3/5
Cucina tradizionale senza grosse pretese...
Cucina tradizionale senza grosse pretese
Filippo Longo 14-06-2017

2/5
Nos lo recomendaron pero deja mucho que desear! La...
Nos lo recomendaron pero deja mucho que desear! La atención malísima, la comida fría y a mi me tocó con plástico un bocado. Cuando le informé al mesero, se justificó y se. Molestó.
Jacqui Escandarani 30-05-2017

4/5
Buono
Consiglio le fettuccine ai carciofi freschi, personale molto gentile. Posizione ottima vicino Stazione Termini.
antoniogE9345AM 29-03-2017

1/5
No nos gustó. La pizza que pedimos estaba medio...
No nos gustó. La pizza que pedimos estaba medio cruda y muy pequeña, un botellin de agua nos costó 4,50 ?. NO LO RECOMIENDO.
Fran Jose Muñoz Redondo 20-03-2017

4/5
Ritorno a Roma
È stato bello ritornare dopo un po' di anni. Massima gentilezza e cordialità. Cibo romano strepitoso in un ambiente dal sapore anni 50-60! Assolutamente da provare!!
beatriceg822 17-11-2016

5/5
Buona cucina e atmosfera cordiale
Appena entrati si viene accolti con simpatia dal personale, ed è impossibile non restare coinvolti dall'atmosfera di cordialità che si respira. Il servizio è impeccabile e molto attento sia alla
CHT570 18-09-2016

1/5
We visited this place in May after we were...
We visited this place in May after we were persuaded in off the street. The staff was friendly and the service was fast. The food was barely okay but small portions and expensive. The atmosphere was nothing special. The only positive thing was the cheap house wine and fast service. We were promised an aperitif which we didn't get. As a starter we had some bread and a plate of mixed cured meat. We were pretty shocked to find out that we only got two types of cured meat, 6 slices each for almost ?8. The main course was a simple pasta dish and my girlfriend had the beefsteak which looked like pork chop. We had to pay about ?50 including a coffee and a tea.
Ben Jiang 15-06-2016

4/5
Very friendly and well priced great atmosphere...
Very friendly and well priced great atmosphere
PAUL HOOTON 15-02-2016