Long hours, signature cuisine, cocktail pairings, cosmopolitan environments: here are the bistros with Tre Cocotte for the Rome and the Best of Lazio 2024 guide

From Gambero Rosso

Spazio Niko Romito Bar e Cucina

The format of chef Niko Romito 's roman restaurant is multifaceted

The proposal - as well as the environment - is varied: it starts from the morning breakfast, with coffee, croissants and croissants, especially in the space around the counter, while for lunch and dinner you sit at the pleasant tables on the back veranda, the focus on the menu curated by Gaia Giordano: a fully contemporary, but also changing cuisine, ranging from high school dishes, such as cold tagliolini, scampi and green chilli (the chef's touch on the pasta is truly special) or marinated amberjack, bread black, avocado and basil, to more everyday proposals, such as salads (delicious homemade tuna in oil, roasted onion, mixed salad).

Those with a sweet tooth will always find the signatures that have made the restaurant famous: savory bombs with many fillings - for example, suckling pig in oil, mustard and marinated cabbage - and whole fried chicken to be divided in two. From aperitif time, excellently crafted cocktails, perhaps accompanied by the sumptuous "Sharing Space", a highly enjoyable exercise that revisits the Italian appetizer, with tastings of cured meats and dairy products, such as heart of Paganica and buffalo mozzarella, fried ( breaded anchovies) and morsels such as pandolce and anchovies or pizza and courgettes alla scapece. Friendly and professional service, adequate choice of wines and beers. Read More.

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