SantoPalato

Roman cuisine, direct, authentic, never frivolous. Diners eat in a simple room with marble-topped tables and the ubiquitous blackboard with proposals chalked daily, and where everything revolves around the excellent cuisine of young Sarah Cicolini, including dishes that capture her creativity and others that represent more "purist" interpretations of the classic Roman tradition. The welcome tasting of pizza flatbread and mortadella opens the way to a menu that ranges from cacio e pepe to carbonara, to another delicacy like tuffoli with pajata sauce (lamb intestine). As far as starters, don't forgo the chicken giblet omelette or the house meatballs. The tripe is less impressive. The wine list is large, with various interesting labels hailing from small producers. Service is informal.