Sala della Grondaia
Candle-lit room under a brick vault, round tables with white linen
Rione Monti · Roma

Roman cooking, said softly.

A tasting menu that changes with the seasons, twelve tables and a 17th-century brick vault. The classic dishes, thought through again.

Hours: Wednesday–Thursday 19:30–23:00; Friday–Saturday 19:30–23:30; Sunday 12:30–15:00; Closed: Monday, Tuesday

The chef's hands plating an artichoke with tweezers
Glazed oxtail on celery cream with celery leaves
The room

Twelve tables, a brick vault and all the time it takes.

Part of the Grondaia family, a small, quiet room. We start from the Roman dishes we know by heart and make them lighter: less butter, more technique, vegetables from a Velletri garden and very long cooking.

“A dish is finished when there is nothing left to take away.”

Livia, chef (personaggio di fantasia)

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The signature dish

Oxtail, celery, eighteen hours.

Grandmother's oxtail vaccinara, slow-cooked for eighteen hours, glazed in its own jus and served on a celery cream. The taste is home; the shape is not.

The menu

By the numbers

The room in three numbers.

4.8out of 5 on Google356 reviews
12tables, not one more
7courses in the long menu
18hours for the oxtail
From the kitchen

Few dishes, long thought through.

Candle-lit room under a brick vault, round tables with white linenThe chef's hands plating an artichoke with tweezersNest of tonnarelli cacio e pepe on pecorino foam in a black plateGlazed oxtail on celery cream with celery leavesMaritozzo with a quenelle of cream and orange zest on a stone plate

A table for tonight?

Only twelve tables: pick a day and time and the message goes out on WhatsApp, already written.

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