Roman cuisine is a reflection of the city itself — layered, deeply rooted in tradition, and full of contrasts. After years of eating my way through Rome, I’ve found the best meals are shaped as much by history as the hands that prepare them. Family-run trattorias have served the city’s defining dishes for generations: cacio e pepe, carbonara, roasted lamb, and offal-based specialties, many of which trace their origins to Rome’s historic slaughterhouse economy. While these places remain essential, a wave of neo-trattorias constantly reinterprets the classics, and the broader dining scene continues to shift too. The influence of Rome’s immigrant communities and cuisines, from Ethiopian to Venezuelan, is stronger than ever.
The holiday season in Rome starts earlier than you might expect. By early November the streets glow with lights and shops lean into elaborate displays that stay put at least through the Epiphany on January 6. As temperatures drop, menus shift toward comfort dishes built on broth and winter produce. Puntarelle appears everywhere, crisp stalks of bolted chicory shredded and tossed with a punchy anchovy vinaigrette. Market stalls fill with heaps of bitter greens and artichokes, crates of citrus, and romanesco in tight chartreuse spirals.
Eating and drinking well in Rome isn’t just about knowing where to go; it’s about knowing how to navigate the city’s idiosyncratic dining culture. Travelers often book tables months in advance, making last-minute reservations tough. While online booking is becoming more common, many places still rely on the phone, and it’s best to call at the very start or very end of service, when the staff actually has time to pick up. Plan ahead — but leave some room for spontaneity too.
We update this list quarterly to make sure it reflects the ever-changing dining scene in Rome. Our write-ups include insider tips from our experienced writers and editors, as well as a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 (or the equivalent in euros), to $$$$ for places where entrees exceed $30.
New to the map in November 2025: Near the Circo Massimo, Alessandro Ruver channels his years with Bonci into a tiny workshop turning out some of the city’s most expressive pizza in teglia at Ruver Teglia Frazionata. In Garbatella, Abruzzese chef Franco Franciosi brings the spirit of his mountain homeland to Stecca, shaping a Roman debut that feels both grounded and refreshingly personal. And a short walk from the Pantheon, Moriondo e Gariglio keeps a 19th century chocolate tradition alive with handmade chocolate and meticulous seasonal specialties.
Katie Parla is a Rome-based food and beverage journalist, culinary guide, and New York Times best-selling cookbook author. Her latest cookbook, Rome, is available now.
