New Restaurant Openings in Rome April 2018. The first months of 2018 have brought a mix of new restaurant and bar openings to Rome. From a modern take on Rome’s classic “scrocchiarella” pizza to a second Litro location with nostalgic plates from the 1980s, and a specialty coffee pop-up in a Trastevere art gallery – here are the most highly anticipated new eateries in Rome.
New Restaurant Openings in Rome April 2018
SAN GIOVANNI
Blind Pig
The latest venture from young Roman entrepreneur Marco Pucciotti brings together gourmet focaccia and excellent cocktails at Blind Pig in San Giovanni. Also behind much lauded Rome restaurants such as Sbanco, Santo Palato and Epiro, Pucciotti’s newest project combines the culinary talents of his partners – using dough from Stefano Callegari and gourmet toppings from the team at Epiro, to create shareable focaccia cut into wedges. In addition to the food, the locale has New York speakeasy setting that places the emphasis squarely on the cocktails. Expect drinks like the Picnic (with tequila, lime, chinotto liquor and quince jam) and a line up at the bar.
Blind Pig Roma, via La Spezia, 72 Tel 06 8775 0714. Facebook
CENTRO
Daforma
Part art gallery, concept store, florist and finally restaurant/cocktail bar, Daforma is a multi-use space near Campo de’ Fiori. In the 1940s, the former warehouse was used as a locker room by the market workers but it has found new life as a modern space for dining and design. Food is served from 9 am – 7 pm, with a special brunch on Sundays. The evening bar stays open until 2 am, serving drinks from a cocktail menu created by the team behind Cohouse in Pigneto.
Daforma, via dei Cappellari, 38, Tel. 348 092 8729. Facebook and website.
PIGNETO
Litro Cucina
The popular Monteverde wine bar Litro has opened a second location in Pigneto. With a greater focus on food, Litro Cucina serves an expanded menu that celebrates the nostalgic cooking of the 1980s. From the kitchen, chef Marco Bravin creates dishes like penne alla vodka and vitello tonnato, as well as elevated takes on classics like pasta al burro e parmigiano with butter from Normandy and Parmigiano aged 36 months. Of course, the wine list continues to impress – with an emphasis on natural wines and Lazio winemakers.
Litro Cucina, Via Prenestina, 168 C/D, Tel 06 8660 1380. Facebook.
CENTRO
Doppio Malto
Hailing from northern Italy, craft brewery Doppio Malto has opened its first Rome location a stone’s throw from the Trevi Fountain. The gastropub serves an array of fried snacks, as well as a meat-heavy menu of burgers, sausages, and beer-infused capon. It is the twelve Doppio Malto house beers, however, that remain the true protagonists of this craft brew restaurant. The beers and the spacious interior make it a welcome addition to the crowded neighborhood.
Doppio Malto, via Poli 50/52, Tel. 0687153558. Website and Facebook
TRASTEVERE
Ortica
Through August, Frutta Gallery in Trastevere will host a pop-up coffee bar in addition to its usual array of works by emerging artists. The concept was born out of a desire to draw new audiences to Rome’s budding contemporary art scene by leveraging the success of the culinary innovation taking place in the city. The temporary café serves specialty coffee, with filter (V60) and espresso pulled on a La Marzocca all available to sip while browsing the artwork and poking around the potted plants.
Ortica, via dei Salumi, 53, Tel 06 455 08934. Facebook
CENTOCELLE
180g Pizzeria Romana
180g Pizzeria Romana has arrived in Centocelle, with pizza makers Jacopo Mercuro and Mirko Rizzo teaming up to bring “scrocchiarella” to the southeast corner of the city. The round Roman-style pizza is thin and crunchy, topped with high-quality meats from Proloco Dol, the gastronomic stop that helped but the neighborhood on Rome’s food map. The new pizzeria has plenty of seating and a large open kitchen, making it easier to watch the magic happen.
