San Baylon

A few minutes walk from the splendid Piazza del Popolo, stands the 5-star Hotel Palazzo Ripetta, inside which, in addition to the sculptures of Arnaldo Pomodoro, elegant lounges and splendid suites, you will find another jewel that mainly concerns the palate and the view: the San Baylon restaurant .

Location designed by the architect Roberto Liorni whose cuisine is curated by the Abruzzese Chef Marco Ciccotelli , who boasts numerous experiences between starred restaurants and luxury hotels and who makes the search for raw materials and the always appreciated  comfort food his distinctive feature: a winning combination that on the plate transforms into ” haute cuisine free from gourmet boundaries “.

San Baylon owes its name to the saint of the same name, considered the inventor of zabaglione, an ingredient that you will often find on the menu. An independent entrance at number 232 will lead you inside the restaurant that is divided into two rooms: one elegant and essential with a retro heel with white tablecloths, leather armchairs and velvet sofas, the other more informal with an open pastry shop entrusted to Pastry Chef Giuseppe Solfrizzi , who has made the boulangerie-pâtisserie Le Levain a famous destination throughout the city .

Before you sit down, your attention will certainly be captured by the walls embellished with collections of photos and reproductions of period documents linked to the past of this historic 17th-century building, once a conservatory for the city’s unmarried women.

A restaurant that not only offers interiors that meet style and history but also exteriors full of charm, such as the Piazzetta Ripetta, a garden transformed into a typical Roman square, with its kiosk open from morning to evening for informal breaks or business lunches, framed by Mediterranean vegetation and centuries-old works of art that guarantee a complete immersion in the magical atmosphere of Rome.

Third area, but certainly not in order of importance, is the Baylon Cocktail Bar and its magnetic counter, which accompanies the food offering with a drink list of sixteen signature cocktails created by the bar manager, Desirè Verdecchia, together with the consultancy of the team from the Roman speakeasy The Jerry Thomas Project .

Alessia Meli , director of food & beverage at the hotel and at the San Baylon, is responsible for coordinating all three food and wine points and taking care of every detail . The San Baylon turns out to be a wonderful surprise, worthy of the capital, for tasting signature dishes and sipping excellent drinks.