Romanè

"Romanè is highlighted by The MICHELIN Guide as a venue to explore Roman culinary specialties." - The MICHELIN Guide

"A restaurant in Rome where you can tuck into excellent pasta dishes." - The MICHELIN Guide

"Romanè is the sit-down restaurant owned by the same team behind Trapizzino. Unlike its counterpart, this is the spot for a more formal dinner, as their tables are lined with lace paper placemats and hand-painted ceramic plates hang on the walls. The menu skips pizza pockets entirely, focusing instead on Roman classics like ultra-creamy carbonara topped with expertly crispy strips of guanciale, as well as pollo alla cacciatora, which consists of chicken simmered slowly with wine, garlic, rosemary, and “magic” (yes, this is a real ingredient, according to their menu). And it’s so good, we can’t help but believe them. They also have an excellent wine list, featuring some great organic and biodynamic bottles from all over Italy." - gillian mcguire, annie replogle

"Romanè is the sit-down restaurant owned by the same team behind Trapizzino. Unlike its counterpart, this is the spot for a more formal dinner, and the menu skips pizza pockets entirely, focusing instead on Roman classics. Their ultra-creamy carbonara features rigatoni set in a velvety pool of cheesy egg, crowned with expertly crispy strips of guanciale. Another must-order is the plate of thick and chewy ribbons of fettuccine tangled with rigaglie di pollo—luscious chicken innards slowly simmered in a tomato sauce with herbs. Your meal here is not complete until you’ve tried their tiramisù, dotted with crunchy Gentilini biscuits instead of the usual soft ladyfingers." - annie replogle

"Romanè is the sit-down restaurant owned by the same team behind Trapizzino. Unlike its counterpart, this is the spot for a more formal dinner, and the menu skips pizza pockets entirely, focusing instead on Roman classics. Their ultra-creamy carbonara features rigatoni set in a velvety pool of cheesy egg, crowned with expertly crispy strips of guanciale. Another must-order is the plate of thick and chewy ribbons of fettuccine tangled with rigaglie di pollo—luscious chicken innards slowly simmered in a tomato sauce with herbs. Your meal here is not complete until you’ve tried their tiramisù, dotted with crunchy Gentilini biscuits instead of the usual soft ladyfingers." - Annie Replogle