The two-Michelin-starred Oliver Glowig rates among the top Italian restaurants, with chef Oliver Glowig ploughing professionalism, dedication, and quality into his work. German-born Glowig undertakes passionate and lengthy research, discovering unique foods and ingredients and creating a flavor criteria based on the ‘Art of Oliver.’ Characteristics of Glowig’s cuisine are variety, high-quality ingredients, and a creative process based on the reinterpretation of the Italian tradition.
Sapori del Lord Byron is one of Rome’s more opulent and luxurious restaurants, adorned with mirrors, paintings, white marble, and other Art Deco influences throughout the interior. The skilled chefs have a high respect for tradition, thus producing the very best of Italian cuisine. Sapori del Lord Byron boasts the perfect marriage between a family atmosphere, typical of Roman circles, and the sophistication of the most exclusive of restaurants. The creative menu features all the flavors and scents of Italy, from land to sea through to full-bodied Italian wines. Chef Danilo Alessandrini produces original dishes such as carpaccio of beetroot with crayfish and wasabi.
The owners of Ristorante Al Ceppo hail from Le Marche, a region north-east of Rome. The selection of dishes take inspiration from their native region. The olive ascolane and marchigiano-style rabbit is a prime example. Elegant bistro-style wood paneling welcomes guests to this rustic yet elegant restaurant, which serves Mediterranean cuisine reinterpreted with a contemporary twist. The specialties include grilled fish and meat dishes, which are lovingly prepared in front of the guests in the dining room.
Offering top quality cuisine in an unpretentious atmosphere, Duke’s features simple recipes with ingredients from all over the world. It prides itself on being the first ‘fine casual dining’ concept restaurant in Rome. Duke’s goal is to create delicious meals using the harmonious combinations of top quality ingredients. The interior is modern and informal, yet simultaneously cozy. Chef Massimiliano Lannozzi alternates seasonal menus and continuously develops new recipes. Duke’s has been described as ‘a corner of California at the end of Viale Parioli’ and offers a great selection of Californian wines alongside dishes such as wild chicken and rib-eye steak.
A large lounge with an elegant breakfast bar, La Pariolina features a word-burning oven and a romantic veranda, as well as a private room. Specializing in pizza, the eatery is casual yet refined with a quiet, family atmosphere. La Pariolina offers excellent pizza dough, made with sourdough, available as either ‘Roman’ (low and crispy) or ‘Neopolitan’ (high and soft). The menu is updated at each seasonal change and includes homemade pasta and a large selection of meat from organic farms. Standout dishes include the zucchini blossom lasagne and the paccheri alla carbonara.
Pinsere specializes in oval buns known as pinsa, made with a mixture of different organic and GMO-free flours with two percent olive oil and typically left to rise for two to three days. The toppings at Pinsere Roma change seasonally, and patrons can expect creative combinations of fresh vegetables and fruits combined with high quality cheeses and cured meats. Other toppings include zucchini flowers, sun-dried tomatoes, roasted vegetables, buffalo mozzarella, and pancetta.