Chef Terrinoni's signature dish shows his philosophy in miniature. One portion is executed as it should be—sauce, pasta, cheese, pepper. The second challenges expectations while respecting the flavor profile. Reviews across food platforms note this opener signals the chef's knowledge and point of view immediately. It's clever without being showy.
Tips from diners
This opener is worth the price alone. It shows exactly what Terrinoni can do and sets the tone for the meal.
Rather than a single large dessert, the kitchen offers a progression. Reviews note the portions are small enough to taste multiple preparations—a fruit-forward component, a chocolate component, and a palate cleanser. This isn't a set menu; it changes daily.
Tips from diners
Accept the suggested dessert tasting rather than choosing one item. It showcases the kitchen's range.
Offal is often mentioned in food writing but rarely executed with this level of respect. The brains are cleaned and prepared in-house, providing a buttery texture that ravioli amplifies. The sage brown butter is nutty without being heavy. Multiple reviews call it a turning point—if you're skeptical of offal, this is the dish to change your mind.
Tips from diners
Don't skip this based on ingredient. The texture is delicate, and the flavor is subtle. Trust the chef.
When available, this first course shows the precision of the kitchen's knife work and fish sourcing. The citrus cure is balanced—acidic enough to cure the fish but not aggressive. Reviewers note the fish has a clean, briny quality that suggests proper sourcing from daily deliveries.
Tips from diners
Ask what fish is available that day. It changes daily based on the market.
The main course shows Terrinoni's restraint. The lamb isn't fussed over with many components, but each element—tender meat, bright vegetables, umami from anchovy—plays a role. Reviews note the sauce is savory and balanced, never overwhelming.
Tips from diners
This arrives pink in the center. If you prefer your lamb more cooked, mention it when ordering.
Per Me sits on a quiet corner in Trastevere, away from the tourist chaos but within walking distance of the neighborhood's main piazza. Chef Giulio Terrinoni has earned one Michelin star for his refined, technique-driven cooking that draws from Italian traditions while incorporating unexpected elements and preparations. The small dining room seats about 30 people, creating an intimate atmosphere where the kitchen and dining room feel connected.
Book 2-3 weeks ahead for weekends, 5-7 days for weekdays. Phone reservations are preferred. English-speaking staff can handle bookings.
Ask the staff about wine pairings by the glass. They know the menu precisely and pair intelligently without pushing expensive options.
Service takes 2.5-3 hours. This is a leisurely meal. Plan to spend the evening.
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