Per Me by Giulio Terrinoni

In the heart of Rome is one of the most interesting addresses in the capital’s panorama. We are talking about Per me by Giulio Terrinoni , a starred boutique restaurant , which overlooks the splendid arched windows of an ancient building on Vicolo del Malpasso, a charming little street near Campo de’ Fiori. “Per Me” is the professional summary of the experiences and life of chef Giulio Terrinoni, concentrated in a concept entirely embroidered on the guest. Everything is focused on the search for great raw materials, on the choice and growth of small local producers, on the zero waste objective and on the valorization of wild fish.

The recently renovated restaurant is divided into several small spaces, all comfortable and elegantly sober and minimal. The environment is designed to create empathy and seems to transfer the Chef’s philosophy of hospitality and conviviality into the material. The simple tables are left bare, without tablecloths, so that nothing distracts from the dish.

Photo credit@Giulioterrinoni

“Per Me” offers a dynamic and eclectic offer typical of a large European capital. At lunch, for example, you can have fun choosing the Tappi menu, a Roman translation of the concept of “tapas”, which summarizes the technique and approach of the Chef’s cuisine in a reduced format. In short, a fun and low-cost way designed for those who want to take a lunch break or a quick but tasty business breakfast.

Our favorites? Cuttlefish tagliatelle with dried figs and pomegranate, broccoli guacamole accompanied by polenta and prawn nachos, spaghetti al volo cacio e pepe with anchovies and orange and finally the fish burger with seafood mayonnaise, sweet and sour onion and smoked bacon.
Otherwise, rely on the five-course (Primi Passi) or ten-course (Testa, Mani and Cuore) menu . You will also find the Think Green , four vegetarian dishes that follow the seasons.

Photo credit@Firstonline

Among the appetizers, the spectacular Carpaccio of scampi, marinated foie gras, red onion gel, Speck of amberjack apples, horseradish seaweed bread and the Roasted cuttlefish bagna cauda sea urchins puntarelle. Among the first courses, the unforgettable Superspaghettone ‘Carbonara di Mare 2006 , a very important dish for Chef Terrinoni because it reminds him of the beginning of his career. You must try the Tortelli di cernia, lemongrass fish soup and for those who instead opt for a meat-based dish, the Pappardelle rosemary, hare ragù pears, juniper. Among the second courses, the Soup of rock fish, molluscs, seafood, crustaceans and the Cod in oil cooking artichokes, aromatic herbs. And to finish? A Bai Hao Yin Zhen white tea and the 5 sweet shades of the Tutto Cioccolato dessert.

Making the gastronomic experience even more perfect is the attentive, enthusiastic dining room, but also the wine list, conceived as a travel diary, even in its graphic/visual support, moving through the wine territories of the World. There is no shortage of craft beers and some gems from the world of mixology to give life to intriguing pairings with the dishes of the kitchen.