Il Bacaro

Frommer's Review

Unpretentious and very accommodating to foreigners, this restaurant contains only about a half-dozen tables and operates from an ivy-edged hideaway alley near Piazza di Spagna. The restaurant is well known for its fresh and tasty cheese. This was a palazzo in the 1600s, and some vestiges of the building's former grandeur remain, despite an impossibly cramped kitchen where the efforts of the staff to keep the show moving are nothing short of heroic. The offerings are time-tested and flavorful: homemade ravioli stuffed with Parmigiano and mushrooms (in season), grilled beef filet with roasted potatoes, and an unusual version of warm carpaccio of beef. What dish do we prefer year after year? Radicchio stuffed with Gorgonzola, delicious but, admittedly, an acquired taste. The pastas come with unusual and often exquisite combinations, such as tagliatelle with fresh zucchini and pumpkin in a saffron sauce. A marvelous dessert is Millefoglie's crumbs, which comes with freshly made vanilla custard.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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