Camponeschi

Frommer's Review

The fish dishes served here are legendary, and so is the front-row view of the Piazza Farnese. The restaurant is elegance itself, with a 2:1 staff/diner ratio. The cuisine is creative, refined, and prepared with only the freshest of ingredients, with a superb wine list guaranteed to appeal to even the most demanding oenophiles. The chefs work hard to make their reputation anew every night, and they succeed admirably with such dishes as lobster with black truffles and raspberry vinegar for an appetizer, or foie gras with port and sultana. We love their generous use of truffles, particularly in a masterpiece of a dish, tagliolini soufflé flavored with white truffles. Among the more succulent pastas is one made with a roe deer sauce. If the pope ever dined here, he would assuredly bestow papal blessings on such main courses as the rack of venison marinated with blueberries or a heavenly partridge in a brandy sauce with fresh mushrooms. As fine as the meat dishes are, we always enjoy the seafood, too, especially the shrimp with vermouth served with rice pilaf or the filet of turbot with grapes.

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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