What are the best beef dishes in Rome?

Based on diner recommendations, the best beef dish in Rome is at Trattoria Monti. We compared 45 restaurants serving beef dishes.

How much do beef dishes cost in Rome?

Beef dish prices in Rome range from €2.00 to €42.00 across 45 restaurants.

All Ingredients in Rome

Best Beef Dishes in Rome

45 restaurants compared

Price range: €2.00 – €42.00

Avg recommendation: 87%

Top 5 Beef Dishes in Rome (Quick Answer)

Based on diner recommendations across 45 restaurants:

Vincisgrassi at Trattoria Monti, €16.00 (Esquilino)
Beef Tartare with Anchovy Aioli at Ristorante Marzapane, €19.00 (Flaminio)
Ragu and Mozzarella di Bufala at Pier Daniele Seu, €17.00 (Trastevere)
Trippa Alla Romana at Perilli a Testaccio, €14.00 (Testaccio)
Polpettone at Mordi e Vai, €4.50 (Testaccio)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 45 Beef Dishes

Vincisgrassi

Trattoria Monti

Esquilino·$$$

€16.00

Baked pasta dish similar to lasagna, topped with béchamel.

Tip: This is grandma-style cooking. Order it if you want something warm, familiar, and authentically regional.

Beef Tartare with Anchovy Aioli

Ristorante Marzapane

Flaminio·$$$$

€19.00

Finely minced raw beef with anchovy emulsion, capers, and crispy bread.

Tip: Ask about the origin of the beef. This kitchen sources responsibly.

Ragu and Mozzarella di Bufala

Pier Daniele Seu

Trastevere·$$$

€17.00

Slow-cooked beef ragù with buffalo mozzarella.

Tip: The ragù is the star. Ask your server about fermentation length and beef sources. This level of detail matters.

Trippa Alla Romana

Perilli a Testaccio

Testaccio·$$

€14.00

Beef tripe slow-cooked with tomato sauce and herbs.

Tip: If you're nervous about tripe, Perilli's version is approachable. The tomato sauce is rich and the tripe is tender.

Polpettone

Mordi e Vai

Testaccio·$

€4.50

Meatloaf in tomato sauce served in a warm roll with melted cheese.

Tip: This is the gentlest introduction to Mordi e Vai if you're not ready for tripe or offal. It's still made with Sergio's skill and overnight braising.

Pappardelle al Ragù

Trattoria Vecchia Roma

Esquilino·$$

€17.00

Wide ribbon pasta with slow-cooked beef ragù.

Tip: This is a heavy dish. Consider ordering it as a main course and skipping the second course.

Asado de Tira (Beef Ribs)

Monticiani

Monti·$$

€16.00

Argentine short ribs grilled slowly until tender, served with chimichurri.

Tip: This is a shareable dish if you're with someone else. One order easily feeds two. Don't skip the chimichurri—it's the key to the flavor.

Tortellini di Bologna Doppia Panne e Parmigiana

Bistro Baccano

Centro·$$$

€22.00

Beef, mortadella, and parmesan filling with a two-cream sauce.

Tip: Order this if you want something richer than the raw-sauce pastas. It's the kind of dish that justifies the splurge.

Lasagna

Osteria del Pegno

Centro·$$

€16.00

Baked pasta layers with meat ragù and béchamel.

Tip: This is made fresh to order, not pre-made. Wait the 15-20 minutes for it to come out—it's worth it.

#10

Steak Tartare

Hostaria Costanza

Centro Storico·$$$

€25.00

Raw beef, finely minced, with capers, anchovies, parmesan, and lemon.

Tip: The beef is fresh and high-quality. The anchovies are the secret — they provide umami without fishy flavor.

#11

Picchiapò

Mordi e Vai

Testaccio·$

€4.50

Braised beef with tomato, onion, and wine in a crusty panino.

Tip: The ratio of meat to sauce is perfect. Don't let the sauce intimidate you—the crusty bread is designed to absorb it.

#12

Beef Tartare with Mustard Oil

Barzilai Bistrot

Aventino·$$

€13.00

Finely chopped beef with mustard oil, capers, and aged cheese.

Tip: The beef changes based on the butcher's selection. Ask about the current cut and origin.

#13

Polpette di Bollito

Bianca Trattoria

Trionfale·$$

€9.50

Meatballs made from boiled beef, breadcrumbs, cheese, and eggs in tomato sauce.

Tip: This is old Roman home cooking. Order it as a second course after pasta, or pair with cicoria ripassata (sautéed chicory).

