Roman restaurants / NEW SIGNS
Osteria di Monteverde
Via Cartoons 163 - tel. 06-53273887. Website: losteriadimonteverde.it Map
The boy's gruff physiognomy, but solid experience and a good heart, judging by the final discount is not required. We would have to open a discourse on the practice of the discount, unknown in many restaurants in Rome, unless there is some mess with half of the receipts and fake non-existent in the form of preconto. But back to Montevederde in this small but comfortable restaurant. Aesthetically ecstatic and not the heritage of the previous year, due to some inconsistencies too nei quadri e nell’arredo, ma l’atmosfera è giusta e calda e ci immaginiamo già nelle temperie dell’inverno a cercare rifugio in via Cartoni.
Se il volto del giovanotto (Fabio Tenderini) ricorda qualcosa è perché proviene da una famiglia di ristoratori ben nota, che da anni ha avviato un ristorante di qualità a due passi da campo de’ fiori, il Ditirambo. Da pochi mesi, Fabio ha deciso di lasciare il lavoro di 14 anni, di mettere nel cassetto la laurea di Ingegneria delle Telecomunicazioni e di dar vita insieme allo chef Roberto Campitelli (anche lui ex Ditirambo, ma anche Glass e Convivio) all’osteria di Monteverde, nata sulle ceneri del ristorante Le Saline. Not very original name, Osteria di Monteverde, unlike the kitchen, which sails in the canons of traditional Roman cuisine but goes beyond them willingly. You can find classic early transhumance of Lazio (carbonara, gricia, amatriciana), but also frascarelli, Marche pasta topped with tomato and salt cod. There is a broccoli carbonara, but there are also dragged sweetbreads glazed with chicory and pork ribs. From the report "patatone" yoghurt and tiramisu in mini version, good and fortunately not as abundant. And the fish coming from the Tyrrhenian Sea, to which our two dedicated special attention.
MENU Appetizers: chicken liver crostini and onion € 6.5, 6.5 Coccetti tripe and wild mushrooms, soup, mussels, clams and beans 7; tartare of blue fish with roasted potatoes and onions 7.5. Leaders of the Roman tradition 7, 7.5 frascarelli tomato and salt cod, octopus Mezzemaniche ragu and pecorino, 7, potato gnocchi with clams and mullet roe 7.5, gnocchi with clipping 7, noodles and pumpkin ciauscolo 7.5. Seconds: 9 oxtail, sweetbreads glazed with chicory dragged 10, Roman veal rolls 9.5, cod with roasted potatoes, octopus salad 7, pork ribs 10.5, Side: 3.5 patatone yoghurt, fennel to the Roman, cream rosrmarino legumes. Desserts: Panna Cotta 4, 4 tiramisu, mini tiramisu 3 ACCOUNT Considering a starter and a second, you will spend € 16.5. By adding a sweet you get to 20.5. Even moderate spending on wine that costs less is a Cesanese of Piglio from 10.5, the most expensive Aglianico is a Directory of 2005 of 17.5 €. We've got a great Tornamagno Marches of 2003 to 14.5 €
BONUS low prices in relation to quality. Excellent idea to delete from the menu (physically, because there was just written) the cut of tuna fish as rapidly endangered
MALUS wine list that provides good wines at moderate cost, but no major label. Bad idea to remove the menu (physically, because there really was written) the tuna steak, which we like very much.
THE MARKS
Kitchen: 7
Environment: 7
Service: 7.5
Prices: 8
