The Renzetti’s restaurant replicates the vibe and offer of a classic Roman trattoria. Marco is the owner along with his wife and chef and is 100% certified Roman. The ambiance is casual and in the kitchen the dishes prepared are traditional. With the passage of time, thanks to a journey of continuous research and updating through travel and relationships, the osteria’s offer has grown to include the most refined dishes alongside classic and well executed Roman pastas. Marco’s carbonara is a must in the city, just like his cacio e pepe. Nowadays food lovers flock here for the raw meat served with dehydrated kale, or for the seafood spaghetti that are simple and precise. We appreciated the duck breast and the tasty calf’s tongue in sweet-sour sauce. The wine list improves seasonally with particular attention to small boutique and natural producers.