Where to eat pasta burro e alici in and around Rome, the 7 best restaurants

In Rome, if someone says to you “he told you to butter and anchovies”, it means you got it right, because although butter and anchovies are two ingredients so different on the surface that they may seem irreconcilable, in reality they come together wonderfully, thanks to the slight sweet note of butter and the stronger salty taste of anchovies

Butter and anchovies as an appetiser, with homemade bread or bruschetta, is a very popular combination, and for some years now there have been those who successfully propose it also as a condiment for pasta, preferably long strands, for example chef Peppe Guida, with his spaghetti maxi di Gragnano with butter, anchovies and black truffle, easy to reproduce at home. Here are the 7 best addresses where to find it in Rome (including a Tre Bottiglie in the 2024 Ristoranti d’Italia guide) and surroundings.

Where to eat pasta butter and anchovies in Rome

ACQUARoof Terrazza Molinari al The First Roma Arte Hotel

Bistro. A stone's throw from Piazza del Popolo, a splendid terrace among the rooftops of Rome. Bistro and cocktail bar, here you come to savor signature cocktails, pause for an elegant aperitif, or delve into the offerings of a delectable seafood cuisine, perfectly aligned with the indulgent and sunny atmosphere of this place. Classic options include raw dishes or selections of oysters and caviar, but it would be a shame not to continue with sautéed prawns, chickpea puree with rosemary, or linguine with butter, anchovies, and black truffle, or even roasted squid with broad bean cream and chicory.

ACQUARoof Terrazza Molinari al The First Roma Arte Hotel – via del Vantaggio, 14 – 06 3200655 – acquaroof.it

Altro. Cucina and cocktails

Restaurant. An ambitious project that gives ample space to mixology, decidedly standing out from the average dining proposal in the area by offering something else, precisely. The environment is beautiful and modern, with a space designed for those who stop by for just an aperitif or after-dinner drinks. At the helm is Andrea Bivona, a young chef with a skilled hand, serving contemporary dishes both in conception and taste, optionally paired with a specially crafted cocktail. One such example is the Mancini capellini coated with Normandy butter, anchovies, and fennel. There's also a commendable wine list available.
Altro. Cucina and cocktails – Grottaferrata (RM) – Piazza G. Mazzini, 3 – 06 86215988-392 6337781 – ristorantealtrogrottaferrata.it

Frezza – Cucina de coccio

Trattoria. The restaurant, opened by actor Claudio Amendola, right in the centre, a stone's throw from the Mausoleum of Augustus, offers traditional Roman dishes (with the particularity of serving some dishes in earthenware plates) and pizza (by Marco Merola), in a simple and enjoyable menu that includes bruschetta, fried foods, tripe, coda alla vaccinara (oxtail), chicken with peppers and simple homemade desserts. Traditional pasta courses include fettuccine all'uovo dressed with butter and anchovies. Paired with wines and cocktails.

Frezza – Cucina de coccio – via della Frezza, 64 – 06 70452605 – frezzaromana.it

Fuorinorma

Bistro. The restaurant, in the Ostiense area, has Federico Iavicoli firmly at the helm, offering gourmet cuisine of substance and taste. The menu, extensive and well thought-out, offers different formulas in addition to the canonical lunch and dinner ones. In addition, thanks to the selection of little plates, fried snacks and tasty morsels, guests can also stop by just for an aperitif or a quick meal. Pasta courses include spaghetti butter and anchovies with zucchini flowers and herby bread crumbs. The wine list is constantly being updated and features labels from small Italian producers.

Fuorinorma – vicolo G. Giulietti, 5 – 06 94366835 – ristorantefuorinorma.it

Mangiadischi – La Moderna Trattoria a Roma

Trattoria. Cosy, informal atmosphere that invites conviviality. Simple, well-made dishes based on quality ingredients - suppliers are listed on the menu - with a careful selection of natural wines (some options by the glass) and craft beers. A seasonal cuisine, with off the menu surf and turf dishes according to taste and market availability. Highlights include spaghetti, Normandy butter, hand-filleted Sciacca anchovies and chives. Valuable selection of cheeses and enjoyable maison desserts. Very good coffee at the end of the meal.

Il Mangiadischi – La Moderna Trattoria a Roma – via Val di Sangro, 35 – 348 0081620 – Facebook

Osteria F.lli Mori

Trattoria. One really feels at home in this family-run establishment where hospitality, friendliness, attention to suppliers and passion for cuisine are an inseparable whole. Exposed brick walls, wood on the floors, mismatched tables and chairs of different styles characterise the large spaces that accommodate plentiful seating; everything, however, moves with precision, both in the kitchen and in the dining room. The menu essentially offers traditional dishes from Rome and Lazio, sometimes enriched with an unusual twist, including spaghetti with Normandy butter and Cantabrian anchovies.

Osteria F.lli Mori – via dei Conciatori, 10 – 331 3234399 – osteriafratellimori.it

Salumeria Roscioli

Wine Bar. Tre Bottiglie in the 2024 Ristoranti d'Italia guide, a stone's throw from Campo de' Fiori, is an authentic paradise for food and wine lovers. The wine cellar is monumental in its vastness and depth, and the maps (one for Italy and one for abroad) create a perfect itinerary even for the less expert in the subject. The circle closes with the food, which is unbelievably good both when it arrives as is, straight from the deli counter or from the nearby bakery, and when it is prepared by the kitchen brigade, such as the spaghetti with sweet Echiré butter, anchovies from the Cantabrian Sea and crunchy rye bread crumbs.

Salumeria Roscioli – via dei Giubbonari, 21 – 06 6875287 – salumeriaroscioli.com

L’Oste della Bon’Ora

Restaurant. In the not very comforting panorama of the Castelli, this family-run address has always stood out for its authenticity and attention to local tradition, without renouncing courageous insights of creative flair. The kitchen, with various tasting menus between sea and land, offers dishes that are pleasing in appearance and satisfying in taste, such as the “modern butter and anchovies”, i.e. durum wheat trenette, menaica anchovies and butter with herbs. Vegetarian and coeliac options are on the menu, there is a large wine list, and the ambience is one of studied elegance with well-selected background music.

L’Oste della Bon’Ora – Grottaferrata (RM) viale Vittorio Veneto, 133 – 06 9413778 – lostedellabonora.com