#14

Trippa Alla Romana Con Salvia

Angelina a Testaccio

Testaccio·$$

€14.00

Beef tripe braised in tomato with sage and Pecorino.

Tip: If tripe is new to you, this is a good introduction. The tomato sauce is rich, the herb (sage) makes it approachable.

#15

Beef with Prune Sauce

Renato e Luisa

Centro·$$

€26.00

Tender beef with a sweet-savory prune reduction.

Tip: This pairing of beef with prunes might seem unusual, but it's a classic Italian combination. Trust Renato's execution.

#16

Trippa Alla Romana

Pecorino Roma

Testaccio·$$

€14.00

Tripe slow-cooked with tomato, herbs, and Pecorino Romano.

Tip: Tripe is an acquired taste but Pecorino Roma's version is approachable. The tomato sauce and slow cooking make it tender and flavorful.

#17

Matambre

Monticiani

Monti·$$

€10.00

Flank steak rolled with hard-boiled eggs, spinach, and vegetables, sliced and served cold.

Tip: This is an adventurous start to a meal. It tastes like nothing else on the menu but showcases the chef's respect for Argentine tradition.

#18

Assorted Kosher Meats Platter

Ba'Ghetto

Jewish Ghetto·$$$

€16.00

Selection of kosher cured meats, sausages, and salads.

Tip: Order this to taste the range of kosher cured meats. Ask the staff which meats are on the board today.

#19

Carpaccio Di Manzo Con Tartufo

BellaCarne

Jewish Ghetto·$$$

€24.00

Paper-thin sliced raw beef with black truffle shavings, olive oil, and lemon.

Tip: The truffle shavings should be generous and visible. If they look sparse, ask the server to add more—they will.

#20

Tagliatelle al Ragù

Nannarella

Trastevere·$$

€13.00

Fresh ribbon pasta with slow-cooked beef and pork ragù.

Tip: This is the house recipe passed through generations. Eat it slowly—the depth builds in your mouth as you chew.

#21

Braised Beef Cheek with Red Wine

Taverna degli Amici

Monti·$$

€15.50

Slow-braised beef cheek in red wine reduction.

Tip: Rich and warming. Perfect for cold evenings. Pair with a full-bodied red wine.

#22

Supplì al Ragù

Pizzeria Formula 1

San Lorenzo·$

€2.50

Fried rice croquette with meat ragù and melted cheese.

Tip: Order this while waiting for your pizza. It's street food perfection.

#23

Lasagna

Alle Carette

Monti·$$

€8.50

Layers of pasta, meat ragù, and béchamel baked until the top is browned.

Tip: Order this if you've been walking all day and need something warm and filling.

#24

Insalata Di Manzo Con Erbe Aromatiche

Ketumbar

Testaccio·$$

€16.00

Thinly sliced beef with fresh Asian herbs, lime, and fish sauce.

Tip: If you've never tried a Southeast Asian beef salad, this is a good introduction. Fresh, tangy, and herbaceous.

#25

Vietnamese Pho

Bali Bar

Trastevere·$$

€13.00

Vietnamese beef broth soup with rice noodles, beef, and fresh herbs.

Tip: Order this after 11 PM when you want something warm and comforting. The kitchen makes it perfectly every time.

#26

Polpettone

Sora Mirella

Jewish Ghetto·$

€2.00

Small meatball, savory and tender.

Tip: Build a mixed plate: one artichoke, one supplì, one crocchè, one meatball. Costs about 12 euros and is the perfect light Roman lunch.

#27

Pappardelle al Cinghiale

Grazia e Graziella

Trastevere·$$

€14.00

Wide fresh pasta with wild boar ragù.

Tip: This is not available year-round. If it's on the menu, order it—wild boar season is short and this dish is worth the trip.

#28

Empanada de Carne

PanDivino - Focacceria Taperia

Centro Storico·$$

€5.50

Spanish baked empanada filled with seasoned ground beef and vegetables.

Tip: Order a couple to pair with wine. These are a better value than the panini and travel well if you want to eat elsewhere.

#29

Tagliata Di Manzo

BellaCarne

Jewish Ghetto·$$$

€28.00

Sliced beef sirloin served medium-rare with arugula, shaved pecorino, and lemon.

Tip: Smaller portion than the Bistecca—good for a single diner who wants quality without overwhelming size.

#3094% recommend

Bistecca Alla Fiorentina

BellaCarne

Jewish Ghetto·$$$

€42.00

Thick-cut Tuscan beef steak, grilled over wood and finished with olive oil and rosemary.

