Bucavino In Roma

Pleasant first experience at this restaurant. Warm and comfortable environment, on the wall you can admire scrolling images of Rome that once was. The waiter, very kind and professional; the amazing food, both tonnarelli cacio e pepe and gricia with artichokes were delicious and succulent, al dente and creamy; excellent desserts. Adequate price.

Everything fantastic! Incredibly friendly waiter, top quality food!

Don't miss it!!! What fantastic recipes! And the raw materials? … excellent quality … it's a hint of the Chef's secret!!!

Beautiful, super well-kept place, the food is too good

Great food, helpful and friendly staff

Excellent culinary experience, spectacular first courses and traditional Roman appetizers prepared to perfection. Friendly staff and a beautiful and welcoming location. Furthermore there is a wide choice of wines and the prices are appropriate.

Extraordinary, good food, welcoming and with reliable people. The crown of Italianness

Really well made carbonara: balanced, abundant and tasty. The proposal of polenta all'amatriciana is interesting. Good service and average prices. Recommended for lunch or dinner near Villa Borghese.

Our favorite restaurant in Rome. We came here twice. The spaghetti tomato absolut and the cacio e Pepe were perfect. The servers made us feel like family. We had allergies in our group and they were very accommodating and felt very safe. the complete opposite of a tourist trap. It’s a hidden gem and just wonderful

YOU. MUST. EAT. HERE. Absolutely amazing — food, service, ambience, the whole experience. My hotel is down the street and I happened on this place and grabbed a reservation for right when it opens at 7:00 pm. Massimo, the owner, greeted me (as I was the first customer) and the best dining experience I have had in Rome began. Seeing that I was sweating (it was a very hot day), Massimo brought me to the farthest (and coolest) room in the back. We had quite a lovely chat — he is warm and charming and the perfect host. Then the food; I ordered the mixed greens salad and the pasta day of the day. I’m generally of the view that salads are salads, and I suppose I approached this dish the same way; greens, sliced fresh pears, a balanced dressing. But then I found the curried chickpea cream at the bottom…. You’ve never had a salad like this. I was blown away, an epicurean revelation. I struggled not to lick the plate clean. Next course was spaghetti with zucchini flower pesto. Listen to me. I live in the West Village, on Manhattan, in New York City. I am spoiled for choice when it comes to Italian, or at least Italian-American food; and while not all of it is good, the plethora drives restaurants to compete, and I have had some amazing pasta dishes that rival what I have had here in Rome. Nothing I have ever ordered at a restaurant or made at home (I cook a lot of pasta, too) can rival this dish. There was a fried zucchini flower on top and what I assumed were bits of fried zucchini flower in the pasta. It was perfection — the al dente spaghetti, the creamy and flavorful pesto, and the savory, unctuous bits of zucchini flower, all working together in perfect harmony. Massimo and his staff recommend the tiramisu and a local amaro. At this point, I would deny them nothing, and obliged, much to my great pleasure. The perfect way to end the meal. There is no question that I will come back here on every future trip I make to Rome, it just remains to be seen whether I fit in another visit before I fly out. You should make it part of your itinerary, too.