This key corner of Trastevere real estate has become "the Ferrara block": what was once an enoteca has expanded into a restaurant, wine bar, and gastronomic boutique. The renovations have resulted in an airy, modernist destination, with the original space as it was, all wooden chairs and ceramic-tiled tables. Service can be iffy to slow, and, in the end, the results coming out of the kitchen are inconsistent. A fine starter is ricotta-and-herb-stuffed zucchini flowers with crispy pancetta. Secondi include pigeon-quail alla diavola (spicy) with onions glazed in raspberry vinegar. But true to its enoteca roots, it's the award-winning wine selection that impresses here.
Apr 15, 2007
This was not the Rome restaurant expierence we were looking for. After visiting Rome many times we found this restaurant not to our liking. The food was not even adverage, the service poor and uncaring and certainly not worth the visit or cost