A classic French-influenced preparation that Vivendo executes with precision. The bisque is rich but balanced, made from roasted lobster shells. Fresh lobster meat is folded in just before serving. Reviewers note this is comfort food refined—warming without being heavy.
Tips from diners
If this is on the menu, order it as your first course. It sets the tone for the meal.
The panna cotta is set delicately—just enough gelatin to hold shape but silken when spoon touches it. The dark chocolate sauce is made from quality chocolate and is warm, making the contrast in temperature notable. Berries provide acidity. A simple but refined finish.
Tips from diners
This is the right dessert if you want something refined but not too rich after dinner.
This is risotto done right—each grain retains its texture while the overall dish is creamy. Porcini is used both as a component and in the stock, building depth. The Parmesan is generously grated. Multiple reviews call this a reference point for the dish.
Tips from diners
This is worth trying even if you usually skip risotto at other restaurants. The technique is precise.
The veal is sourced from a quality producer and cooked to rosy pink. The porcini are sautéed separately to build flavor. The reduction ties the plate together. Reviewers note the meat quality is evident—tender and flavorful.
Tips from diners
Ask how the veal will be cooked. They'll prepare it to your preference without compromising quality.
When white truffle is in season, this dish appears. The pasta is rolled fresh in-house. The truffle sauce is made by infusing cream with truffle aromatics and actual shavings. The Pecorino adds salinity. Reviewers note this is truffle used correctly—as an accent, not the whole story.
Tips from diners
Come in fall for white truffle season. This is the dish that shows why truffle matters.
Vivendo has been the dining room of the St. Regis Grand Hotel since 1894, one of Rome's oldest continuously operated hotel restaurants. The space was fully redesigned in 2019 while keeping the neoclassical arched ceilings intact. The kitchen focuses on Italian regional cooking rather than hotel-generic cuisine — white truffle pappardelle appears in October, and the risotto is cited in multiple Rome food guides as a benchmark preparation. The wine list covers 14 Italian regions.
Book 1-2 weeks ahead for dinner, same-day or next-day for lunch. They're accommodating on the phone and can assist with English speakers.
The wine list focuses on Italian regions. Ask staff for recommendations by price or region—they're trained and helpful.
Lunch is less formal than dinner but food quality is the same. It's a good option if you want fine dining without evening timing.
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