Tullio In Roma

We had an amazing experience at the Tullio restaurant with delicious appetizers and steaks. Beef carpaccio was excellent, octopus salad was nice as well. I had a ribeye steak and husband got Tbone steak and we are both very happy. Highly recommended.

A restaurant that still knows what hospitality and quality mean! Tullio is one of those places that immediately make you feel like you're in the right place: authentic atmosphere, impeccable service and cuisine that conquers from the first to the last dish. From the waiters to the kitchen, you can perceive a rare professionalism, made of attention, competence and sincere smiles. The owner? A real gem, always present, smiling, he passes between the tables just like they used to do once, with grace and passion. I highly recommend trying the fried foods (light and crunchy), the first courses (textbook) and the meat... simply exceptional. An experience to repeat and to recommend to those looking for excellent cuisine and service to match.

My favorite in Rome. Restaurant with well-dressed waiters, old-fashioned, vintage interior, reminiscent of the times of the "Bel Paese". Purely Italian cuisine, or rather Roman-Tuscan, all over again. Choice of wines and super-stocked and varied menu (from starters to main courses). Excellent quality meat, but like everything else. The spaghetti with clams and the octopus salad are also surprisingly good. Maybe little choice for desserts, but try the Mont-Blanc.

I would give this restaurant more than 5 stars in every area if I could. The food was so good. Loved the truffle pasta. The service was great. I would highly recommend!

Best ingredient with genuine cooking preparation and techniques, gives us probably one of the best steak in the world! And we still think about it even months after visiting! It’s that good!

Fortunately, this is a restaurant with few tourists; excellent food and good service. The artichokes were delicious; both fried and fried, all the dishes we ordered were excellent. We'll be back.

One of the best restaurants I’ve been to. The T-bone steak was great and the porcini mushrooms, fried artichoke and ice cream for dessert were amazing.

Rápido convirtiéndose en uno de mis lugares favoritos para comer en Roma. Lugar de la vieja escuela con un ambiente encantador. El servicio fue absolutamente excepcional y la comida tampoco decepcionó. Filete mucho mejor de lo que tuvimos la noche anterior en Rascioli.

I entered with a certain curiosity and, I admit, also with high expectations, thanks to its fame and the historic name it bears. But the overall experience was… lukewarm. Not so bad as to strongly advise against it, but certainly not convincing enough to want to return soon. The environment has a certain retro charm, but not the refined and conscious one: rather, the feeling is that of a place that has remained a bit behind, both in style and atmosphere. A renovation of the furnishings – or at least in the attention to detail – would not hurt. The service, it must be said, was good: precise, fast and attentive. But here a necessary premise must be made. I was in the company of a rather well-known person, at least for them, and I cannot rule out that the efficiency was proportional to the caliber of the table. In short, the waiter knew well who he was serving. It is difficult to say whether the attention would have been the same in a more anonymous dinner. The benefit of the doubt remains, but also the suspicion that the courtesy was more institutional than spontaneous. Moving on to the food, I tried the beef tartare, which I expected to be chopped with a knife, as per good tradition. Instead, it arrived clearly minced: an anonymous consistency and a flavor that remained in the mouth only for the seasonings and in any case not even time for a comment. It went better with the fried porcini mushrooms, crunchy and pleasant to bite. But, as anyone with a bit of culinary honesty would say, everything is good when fried. The baked version, on the other hand, turned out not to be extraordinary: mushrooms not very fragrant and unusually bland. In short: A cuisine that lives a little off its income, an environment that needs new energy and a quality that is not enough to leave its mark.

Come da titolo. Locale molto rinomato vicino a Piazza Barberini sito al piano terra in una via laterale ( senza vista ed in posizione anonima) , molto frequentato da personaggi pubblici che non. Accoglienza distratta, interni ed arredi in stile classico anche se oramai vetusti e consumati. Menù classico della tradizione laziale e romanesca sia di terra che di mare. Pasta non male. Materia prima valida. Prezzi più alti della media locale. Vale un passaggio ma non il secondo.