the 8pm tasting and wine pairing, which includes small bites of different meats and cheeses, one very exceptional meatball, a traditional Roman pasta, dessert, and a taste of eight different wines for €75. Tables are communal, so it’s a great place for making new friends if you’re traveling solo. If you need a conversation started, we’re confident you could talk about that meatball for a solid 15 minutes." - tiffany yannetta
"Everybody and their mom might’ve told you to go to Roscioli while you're in Rome. Beyond being extremely difficult to get into, lately we've found the quality has slipped—maybe that’s just what happens when you expand and open a restaurant in . Instead, visit its little sister bakery, for quick slices of pizza, supplì, and panini. If you do end up going, start with the burrata with sundried tomatoes or thinly-sliced mortadella and parmesan, followed by their cacio e pepe and spaghettone with butter and anchovies (or fish roe, if it’s available). So long as you don’t mind hearing what the table next to you thought of their Vatican tour, try for one of the tables that fill up the narrow top floor—there are a few right against the deli counter that’s filled with gorgonzolas and prosciuttos. And if you do mind, aim for the downstairs dining room or the less-chaotic bar in the back." - Annie Replogle
"Known in Rome as a sleek, wine-focused dining room, Rimessa Roscioli supplies the sommelier expertise behind the New York venture—Alessandro Pepe, Rimessa’s head sommelier, is a partner in the 43 MacDougal St. collaboration—and its wine-soaked, dinner-party sensibility is clearly the model for the downstairs tasting experience." - Helen Rosner
