Taverna La Baita In Roma

Two of us went for lunch today. Very quiet, just us and one other person. Good and friendly service. The place was great. We ordered water, a salad, carbonara pasta, garlic and cayenne pasta, and a homemade tiramisu to share. Good. The tiramisu was very sweet for me, but I prefer savory food. The service was fast, helpful, and pleasant. It cost us €30. The only drawback: They don't accept credit cards.

Just steps from Piazza Fiume, a place to share at Via Lucania 11a between Via Sicilia and Via Calabria. Delicious pizzas made with quality ingredients that evoke the ancient flavors of times gone by. The restaurant offers a wide selection of Roman dishes on the menu. In a gastronomic landscape that increasingly pushes diners to discover sometimes unthinkable combinations, tradition prevails here, and succeeds very well. The host is truly the guardian of our taste. The pizzas are excellent, and perhaps this is one of the few restaurants that still makes them Roman-style—hurray!—that is, thin and light, making you want to ask for seconds while remaining highly digestible. The classic and timeless tomato bruschetta is delicious, as is the focaccia with Parma ham and buffalo mozzarella. The zucchini flower pizza with anchovies is simply irresistible, tasty, and cooked to perfection. Tiramisu is exceptional; I've never had such a good meal in a restaurant. Since 1980, La Baita has been a true restaurant story, not a mere entrepreneurial improvisation destined to appear and then disappear like passing trends. A place to recommend and share with family and friends, and for anyone who wants to savor the time-honored flavors of tradition, seasoned with the tenacity and passion of those who have dedicated their lives to the restaurant business. Listening to the owners' recollections is a romantic journey into the past, the Rome of the past, both beautiful and cursed. A welcoming atmosphere with industrial touches, fast and attentive service. Absolutely fair prices; time has stood still at Via Lucania 11a, and so have we.