180g Pizzeria Romana Roma, via Tor de’ Schiavi 53, Tel.0669324986. Facebook
PARIOLI
Spazio di Niko Romito a Roma
The new “Space” from celebrity chef Niko Romito has opened in Parioli. Split into two areas, the eatery is divided between the main restaurant and the Pane e Caffè caffeteria. With a glass and steel garden-like setting in the dining room, Spazio has a small but refined menu of dishes like cappellitti di scampi and lamb with thyme, marjoram and artichoke. On the other side, the less formal cafè serves food from breakfast through dinner, with comfort food in the form of classic secondi as well as quick meals like toasted sandwiches with gorgonzola and cime di rapa.
Spazio di Niko Romito, Via Guido d’Arezzo, 5/c, Tel 06 85352523. Website.
TRASTEVERE
Seu Pizza Illuminati
The long-awaited Seu Pizza Illuminati has finally found a home in Trastevere, near Portuense. The first solo project by pizzamaker Pier Daniele Seu, the “enlightened” approach to pizza pays attention to ambiance and design, in addition to the menu. The contemporary space provides a backdrop for the fourteen modern pizzas under the “Seu” section of the menu – which includes a yellow marinara, a pizza topped with porchetta and a thyme-myrtle reduction, as well as a showstopper with burrata, tuna tartare, crushed pistachios and lime zest. Of course, the menu also includes “Must-haves” like margherita and marinara, and “Old School” pizzas such as diavola and capricciosa, along with craft beers and excellent fritti.
Seu Pizza Illuminati, Via Angelo Bargoni 10-18, Tel 327 413 7031. Facebook.
PRATI
Banchina 63
Now open in Prati, the new Banchina 63 is a fish bar divided in two. At the entrance is the bar itself, where the crudi (raw) fish is prepared in the open. Further back is the main dining, intimate and crowded with tables. The young team behind the new restaurant has created a menu dedicated to seafood in three ways: raw, carpaccio or fried. You can’t pass up the Gran Plateau Banchina 63 (40 euro for two people), a platter filled with: oysters, shrimp, gamberi rosa and rossi from Mazara, tuna and salmon tartare. As far as first courses go, look out for the Burro e Alici – spaghettone with butter from Normandy and anchovies from Cantabrico, served with taralli (14 euros). Then there is the “Pacchero B63“, with spatola (a white fish known for its distinctive flat shape), tomato confit and fresh thyme. And the Risotto Riserva, which is made with Carnaroli rice from Riserva San Massimo, gambero rosso from Mazara, and a gel of lemon and Sarawak black pepper (16). The second courses are original without feeling over-the-top, including the anchovy sandwich stuffed with escarole, potatoes, and olives, with candied orange and a fennel mousse (12). For fritti there is the “stecco di baccalà” (fried cod on a stick) and the calamari with sage and lemon peel. Don’t miss the champagne and oysters, plus cocktails from mixologist Edoardo Bottiglieri. The aperitivo starts at 6 pm.
Quay 63 – Via Emilio Faà Di Bruno 63 Rome – Tel: 06 9412199
Opening hours: Tuesday to Saturday 18 – 1 (closed on Mondays)
SAN GIOVANNI
Umami
Umami, one of the latest restaurants to open in San Giovanni, is a part of the new wave of Japanese that passes over sushi and sashimi in favor of ramen (and which has already seen other openings in Rome including Waraku and Akira Bar). Umami is the so-called fifth flavor, after bitter, sweet, salty and sour. The restaurant, which is split into two rooms, is refined while maintaining a minimalist decor. There are four types of ramen on the menu: Toriniku (spicy chicken, nori seaweed, chicken broth, egg), Yasai (tofu, ponzu sauce, miso, seaweed and vegetable broth), Umami (spicy pork, ginger, marinated egg, broth) and Spicy Ramen (with chili). All the ramens are made with noodles from Pastificio Secondi and include shitake mushrooms. Other dishes include shabu-shabu (selection of meats, 20 euros) and yakitori skewers (9 euros). Also try the excellent steamed buns (4 euros). To drink, there is an excellent sake and shochu menu as well as a beer brewed with Japanese hops from the Free Lions microbrewery in Viterbo.
Umami (Chef: Giuseppe Milana), Via Veio 45, (San Giovanni) Tel 3312630870
Opening Hours: Monday – Sunday: 12:30 – 15:30 and 19:30 – 23:30