Paper-thin fresh tagliatelle is tossed gently with melted butter and aged Parmigiano-Reggiano. Fresh white truffle is shaved directly over the pasta at the table. The truffle's perfume dominates everything else. The pasta is a vehicle for the truffle. Only served in truffle season (September-December).
Tips from diners
Book in truffle season if possible. The white truffle is worth the premium price.
Baked to order so it arrives with the centre still soft and warm—the kitchen times it to 14 minutes. Served with a smooth espresso sauce that adds bitterness to balance the sweetness. The contrast of temperatures and textures is intentional. This is why you pre-order at the start of your meal.
Tips from diners
Order this when you order your main course. It's baked fresh and takes 15 minutes.
High-quality beef is minced by hand and mixed with anchovy aioli, capers, shallots, and a touch of lemon. The anchovies provide umami, the capers provide briny crunch, the shallots provide aromatic bite. Served with crispy toasted bread. The beef quality is paramount.
Tips from diners
Ask about the origin of the beef. This kitchen sources responsibly.
Duck legs are cured in salt for 24 hours, then poached in duck fat for several hours until the meat is so tender it falls from the bone. Served over soft polenta made with duck stock and finished butter. The skin is crisped before service. Accompanied by seasonal vegetables cooked in duck fat. The 24-hour cure is what separates this from standard confit—it drives flavour into the meat before the fat even touches it.
Tips from diners
This is rich. Drink something crisp with it. The acidity cuts through the fat.
Large diver scallops are patted dry and seared hard in a hot pan until the exterior caramelizes and the interior stays tender. Served over a brown butter emulsion and topped with a quenelle of caviar and microgreens. The scallop sweetness shines, the brown butter adds depth, the caviar adds brine and pop.
Tips from diners
The scallops should have a crust but be barely opaque inside. This kitchen nails the timing.
Ristorante Marzapane is a contemporary Italian restaurant in the Flaminio neighborhood that approaches technique and ingredient quality with precision without being overly formal. The chef trained in Michelin kitchens and brings that discipline to simple Italian dishes. The wine list is Italian-focused with reasonable markups. The room is elegant but not stuffy. The experience is refined but the food speaks louder than the service.
Book at least two weeks ahead for special occasions. This restaurant is popular with couples and celebrants.
The wine list is curated Italian wines. Ask for recommendations by price range—the sommelier is knowledgeable.
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