A pasta course that plays with Italian tradition and global technique—delicate fresh spaghetti dressed in a light, almost consommé-like broth studded with salmon roe that burst with briny umami. The contrast between the pasta's gentle flavor and the caviar's intensity defines the dish. Herbs are scattered for aroma and taste.
Tips from diners
The caviar quality is essential here—the kitchen sources premium salmon roe. Each bite should pop with distinct, clean flavor.
Game meat seared to keep the interior medium-rare, plated with roasted cauliflower that's been caramelized until sweet, plump raisins that add a Sicilian note, and spices that speak to Chef De Agostinis's travels through North Africa and Asia. The raisins and cauliflower create an unexpected sweet-savory combination that complements the venison's mineral richness.
Tips from diners
The venison is sourced from specific suppliers and cooked with precision to maintain tenderness. If you're skeptical about game, this preparation will change your mind.
A classic French technique applied to Italian fruits—a delicate, fluffy souffle infused with raspberry and rhubarb flavors, served alongside white chocolate sauce and shards for textural contrast. The souffle must arrive perfectly timed, risen and warm, the inside still slightly liquid. This is technique-forward dessert that rewards precision.
Tips from diners
Let the server know if you have a white chocolate aversion—the kitchen has alternative desserts available, but the souffle is the house signature.
A contemporary opening course—raw red shrimp (gamberi rossi) dressed ceviché-style with citrus, topped with mandarin segments that add sweetness and brightness. A drizzle of tarragon oil provides an herbal quality, while fried pepper seeds add crispy texture and gentle heat. This is the kind of global technique applied to Italian ingredients that defines Chef De Agostinis's approach.
Tips from diners
This is an amuse or early course in the tasting menu. The size is intentionally small—it sets the tone for the meal's global sophistication without overwhelming the palate.
Roasted pigeon with the skin crisped and interior remaining pink and tender, accompanied by deeply charred cauliflower that's almost caramelized, pomegranate arils that add brightness and slight bitterness, and a jus infused with warming spices. The combination of techniques and ingredients demonstrates Chef De Agostinis's ability to balance simplicity with sophistication.
Tips from diners
Ask the sommelier for a pairing with this course. The spices and pomegranate create interesting wine pairing challenges that the staff is prepared for.
INEO opened in 2023 inside the five-star Anantara Palazzo Naiadi hotel overlooking Piazza della Repubblica and earned its first Michelin star just two years later. Chef Heros De Agostinis brings 25+ years working alongside masters like Heinz Beck, Joel Robuchon, and Marc Veyrat, creating a menu he calls 'metissage'—weaving aromas and spices from territories he's lived in and traveled through. His starting point is always the Esquilino market, Rome's vibrant multicultural quarter, with techniques and flavors informed by his international background.
The kitchen accommodates vegetarian, vegan, and gluten-free diets. Call ahead with dietary preferences so the kitchen can prepare a dedicated menu.
The wine program is thoughtfully curated to bridge Italian and global selections. The sommelier pairs with the global cuisine approach rather than defaulting to traditional Italian wine pairings.
Reservations essential, often booked weeks in advance. The restaurant offers 4-course (€150) and 8-course (€170) tasting menus as standard, both including snacks and petit fours.
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