Pianostrada Laboratoriodicucina In Roma

Excellent ratings across the board! Atmosphere was on point and food was devine. Multiple seating options and the menu turns over. Best steak tartar I've had, and wife said same about her risotto; the flavors were just unreal. Wine menu was satisfactory. This is a MUST if in the area and I'd recommend a reservation.

Perfect as always Exceptional food Fantastic environment Impeccable service and happy to have found a room manager who worked at the Edition hotel because he is super

Delicious food and beautiful decor. Service is impeccable. This is a place you need to experience. My 18 and 15 year old loved it. Just be careful you have the right address in maps as they have moved in the past month.

I have NEVER had such innovative and delicious Italian food. Each dish came with a tiny twist that made it unique and special. We got the mortadella focaccia - it was light and the orange shavings were a beautiful touch. Then we got the anchovies and the bread that came with them was warm from the oven and the butter was smooth as cream. Fantastic. The side salad was anything but ordinary with more flavors than I could even count. Don’t discount the side salad!! Get it!! The fist (it may have been a special) was standout with the sauce. We finished with the chocolate cake and luce dessert and they were divine. Pricing is on the higher end - but the uniqueness of the food was worth every penny. Very much in-line with NYC or LA pricing if you’re a tourist from America you won’t be shocked by the costs.

Everything is perfect, when you spend an evening like this it's IM PEN SA BI LE to talk about "high prices". Do you want the excellent quality of the raw material? Excellent wines? A perfect service? A well-kept and beautiful location? Kindness and professionalism? And then you can't afford to spend on ALL this. Have fewer dinners but like this!! The focaccias are something to throw on the floor (many flavors but perfectly combined and recognisable, the mint on stracciata, anchovies and cherry tomatoes confit topppp), very good decomposed courgette flower, perfect nerano, very creamy and perfectly balanced, the spaghetti with datterini tomatoes baked, their workhorse, from applause. Perfect staff, everyone helpful and smiling (thanks Chiara!), including the chef, Paola, very good and kind. Thank you very much and see you soon!

A heartfelt thank you to chef Paola and chef Claudio and to all the staff who made the evening special but above all exquisite from all points of view. Beautiful new location with attention to every detail. What can I say, absolutely try it. Thanks from chef ⭐Pietro

Absolutely an amazing experience! Such a warm environment and the staff was beyond accommodating. One of the best restaurant experiences I’ve had.

Overall the cuisine was creative and most Flavours were good. The setting was absolutely wonderful. But we felt that it was all a bit too forced. We also felt rushed. In 30 minutes we received 3 primi and in 1 hour we were basically done with our dinner. They seemed a bit nervous. Not very “piano”.

We after having eaten at two other places in Rome were looking forward to this, however what we found unfortunately disappointed. Table settings are quite uncomfortable from both a sitting point of view but also positioning….. my husband felt like he was staring at other people the whole night. Service was ok……however for the prices would have expected full service (ie. wines being refilled). Food, some really great some average. Focaccia was very big and flavours didn’t go. My husband’s lamb was very good. My fish was good but the potato served was cold and over salted. Desert was really great.

Best meal I had in my 4 days in Rome. If you want to go for one ‘nice’ dinner on your trip, this is the place I recommend. Food amazing, ambiance great, fantastic service from the staff. Great for both groups and solo travelers. If you can sit at the counter I highly recommend. Can see the atmosphere of the kitchen up close! What I ate: Course 1: Steak Tartare with tomato ice cream- perfect first course. Red onion added freshness and tang that cut through the delicious meat nicely. Tomato ice cream also had a light/sweet flavor balancing out the steak tartare. Overall this was a fantastic first course and surprisingly refreshing after 3 days of heavy meals. Course 2: Spaghetti with tomato & buffalo mozzarella cheese- best pasta I’ve eaten in my life. Still thinking about it 1 week after my Rome trip. Balance of flavors between tomato, mozzarella and herbs was perfect. I understand why this is their signature dish. Honestly, I’d eaten a porchetta sandwich and a pasta within the 2~3 hours before this meal, I wasn’t even really hungry. But I could have kept eating this pasta for 2 more courses it was that damn good. Course 3: Sea Bass- Perfect ‘closer’ after a steak and a pasta beforehand. Considered the lamb which looked great but that might have ended me. Fish cooked to perfection. Course 4: Luce (Ricotta)- holy hell it somehow kept getting better. The texture shift from creamy but light (ricotta) to the crunchy parts was a joy. Peach and grapefruit add zest, tang and sweetness.