A light cake made with quality olive oil, giving it a subtle fruity flavor and moist crumb. Served with ricotta gelato (creamy and slightly tangy) and candied strips of lemon and orange. A clean finish.
Tips from diners
After dinner on the rooftop, this dessert feels perfect. Not heavy, not too sweet. Pairs well with a digestivo.
Creamy burrata paired with heirloom tomatoes in various colours and ripeness levels. Finished with a basil oil and a flake of sea salt. At this price point on a rooftop menu, the ingredient sourcing holds up — the burrata is stretched daily and the tomatoes change with the season.
Tips from diners
Start your meal with this. It's light, colorful, and sets the tone for the rest of the night.
Tender pasta pockets filled with creamy ricotta brightened by fresh lemon zest. Tossed in brown butter with crispy sage leaves and grated Pecorino. The lemon keeps the richness in balance.
Tips from diners
This is a spring and summer dish. The brightness cuts through the richness. Perfect before a heavier main.
Fresh pasta infused with squid ink, giving it a dramatic black hue and briny undertone. Tossed with fresh clams, garlic, and white wine. The visual is striking; the flavor is clean and oceanic.
Tips from diners
This dish photographs well and tastes better. The squid ink gives umami depth that regular pasta doesn't have.
Fresh striped bass fillet, skin-on, seared until the skin crisps and the flesh stays moist. Served with a medley of spring vegetables (asparagus, peas, young onions) and a light lemon beurre blanc. Refined and seasonal.
Tips from diners
This is a spring special. The vegetables change with the season. The bass is always perfectly cooked.
Lamb chops grilled over high heat until the exterior chars and the inside stays pink. Finished with fresh herbs (rosemary, thyme), garlic, and a squeeze of lemon. The meat is tender; the char provides contrast.
Tips from diners
Ask for the chops pink in the middle. The kitchen respects the request, and the texture is much better than well-done.
Roof Garden Circus sits atop Hotel Fortyseven near the Colosseum, a younger alternative to the formal fine dining crowd. The menu is seasonal Italian with influences from modern cooking—playful without being pretentious. The rooftop has panoramic city views, a lively bar scene, and a cocktail program that's taken seriously. Better for buzzing evenings than quiet dinners.
Arrive at sunset for the best light. The views are unmatched at golden hour. Tables fill quickly; book ahead or come early.
This is equal parts restaurant and bar. After 22:00, the rooftop becomes lively with cocktail drinkers. If you want dinner quiet, eat by 21:00.
The cocktail program is serious. Drinks are creative and well-executed. Come for drinks, order small plates, and soak in the view.
Book 1-2 weeks ahead for weekends. Walk-ins possible for the bar but not for table seating.
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