Roman cuisine reflects the city itself. It is multi-layered, deeply rooted in tradition and full of contrasts. After traveling to Rome for years, I’ve learned that the best meals are as much shaped by history as the hands that prepare them. For generations, family-run trattorias have been serving the city’s signature dishes of cacio e pepe, carbonara, roast lamb and offal specialties, many of which have their origins in Rome’s historic slaughterhouse economy. These places are still essential, but the neotrattoria wave is constantly reinterpreting the classics, and larger dining spaces are also constantly changing. From Ethiopia to Venezuela, the influence of Roma immigrant communities and cuisine is stronger than ever.
Rome in February and March can feel like a damp break with a quick transition towards spring. One day you’re ducking into the bar to escape the downpour, and the next you’re searching the patio for a table in the sunshine. If recent years are any indication, the high season now picks up steam well before Holy Week, and by the end of March the city is already in full swing. This is a narrow stretch that leans into Rome’s best spring stew, bignarola, braised artichokes with first peas, fava and lettuce. Blink and you’ll miss it.
Eating and drinking well in Rome isn’t just about knowing where to go. It’s all about knowing how to navigate the city’s unique dining culture. Travelers often reserve tables months in advance, making it difficult to make last-minute reservations. Although online bookings are becoming more common, many places still rely on the phone, so it’s best to call when the service begins or ends – when a staff member will actually have time to pick you up. Plan ahead, but also leave room for spontaneity.
We update this list regularly to reflect Rome’s ever-changing dining scene. Our articles include approximate prices for each destination, as well as insider tips from experienced writers and editors.$If you want a quick and cheap meal with dishes under $10 (or Euro equivalent)$$$$For places where entrees exceed $30.
Newly added to the map in March 2026. Mostro, a cool cafe by day and low-key bar by night; L’Elementare’s pizza tonda and excellent supplì; And the modern and classic Trattoria Pennestri, a local favorite, has a great and accessible wine list.
Katie Parla is a food and beverage journalist and cooking guide based in Rome. new york times Best-selling cookbook author. her latest cookbook; RomeAvailable now.
