Roscioli Salumeria con Cucina
Part deli, part wine bar, part restaurant, entirely serious about all three. Reserve well in advance. The carbonara is famous for good reason.
Roscioli is the masterpiece of Rome's premier baking family — a clan that came to the capital from the Marche in the late 1950s and built a small empire (the Antico Forno bakery, a caffè, Rimessa Roscioli, even a New York outpost). The Salumeria con Cucina, opened around 2004 near Campo de' Fiori on Via dei Giubbonari, is the crown: from the street it looks like a deli with hams hanging and cheeses stacked, but squeeze inside and it's simultaneously one of the best wine bars (a cellar of 2,800-plus labels) and one of the best restaurants in Rome. The carbonara is, by wide agreement, among the best in the city.
The carbonara is famous and deserves it. The salumi and cheese boards draw on the deli counter out front. The burrata is exceptional, and the warm bread comes from the family's nearby Antico Forno. Let the staff steer the natural wine.
A deli-with-tables that becomes an A-list restaurant at mealtime — cured meats overhead, wine everywhere. Request a ground-floor table at the back, not the basement. Reserve well ahead; it books out weeks in advance.
CARBONARA · THE SALUMI BOARD · WHATEVER NATURAL WINE THEY RECOMMEND
Roscioli is deli, wine bar, and restaurant at once, and world-class at all three — the Roscioli family's masterpiece near Campo de' Fiori. Book far ahead, get the carbonara, and trust the cellar.
Book ahead — reservations are essential on weekends and for prime dinner times.
Ask for a table in the main room and let the pasta and antipasti lead the order.