Tip: Ask for it rare (al sangue). The kitchen understands this request and respects Italian preferences—it arrives perfect.

#3192% recommend

Supplì al Ragù

Eroi Della Pizza

Trionfale·$

€2.50

Fried risotto ball with ground beef ragù and melted mozzarella.

Tip: Order 2-3. They're small. The ratio of crispy exterior to creamy interior is perfect here.

#3290% recommend

Pho Bò

Mekong

San Giovanni·$$

€11.00

Clear beef broth with thin rice noodles, herbs, and beef slices.

Tip: Add herbs, lime, and chili to taste—the broth is meant to be adjusted by you as you eat. Start with a little and add more if you prefer.

#3389% recommend

Steak Frites

Brasserie Mediterranea

Piazza del Popolo·$$$

€26.00

Prime beef grilled over charcoal, served with house-cut fries and béarnaise.

Tip: Ask the chef about the beef source and cut. Different cuts are offered depending on what came in that day.

#3488% recommend

Burger Baccano

Bistro Baccano

Centro·$$$

€19.50

Beef patty, cheese, house-made condiments, and toasted bun.

Tip: Ask for it medium or medium-rare. They'll ask, so speak up — the default is fully cooked.

#3588% recommend

Bife de Chorizo

Monticiani

Monti·$$

€18.00

Argentine strip steak grilled simply with sea salt and chimichurri on the side.

Tip: Ask them to cook it medium-rare. Argentine beef cooks faster than Italian beef and gets tough if overdone. Tell them your preference upfront.

#3686% recommend

Supplì al Ragù

Antico Forno Roscioli

Centro Storico·$

€2.50

Fried risotto ball with ragù meat sauce and mozzarella.

Tip: These are among the best supplì in Rome. Buy two — they're small and at this price point, you'll want more.

#3786% recommend

Fresh Pasta Tagliatelle al Ragù

Eataly Roma

Ostiense·$$$

€14.00

Wide ribbon pasta with slow-cooked beef ragù from the ground-level pasta counter.

Tip: This is what homemade pasta with proper ragù tastes like. The butter finish makes it silky.

#3886% recommend

Beef Tartare with Aged Balsamic and Crispy Bread

Adelaide

Villa Borghese·$$$

€22.00

Finely minced raw beef with aged balsamic vinegar and toasted bread points.

Tip: If you eat tartare, this is how it should taste. High quality meat, simple preparation, balanced seasoning.

#3985% recommend

Kosher Amatriciana

Renato al Ghetto

Jewish Ghetto·$$$

€12.50

Tomato sauce with smoked beef, pecorino, and chili instead of guanciale.

Tip: The smoked beef provides a similar profile to guanciale. It's a respectful adaptation, not a compromise.

#4085% recommend

Fresh Lasagna da Le Mani in Pasta

Trionfale Market

Prati·$

€6.00

Homemade lasagna layered with ragù, béchamel, and egg pasta sheets.

Tip: Ask for it cold if you want to take it back to your hotel. Ask for it warm if you want to eat it right there at the market.

#4185% recommend

Polpetta al Sugo Trapizzino

Trapizzino

Testaccio·$

€5.00

Pizza bianca pocket with Nonna's beef meatball in rich tomato gravy.

Tip: The meatball is substantial—order one and pair it with another trapizzino if you're really hungry. One usually satisfies.

#4285% recommend

Beef Biryani

T.O.I. - Taste of India

Esquilino·$$

€12.00

Basmati rice with tender beef, aromatic spices, and fried onions.

Tip: One review specifically called this 'one of the best Indian meals I've had.' The beef-to-rice ratio is balanced.

#4385% recommend

Empanadas (Beef)

Monticiani

Monti·$$

€4.00

Crispy pastry pockets filled with ground beef, onions, olives, and hard-boiled egg.

Tip: Order two empanadas and a salad for a light lunch around €12. They're filling enough that you won't need a main course.

#4482% recommend

Tonnarelli con Carne Secca e Carciofi

Renato al Ghetto

Jewish Ghetto·$$$

€11.00

Thick tonnarelli pasta with dried beef and artichokes.

Tip: Order this to experience traditional Judeo-Roman cooking. The artichoke and dried beef pairing is unique.

#4582% recommend

Polpettine di Nonna Lella

Sora Lella

Isola Tiberina·$$$

€14.00

Grandmother Lella's small meatballs in tomato sauce.

Tip: This dish tastes like Roman grandmothers have been making it for centuries. The simplicity is the point—quality meat and technique.