Trattoria Monti

First of all, if you want to eat here, you need to make a reservation. We showed up early in the day and they were totally booked up. Luckily, the staff was incredibly friendly and they had an opening the next day. When we were seated, there was a steady stream of people being turned away at the door.

The food was quite disappointing and was by far our worst meal of our trip. The house wine was terrible and very sweet. There was a lot of deep fried food that was very greasy as well. I was excited about the stuffed rabbit dish but it ended up being almost all stuffing with next to no rabbit meat. It was more like rabbit skin stuffed with sausage. Price was fine but it definitely wasn't the cheapest meal we ate either.

All in all, I was very disappointed with everything about this restaurant.

well thanks to these reviews here the place will now become a tourist trap.

I concur in your saying that the food is excellent and the service kind and knowledgeable. I do not agree with your description of the food here as simple. I ate there again last week and there was dishes such as lamb's brains and other preparations with ingredients that are unusual. This is part of the appeal to me, but don't let your readers think they are getting the standard menu they see all over Rome.

The food was adequate to the level of restaurant, and the service was very good (out waiter was adorable and friendly). It would have helped to know that it is closed Sunday and mid-afternoons; our Fodor's guide did not mention either detail so we went three times before we actually ate there.

Had a great meal here. Wonderful food and service. Reservations are a must.

Interesting and extremely well-executed menu served up by friendly staff, well worth a visit.

The brothers who own and operate this charming restaurant are stunning examples of the Roman male--worth the trip even if the food was not outstanding--which it is. Reasonably priced and authentically prepared. Go for anything labeled "flan" as an appetizer--I had caramelized onions in a pool of gorgonzola cream sauce. Perfect pasta and perfectly done steak as well.