Ditirambo

Cocina romana de temporada, en su mayoría ecológica, a una manzana de Campo de' Fiori — pasta casera, platos de verdura cuidados y una carta de vinos que premia a quien pide consejo al camarero.

The menu changes with the seasons rather than running a fixed set of Roman classics, which makes it a useful counterpoint if you've had cacio e pepe and carbonara at every other stop on a Rome food trip. It's a block from Campo de' Fiori, small enough that a reservation is worth making for dinner, and the wine list rewards asking the waiter rather than picking blind.