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Monti / Colosseo / Esquilino

Agata & Romeo – Roman Tradition and Culinary Curiosity

Agata & Romeo – Roman Tradition and Culinary Curiosity

Take a few steps toward Piazza Vittorio Emanuele from Santa Maria Maggiore Church and you will find yourself on the doorstep of true Roman wonders. Grown from the humble beginnings and big ambitions of Agatha Parisella and her husband Romeo Caraccio, the once simple hostaria of her parents has become a point of reference for both tradition and innovation of the classical Roman cuisine.

As an understudy in her mothers kitchen, Agatha, who now is in charge of the kitchen, soon learned to combine the traditions of the dishes “alla romana” with flavours and methods of famous chefs visiting the eternal city. Her cuisine includes unusual (in the roman tradition) flavours such as fresh estragon and exotic fruits. Agatha lovingly experiments with new and fresh textures that complement one another such as in the Sweetbread triptych which combines sweet pepper mousse prepared with the cooking broth of the special meat with sweetbread croquette’s in a delicate soup, with fried sweetbread on grilled sweet peppers; two main ingredients that create three wholly different experiences.

One of the most important and praiseworthy features of this restaurant is the care they take in the selection of the fresh produce, wine and oil. They proudly provide information regarding the origin of every item in their fridge, and their impressive wine cellar (we’ll get to that one shortly), although, they can’t hide their pride when presenting their oil, which is produced by Romeo Caraccio himself in his oil mill in the Benevento province of Campania. The oil is made from olives of over 500 years old “Ortice” olive trees, an ancient species of olive trees that has survived due to the delicate flavour of its fruits.

The Wine cellar, the heart-pice of this family enterprise is Romeo’s fondling. He gladly brings clients into the vaulted treasure room not only for showing the large collection of great Italian wines (with some French highlights) but also for selecting their preferred grappa from among the bottles with the precious silver, gold and amber coloured spirits.

Naturally, the dessert is what distinguishes a restaurant from the rest; Agata doesn’t fail to deliver. Sumptuous millefoglie with the lightest cream mousse and a touch of limoncello compete with mint and caramel tiramisu, a feast for both palate and eyes.

The traditional Roman cuisine has many worthy representatives, although its constant reinterpretation and careful presentation make Agata & Romeo an unusual and much welcomed exception.

Open For lunch 12:30-14:30 and dinner 20:00-23:00

Closed Saturday for lunch, Sunday all day and Monday for lunch

Ristorante Agata e Romeo
00185 Roma
Via Carlo Alberto 45
Tel. 06.4466115                                                                                                                                                                                                            

Reservation necessary.

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