Rome Value Restaurants: 10Best Bargain Restaurant Reviews

This popular pizzeria located in the cuore of Trastevere is one of the best when it comes to serving up that perfect Roman pizza: light, thin and crispy crust. It’s extremely sought after not only by tourists but by locals themselves. For years, Romans have been calling this pizza joint “l’obitorio” (the morgue) and “ai marmi” because of its characteristic long marble tabletops. Aside from the pizza being so good, locals also come here to devour their famous suppl� and fritti as appetizers. Their pizza is certainly not the cheapest by any means but is absolutely reliable and consistent. Rest assured, you will always eat well here every single time. TRAM: 8. BUS: H.

For traditional Cucina Romana (Roman cuisine), the best place to go to is Da Enzo. It’s literally a hole-in-the-wall with maybe about 10 or 12 tables. Da Enzo definitely does up the most mind-blowing carciofi alla giudia (Jewish style fried artichokes) and keeps it real with their classic pasta dishes like carbonara (egg and pork cheek), amatriciana (tomato and pork cheek) and cacio e pepe (pecorino cheese and pepper) and local offal dishes like tripe and braised oxtail (coda alla vaccinara). Throw in a bottle of house wine and dessert and you might walk out only spending about 20 euro a person! BUS: 23, H. TRAM: 8

Located in the heart of the working-class district of Testaccio, Remo’s pizza is pretty hard to top. This pizza place is most famous for its paper-thin (literally) pizza. Menus don’t exactly exist here, so be prepared to have in mind what kind of toppings you’ll pick out for your pizza. A waiter will come around with a scorecard of sorts where you will check off the ingredients for your pizza pie and other items to go along with your dinner order. Outdoor tables available, but expect to wait in line for a little if you arrive late. BUS: 170, 30. METRO: Piramide

It’s not often you can say you’ve eaten in an ancient landfill site. Located within Monte Testaccio, this entire hill was created from Romans dumping their amphorae (pots used to store liquids), and the dining room is decorated with these terracotta fragments. Now an institution, their carbonara, amongst other Roman classics, has made it famous amongst gastronomes. Other dishes to try include the cacio e pepe, a pecorino cheese and black pepper specialty and the polpette di bollito (breaded meatballs made with braised meat). The tiramisu is a winner with a secret center surprise. In the summer, book in advance for a table on the romantic patio. METRO: Piramide. BUS: 3, 75

Unlike real Roman pizzerias, Emma is open during the day; every day and every night for that matter. With an array of prized and gourmet ingredients on the menu, all expertly selected by the passionate owners, the venue has fast become a favorite for locals and foreigners alike. In a large and modern dining space, smack in the city center (just a few minutes walk from Campo de Fiori), Emma is also a trattoria with all your Roman classics on the menu. All your regular pizzas make the list too, but with a few gourmet add-ons (including bases with wholemeal and organic grains) and the wine list is extensive. Great for small or large groups, the food, wine and service rarely disappoint.

This hole-in-the-wall take-out joint is a Trastevere institution. Suppl? were the poor man’s dish created to recycle old risotto rice, and happily delicious too. While many other places sell bland fried balls in the name of suppli, these are the real thing. Join the queue and don’t expect to linger long in indecision. Their pizza al taglio is cooked the old way, is delicious and crispy thin. The mushroom is great but the pizza marinara (fresh tomato and garlic) is the real stand out. They also serve up different pasta dishes each day including the traditional gnocchi with tomato sauce on a Thursday. TRAM: 8, BUS: H, 75, 23

This bakery near Campo de’ Fiori is a favorite with the locals. Its pizza a taglio, or pizza by the slice, comes out of the oven piping hot and fresh to keep customers happy. The toppings range from a simple Margherita (tomato sauce and mozzarella) and Rossa (just tomato sauce) to more complicated arrangements like sausage and fiori di zucca. There will be something to please everyone. And if it’s something more substantial you’re after, then there is a small buffet with local vegetables and sometimes porchetta, or stuffed, roasted pork. Often the small takeaway place gets crowded so ask for your lunch to be wrapped up and take it to nearby Campo or Piazza Farnese where your kids can enjoy eating outside. TRAM: 8 BUS: 30, 40, 62, 64, 70, 87

