My companion and I ate here on Thursday last. It must have been near to closing at the end of lunch but the host could not have been more courteous. As we havered over who should have the artichoke starter our host settled our indecision by suggesting we try the two principal Roman methods of cooking artichoke, alla Romana (braised in a delicious herby and lemon sauce) and alla Guidia (fried). This proved a great tip - both were delicious. The equally Roman pasta, cacio e pepe, with Pecorno and black pepper was also good although the spaghetti alla carbonara that my companion chose had been left on the heat just a tad too long and the rather lurid looking egg was beginning to coagulate.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.