Had a wonderful time here! Arrived right when they opened. Ordered the smoked beef heart, oxtail meatball, tripe, carbonara and the maritozzo. Honestly the carbonara was out of this world. Perhaps the best I've ever had. It was creamy, rich, pasta perfectly al dente as only Italy can. And the crispy guanciale bits add complimentary texture and contrast. Also the maritozzo was drool worthy. Service was great. Valerio, Francesco, Julia, Matina were excellent and created a warm atmosphere. Highly recommend read more

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Let me preface this by saying I'm a chef. I rarely critique my dining experiences, but after reading some of the reviews, I feel it's warranted here. The staff were exceptionally warm, kind, and attentive. Our meals were outstanding--bordering on genius. Portions were very generous, and none of the three of us could finish a dish. I look forward to returning in the spring read more

We had one of our best meals in Rome at Santo Palato. We made a reservation for dinner and we were surprised to be seated outside. Nevertheless, we had a great meal. We selected several appetizers and main courses all to share so we could try everything. The Romanesco was a surprise hit. The egg thing with liver that they are famous for was also quite good and I don't normally like liver. We tried several wines from the menu and they also had Birra Baladin on tap. I highly recommend coming here when you are in Rome. read more

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The food is four star you are mixed with tourists and locals. Do your best to travel off-season.

The best meal we had in Rome. Sarah is an incredible chef and hosted our group from denver. Service was excellent and the wine parings were some of the best I've ever had. Don't miss this gem while in Rome. Oxtail meatball and carbonara are must haves. Will be back to support this lovely trattoria and world class chef. read more

Chef Sarah Cicolini worked in fine dining kitchens, but at Santo Palato, the theme is to perfectly execute a casual trattoria fare - simple comfort food made soulfully of Rome classics. Cicolini's small dining room in the residential Appio-Latino quarter for is always busy and vibrant. My favorite dish is the delicate trippa alla romana: tripe cooked with tomato and seasoned with caper, anchovies, rosemary, vinegar ($11). I can eat this all week long. The Polpetta di coda alla vaccinara, levistico e cacao - Oxtail meatball, lovage, peanut sauce is spectacular at $11 is mind blowing good! We cannot rave about this spot moreb read more

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This was outstanding -- it very much lived up to the hype for us. We got the oxtail meatball, sliced beef hearts with toast, a cheese plate, three pastas (carbonara, amatriciana, and one with pumpkin cream/saffron/ricotta), and their maritozza for dessert. The carbonara was our favorite in Rome, and we loved the amatriciana as well. The very best dish, though, was probably the meatball, which was just so incredible. I also really loved the beef hearts. Next time around, I'd definitely like to try even more veggie and offal dishes -- I'd probably sub out the cheeses and the third pasta. Surprisingly, I think I'd also skip the maritozza next time -- the cream was softer/runnier than we typically prefer on this, and it looks like they often have other desserts which also look great. Regardless, we will definitely be back. read more

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Nearly every chef I know has raved about SantoPalato, because I'm generally a not fan of offal this was my first time. I figured I needed listen to my friends and finally try it for myself. Spoiler, WOW WOW WOW. Every single thing I tried, WOW. Open in 2017, 22 seats, €15 taxi & 20 minutes from city center, in Rome's San Giovanni residential Appio-Latino quarter neighborhood. Reservations strongly suggested. "My name is Sarah Cicolini. I was born in Abruzzo, I did not study to be a chef, I learned to be." She moved to Rome to study medicine, but after 1-2 years, she swapped her white jacket for the chefs apron. Chef Sarah Cicolini is known throughout the world for her mastery of the quinto quarto (the fifth quarter - that is the offal & remains from butchered animals) I read a quote from Sarah explaining how to truly respect a animal "My dishes start from the search for an ethical consumption of meat. I believe it is wrong to eat only the noble cuts " Young Chef Sarah Cicolini started in fine dining kitchens including Metamorfosi, Roy Caceres' Michelin-starred restaurant, but her forte is expertly executed trattoria fare that channels the soulful simplicity of Rome's peasant classics -- she blurs the line of rewriting food history and respecting it at the same time; and does without the appearance of "trying too hard" A just enough yolky carbonara helped this restaurant take off, but a daily-changing chalkboard menu keeps regulars coming back. This is what ordered, and each impressed me on every level! Polpetta di coda alla vaccinara, levistico e cacao (Breaded & fried oxtail meatball, wild celery & peanut sauce with grated cocoa powder) Spaghettone alla Carbonara PLIN di ossobuco MIDOLLO SAUCE Fresh pasta filled with slow cooked oxtail. The (drinkable) sauce base is a brodo made from the veal spine, butter & black pepper. ZITI alla GENOVESE veal with onions, pecorino & pepper Maritozzo Panna E Crema Chantilly Una Coccola (brioche type bread filled with chantilly cream) read more

