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February 26, 2020 | Rome, Italy
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Metodo Classico

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Via Guglielmo Calderini, 64
Rome, IT-RM 196 Italy

Chef Marco Salis and Sambi Gaetano Lovatelli D’Aragona (a fine wine man) have created a stylish little spot located in Rome’s Flaminio section near the popular Auditorium. “Metodo Classico” refers to the traditional method of making champagne but in this case it’s the restaurant’s quaintness that’s classic. Dining here makes you feel like you’re in your living room, book nook or maybe even a cozy country inn. The tables are limited (45 covers), the arrangement minimalist, the service keen but unobtrusive. Best of all, it’s affordable. Pasta runs €9, main courses €14-to-28.

Salis has a conoisseur’s affection for fresh seafood, with a new offering daily (apart from fettuccine agli scampi, the surf selections vary). Pasta has the staples (amatriciana and cacio e pepe) while the meat section includes two tender chianina beef cuts (filetto and tagliata), ossobuco and a savory Tagliata di pollo al rosmarino (breast of chicken flavored with rosemary).

The wine and spirits list is extensive. Again, pricing reasonable: You can eat as easily for €35 a head as you can for €50, depending mostly on wine choices (a bottle of good Falanghina or a decent pinot nero each run you €13). Great bread. All in all, delightful.

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