We’re talking about one of the most original restaurants in Rome. Suffice it to say that as soon as you enter, your eyes will land on an extraordinary ancient bathtub, with an old-fashioned mirror, an antique dentist’s chair, early twentieth-century bicycles hanging from the ceiling and old 50s pop bar signs. The environment is decidedly vintage and well-kept in terms of design and architectural choices. The mezzanine floor with wooden plank floorboards and four or five small tables that overlook the large bright windows with a view of the river Aniene, ends at the relaxation corner, where if you want an informal dinner you can also eat, sitting on armchairs, sofas and grandmother’s drawers.
In short, if you are romantic and in addition to the sturm und drang you love the délabré décor, that imperfect and shabby style, you are in the right place. Not to mention the neighborhood: via Pietralata is a corner of suburban ripped from degradation that in a few years has become a reference point for the young radical-chic crowds of the city, artists and intellectuals in the first place. In addition to the Lanificio Kitchen, the three floors of the building, renovated to become an irresistible destination for lovers of beauty, host dance classes, DJ sets, and vintage markets with a Londonesque flavor.
And here, from the end of February, after ten years of infallible format, the modern tavern, already rich in reinterpretations, innovative gastronomic itineraries and experiments, is still one step ahead: the pop-up corner dedicated to oriental cuisine and managed by Rogerio Matsumoto, a chef from San Paolo in Brazil with Japanese origins who in the last 13 years has brought his style and flare to Italy, in several well-known Sushi and Fusion restaurants.
Matsumoto and his art will coexist with the resident chef Leonardo Orchi, careful not to forget traditional Italian cuisine, but will provoke guests with some irresistible fusion dishes like Bao with fried artichokes, crème fraîche and carrot, or with sliced bacon, fermented apple, Japanese mayonnaise and sansho, or with marinated and fried squid, togarashi, basil and Japanese lemon mayonnaise. The Japanese sautéed rice cake, furikake, shrimps and dried peppers and poached egg yolk are not bad either.
Seeing is believing: book here.