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Santo Palato seems so promising - cool hipster vibe as a modern trattoria, nice website, cool Santo Palato posters, a clever innovative menu, good choice of music, ... Practically the overall experience was ok not great - the service was mediocre (one of our servers, a young blonde lady, was super full of attitude and eye rolls), the food was more interesting than pleasant (really good meat but too tough; good trippa but too tough; Amatriciana was ok not great). Don't think we'll go back. read more

Not one thing we ordered tasted remotely bad. Everything was incredible. The most amazing carbonara I've ever had. Al dente defined. read more

Santo Palato - Carbonara pasta ‍ - Trattorie Near Me - Rome, RM

The most creative food in Italy right now might be coming from the kitchen of Santo Palato. The combinations of flavor and texture are both classic and innovative. read more

nice food but too "cool" for it's own good. waitress made me cry by treating me like I was an idiot for asking the most basic question you can ask at a restaurant: how many items should I order. everyone else was kind but pretentious. they told us not to put sugar in the espresso -- hilarious, given that it was the most average espresso I've ever had (we're from new york, not mars). have a little bit more respect for your customers, even if they're tourists. read more

Opened April 2017, in Rome's San Giovanni neighborhood, SantoPalato has received accolades from press both local and global, all thanks to Chef Sarah Cicolini's decisive yet balanced flavors that honor ancient recipes with access to today's best Ingredients. Tile and orange, every bit retro in appearance, it is amidst graffiti-sprayed streets that one will find SantoPalato mostly blending in with other Trattoria, the lack of a line on Sunday afternoon somewhat atypical according to servers, though at least partially attributable to the fact that most locals realize getting a seat without reservations is nearly impossible. Part of Rome's new generation of Chefs, Cicolini's mere 31 years nonetheless sporting an impressive resume, it was in Abruzzo that Sarah started in Food service at a young age, her eventual move to Rome landing at Metamorfosi where Chef Roy Caceres has long sought to modernize Italy's most time-honored recipes. Not taking Metamorfosi's modernist approach, but instead applying techniques learned to classic plates such as Carbonara and Cacio e Pepe, it is with perhaps Cicolini's willingness to venture into "quinto quarto" (Offal) that has helped SantoPalato stand out amidst its competitors, one bite of Tripe brightened by chopped Vegetables quickly differentiating hers from Armando al Pantheon while natural Wines such as Pranzegg Vino Bianco Caroline are anything but common in Italy. Priced such that middle-class locals can dine at SantoPalato regularly, a phone-only reservation system assuring tourists are kept minimal, menus are available in English for those who need them, though a board of specials including items such as Roast Beef with Horseradish and Hazelnuts requires guests without a functional understanding of Italian to take chances. Owned by Restaurateur Marco Pucciotti, who has given Chef Cicolini a green light to cook as she likes, another early surprise is SantoPalato's Coda alla Vaccinara, the Oxtail stewed before being packed and fried with its intensity magnified several-fold by Peanut Sauce and Cocoa Powder. Charming maximal flavor out of Chicory as well as Broccoli, while housemade Bread should be reserved for scarpetta, more Off-Cuts arrived in the form of Focaccia draped in Lardo with a splash of Raspberry Vinegar plus a piping-hot Egg baked around mineral-rich Chicken Liver. Switching stride with Olevano Romano Cesanese Superiore DOC "Tyto," its herbaceous linger soft enough to pair well with Cicolini's handmade Pasta, suffice it to say that Rigatoni all'Amatriciana and Carbonara benefit from superior quality Guanciale while Tonnarello Cacio e Pepe requested to be served in the "ancient style" by a regular was dry enough to be eaten by hand but expertly al dente in texture. Opting against secondi, but not about to forgo Dessert, SantoPalato spins the idea of Maritozzi on its head by using Burned Wheat and Green Pepper to create a delicate Sponge before smoothing out the composition with heavily-Vanilla Cream Chantilly, its Ingredients and references a lesson in why history matters. read more

