Where to eat Carbonara in Rome? The review of Osteria Sette, on the Nomentana, here is what we think of this little place and why we recommend it.
Among the modernities of molecular cuisine, starred restaurants and mini-portions of the many improvised master chefs, a tour in an old tavern in Rome that's what your stomach and mind need. Amatriciana, carbonara, cacio e pepe, meatballs and peas, fried artichoke.
Strictly without menu but with talking menu provided by the owner who with great humility is proud to re-propose the old tavern run by his parents who from 1952 occupies the premises in via val Chisone 3 in Rome and which over the years has undergone crises and changes, living years as an Irish pub and ending, today, to transform itself into a modern tavern, theOsteria Sette.
The local
The style of the venue is simple, apparently spartan but very particular and studied in detail. At the entrance stools and blackboard that indicate the dishes of the day, chairs of different models and colors, tables in raw wood, headrests made from old restored doors, going down the stairs a bicycle and a piano on a small wooden patio, small benches in pastel colors, in the bathroom an old tub has been recovered and has become a sink. Although far from the typical Trastevere district, here at Osteria seven there is a rustic setting and a very similar, very Roman and very simple atmosphere.
The traditional menu
Vintage is also the menu and the ideology of this restaurant: there is no set menu and pre-printed because it is the land itself that offers a different one every day. From the speaking menu, only the products offered by the morning market are offered, cooked in a simple and traditional way, but very good.
Among the dishes of the day there are always the must of the tavern, the traditional dishes. Excellent and abundant first courses, classic meat main courses and homemade desserts. The only downside is not being able to know the price beforehand. My menu: above all I suggest you try the platter of cold cuts, cheeses and vegetables au gratin.
It is in itself a unique and excellent dish, to be envied by Umbrian butchers and the quality of their cured meats; to follow a first classic, cacio e pepe and absolutely necessary the quartino (or even more) of house red wine. To this we should not add anything else, it is already a Michelin star menu. There bacon and egg dell'Osteria seven is today in competition with other great Capitoline restaurants in the #aromacipiace challenge promoted by the online newspaper Romatoday to win the title of Best carbonara in Rome and in the current challenge he ranks in a well deserved second place.
Beyond tradition, the chef also offers more sophisticated dishes such as tuna steak or ravioli with pumpkin cream e caramelized sausage, artichoke lasagna and trio of tuna in tartare, cut and meatballs. Dishes served in an absolutely elegant way… even the eye wants its part.
The price
The price is definitely low cost for a dinner or lunch in a quality restaurant. Between a first course, the legendary cutting board and a drink the price per person is around the euro 15.
The reservation
The modernity and speed of the booking system should also be rewarded. In fact, despite the retro name, the tavern accepts table reservations through Tripadvisor. Just indicate the number of people, the day and time of the reservation and when you arrive at the restaurant you will find your table ready with a plate with your name. Efficient, modern and truly smart.
Ultimately, an excellent experience for the food, for the location and for the price.
