Ditirambo

Cucina romana stagionale e in gran parte biologica a un isolato da Campo de’ Fiori — pasta fatta a mano, piatti di verdura pensati e una carta dei vini che premia chi chiede consiglio al cameriere.

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.