Le tamerici In Roma

A due passi dalla bellissima fontana di Trevi Quality cuisine and service We will come back Thank you for this experience!

Excellent in everything, impeccable dinner... food as always surprising with high levels... always highly recommended...!!! Even if it's not New Year's Eve today, July 5th, excellent as always...!!!

highly recommend! the food was expertly prepared with very fresh ingredients. especially enjoyed the seafood pasta (with homemade pasta!)

Fantastic food right next to the Trevi Fountain. Calm and relaxed atmosphere in a small side street. No tourist trap. Coconut ice cream dessert with Maldon salt and olive oil is highly recommended.

We booked based on Le Tamerici being Michelin recommended and close to our hotel. We were not disappointed. We arrived at 19:30 and chose the fish based set menu and the wine flight. We were also offered a fresh porcini mushroom picked that day which chef added to the first course. We had a terrific waiter, very knowledgable and patient who guided us through the courses and the wine. Later in the evening he was joined by the chef and owner who helped with the service. Terrific food, beautifully cooked and an excellent if unexpected wine flight. We chose to sit inside and the atmosphere was calm and relaxing with a nice buzz about it. An expensive night out but this was our treat to ourselves for our Rome vacation and i cannot praise it enough. Gave a personal thank you to the chef and waiter at the end of the meal. I would completely recommend Le Tamerici ! Bravo !

Excellent presentations and tastes. Central location, perfect for stopping during a day (or evening) spent in the city. Like all restaurants of this caliber, the portions are not abundant but considering the quality of the ingredients and the challenging combinations, the quantities are just right. There is also bread and breadsticks to accompany along with some truly excellent tasting oil.

First experience with a tasting menu in a haute cuisine restaurant which I was pleasantly surprised by. Welcoming us to this splendid venue a stone's throw from the Trevi Fountain was the affectionate presence of the owner and Chef Giovanni Cappelli. A nice and helpful person but at the same time reserved. He proved to be very confident and casual in guiding us together in the creation of a personalized tasting menu based on our needs. By relying on his creativity and experience, our tasting journey began. As a welcome cuddle, we were offered an excellent glass of prosecco, together with a tray with well-blended white bread, carasau bread and breadsticks to pair with an elegant EVO oil (blend of frantoio and leccino). The first appetizer was a chickpea hummus with calamari and porcini mushrooms with ten spices. The simple and concentrated hummus had an oriental spicy touch. Among the various spices that we tried to guess were curry, turmeric, Sichuan pepper and long pepper. The squid, blanched for a few moments and seared, was soft and delicate. To create a nice contrast with a boost of flavor, there was the well-browned porcini mushroom. The second course consisted of a fusion of two traditional dishes of southern cuisine: panzella with eggplant parmigiana. A simple dish made with aubergines cooked in a pan, cut into cubes and mixed with breadcrumbs and a sprinkling of salted ricotta on the surface. Everything had a note of freshness given by the three sauces based on basil, mozzarella and tomato. At this point we come to tasting the two first courses on the menu. In order, we were served "homemade" egg tagliolini, with asparagus, lard, bacon, a pinch of salted ricotta and a generous drizzle of extra virgin olive oil. The pan-fried asparagus was melting, the black pig lard melted in the mouth, the amatriciano bacon was soft and sweet. Next came the lasagnetta with rib sauce. A lasagna made up of two thin layers of puff pastry and assembled on the spot, alternating bechamel and sauce without being baked. A taste with a remarkable lightness that manages to catapult you directly to carefree Sunday lunches spent with the family. As the only second course we tasted a sea bass fillet meunière. The crust was golden, crunchy and the meat cooked to perfection. The meunière sauce was reinterpreted and the aromatic note of lime stood out. To end on a high note, Giovanni recommended a dessert to me that he is very proud of. From the initial appearance of a coconut, once brought to the table, it is divided in two with a spoon, taking the shape of a truffle. The outermost layer is covered in salted dark chocolate. The filling is a coconut ice cream with a fibrous texture, a marked freshness and a real taste. Everything is covered with a layer of summer truffle snow and soaked in balanced extra virgin olive oil. The explosion of intense and well-balanced flavors makes the dessert a symphony for the palate. The serene and soft atmosphere that enveloped us made the evening very pleasant. You will get up from the table satisfied, light and happy and you will be able to go and throw the traditional coin to express your greatest wish.

Excellent food, attentive staff and cosy environment. Highly recommended.

Une très belle expérience, un menu original et un service attentioné. Ce n'est pas un restaurant premier prix, mais le rapport qualité prix est bien là.

Une très belle expérience, un menu original et un service attentioné. Ce n'est pas un restaurant premier prix, mais le rapport qualité prix est bien là.