Natural white wines fermented on their skins, resulting in amber or orange color. This house specialty showcases the restaurant's wine philosophy. The three selections change with the wine list, always pairing well with the seasonal food.
Tips from diners
If you've never had orange wine, this is an excellent introduction. The sommelier is passionate and explains each wine's origin.
Vegetables preserved by fermentation rather than vinegar. House-made in big glass jars, rotating based on what's foraged and purchased. Served at room temperature. This is ancient preservation meets modern natural wine culture.
Tips from diners
Ask which vegetables are fermenting in the back. The bartender can tell you what will be ready next week.
Fresh ricotta from a small Lazio dairy, served with honeycomb and a drizzle of aged grappa. The combination is sweet, tangy, and complex. Pairs beautifully with orange-tinted natural wines.
Tips from diners
The ricotta rotates between two suppliers. Ask which one is featured today—both are excellent but distinctly different.
Raw, salt-preserved fish from Mediterranean suppliers. Arranged simply on a plate with excellent olive oil. No heat, no manipulation. This is a course about sourcing and respect for the ingredient.
Tips from diners
The fish varies by season and market availability. What's on the menu is what arrived at the fish market that day.
Changes completely by season. Spring might feature raw fava beans, asparagus, and spring onions. Summer brings tomatoes, cucumbers, and zucchini. Autumn features mushrooms and radicchio. Each plate is simply arranged, dressed with excellent olive oil, and finished with shaved aged cheese.
Tips from diners
The vegetables come from a family farm in the Castelli Romani. Ask the server to explain what's in this week's plate.
La Barrique on Via del Boschetto in Monti focuses on natural wines paired with organic, local ingredients. The menu is short and seasonal—whatever the nearby markets offer. The kitchen does minimal manipulation; the philosophy is to let ingredient quality and natural wine pairing do the talking. The space is small, often buzzing with food writers and young Romans.
Book ahead. This tiny space fills quickly, especially weekends. Online booking is available on the website.
The wine program is curated by the owner. Ask about the current focus—they often feature producers from specific regions.
Order 3-4 small plates per person. The menu is designed for sharing and exploring multiple dishes.
Page last updated: