Trattoria Coriolano In Roma

I recommend it, I have never had the pleasure of tasting such good tuna, bravo 💪💪💪💪

Traditional Roman cuisine, with years of experience. The food is the best in the area, especially the carbonara. The service is very friendly and approachable. A truly Italian, family-friendly atmosphere. This place is definitely worth a visit.

Everything is perfect: the service, the friendliness of the waiters, and the excellent food. I highly recommend it!

A great experience all around. Food was superb! They even had complimentary treats which were very tasty. I had codfish croquettes, carbonara and meatballs. Carbonara was just a little bit too salty for me but I didn’t complain because I don’t like much salt on my food so that’s my preference. I enjoyed all my meals and service was really good!

I came here because of the constant Instagram posts about this restaurant. Excellent carbonara and amatriciana. The service could be improved. All in a wonderful location. I'll be back.

A discreet and elegant place, off the beaten tourist track, just a few steps from Porta Pia... excellent quality ingredients, well-presented dishes and appropriate portions, good value for money.

A trattoria on the edge of Porta Pia, a beautifully appointed location with traditional colors and touches. A pleasant menu featuring classics and a few interesting off-menu items. Prices are extremely competitive, especially for the area. The Roman-style tripe and boiled meat croquettes are heartwarming; you'll see me again soon. And last but not least, a complimentary chocolate cookie at the end of the meal.

The pasta is excellent, and we were served by Mamun, who gave us great advice on the dishes. He was very helpful and kind. I highly recommend it.

Late in the evening, when Rome muffles its voices and the streets around Porta Pia already wear that velvety half-darkness in which the day itself forgets, we found our way to Trattoria Coriolano. It wasn’t an arrival with fanfare and fuss, more a quiet slipping-in—and precisely for that reason the first gesture landed all the more clearly: before you’ve truly taken your seat, a greeting arrives from the kitchen. Not as decorative politeness, but as a promise: here they cook because they mean it. Then the beef Agnus tartare—a dish that can fail so easily, because it’s often crushed beneath salt, acid, heat, or theatrics. Not here. It carried an almost aristocratic restraint: no over-seasoning, no demonstrative spectacle, no “too much” that obscures the essential core. Instead, a tartare that not only preserved the taste of the meat, but bore it in a particular, very lucid way—as if it had simply been given room to unfold. A quiet, concentrated astonishment at the table: this is how simplicity can taste when it’s guided with precision. After that, the pasta alla carbonara—truly, truly outstanding: creamy without heaviness, comforting without fatigue, with that balance of egg yolk, cheese, and pepper that doesn’t need to be loud to possess authority. If I may add one note: for my taste, the guanciale pieces could have been a touch larger—less a correction than a personal wish for a little more bite and presence. But even that stays in the realm of fine-tuning; the dish as a whole had that rare coherence you don’t analyze so much as simply enjoy. The service was excellent: attentive but never intrusive, warm without tipping into forced chumminess—professional in the best sense, as if they understood that hospitality is an art decided by timing and tone. The bread was a relief, not merely a side-dish ritual but something you break with gratitude because it consoles and accompanies. And the atmosphere: beautiful. Not primped and portentous, but with that Roman matter-of-factness in which elegance isn’t displayed—it’s breathed.

VERY GOOD! Alessio and the others were very friendly, the food was good and the ingredients were fresh, the place was welcoming and well-kept. See you soon IRENE