Roman cuisine is defined by a unique set of ingredients, techniques, and dishes that set it apart from the food of all other Italian cities. While the city's classic spots dominate dining options and serve a predictable litany of specialties such as cacio e pepe (pasta with Pecorino Romano cheese and black pepper), carbonara (pasta with egg, cured pork jowl or belly, Pecorino Romano cheese, and black pepper), roasted lamb, and assorted offal, there are an increasing number of alternatives, from simple international venues to Michelin-starred restaurants.
Though the past decade has seen some serious shifts in local dining habits, generally speaking, meals are served from 12:30 until 3 p.m. (with a final seating around 2:15 p.m.) and 7:30 until 11 p.m. (with a final seating around 10:15 p.m.). Consider booking at least a few days in advance, except at the most sought after spots like Armando al Pantheon, Salumeria Roscioli, and La Pergola where a month's notice is recommended. You'll definitely want to map out your meals in advance unless you want to learn firsthand just how outdated the myth you can't have a bad meal in Rome actually is.
Note: Venues are arranged geographically, starting in the center, then branching out to
the city's outer districts.
Prices per person, excluding alcohol
$ = Less than €15 (less than USD 16)
$$ = €16 - €39 (USD 18 to USD 44)
$$$ = €40 - €66 (USD 45 to USD 73)
$$$$ = More than €66 (more than USD 74)
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