Al Bric

Frommer's Review

With four separate and artfully minimalist dining rooms in a 16th-century building close to Campo de' Fiori, this well-managed restaurant combines creative cooks with a polite and efficient waitstaff. Many of the dishes include dollops of goat or herbed cheese, or French Brie, flavors that seem to make the wines taste even better. Menu items are based on a combination of traditional and creative modern cuisine. Examples include house-made, ultrafresh swordfish stroganoff flavored with fresh thyme and squid sauce; bucatini flavored with fresh-ground black pepper and aged caciocavallo cheese; tonnarelli pasta with Sicilian broccoli and aged pecorino cheese; and orange-flavored duck with foie gras and black truffle.

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