A refined take on cacio e pepe that respects the Roman classic while adding subtle complexity. The pasta is rolled by hand and the guanciale is sourced from a specific Umbrian producer known for balance of fat and salt. Multiple reviews note the sauce coating each strand without being heavy.
Tips from diners
They execute this without fuss or gimmick. If you want to taste the difference good guanciale makes, this is where.
This dish exemplifies Retrobottega's philosophy: simple, high-quality ingredients prepared with precision. The burrata is sourced from Puglia and arrives creamy and fresh. Reviewers consistently note the balance of richness from the cheese with the brightness of cured fish and house-made citrus oil.
Tips from diners
Start with this if it's on the menu. It's a perfect introduction to how they approach ingredients.
When sea urchin is available, this becomes the must-order. Reviewers across multiple platforms highlight the quality of the uni—it's flown in from Sicily and used raw. The pasta is delicate enough not to overpower. The saffron beurre blanc adds richness without competing with the roe's briny sweetness.
Tips from diners
Call ahead to check if uni is available. When it is, don't skip it. The quality is excellent.
Retrobottega's version is less heavy than many Roman interpretations. The mascarpone is whipped to hold air, and the espresso has a bitter edge that prevents cloying sweetness. Reviewers note it arrives cold and airy rather than dense.
Tips from diners
If you finish dinner and see this on the table service, it's worth saving room for.
A seasonal main that shows Retrobottega's modern plating alongside classical technique. The duck is cooked pink and rested properly. Reviews note the beet reduction provides earthiness without heaviness. The bitter greens cut through the richness of the meat.
Tips from diners
Ask for it pink if you like duck slightly rare. They'll accommodate the preference.
Retrobottega opened on Via della Stelletta in 2016 and quickly became one of centro storico's most-booked tables — unusual for a neighborhood that typically serves tourists. The guanciale comes from a specific Umbrian producer and is named on the menu. The sea urchin is flown in from Sicily and used raw. The dining room seats fewer than 30.
Book at least 1 week ahead, especially for weekends. They accept phone reservations and their staff speaks English.
Dinner service moves quickly—you'll be done in 2-2.5 hours if you don't linger. This isn't a long, leisurely affair.
It's trendy but not pretentious. Music isn't loud. Conversations at other tables remain private.
Page last updated: