Marzapane Reviews

Ate very well. The chefs are wonderful guys who are very knowledgeable and innovative! Thanks and congratulations!

Staff came at our table after ordering a carbonara pasta telling us "this dish has been voted for the best carbonara in town". They don't even know how a real top quality carbonara tastes like, let alone cook it. Too much runny eggs and almost no bacon and pepper. No parking in the nearby, staff very posh and with a detached attitude. The price is way too high for a bottle of wine. No no no at all cost, go there if you wanna loose your money as Rome is a huge city and you can easily find a better solution, I am sure.

Esophagus treated as really good tripe, good Carbonara even if a little exaggerated with a lot of creamy but with excellent crispy pancetta, the calf carpaccio that melts in your mouth is questionable but the lukewarm sauce has nothing to do with the dish that results to this bare point Altini prices but impeccable service.

greatly overvalued - greatly overvalued
we dined a la carte and the dishes were the result of a refinement a bit end in itself, interesting combinations of flavors (sweet-sour-salty) but lacking the body-the material: all the dishes are made with creams-mousse where the consistency of the original and elementary ingredients is lost. From appetizer to dessert, the preparation technique of the dishes is the same, refined, but without a soul. The trio of tastings offered at the beginning is interesting. Tagliolini with morcardini, poor in flavor and with gummy octopus, negative opinion. Bonito cube (fresh / thawed? This doubt remains for all dishes) served on a delicious gazpacho cream. Cod in cream inside potato peel: fish without flavor and texture, quite raw potatoes. Artichoke, hard, inedible. Only the desserts are super good (peach variety and chocolate fantasy), prepared in a refined way and elaborated as an experience at various levels of flavor.
The doubt remains that - given the short order fulfillment times compared to the preparation times that similar dishes require - different creams / sauces are prepared in advance and assembled on the spot. If so, what about the freshness and immediacy of the flavor of the freshly cooked ingredients?

Good food, service got a bit slower when a VIP sat in the table next to ours, nevertheless worth the wait!

Service is excelent. The employees are awsome. But... you are charged twice for the bread and they get the dish out and in again without you finishing the bread that is on the plate, in order to be double charged. The carbonara is not a roman typical one. Do not trust the reviews saying this is a typical roman carbonara. Beware.

The tasting menu was excellent. Small dishes, but quite a few, and they where delicious. Good value as well. Highly recommend!

Our lunch experience was ruined when the supervisor and staff laughed and mocked us after we voiced a problem.

The steak was chewy and had raw fat. The steak dish was pre-sliced by the kitchen and was like a rubber bullet and simply inedible. I left it 90% untouched.

Our waiter first suggested to cook the steak more. We then replied that the problem isn t with the temperature of the steak (rare). But rather the cut of steak was very chewy and will still be full of fibre because the low quality of the steak. We asked if we could switch to another dish. The staff and supervisor gathers and speaks to themselves while smirking and looking at us.

The waiter informed us that they would still be charging us for the uneaten steak dish. Then lectured us saying that they can t wave the charges of the dish simply because of our opinion and that we didn t like it . We then asked to speak with the supervisor.

The supervisor refused to speak to us but rushed over while we were having a conversation with our waiter, took another dish away from our table and said turned his head away from us and repeatedly said no.

He then came back with the bill and put it on our table while my partner has not finished her meal yet. Rather having a conversation with us, the supervisor tried to get rid of us by bringing the bill before we finished our meal. We were so surprised and shocked at the lack of customer service and shear rudeness of the supervisor and staff that we lost our appetite. Paid for our 60+ bill of 3 items without finishing our meal.

Our server accepted our $10 tip as we once again thanked him for his service.

Original and prepared chef.
Refined dishes, refined environment, professional service.
Suitable for both business occasions and romantic dinners.
Very interesting food combinations.
Prices adapted to quality.
To try.

Memorable experience. Fantastic food friendly welcoming staff. I will definitely return.

Excellent, creative, modern and welcoming cuisine. Good experience

When the Form exceeds the Substance and vice versa !!!!!
I have been with my wife in this restaurant attracted by reviews on the web.
The first thing I suggest is to put tablecloths on the tables, a restaurant of this level can not do without: in this case too much substance .... you eat on a bare table with a small metal support for number 2 cutlery. I underline this because at my request for a knife, among other things I did not arrive, I was told if I needed it for a particular reason ..... and that the next dish did not require it .... :-).

the rest I have to say quite good but very poor portions, which should be a sign of quality but really only with high-sounding names spelled out in a low voice by the waiter.
We spent two 172 euros with two tasting menus and one bottle of wine which I really appreciated.
Dulcis in fundo ... I wanted to pay by debit card but as it happens twice this operation was not successful, which is strange because as soon as we went out we went to withdraw money from the ATM of the bank in front of us. Tax receipt delivered after waiting at the exit. .....
I recommend it only to those who have little hunger and much to spend.
P.S. top-ups on some wines should be reviewed see the verdicchio by fattoria san lorenzo !!!

Freshness, young enthusiasm together with high professionalism, in the kitchen and in the dining room. New flavors, great thoughtful impulses, in the use of raw materials. The use of embers, skilful and imaginative.

Great hospitality, good modern and refined cuisine. We advise!

One of the best restaurant in Rome. Amazing food and staff,
its more than a meal it's an experience!

innovative cuisine but not excessive in research. ortimo room service and sommelier. young environment

Beyond the culinary beatifications ... and remembering an old detective film from a detective film, I have to say all the chatter and distinctive "in my opinion very bad idea the idea of serving some dishes on tiles or on embossed metal plates .. otherwise awkward to handle, another flaw ... we eat without tablecloth and without placemats ... but how are the tables cleaned between a patrons and the next? .... boh !?

Excellent. A high-level cooking experience with more than honest prices.

Simply extraordinary in the research of the raw material and in its respect.

Flawed service ask for flat water get sparkles one then he mix both water, mysogenist staff handing me the bill 3
time when my gf was paying, overprice degusation menu for minimalist quantities, desert was the most discusting studd I eat in 2 years of traveling across Europe. Carbonara was decent but too salty. expected way more then that for 150

Having been here a lot of times I can give a simple tip - choose the tasting. The dishes chosen by the chef are exceptional, and superior to almost all the starred restaurants in the city (at half the price). If, on the other hand, you do a la carte, the experience may be fluctuating and not always worthwhile. When he expresses his best, the chef is a genius ... super

Very poor. Glacial service and bland dishes make this place one to avoid. The falafel was quite pleasant although uninspiring. My fettuccine was sharp in flavour but passable. The pigeon, bereft of flavour, sat in an insipid sauce. It was a deeply unsatisfactory dining experience. The cherry on this cake of regret was that the staff just didn t care. I can see little justification for this establishment being as busy as it was last night.

In summary ... overrated.
We had 5 lunches ordering the "Alba's Story" menu from 75 .
At that price, expectations were high and, sorry, but they were disappointed.
There were some courses that made us excited, but they are in the minority compared to the total.
The "anchovy and ginger butter risotto" stands out above all. Truly excellent. Also noteworthy are "Cacio e Ova", "Bonuelos de bacalao", "Tortillas de patatas", "Cazuela de mondongo" and the arrosticini (really delicious). The rest under tone and anonymous. Especially dessert.

The os a la moelle we had has a first course was really amazing. The carbonara and rag pasta were good as well, but somehow nothing really special there. The most impressive and was the dessert which was obviously an original creation, very subtle and unexpected.

The new Marzapane is one of the best place to enjoy the new Italian cuisine... great people and wonderful food. One of the very few place outside Tokyo with a real hibachi Konro with charcoal for grill.

Excellent local food excellent chef very good owner faultless

Not very attentive to the service, there is no possibility of an aperitif, high cysts

I ate very well and paid less than I thought. Pleasant place, I recommend

If you are looking for a new culinary experience but with your feet in tradition, GO THERE! Very pleasant place and present and courteous but never intrusive service.

Refined and refined dishes, professional and qualified staff. Definitely top

Great service, good wine and a tasty menu. Loved that the menu was using only locally sourced ingredients in season. Beautiful interior. Would love to return!

I did not have a great time, given the kindness of everyone I found the stench of smoke from the embers too present left from the lunch at the counter we knew of steak, the cooking of the meat I must say that it was perfect, however, germano and impeccable pork, I would see the ventilation as soon as possible ! Cooking on sight is not easy but certain attitudes that are spontaneous (for example tasting the dishes, risotto, etc.) cannot be kept or if kept they must be done in a certain way ... it takes sooooo more attention.

Much appreciated this new look of the restaurant, much more focused than the previous one. The pullet with mussels and lemon leaves is a rock dish, the quail salad is very good and the potato and kefir ravioli are good. Bravi!

A fully great experience. Welcoming staff, stylish surroundings and most importantly very great food and wine list as well! The price level is absolutely fair. The carbonara dish stands out as one of the best I ve ever had.
5 well deserved stars.

Serene atmosphere excellent food harmonious flavors. Bravo Francesco cook with elegant flavors!

Was good food, great vibes and decor. Incredible value compared to the rosetted restaurants in the city. Highly recommend.

Interesting restaurant but to be put in place a bit
In line with a Michlen star for serving and building dishes
Certainly better the proposals of the updated Spanish tradition (the young Chef is Spanish) than those of Italian inspiration, especially Lazio and Abruzzo (carbonara with a persistent bitter aftertaste, as well as the insipid mini cannolo) is really disappointing
Prices online
Overall, however, to try knowing that in Rome in this area there is better

Refined and beautiful dishes to look at. The first is just too tasty. Dear the right in the room. But I remembered something more, considering the star.

Do you want to look good with someone? Then go to marzipan. Cozy room. Staf of high level and a chef who deserves the michelin star. So you can't not try the marvelous culinary journey that marzipan offers you .......

Great meal and everything was amazing. Truly a great restaurant.
1st was a sparkling wine (not prosecco) the waitress told me but I forgot with pitted olives and roasted almonds coarse sea salt.
2nd was amuse bouche of fresh in house whole grain bread with butter and sardine. The bread was throughout the same. Cooked properly with a hard outer crust like it should be.
3rd the Roman classic of tripe with fresh tomato sauce. Lots of bread here people.
4th I believe the best plate I've ever had. Lamb ragout with fettuccine. Bread was here all kinds tabarnak.
5th Ox grilled with shallots and yohana fruit reduction.
6th mixed cheese plate.
7th chocolate caramel whatever it was it was good with laurel liqueur.
8th and last was madeleine and stuffed beignets with crema.
Throughout the meal the staff where perfect, great presence and pacing. Wine list is excellent.

Excellent restaurant.
Impeccable service
Uncomfortable parking, not to be missed

Atmosphere is mediocre but the service was awful.
And I cannot say I have enjoyed the dishes. Surprisingly not a good food food in rome.
Not recommended.

Level restaurant led by chef Alba Ruiz. Creative cuisine

The chef is very good. Great food and friendly, professional staff.

Refined place with very professional staff. Foods with refined tastes. It deserves a Michelin star.

Waited 20 minutes to even see a menu and it went downhill from there. Service was bad. Recommendations were terrible and the food itself was more of the same. Then when we mentioned it the staff went out of their way to make us feel unwelcome. Shame as we had high hopes.

Unparalleled culinary experience, as well as being very good, the dishes are also extraordinarily beautiful. I will most definitely

New life for Marzapane. Great attention to the ingredient and selection of small producers of excellence. Simple and tasteful cuisine. The cooking of the meat is impeccable, as well as the homemade pasta, pulled thick and beautiful porous. You drink very well with the new wine list. It is clearly cheaper than the previous gourmet version of the restaurant, and this is also an element in favor of the new Marzipan! Worth the return !!

excellent place, always very available, you eat very well, the room is very quiet and relaxed, the cook is really strong I recommend it to everyone, especially their savory biscuits at the end of the dinner

Spectacular! All the dishes are delicious and the presentation is very careful. The place is cozy and the staff very professional and friendly. Totally recommendable! To highlight the risotto with anchovies, exquisite!

Some superb dishes! Have wine list in hand as you ask sommelier for advice as he' ll choose the pricier wines. Quite expensive but if you have funds, go!

Really great degustation - 55 for 5 dishes at the kitchen s discretion, although you can request certain dishes be included if you like. Definitely recommend this place!

High quality cuisine and excellent service. However the venue has terrible acoustics which makes it impossible to exchange 4 small talk and boycotts the pleasure of being in company. To improve.

All excellent, from the menu to the cellar to the service. A carbonara (dish of the day off the menu) to be applauded.

Not good. Slow and unapologetic service with well below average fare.

Elegant place, good food, a bit overpriced the bill

Excellent !, welcome, food, service, bill, excellent! Lucky! Who happens in it.

Great food, beautiful presentation and excellent service. The "tocino de cielo" was the best I have ever tried, even in Spain. It's served with a creative twist that enhances the traditional flavours of this famous dessert.

Excellent wine and excellent service.
Bad value for money for the a la carte menu. a huge disappointment, especially remembering how good the proposal of the chef who was first in charge of the kitchen was. recommended

Maybe 3 and 1/2 stars... Service started out great but went down hill as the restaurant got busier. We opted for the 4 course tasting menu. 3 of the courses were good to very good. The 'secondi' or main dish was a roasted hen with mussels that fell short in the execution lacking flavor and having a rubbery texture. The wine recommendations were very good. None of the dishes were particularly memorable. Overall a bit overpriced for the quality of the kitchen.

Beautiful warm and welcoming place, highly qualified staff for an impeccable service to say the least, top-level cuisine with excellent raw materials and great refinement in the combinations for dishes rich in contrasts. the goal? An experience that amuses the palate. The chef? An artist.
Compliments.

I went to eat after seeing the phrase Rome Ichino Carbonara is a chef Spanish . Carbonara's pasta is short and rigatoni, not penne, so you can put meat in the tube. Good choice.

Other than Carbonara, it was very delicious, but the sommelier wine selection was very good.

An experimental but grounded approach runs throught the whole menu.

Beautiful restaurant, very friendly staff, cuisine is first class, highly recommended!

Dishes were quite good though pricy for what you get in your plate, compared to next restaurants we did.

The real problem in this restaurant is staff who as soon as we got in treated us as second-class citizens:
> We got seated to the worst table while the restaurant was never fully booked


A shame..

Really good. They make simple things taste amazing! i recommend , for sure we will come back !

Marzipan is good even when you come back, I do not know why Google Maps keeps asking me, but I confirm my judgment every time.

Really good, warm environment and very personal staff

Our hosts were very friendly and the Carbonara was spectacular. Try the Brioche, sloe, elder capers and beurre noisette for dessert. Amazing combination of flavors and textures.

Very interesting restaurant, very fine cuisine and great care in the balance of flavors.
Elegant but smart place for curious palates!

The best value for money in Rome for the quality of kitchen she represents. This is an upcoming Michelin s starred restaurant. Yes, the WOW is in the air

Excellent dinner, in a unique experience in the life of the Chef; through his dishes he travels in his training and work experiences.
Strong and decisive personality, so much so that I put the best carbonara ever eaten in my life as the last salty dish before dessert!

I love this place!

Although Chef Alba Esteve Ruiz left Marzapane in 2018 the Restaurant at Via Velletri 39 has persevered, and guided by the vision of Chef Francesco Capuzzo Dolcetta, Marzapane now proposes a seasonal menu full of bold flavors at a fair price whether one selects the 50-to- 65 tasting or a la carte options.

A Michelin Guide Restaurant, though not currently starred, it is in a Scandinavian-leaning dining room that guests are seated starting at 19h30, the kitchen visible through glass pristine and well-appointed with everything from flat-tops to a Big Green Egg.

Best defined as a Trattoria, but more avant-garde than many of Rome s time-tested Restaurants, a quick look at the menu shows several classics alongside more experimental plates, the willingness to test boundaries without eschewing history easily appreciated by those seeking something a little different.

Situated a good distance from tourist attractions, and thus a largely locals destination, diners can still expect English-friendly service, Water plus well-priced Wine getting things started alongside complimentary Focaccia and Marzapane s daily Gastronomia consisting of handmade Ox Tongue Headcheese, Grilled Eel, Pork Meatballs and Sheep s Cheese.

A sizable starter, though that is not to say primi or secondi skimp in terms of portion, Pastas next arrived in two rounds, the Rigatoni slick with Eggs and Pork Cheek a peerless specimen while Candela Spezzata alla Genovese took a backseat to more compelling Corzetto with Eel and Ginger plus Capellino that marries melted Beef Fat with a hint of Licorice.

Nice discovery, an evolution of succulent dishes from Spain to Italy. The setting and the atmosphere were uncluttered. We have experienced the small discovery, I recommend it.

Congratulations to chef Francesco for his mastery of the combinations. Original dishes, great service, warm location with wooden furnishings. Prices commensurate with the high quality of the paper proposal. Highly recommended.

Amazing food, probably the best risotto I've ever eaten.

Staff were very knowledgeable and passionate about the food - sommelier was happy to create a custom wine pairing with our meal, which was fantastic.

This was my second trip, and I suspect I will be returning any time I'm in Rome!

After over 3 weeks in Italy and not always having the opportunity to eat at a Michelin star restaurant due to availability, I have been disappointed with the cuisine in Italy, haven been all over the world and eaten at amazing restaurants I More

After changing the chef the restaurant has changed its soul. Excellent reception, impeccable service, organic ingredients and prices certainly reduced. Of course you miss the old kitchen. The new kitchen serves another concept related to the land flavors. Excellent ice creams, starters and second courses a little below average, especially for those who knew the restaurant from before. There is a certain performance anxiety in this sense. In my opinion, we need to decide whether we want to go back to starry or cultivate a new idea. The three stars for this basic ambiguity that for now remains unresolved.