Moma In Roma

Unique experience. We chose the tasting menu with wine pairing. Intense and particular flavours. Definitely an experience worth having. The pigeon and seasonal vegetable salad is recommended.

Absolutely outstanding. Creative and remarkable food combined with excellent service. An excellent evening

The restaurant has excellent food and service Early reservation required

Michelin-starred cuisine, the dining environment is comfortable and you won't feel stressed. The service staff are friendly and will introduce the dishes with smiles. There are set meals and a la carte options. If you order a la carte, each person has a minimum consumption requirement of three courses. In addition to the meals we ordered, the chef will also serve many snacks and we will be completely full after eating. The nine-course meal for three people plus water and bread cost a total of €238, and we added an extra tip. Overall, it is highly recommended. It is worth it to eat Michelin cuisine at this price!

Knowing it’s a one-star michelin restaurant, of course I came here with higher expectations. I can see the chefs have put a lot of creativity into the presentation of each dish. However, the flavour still fell short for me. It’s generally not a good option for customers with lighter taste buds. The only dish I truly enjoyed with the black cod. As for the decor of the restaurant, the restaurant was on the second floor with the first floor being a bar area. The ceiling was comparatively lower and just felt really cramped. The service seemed okay at first starting with them dropping my scarf right in front of me without saying anything. Then A lot of the dishes were served without clear explanations. Clearly the server wasn’t sure what some of the dishes got in them either. Even though we ordered a la carte, it took so long between dishes. I think I’d be ecstatic if it’s a random walk-in experience. Unfortunately, it’s a Michelin 1-star.

Definitely the best coffee in Rome (opinion of a Neapolitan). Carlo is a guarantee, as well as being kind and thoughtful with all the customers he carefully pampers!!!

Extremely excellent dinner enjoyed with super excellent service. I am thrilled and would seek out this hospitality again and again if I were in Rome.

Nice place, but unfortunately I didn't eat there

Arrivati ed entrati, ci hanno chiesto se volevamo pranzare al Bar/Bistrot o al ristorante. Sinceramente è personalmente non è un buon biglietto da visita, o fai ristorante, o fai bar tavola calda. Penso che cucina e Chef siano gli stessi, o comunque della stessa professionalità e comunque dipendano da uno stesso executive Chef, quindi come fai a far pagare al ristorante i secondi piatti a 39€ se poi al Bar/Bistrot li fai pagare un terzo di questo prezzo ? Che vuol dire ? Che cambia la qualità delle materie prime ? O dipende solo perché al ristorante fai una bella presentazione nei piatti, o dalla atmosfera del ristorante che sinceramente non c’è, nonostante i molti speaker, non c’e musica in diffusione e il soffitto basso e’ un po’ oppressivo. Per il resto, buona la lista dei vini anche se magari le etichette più conosciute sono un poco assenti. Pane e accessori molto buoni come anche la tartelletta di entree, anche se un po’ troppo croccante/dura. Il piatto di prosciutto cotto molto anonimo, non in linea con un ristorante da guida Michelin, gli manca qualcosa … gli spaghettini alla bottarga che poi erano delle linguine, sì con bottarga ma priva di alcun sapore, anonima, contro una bottarga che ha realmente un sapore forte. La minestra con patate discreta, le cosce mi sembra di anatra molto buone e croccanti al punto giusto. Servizio buono. Non discuto il costo, assolutamente va bene cosi’ ma come spiegato ci sono delle incongruenze. In definitiva, lascio ai possibili lettori il giudizio. Buon lavoro

Plutôt décevant… après une entrée végétale aussi originale que réussie, des tagliatelles de sèche froides, un malheureusement trop petit échantillon de pâtes… puis là démonstration que la beauté du dressage n’est pas tout… Une maîtrise des cuisson d’une autre époque : de l’anguille totalement sèche, suivie d’un unique morceau de canard, beaucoup trop cuit et donc également sec… Les boissons sont utiles pour ne pas s’étouffer. Pour finir le dessert et les amuses bouches, pour lesquels l’onctuosité (la crème) a été privilégiée aux saveurs, presque omises dans le repas. Dommage.