The soft burrata center is still warm, melting against fresh apricot halves and crushed Bronte pistachios. A thread of pistachio oil adds weight. The sweetness of the apricot, the nuttiness of the pistachio, and the mild richness of the cheese form a composed starter that moves beyond simple salad into something that shows intention.
Tips from diners
Eat this immediately when it arrives—the burrata is served still warm, and the flavor changes as it cools.
Hand-rolled pasta sheets are dressed simply with butter and good Parmigiano, then finished with shaved black truffle. The truffle is subtle—this isn't a showcase for expense, but rather a balance where the pasta and cheese lead and the truffle adds a final earthiness. Reviewers praise the pasta's texture as evidence of skill.
Tips from diners
Ask the chef if they have truffle available when you book—seasonal availability changes, and the menu adjusts accordingly.
Scallops are barely kissed in a hot pan so they stay just tender—three seconds per side is often enough. The sauce verde—made from parsley, capers, anchovies, and good oil—provides brightness and salinity. The sweetness of the scallop meat against the savory, punchy sauce is why this combination has existed in Italian kitchens for centuries.
Tips from diners
Don't overcook scallops—they go from perfect to rubber in seconds. The kitchen knows this, so trust their timing.
The panna cotta is set just enough to hold shape but trembles slightly on the spoon—not the rubbery versions found in less careful kitchens. Fresh raspberry coulis provides sharpness. A candied basil leaf adds an unexpected herbal note that makes you taste the cream again. This is restraint applied to dessert.
Tips from diners
This dessert is light after a full meal—the right choice if you want sweetness without heaviness to end the evening.
The duck breast is scored and cooked skin-side down first until the skin renders and crisps, then finished in the oven. Resting is essential. The gastrique—cherry juice reduced with wine vinegar—provides acid that cuts the richness. Each element on the plate has a purpose and plays a role in the overall flavor architecture.
Tips from diners
Request medium-rare when ordering—the kitchen will understand. Overcooked duck loses its appeal quickly.
Tribuna Campitelli occupies a palazzo built in 1585 in Rome's historic Campitelli district, steps from the Capitoline. The dining rooms are intimate and elegantly designed, a contemporary kitchen inside centuries-old walls. Chefs Francesco Brandini and Roberto Bonifazi lead the kitchen, reinterpreting Mediterranean and Roman traditions with modern technique. The wine program is extensive, with Daniele Gizzi curating selections emphasizing Italian bottles and Champagne from the five main French production regions.
Take a moment to look around the dining room—the building's history is visible in the architecture and design. The restaurant has preserved the palazzo's character while making it entirely modern.
The wine list is extensive and thoughtfully curated. Ask Daniele Gizzi for pairings rather than choosing yourself—his knowledge of Italian wines is excellent.
Closed Sunday, Monday, and Tuesday except for special occasions. Reserve well in advance, especially for Friday and Saturday. Lunch is less booked than dinner.
Page last updated: