The wine program focuses on natural wines and biodynamic producers. The list is organized by region and fermentation style. By-the-glass selections rotate frequently. This is a wine bar for wine drinkers, not casual tourists.
Tips from diners
If you want to explore natural wines in Rome, this is the place. The owner is knowledgeable and patient.
The signature plate. Thinly sliced cured pork—both guanciale and speck—arranged with roasted red peppers that have been charred until their skin blackens. The sweetness of the peppers contrasts with the salt of the pork. Simple, but dependent on excellent sourcing.
Tips from diners
The speck is from Alto Adige. Ask the bartender about the specific producer—they're proud of the sourcing.
The house pâté, made fresh, spread on thick toasted bread and topped with sharp pickled capers. The capers cut through the richness of the liver, creating balance. This is a traditional Roman bar food that hasn't changed in decades.
Tips from diners
This dish is on the menu as written in the 1970s. Order it for continuity.
Autumn and winter dish. Wild mushrooms—porcini, champagne, mixed varieties—marinated in white wine vinegar with garlic and herbs. Served at room temperature. This is a vegetable-forward course that pairs beautifully with natural wines.
Tips from diners
The varieties change weekly based on what foragers bring to the market. Ask which types are featured.
Spring dish when Roman artichokes are available. Raw, thinly shaved artichoke hearts, dressed with lemon juice, minced garlic, grated aged pecorino, and olive oil. This is a course that celebrates the vegetable's delicate, nutty flavor.
Tips from diners
This is only available March-May when Roman artichokes are in season. Check before ordering outside these months.
Il Goccetto opened in the 1600s as a wine shop and remains on Via dei Banchi Vecchi near the Tiber. It's one of Rome's oldest wine bars, with exposed stone walls and a clientele spanning centuries. The modern owner has focused on natural wines and biodynamic producers while keeping the food classical—Roman dishes made with care, not fuss. The space is narrow and intimate, with a few tables and a crowded bar.
Closed Sundays and opens at 3pm. Come for late aperitivo or dinner.
The bar is standing room only. There are a few tables, but the bar is where the action is.
The owner is passionate about natural wines. Tell him what you like and he'll recommend something unexpected.
Page last updated: