Adelaide

Already from its name, the Adelaide restaurant in via dell’Arancio 69 , celebrates Princess Adelaide Borghese de la Rochefoucauld who, in this building, opened the first school to educate less fortunate girls in good manners, elegance and grace. It is precisely these values ​​that inspire the sign, paying homage to the renowned welcome and refinement of Italian hospitality. The restaurant is located inside the prestigious Hotel Vilon , a few steps from the secret garden of Palazzo Borghese and represents an ideal destination for those looking for sophisticated Mediterranean cuisine in a charming location, with a relaxed and romantic atmosphere.

In this location dating back to the sixteenth century, the elegant colonial-inspired furnishings make the environment suggestive and chic , with an eclectic style that evokes the exotic, as happens in the garden that hosts spring and summer lunches. At Adelaide, through refined fabrics, bright colors and furnishings that range from rococo to art deco , the atmosphere is intimate, refined and romantic. The most attentive and aesthete eyes will notice the sophisticated mise en place in which the dishes are served in fascinating services designed by Richard Ginori.

The menu, which offers tasty Mediterranean cuisine and varies on a seasonal basis, bears the signature of Executive Chef Gabriele Muro , originally from Procida and Roman by adoption. His cuisine offers recipes balanced between territoriality and creative flair, in which there is no lack of references to southern Italy, the Mediterranean, the cuisine of the Monzu family and, above all, to Rome, with the entire section dedicated to “Roman Temptations”, inspired by the dishes that have made the Capital famous throughout the world. The attention to aesthetics of the Adelaide restaurant is also reflected in Muro’s dishes, while remaining faithful to simplicity and tradition.

This is how proposals such as “ Fondente ” were born, the very tender veal fondente, Boulanger potatoes with artichokes in cream and crunchy or his spaghetti “ajo, ojo and baccalà sfogliato”, accompanied by an important selection of table wines, described through the characteristics of the labels and a geographical description of the origin of the cellars. The food and wine journey ends with an interesting dessert menu, among which we point out Come una crostata , a very personal reinterpretation of the traditional tart, with Breton shortcrust pastry, almond namelaka, citrus fruits and grapefruit gel. Adelaide is the ideal destination for bohemian aesthetes, in search of traditional cuisine with excellent technique, immersed in a location capable of surprising and making you fall in love, appointment after appointment.