Among the many new entries in the latest edition of Rome and the Best of Lazio 2025 guide by Gambero Rosso, we have chosen four establishments that stand out for their ideas and execution, as well as their solid vision. In a scene marked by constant openings and closures, the selection highlights diverse offerings that bring together different approaches: transforming an excellent delicatessen into a market bistro, elevating seafood cuisine from the ordinary, reimagining the pizzeria concept, and redefining the cocktail bar experience. The special Newcomer of the Year award, in collaboration with Krombacher, was presented to these four intriguing addresses:
The newcomers of the year in Rome and Lazio according to Gambero Rosso
MARE Bistrot
The new bistro by Chef Gianfranco Pascucci, in partnership with other restaurateurs from Fiumicino. It has an informal vibe, numerous marine-themed elements, and vibrant colours evoking a modern style. The menu is consistent, featuring some of the chef’s signature dishes such as the panino da spiaggia or tempura of squid and prawns, as well as an unconventional seafood salad. Among the raw dishes, try the amberjack with fig oil, almonds, and baby spinach. The daily-changing first courses include highlights like spaghetti with clams, asparagus, and bottarga. From the open grill come garden vegetables and an excellent turbot with pil pil sauce and bitter cocoa. Don’t miss the three-chocolate bruschetta. A five-course tasting menu is available for €55. Service is attentive and lively. The wine list is concise but expanding. The outdoor area is pleasant.
MARE Bistrot - via della Torre Clementina, 126 - Fiumicino (RM) - marebistrot.com
In Fucina - Edoardo Papa
This venue, formerly home to a historic neighbourhood establishment, has been revived under the management of renowned Roman pizza chef Edoardo Papa, who introduced gourmet pizza to the capital 15 years ago with his original Fucina (in Portuense). Here, in the restaurant opened in June 2024, the focus is on pizza, complemented by a kitchen and grill. Supported by his family, with his son Gabriele at the oven and his wife Emanuela Scotti with daughter Giordana in the dining room, Edoardo delivers an offering that starts with excellent ingredients, such as organic flours. The menu ranges from “great classics” to “gourmet” options. A must-try is Sua Maestà al Rum (Her Majesty with Rum), featuring tomato pulp, fior di latte, rum-flambéed cherry tomatoes, and julienned basil. The space is beautiful, welcoming, and comfortable. Service is attentive.
In Fucina - Edoardo Papa - Via dei Salentini, 6 - Roma - www.infucinaroma.it
La Differenza
After 13 years of operation as a delicatessen offering a wide range of specialty foods passionately curated by owner Paolo Stramaccioni, the establishment underwent a transformation in spring 2024, expanding its premises to include a bistro. Assisting Paolo in this venture are his wife Sandra and their sons Mattia and Luca, who aim to follow in their father’s footsteps. The offerings range from delicatessen products available at the counter (cold cuts, cured meats, dairy, and cheeses) to appetising bites and daily specials written on a blackboard. No first courses are served, but they are not missed. The wine selection is noteworthy, with a special mention for the vermouth, including some rare gems. Aperitifs are also available.
La Differenza - l.go Magna Grecia, 4 - Roma - ladifferenzaroma.it
Nameless Bistrology
Open for just over a year, this spot is ideal for aperitifs, dinner, and after-dinner drinks. It has quickly become a successful destination, particularly for cocktail enthusiasts who can enjoy an extensive list of expertly crafted mixed drinks, beers, and select wines, accompanied by various nibbles. The pleasant atmosphere is enhanced by good music. The kitchen also plays a significant role. In addition to platters of cured meats, cheeses, and fish charcuterie, the menu features homemade bao buns with pulled pork or roasted cuttlefish and peas, chicken tacos with roasted lettuce, crispy bacon, and marinated egg, as well as beef and fish tartares and carpaccios, and various types of rolls. Desserts, including cheesecake and mini doughnuts, are satisfying. Themed dinners and tastings are also offered.
Nameless Bistrology - L. Tosti, 51 - Roma - instagram.com/nameless_bistrology
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