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Romanè
★ 4.0(1 review)Restaurant
rusticlivelycasual
About the Vibe
Romanè is the first proper restaurant from Stefano Callegari, the man behind Rome's beloved Trapizzino. This is unapologetic Roman cooking — no ovens, just slow-cooked stews, seasonal pastas, and classics like uovo in trippa served in a stripped-back trattoria setting near the Vatican. It earned a Michelin Bib Gourmand for good reason: honest food, fair prices, and the kind of atmosphere that feels like a neighborhood joint that happens to be very, very good.
Why it's worth it
The Trapizzino king's first sit-down restaurant — oven-free Roman classics like uovo in trippa that earned a Michelin Bib Gourmand near the Vatican.
Highlights
Bib Gourmandno-oven cookinguovo in trippaopen all day
Before you go
It's open continuously from midday to late (closed Tuesdays), so you can dodge the Roman riposo shutdown — but go early or book ahead, as Vatican-area crowds fill it up fast.
Known For
- •Stefano Callegari's Roman classics
- •Uovo in trippa
- •Slow-cooked stews without ovens
- •Seasonal pasta dishes
Best For
casual dinnerRoman food pilgrimagepost-Vatican lunch
1 review
City InsidersEditorialJuly 6, 2026
Stefano Callegari's love letter to Roman home cooking
If you know Trapizzino, you know Stefano Callegari — the guy who turned pizza bianca pockets stuffed with Roman braises into a street-food empire. Romanè is his first sit-down restaurant, and it's where he gets to stretch out and do the full Roman playbook. The vibe is deliberately austere: bare walls, simple tables, no fuss. The kitchen doesn't even use an oven — everything is cooked low and slow on stovetops, the old-fashioned way. That commitment shows in dishes like the uovo in trippa, a humble egg-on-tripe creation that's become a signature, and the rotating seasonal pastas that change with what's good at the market.
What you're eating here is Roman comfort food at its most sincere. The menu skips the pizza pockets entirely (go to Trapizzino for those) and focuses on classics done right — think cacio e pepe, slow-braised meats, and antipasti that change with the seasons. The Michelin inspectors gave it a Bib Gourmand, which tells you the quality-to-price ratio is genuinely strong. With over 2,000 Google reviews at 4.3 stars, the crowd consensus lines up: this is solid, honest cooking that doesn't try to be fancy.
The location on Via Cipro is just a stone's throw from the Vatican, which means you'll get a mix of locals and savvy tourists who've done their homework. It's open continuously from midday to late, which is a lifesaver in Rome where many places close between lunch and dinner. Service is friendly and unpretentious — they want you to eat well and leave happy. Go for the seasonal specials, don't skip the uovo in trippa, and bring an appetite.
Lire en français
Si vous connaissez Trapizzino, vous connaissez Stefano Callegari — le type qui a transformé des poches de pizza bianca garnies de braisés romains en un empire de street food. Romanè, c'est son premier vrai restaurant, l'endroit où il peut enfin déployer toute la cuisine romaine classique. Le décor est volontairement austère : murs nus, tables simples, zéro chichis. La cuisine n'utilise même pas de four — tout est mijoté lentement sur des plaques, à l'ancienne. Cette exigence se ressent dans des plats comme l'uovo in trippa, devenu une signature, et les pâtes de saison qui changent selon le marché.
Ce qu'on mange ici, c'est la cuisine réconfortante romaine dans sa forme la plus sincère. La carte fait l'impasse sur les trapizzini (pour ça, allez chez Trapizzino) et miseuse sur les classiques bien exécutés — cacio e pepe, viandes braisées lentement, antipasti qui suivent les saisons. Le Bib Gourmand du Guide Michelin confirme ce que les 2 000+ avis Google à 4,3 étoiles disent déjà : le rapport qualité-prix est excellent. C'est de la cuisine honnête, sans prétention, qui ne cherche pas à briller mais qui rassasie.
La localisation sur Via Cipro, à deux pas du Vatican, attire un mélange de Romains et de touristes avertis. C'est ouvert en continu de midi à tard le soir, un vrai luxe à Rome où tant de restaurants ferment entre le déjeuner et le dîner. Le service est chaleureux et sans chichis — on veut que vous mangiez bien et que vous repartiez content. Prenez les suggestions de saison, ne sautez pas l'uovo in trippa, et venez avec un bon appétit.