A true bastion of Roman gastronomy, set in the city’s most quintessential neighbourhood for such an “attraction”. With a history stretching back over a century – it was founded in 1910 – the restaurant upholds tradition as its standard, served in a rustic yet surprisingly refined setting, supported by attentive and accomplished service. Among the first courses, beyond the timeless cacio e pepe, carbonara, amatriciana and gricia, stands out an award-winning speciality: Ravioli Mimosa, prepared according to a secret recipe that is neither meat nor fish. There follow all the great classics of Roman cuisine, from lamb to tripe, culminating in the house’s signature dish: beef fillet cooked over charcoal.