Arrosticini Divini Roma Bufalotta In Roma

24/11/2024: Beautiful! We stumbled upon it by chance but we will definitely be back, a really nice and welcoming place. The guy who served us was super nice and nice.

19/09/2024: Evening out with a dear friend, remote street... but it has parking, come on... You look at it from the outside, yes, nice, a suburban pub... Yet on Google it has 4.9 out of over 100 reviews. Either this guy has a lot of friends, or he's hiding something from us! Something? More than something... Oh well, excellent welcome, not that it's a given, on the contrary, but with a little good will everyone is capable... Do you want to drink? Well I would say, but whether it's frozen or with over 30 degrees at night it's 300% humidity I would like some liquid nitrogen. He approaches threateningly with a board with almost 20 different beers on tap and in bottles. He could have left it there, we would have ordered a couple of things... But no, he begins a theatrical monologue explaining to us one by one all the beers, strength, appearance, flavour, smell, who makes it, what year they have been making it, all the names of the employees, where every single hop comes from. Ok, ok, I'm not a great expert, maybe he made it all up, but he impressed me and we want to trust him. Now, since 2 beers are home-produced, we decide to try them. Wow, one light, one dark, one bitter, the other sweet, in common they have an incredible taste! Perfume, aftertaste, a complex taste, but one that you willingly study to try to understand... And how it goes down! Then I'm hungry, let's make mixed montanare, chips and handkerchief with truffle mushrooms and crispy bacon. What the hell is this handkerchief? Well, it'll be a piadina... Oh, guys, it's okay to make good beers, but making food this good is borderline between embarrassing and illegal. Incredible yeasts and doughs, everything tasty, homemade, of incredible quality. The mountain girls surprised me, but the handkerchief moved me. Now I understand why it's called that. Then the dessert, crumbled millefeuille with custard and dried fruit, and salted caramel cheesecake. And he made the cream for the crumble on the spot! But serious? But where are we? Here we are beyond every level... We leave nothing behind, obviously. I look at him. Serious. But why didn't we come here first? Be careful, I'm returning with my wife. It's a threat.