Located on the ground floor of Hotel San Francesco in Trastevere, Jacopa is the brainchild of Piero Drago and Jacopo Ricci (both formerly of Il Pagliaccio —” the roman 2 Michelin starred fine-dining institution). But don’t let the hotel intimidate you, this isn’t your run-of-the-mill hotel restaurant. It has an identity and personality of its own. In fact, one of their founding principles was to ‘not’ be ‘just another hotel restaurant’. The focus here is on a few quality ingredients. So the star of the show with each dish is 1 or 2 items. At Jacopa, an innovative and elegant seasonal menu combines with a stellar wine list and impeccable service. For €50 you can enjoy the 5-course tasting menu with some highlights including a delectable scallop with sage and veal dumpling on the side, squid ink fettuccine with cuttlefish and crispy algae of handmade beef tortellini with a cocoa bean and parmigiano sauce. On arrival select one of the expertly mixed cocktails designed by the prominent Emanuele Broccatelli and settle in for a great night. Restaurant open from 7 pm daily and cocktail bar from 6 pm. TRAM: 8,3. BUS: 75, 23.

Young Roman chefs who take a risk with the drive to open their own restaurant in this current Italian economy must be applauded. And Antonio Ziantoni is the latest to venture out on his own after stints in some very reputable dining establishments. For four years he worked with Anthony Genovese of Rome’s two-Michelin starred Il Pagliaccio and even with England’s Gordon Ramsey. He chose Trastevere, a neighborhood in need of dining evolution, and his could very well be the Rome restaurant opening of the year. His stellar curriculum and talent will certainly stand him in good stead. The interiors and fit-out at Zia are an ode to those all too familiar Scandinavian lines infiltrating the city but with Made in Italy design touches, Ziantoni and co. have truly made it their own. With less than 30 covers, it’s an intimate space and away from the more crowded zones of the quartiere. The menu will attract a crowd looking for quality and innovation on the plate, but the prices are extremely reasonable for Trastevere and for the refined technique you find on the plate. There are 5 entrees, 5 first courses and 5 main courses to choose from as well as a 5-course tasting menu (55 euro) and a 3-course lunch menu (30 euro). The menu will change each season and some of the current highlights include lamb sweetbreads with mozzarella and tomato; a delectable pulled pork salad; panzerotti with smoked cockerel; and a most tender lamb and mustard dish. And when it comes to dessert, Christian Marasca’s delights don’t disappoint, especially the spectacular Tourbillon. If innovative fine dining is what you’re after in Rome but you don’t want to break the bank, Zia certainly won’t disappoint. TRAM: 3 8. BUS: 75, H.

Everyone in Rome is talking about Pier Daniele Seu, Rome’s pizza maker of the minute. His pizza, dough and leavening education started with Gabriele Bonci (touted by the foreign press, Rome’s Michelangelo of pizza) but he has carved his way. His is a gourmet pizza and he plays with the format too pizzas cut in corners and a degustation style whereby one pizza at a time comes out to the table so diners get to shared. All the classics are on the menu (Margherita, marinara, etc) but Seu flirts with ingredients and on offer, you’ll find anything from a deconstructed capricciosa pizza to one with tuna tartare and burrata. A variety of seasonal and prized ingredients like chicory, yellow tomatoes, walnuts and cocoa powder all make appearances on the extensive list of his signature creations on a pizza base that has a thicker crust than the traditional roman style. The fritti (fried treats) are divine, especially the suppli` stuffed with a silky carbonara filling. Vegan and vegetarian options, desserts, craft beer and local wines are on the menu too.
TRAM: 8,3.