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Antico Arco vs Il Pagliaccio
Antico Arco and Il Pagliaccio are both praised by writers. Overall, Antico Arco scores slightly better than Il Pagliaccio. Antico Arco scores 91 with approval from 10 publications including Concierge, BlackBook and Michelin Guide.
Antico Arco
Concierge
Zagat
BlackBook
Michelin Guide
Time Out
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Piazzale Aurelio 7, 00152 Rome
From $40 /night
Concierge
"The menu changes according to the season, but even in winter, lightness is a key word, with plenty of vegetables and herbs."
i
Be sure to book at least a day in advance.
Zagat
4.2
"This "upscale" Italian's "innovative", "refined" fare and "magic location" on Gianicolo Hill make it "well worth" the trip."
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BlackBook
"This modern bistro is the brainchild of Patrizia, Domenico and Maurizio of Il Bacaro fame, who wanted to construct a light and linear space to enjoy updated traditional Italian gastronomy."
Michelin Guide
0 Stars
"The chef at this modern, bright and fashionable restaurant selects the best Italian ingredients to create innovative dishes based on traditional specialities."
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Time Out
"A January 2007 refit has given the Antico Arco a smart new interior, minimalist but warm, and the cuisine has perked up, too, after a period of stasis."
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Il Pagliaccio
Concierge
Fodor's
Insight Guides
DK Eyewitness
Michelin Guide
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Via dei Banchi Vecchi 129a, 00186 Rome
From $0 /night
Concierge
"Cutting-edge Italian fusion cuisine has already hooked a crowd of regulars."
Fodor's
"Some of the most innovative interpretations of Roman fine dining can be found in this starkly chic restaurant on a backstreet between upscale Via Giulia and the popular Campo de' Fiori...."
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Insight Guides
"Chef Anthony Genovese’s smart little restaurant has a shortish but inventive menu incorporating international influences."
DK Eyewitness
"Located in a 16th-century building with elegant decor, this top restaurant offers inventive Italian cuisine."
Michelin Guide
2 Stars
"This restaurant is a breath of modernity in the heart of Renaissance Rome. It is constantly on the lookout for new products, creating innovative dishes from traditional favourites."
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