The kitchen of Enoteca Trastevere is the place where the alchemy of flavors binds to the emotions of the senses.
Passion, creativity and memories come together in the hands of chef Gilberto Renna, who takes care of the menu with the attention and kindness of those who never stop looking for the perfect flavor. His dishes are the result of a ‘ manipulated tradition ‘ in which the stories of his land of sea, Brindisi, and of his baggage of experiences in the art of gastronomy, live alongside cuisine masters. The result is fusion cuisine , where research and experimentation are guided by the best Italian culinary tradition. Cold and hot appetizers created with fresh and genuine products , revisited to enhance the ingredients in theirs integrity of taste, next to new scents and colors; simple and tasty first courses, as Roman cuisine requires, or delicate and gentle, based on p out and seafood. In the latter, instead, the fun, the pleasure of playing with ingredients and daring in search of new tastes, without ceasing to love the raw material, meat or fish, always of the highest quality, reinvented on old recipes, such as for example the Roman frog saltimbocca monkfish or sea bass alla cacciatora.
Give yourself an encounter with taste that will leave you amazed. At Enoteca Trastevere we are still convinced that food contains secrets that are revealed to the senses to tell stories, memories, emotions.
The wine is our passion. Each label has been carefully selected to offer an eclectic and heterogeneous assortment . To make you taste quality products, different in taste, territory and vinification method is in fact among our best inclinations.
Alongside the most prestigious Italian labels and vintage wines aged up to thirty years , our interest has focused on young and little-known productions capable of enhancing the qualities of the vines and territories but also of promoting new ways of understanding the wine and winemaking , respecting tradition and with an eye to the innovations of modern technology. An example? The return of a classic as the vitrified cement, a material that in the Sixties was synonymous with “social cellar” and that has been rediscovered and reconsidered by many for the production of quality wines.
Entrusted to the expertise of our sommelier Mariantonietta Di Mattia, the wine list is always evolving: the line on promising discoveries in the world of small producers, renewed monthly, is accompanied by those of the great labels that most represent Italy in the world wine scene . Grapes grown with the technique of organic or biodynamic cultivation and following artisan wine-making methods are not lacking.
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