Sora Maria e Arcangelo In Olevano romano

I gave the service 3 stars only because the first courses didn't all arrive at the same time. One course arrived quickly, while the other two took over 30 minutes to arrive. Despite this, the food is excellent, and the atmosphere is welcoming and friendly.

A welcoming place, the food is a blend of excellent ingredients, innovation, and tradition, including an incredible farmyard ragù and exceptional homemade pasta. The service is incredibly friendly and professional. An excellent wine cellar is also available.

Lunch for two in a secluded corner of the restaurant... The staff were kind and knowledgeable, and the food was excellent. Just an hour from Rome. Perfect!

Hostaria Top in Italy, a top-notch culinary experience. Seasonal cuisine that showcases the aromas and flavors of the region.

This establishment is not only an excellent restaurant, but also an extraordinary ambassador and testament to the tradition and gastronomic culture of the region, where it has operated since 1950. Sora Maria offers a complete and exciting experience, offering a refined selection of locally sourced ingredients in a selection of traditional recipes and a wide selection of wines that, while revisited, preserve and confirm the identity, personality, and vocation of the region. Finally, the excellent service is truly unusual in recent times. Recommended for those who love themselves!

High-quality food. Exclusive and unique cuisine. I'd say sublime.

Everything good, stratospheric marrow and porcini mushrooms

Very welcoming restaurant waiter ALESSANDRO excellent food VERY GOOD 😋

A very charming little restaurant, meticulously crafted with unique furnishings that make it feel like a comfortable, rustic living room where you can lose yourself in culinary guides on Italian wines, olive oils, and trattorias. We tried their signature dish, Sora Maria's Cannelloni: a charming dish made with fresh pasta and a delicate filling, yet explosively flavorful when paired with an excellent sauce and stringy dairy products. Then we had a version of nan bread (well-made) with a decent chickpea hummus that showcased the acidity of the lemon, peppers, and flavorful eggplant. Finally, for dessert, we had a version of Sachertorte, a sort of semifreddo in the shape of a cube, wrapped in cold, crunchy chocolate with a slightly dry Sachertorte filling, on a bed of apricot jelly and a dollop of apricot gelato atop the semifreddo cube. Excellent coffee to round it all off.

Giovanni and his exceptional staff