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our 4th and 5th time at this incredible place. we are form Pasadena, Ca. i told my wife I'd take her to any restaurant she wanted for her milestone birthday.She said"Santo Palato" so we planned an entire trip to Italy around this place. we had lunch and her birthday dinner here and again we have to claim this is one of the best, if not the best, restaurants in the world. Host Valerio treated us like family and the food.... !!!!!!! simple peasant food elevated to new levels. unpretentious and non-disco, just like we love. thank you again for 2 amazing meals and ci vediamo alla prossima volta! read more

Food was awful, service also bad. not worth the trip despite the reviews by eater, NYT, and food bloggers. Yuck.

This was the most disappointing experience ever. We made a reservation in advance from Arizona. We arrived after flying in from the US and were treated with such disrespect by the manager who said they made a mistake on our reservation and instead of making it for 3 made it for 2. We even had the message from the owner confirming we made it for 3. Then they proceeded to humiliate us by offering us a plastic fold up table in front of a garage away from the restaurant. Again we came from Arizona and wanted to try this restaurant on our first night in Rome but we obviously didn't want to try it bad enough to sit at a plastic table in front of a garage. We even tried talking to the owner who was of no assistance. We were stuck with no reservation for any other place and couldn't get in anywhere else on a Saturday night. Stay away from this place! read more

The food here is so good. A real Roman trattoria. Get classic Roman pastas and some "quinto quarto." We didn't love the wine, but because it was too "natural" side, but we all loved the food. Interior is simple; focus is the food. read more

Lunch at Santa Palato: perfect execution of amazing local Roman flare: the marinated eggplant on the special menu was delicious. Carbonara was out of this world and the stripe was perfect. We enjoyed our casual meal and a bottle of wine at this local joint with attentive service. read more

Are u kidding me. This a hole and the food was undercooked. And not tasty Whoever eat there before me. Sit have been sleeping read more

Hands down our favorite restaurant of our stay. Lovely service and the food was outstanding. My favorite dish of my trip was the chicken liver frittata. Almost everyone in restaurant ordered. Husband said may be best tripe ever. Linguine w/porcini so tasty & full of mushrooms. Nice chew in the pasta cacio e Pepe. Have to have the panacotta, so soft & creamy. Wish I could go back. read more

Found this place on Thrillist and arrived there promptly at opening time, sadly we were met with rude glares and stares. Their hours listed on facebook on Sunday are from 730-11 and they didn't open their doors until 810. Apparently you have to make reservations but they don't have a site to do so and their facebook page does not mention it anywhere. They also wouldn't answer our calls, so we decided to just show up. We stood by the door and waited patiently. We knocked, they looked at us, made eye contact and proceeded to ignore us. Finally once they opened their doors, they told us they were booked for the night, meanwhile only one couple was there. The place was empty at 830 and they claimed they were full. Not sure if it was bc we knocked or if it was bc we're Americans. Either way, the staff was rude and didn't care to explain the reservation process. It was our last night in Rome and we were looking forward to eating here but unfortunately it didn't work out. Make sure you have a reservation and know how to make one or else you might get some attitude from the staff! Buona Fortuna! read more

Excellent amatriciana. Very friendly staff and filled with locals. See the New York Times article, which gave this place high praise.