Fall dishes to order in Rome's most popular hotel restaurants

Where to go and what to taste to savor the best of this season

Autumn always brings the feeling of immersion in a palette of colours. Yellow, orange, red, green, beige, brown and maroon, a thousand hues and shades that leave us awestruck in the face of gorgeous landscapes and which can also be recreated on the plate. Come with us to explore this wonderful season and discover which dishes to order in the city’s most delightful hotel restaurants.

• LUMEN COCKTAIL & CUISINE (THE ST. REGIS ROME)

With its elegant bar in shades of gold and black, framed by backlit blue glass bottle shelves, the Lumen, Cocktails & Cuisine lounge bar at the St. Regis Rome is the venue of choice for a lunch or dinner with a flavour of seasonality and innovation. Here art, food and music come together and can be enjoyed in a lively calendar of events. Among the chef’s autumn specials we recommend the Vegetarian tortelli with mozzarella and baked aubergines, or the Grilled fillet of beef with caponatina, friggitelli peppers and Béarnaise sauce (Via Vittorio Emanuele Orlando, 3).

Vegetarian tortelli of Lumen, Cocktails & Cuisine, The St. Regis Rome

• LE JARDIN DE RUSSIE (HOTEL DE RUSSIE)

Drawing extensively on Roman tradition and ingredients, the menu of Le Jardin De Russie at Hotel de Russie offers a mouthwatering choice of local specialities, including Ravioli cacio e pepe, a lasting combination that has become a worldwide icon. Chef Fulvio Pierangelini wanted to pay homage to this tradition, with a light, elegant touch. The pasta becomes puff pastry, and the cheese the filling for this exquisite raviolo (Via del Babuino, 9).

• J.K. CAFÈ (J.K. PLACE ROMA)

In the relaxed and pleasant atmosphere of the J.K. Cafè at J.K. Place Roma you can sample timeless classics or international specialities. Chef Giordano Gianforchetti, always ready to take guests on a culinary journey that captivates for its delicious simplicity, celebrates the new season with a fabulous Sea bass alla Cacciatora, a classic Roman recipe often paired with meat and now presented in a new guise with local fish - you won’t miss summer at all (Via di Monte d’Oro, 30).

Sea bass alla Cacciatora of J.K. Cafè, J.K. Place Roma

• IMÀGO (HASSLER ROMA)

As you enter Imàgo, the Michelin-starred restaurant at the Hassler hotel, views of the Eternal City flood your gaze and your heart, preparing you for an utterly unique experience in which soft background music and breathtaking panoramas merge with the aromas and flavours created by Executive Chef Andrea Antonini in a perfect combination. The menus are always seasonal, and every dish is expertly prepared and curated. An example? The Artichokes and sweetbreads, the perfect embodiment of high-level “popular” cooking with an inevitable nod to tradition (Piazza Trinità dei Monti, 6).

Artichokes and sweetbreads of Imàgo, Hassler Roma (ph. Alberto Blasetti)

• ULIVETO (ROME CAVALIERI, A WALDORF ASTORIA HOTEL)

The Uliveto at Rome Cavalieri is a timeless oasis where diners can sample the creations of Chef Fabio Boschero, prepared using locally grown produce. It’s a culinary journey of discovery that will take you to genuine autumnal dishes including Pacchero filled with cacio e pepe ricotta, Crispy artichoke with guanciale amatriciano and Vegan cauliflower steak with mediterranean herbs, turmeric tofu cream, Tropea onion caramelised with balsamic vinegar and black olive powder (Via Alberto Cadlolo, 101).

Pacchero of Uliveto, Rome Cavalieri, A Waldorf Astoria Hotel

• CAFÈ ROMANO (HOTEL D’INGHILTERRA ROMA STARHOTELS COLLEZIONE)

Culinary mastery and contemporary style make Cafè Romano at Hotel d’Inghilterra the ideal all-day dining venue for a delicious treat with a cosmopolitan mood, elegant surroundings and superb food. It’s a journey into Roman sophistication with an international accent that’s evident at any time of year, including autumn, which brings two iconic dishes: Fillet of beef with braised radicchio, potato pie and Merlot sauce, and Pumpkin millefeuille with provola, tarallo and cream of Parmigiano Reggiano (Via Borgognona, 4M).

Fillet of beef of Cafè Romano Hotel d’Inghilterra Roma - Starhotels Collezione

• PAULINE BORGHESE (PARCO DEI PRINCIPI GRAND HOTEL & SPA ROMA)

Tradition, authenticity and Mediterranean creativity are the ingredients that distinguish the Pauline Borghese restaurant at Parco Dei Principi Grand Hotel & Spa. Be captivated by the elegant atmosphere of a place where food becomes art, and if you want to enjoy all the flavours of autumn, choose the Pluma di maialino iberica sous vide. An extremely tasteful experience both on and off the plate (Via G. Frescobaldi, 5).

Pluma di maialino iberica sous vide of Pauline Borghese, Parco Dei Principi Grand Hotel & Spa

• IL RISTORANTE - NIKO ROMITO (BULGARI HOTEL ROMA)

On the fifth floor of Bulgari Hotel Roma, with spectacular views of the Mausoleum of Augustus and the Ara Pacis, you’ll find Il Ristorante - Niko Romito. Mahogany-panelled walls, artworks and tables with gorgeous banquette seating provide the setting for an exquisite menu that will intrigue every palate. If you don’t know what to order, here are a couple of seasonal suggestions: the Linguine pasta with lobster and red prawns, and the Steamed cod with roasted peppers and baby spinach (Piazza Augusto Imperatore, 10).

Linguine pasta of Il Ristorante - Niko Romito, Bulgari Hotel Roma

• GIANO RESTAURANT (W ROME)

The Spaghetto Taratatà, home-made bronze-die no.10 spaghetti with citrus pesto, tuna bottarga, grouper carpaccio and crispy breadcrumbs, is the signature dish of Chef Ciccio Sultano, who curates the menu - along with Executive Chef Nicola Zamperetti - of Giano Restaurant at W Rome. It’s an evergreen dish that varies throughout the year, adapting to seasonal changes but never losing its credibility, attractive appearance and delicious flavours (Via Liguria 28).

Spaghetto Taratatà of Giano Restaurant, W Rome

• BIVIUM RESTAURANT-CAFE-BAR (SIX SENSES ROME)

‘Nature is the mother of all art forms’, is how Executive Chef Nadia Frisina of Bivium Restaurant at the Six Senses presents her menu, which is half plant-based and includes some of her favourite dishes. One in particular? The Fagottino beccafico with sardines, raisins, saffron and pine nuts, all encased in a parcel of fresh pasta hand-made with organic eggs from the Cupidi farm and dressed with a dusting of pane atturrato, the replacement for costly parmesan in fishermen’s kitchens. A Mediterranean recipe with a contemporary twist that will definitely be a hit (Piazza di San Marcello).

Fagottino beccafico of Bivium Restaurant-Cafe-Bar, Six Senses Rome (ph. Emanuela Rizzo)