A classic Antonini dish that appears on the Classics menu. The combination sounds humble—potatoes, yeast, and onions—but the technique is refined. The yeast adds fermented depth, the onions are caramelized until deeply sweet, and the potato binds the filling. The wrapper is thin enough to feel luxurious. This represents Antonini's philosophy of elevating familiar ingredients.
Tips from diners
Choose the Classics menu if you want to experience Antonini's most successful work. This raviolo is why the Classics menu exists.
A dessert that bridges Antonini's Classics and Project approaches. The chocolate is rich and silky, hazelnut provides texture and warmth, and black garlic adds unexpected umami depth. The dish is composed enough to feel refined but approachable enough to feel indulgent. It's how Antonini ends tasting menus—with skill but without pretension.
Tips from diners
The black garlic is subtle but noticeable. It's not sweet—it adds a savory earthiness that extends the chocolate's complexity.
Another signature Classics dish. The composition is minimal—butter and parmesan create the sauce, citrus zest brightens, and pollen adds floral notes and visual interest. This demonstrates Antonini's restraint. Each element has a purpose. The pasta itself is made fresh daily with precise cooking technique.
Tips from diners
This dish has only a few ingredients but they're excellent. The pollen adds a subtle floral note that's unusual and worth noting.
The risotto changes biannually with the seasons, reflecting Antonini's commitment to local sourcing. Spring versions might feature asparagus and young onions; autumn brings mushrooms and root vegetables. The preparation is classical—hand-stirred, finished with butter and cheese—but the ingredients make each version unique. This course represents Antonini's connection to seasonal Italian cooking.
Tips from diners
Ask about the seasonal vegetables when you arrive. Antonini sources from specific local farms, and the sommelier can discuss which vegetables are currently in season.
A protein course appearing on Antonini's tasting menus. The pigeon is roasted until the meat is tender and the skin is crisp. Fig compote adds sweetness and sophistication, while rosemary sauce provides herbal complexity. This dish shows Antonini's ability to cook with restraint while achieving depth of flavor.
Tips from diners
Pigeon at Imàgo is cooked perfectly—the meat stays pink, the skin is crisp. If you've had pigeon elsewhere and weren't impressed, this will change your mind.
Imàgo sits on the sixth floor of the historic Hotel Hassler, overlooking Rome's most iconic staircase and cityscape beyond. Chef Andrea Antonini, a Rome native trained at world-renowned restaurants, offers two distinct tasting menus: Classics, featuring his most successful dishes, and Project, showcasing his experimental work. The intimate setting—just 12 tables—and the refined technique create an experience that feels personal despite the evident sophistication.
Choose between Classics and Project: Classics features Antonini's most refined work, Project is experimental and creative. First-timers usually prefer Classics. You can also choose a blind tasting where the chef curates the menu as a surprise.
Book at least three weeks in advance. The restaurant has only 12 tables and is booked constantly. Lunch is slightly easier than dinner but still requires advance booking.
All 12 tables have excellent views of the Spanish Steps and Rome's skyline. Request a table facing the stairs if you have a preference, though truly any seat is excellent.
Expect €170-220 per person for tasting menus, plus wine and service. The restaurant is undergoing kitchen renovations with a spring 2026 reopening, so confirm current pricing and availability.
Page last updated: