Antica Hostaria dei Ghiottoni In Roma

A true Roman trattoria worth visiting

A place that is a little hidden from view from the main road that passes next to it, informal at the right level, as well as welcoming and noisy. Very courteous and attentive service. The strong point are the very abundant classic Roman first courses: excellent rigatoni alla gricia, discreet spaghetti cacio e pepe with excellent cooking, which are creamed in a very spectacular way in a wheel of pecorino emptied directly in the room, but which however did not convince me in terms of flavor which was very limited and in terms of pepper which was in whole grains rather than ground. The second courses were also excellent, worth mentioning was the oxtail which had an excellent appearance/taste and the beans with pork rinds (I suggest the kitchen leave the latter more calloused to the bite). Low prices, perhaps there are a little too many fumes/smells coming from the kitchen but they are part of the whole. I will definitely return!

Excellent place with typical products

I love Rome, the Romans and the cuisine of the Hostaria dei Ghiottoni. Exceptional and super abundant dishes...see you soon!!!

For those looking for very generous portions without too many pretensions. One dish I would recommend here is the cacio e pepe. Family atmosphere, honest prices.

Environment of a classic Roman tavern, typical dishes of the faithful tradition, noteworthy is the "un burro" Vaccinara queue! Friendly and helpful staff. To try.

A show..... I'll be back as soon as possible

Nice place, we ate well, served in the right way and at the right time. It is a Roman trattoria, the atmosphere is familiar and pleasant. I recommend it, we will definitely return to eat rigatoni amatriciana or meatballs with sauce.

Spectacular first courses, both in quality and quantity, bruschetta at the right point of crumbliness, excellent oil... typical traditional Roman cuisine, "ignorant" (in the good sense of the term...!)

Un posto semplice dove si mangia bene, menù romano con i primi classici (gricia, amatriciana, ecc), la cacio e pepe viene mantecata al tavolo in una forma di formaggio (sulla genuinità nutro qualche dubbio). Tutto buono, prezzi adeguati e porzioni veramente abbondanti