I fell in love Rome I first visited Rome in 2009 as a student studying abroad. Since then, I have returned many times and developed my favorite places for gelato, pizza al taglio and bucatini all’amatriciana. By now, I’m so familiar with my Roman favorites that I could almost lead a blindfolded tour. But sometimes, you just need a reason to try something different.
When my role as Travel + LeisureThe senior editorial director of’s and resident Italophile, called for a day of spontaneous dining around Rome Based on recommendations made by our Word of Mouth video seriesIt was impossible to book a flight quickly enough. Thanks to local chefs, I have new places I want to dream of until I return. But first, I’m sharing them all with you—because spreading joy through food is the Roman way.
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Luna by Faro
The Roman breakfast that I had known was given a fresh twist. Normally, I would stand at a busy bar and drink a double espresso or cappuccino while chatting with other patrons. Maybe I’d grab a cornetto, Italy’s version of the croissant. Not at all Luna by Faro. When owner Dafne Natale-Spadavecchia suggested I try the V60—a revered third-wave coffee pour-over method—I had to give it a go. The coffee beans are from AlienaThe coffee beans are sourced all over the world and roasted in Rome. Luna’s Brunch menu included a chocolate version, which we also enjoyed in the courtyard. maritozzo, The Intergalactic Toast, with Umbrian ham & fresh mozzarella was my personal favorite. Our conversation eventually turned to pizza as it does in Italy, which led me to the next place I visited: Casa Manco.
Casa Manco
It was clear as soon as I walked into Testaccio Market that my new Roman friend directed me to the right spot. The colorful display of Roman-style pizzerias was not the only thing that caught my eye. Casa Manco It was not just the excitement and energy coming from the other side of the counter (although this definitely helped), it was also the locals. Locals and tourists were in the line, as well as tourists who had waited for years to get their first slice. This is a family business, run by husband and wife Andrea Salabè and Paola Manco, and Salabè was more than happy to keep the banter with patrons going strong while Manco sat and shared a few slices with me. We started off with the classic margherita. It’s always a good way to test a pizzeria. Casa Manco scored high on the test. We then tried more unusual toppings such as guanciale and local cheeses. I could have tasted pizza al taglio all day, but dinner was calling. Manco’s daughter, a former employee of the Michelin starred Glass Hostaria, was a close friend. Who am I to argue with her? I ordered an Uber to take me straight to Trastevere.
Glass Hostaria
When I asked Cristina Bowerman what locals thought when she introduced her innovative cooking style, Glass Hostaria She was not averse to expressing her feelings in Rome’s traditional Trastevere district: “They hated my!” She said. She has now been awarded a Michelin Star 20 years after she first started. Bowerman hails from Puglia but is not afraid to bring global flavors and Asian influences into her Italian cooking. She is a pioneer in the Italian food sustainability movement. The best way to experience Glass is through the six-course tasting menu. However, if you prefer to order a la carte don’t miss out on the “liquid ravioli.” Bowerman is always changing her menu but these are a favorite. The tiny ravioli are filled with a fondue of Parmigiano Reggiano that’s aged for 60 months and explodes in your mouth—made all the more unforgettable with rich Italian butter and fresh truffle. Then, to finish my day off, I asked Bowerman what gelato she recommended. She chose Otaleg.
Otaleg
OtalegMarco Radicioni’s life revolves around gelato. Marco Radicioni is known for dancing when he’s so excited. Purists can find classics like pistachio (which I ate twice), but adventurous eaters are the ones who will really thrive. Radicioni’s gelato lab is always experimenting with new flavors, and he often creates them based on the flavors of his favorite savory dishes. It can include ingredients such as carrots, gorgonzola, and chicken. Bowerman said she prefers the berry-flavored sorbets that are bursting with fruit. Radicioni uses only natural, fresh ingredients and does not use the backwards spelling of Otaleg gelato.
Orient Express La Minerva
It wouldn’t be complete for my trip in Rome to try out new places without staying at a new hotel. Orient Express La Minerva—the first hotel from the iconic brand known for its luxury trains—was the 2025 opening I was most excited to check out. It is located in my favorite part of the city to explore on foot. During my stay, I enjoyed mornings of harp music during breakfast and evenings of stunning sunsets at Gigi Rigolatto Roma.
