Rather than serving foie gras sliced, the kitchen prepares it as a custard—an inspired approach that changes the texture to something between mousse and sauce. It arrives warm, making the brioche toast become secondary to the main event. Reviewers praise the technique as both unexpected and respectful to the ingredient.
Tips from diners
This is what to order to celebrate. It's rich but refined enough that it doesn't feel heavy.
This dish showcases ingredient sourcing and restraint. The lobster is clearly fresh, with sweet meat. The saffron is present but not aggressive. The pasta is rolled thin enough to taste the sauce. Available year-round, it's a reliable highlight.
Tips from diners
This is available when truffle isn't in season. It's the other signature pasta to build a meal around.
When white truffle is in season, this becomes the restaurant's centerpiece. The pasta is made with eggs, creating a rich foundation for the truffle. The brown butter adds nuttiness. Multiple reviews note this is truffle done right—not overshadowed by other components, but not showing off needlessly.
Tips from diners
If this is available when you visit, order it. Truffle season is short. This is the reason to come then.
The panna cotta is set with just enough gelatin to hold shape but maintain a silken mouthfeel. The berries are in season and macerated to release their juice. The coulis provides acidity and color. A simple, refined finish to the meal.
Tips from diners
If you don't want something heavy after a rich meal, this is the right choice.
The veal is sourced from a specific producer known for quality. The chop is cooked to pink and rested to stay tender. Rosemary is charred to add smokiness. Lemon rounds out the plate without being aggressive. A study in classical technique.
Tips from diners
Ask how the veal is cooked. They'll prepare it to your preference and still maintain quality.
Moma occupies an elegant, contemporary space near Via San Basilio in Rome's upscale Ludovisi district. The restaurant earned its Michelin star through a combination of refined technique, seasonal ingredient focus, and creative plating that respects Italian traditions while moving them forward. The small dining room creates an intimate setting where diners feel connected to the kitchen's work.
Book 2-3 weeks ahead, especially for weekends. They accommodate English speakers and are helpful with dietary restrictions.
Visit in fall for white truffle season if you want that signature dish. Otherwise, plan any time—the menu shifts seasonally but stays strong.
The wine list is well-curated. Ask about pairings by the glass. They won't push expensive bottles.
Page last updated: