La Taverna del Parco In Roma

The meat is of the highest quality, expertly portioned and cooked, as are the rest of the dishes, from appetizers to dessert. The service and helpfulness of the staff were excellent. A special compliment to the young Zac and, of course, to the owner, Mirco, the team leader, a creative and courageous entrepreneur... A sure thing!!!

Excellent meat. Great and friendly service!!!

High-quality meat.... For connoisseurs.

Four of us went to lunch today, and after returning home, three of us had stomach aches, suffering from severe diarrhea. By eliminating the foods we consumed, we hypothesized that the cause might have been the water in the carafe, which was probably not perfectly pure. Performing service. Excessive bill.

If you're looking for truly quality meat, this is the place to be. The tartare and cured meats were excellent, very fresh and flavorful. The decor is unique (the vintage touch of the car is beautiful) and the staff is extremely friendly. A well-deserved 5 stars on all fronts!

Let's start with the most important thing, the food—meat, of course, as the name suggests—of excellent quality and variety. Last time, four of us tried a kilo of Rubia Gallega and a kilo of Portuguese Minhota, which were decidedly top-notch. This time, a Danish Florentine steak, of slightly lower quality only in terms of the layer of external fat, which was not entirely edible (too tough, incomparable to the melt-in-your-mouth quality of the previous two). However, both the fillet and, especially, the sirloin, were decidedly flavorful, even though they were lightly aged. You'll always find at least seven or eight international cuts of meat, including the legendary Kobe, and the choice is entirely individual. What's truly remarkable and objective is the cooking, perfect, textbook, hot inside and without a trickle of blood, but still "blue" and with a seared crust on the outside—a must! The tartares are excellent. Returning to the quality of the meat, the best is the one with oil and salt. Try the one with mandarin sorbet. The combination is a bit risky, unbalanced, with the second ingredient being the main ingredient, which should really only accompany the meat. I would advise the chef to make several "tiny" emulsions rather than a single spoonful that overwhelms the flavor of the meat. While not entirely spot-on, I would still recommend the pairing, especially in summer. The tartare with seasonal truffles is not recommended; in fact, I would recommend removing the "seasonal" designation from the menu. In the dead of winter, I felt like I was tasting a frozen, grated summer truffle. The Spanish ham was poor, but the antipasto plate of Sardinian cheeses was very good! Excellent wine selection, although unfortunately we weren't able to enjoy it due to work, but we'll be back thirstier. The desserts are good, but not overly pretentious; they're certainly not the restaurant's strong point. Coffee and after-dinner drinks: from our second-to-last visit, I remember a poor selection of grappas, which definitely needs to be improved for a place of this caliber. As for the place and the service, very well-decorated and spacious, the young woman who served us wasn't the most experienced or attentive—she'll definitely improve with her career—but she absolutely made sure we were well taken care of, with patience, strollers, and anything else we asked for. Ultimately, I recommend it!

Excellent food, nothing predictable. The variety of cured meats, including beef, and the various cuts of meat are interesting. The wine list is worthy of the food. The price is perfectly balanced for the quality offered. Overall, excellent.

This is the second time I've eaten at Libbra and after 2 years I can say that in addition to excellent meat, I also found warm service, especially from the waitress and the very welcoming owner.