Achilli's carbonara is a reference point. The guanciale is sourced from a specific producer in Lazio. Eggs are raw, combining with pasta water to create the sauce. Pecorino adds sharpness. Reviews consistently cite this as one of Rome's better versions—balanced, not too heavy, with restrained portions.
Tips from diners
This is the one to benchmark other versions against. Simple, balanced, honest.
A summer standard that Achilli executes with seasonal precision. The burrata is fresh and creamy. The prosciutto is aged and salty. Melon provides sweetness. The balsamic ties everything together. Multiple reviewers note this is how the dish should taste—no tricks, just perfect ingredients.
Tips from diners
When melons are in season, this is on the menu. It's a perfect lunch or light starter.
Achilli's tiramisu is lighter than many Roman versions, with airy mascarpone mousse and well-balanced espresso bitterness. Made in-house daily. The savoiardi are of high quality. Reviews consistently praise it as a reliable finish to a meal.
Tips from diners
If tiramisu is available, it's the right choice here. They make it well.
A seasonal dish when mushrooms are available. The ragù simmers for hours to develop depth. Multiple varieties of mushroom create complexity without muddiness. Pecorino shavings add salt. Reviews note the sauce coats each strand without heaviness.
Tips from diners
Ask if wild mushrooms are available. When they are, order this. It's only here seasonally.
A classic Roman preparation executed with precision. The veal is pounded thin and cooked just through. The lemon sauce is acidic without being harsh. Pan juices contribute to the sauce's body. Reviewers note this is veal done right—tender and not dry.
Tips from diners
This is how this dish is supposed to taste. If you want to understand Roman cooking, order this.
Located steps from the Pantheon on Piazza della Rotonda, Achilli al Parlamento is part wine bar, part fine dining destination. The restaurant has cultivated a reputation for knowledgeable wine service—staff can guide you through the extensive Italian list or suggest pairings for dishes. The space feels clubby and intimate despite its central location, drawing a mix of politicians, tourists, and serious food enthusiasts who know the area well.
The wine list is the point here. Don't order randomly. Ask staff for recommendations by region or price—they know the list inside out.
They serve lunch daily. It's a great spot for a lighter meal and wine. Dinner is more formal.
Book at least 1 week ahead for dinner on weekends. Lunch is more flexible. They accommodate walk-ins but tables fill quickly.
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