The kitchen's dessert demonstrates the same precision as the savory courses—the panna cotta has a perfect texture that's neither too firm nor too loose, finished with fresh berry compote that adds tartness and brightness.
Tips from diners
Leave room for dessert. The kitchen treats the final course with the same care as the first.
The kitchen reinterprets classic Tuscan pappardelle by using a refined wild boar ragù made with contemporary technique. The pasta is hand-rolled fresh, and the sauce benefits from long cooking that develops deep savory flavors. The result respects tradition while adding refinement.
Tips from diners
The pasta courses here balance tradition with contemporary technique. This is Roman cooking refined, not abandoned.
The kitchen roasts duck breast to a precise medium, slicing it to reveal the pink interior. A cherry gastrique adds acidic sweetness that cuts through the richness. The plating and precision reflect 30 years of consistency at the Michelin level.
Tips from diners
The proteins here are cooked with precision and paired with thoughtful sauces. This is refined cooking that respects ingredients.
The Milanese classic is prepared with careful technique—veal shank braised until fork-tender, finished with gremolata (lemon zest, garlic, parsley) and accompanied by saffron risotto. It's a dish that shows respect for tradition while maintaining the precision expected at the Michelin level.
Tips from diners
This is the osso buco to order if you want to understand why the dish is classic. Every element is executed with care.
Delicate hand-rolled tagliatelle are finished with fresh shaved white truffle when available seasonally. The truffle's earthiness contrasts with the subtle richness of the pasta. It's a refined dish that requires top-quality truffle to work—Il Convivio sources carefully.
Tips from diners
This dish depends entirely on the quality of the truffle. Call ahead to ask about seasonal availability and truffle sourcing.
Opened in 1990 by three brothers from the Marche region (Angelo in the kitchen, Giuseppe and Massimo front of house), Il Convivio Troiani earned its Michelin star in 1993 and has held it for three decades. Located behind Piazza Navona at Vicolo dei Soldati 31, the restaurant reinterprets traditional Italian and Roman cuisine with contemporary technique. The wine list holds 3,600 labels.
Book weeks in advance. The Michelin star attracts serious diners who plan ahead. Ask about the menu options—they offer à la carte and tasting menus.
The wine list has 3,600 labels. Ask the sommelier for guidance. Budget an extra €40-100 for wine pairing if interested.
Budget €80-120 per person for food alone, more with wine. This is fine dining in Rome's historic center—prices reflect the location and star status.
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