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Checchino Dal 1887

82
TripExpert Score based on reviews in 10 publications
  • 42960
    Testina di vitello: calfs head cheese dressed with extra virgin olive oil and black pepper
  • 42961
  • 42962
    Puntarelle con salasa di alici: A chickory salad with a pungent sauce of anchovies and extra virgin olive oil
    Photo: Tommaso Galli
  • 42963
    Artichoke Roman style
  • 42964
  • 42965
    Coda alla vaccinara: Ox-tail in Vaccinara Style
  • 42966
Badge 82

Excellent

say expert reviewers

Top 1% in Rome About the TripExpert Score

10 expert recommendations

17

DK Eyewitness

Checchino dal 1887 specializes in traditional cucina romana, using the quarto quinto (offal).

6

Fodor's

Checchino remains an example of a classic, family-run Roman restaurant, with one of the best wine cellars in the region. Full review →

1

Frommer's 33

Many Italian diners come here to relish the rigatoni con pajata (pasta with small intestines), coda alla vaccinara (oxtail stew)... and other examples of la cucina povera (food of the poor). Full review →

21

Gayot

This century-old, family-owned trattoria adjoins Monte Testaccio, an imposing mound of pottery shards piled up over 500 years by Roman slaves. Full review →

16

Insight Guides

The place for an authentic old-time family atmosphere, plus Roman cuisine of the offal variety. Full review →

2

Lonely Planet

A pig’s whisker from the city’s former slaughterhouse, Checchino is one of the grander restaurants specialising in the quinto quarto (fifth quarter – or insides of the animal). Full review →

10

Rough Guide

Right in the heart of Monte Testaccio's bars and clubs, this is a historic - and expensive - symbol of Testaccio cookery.

9

Time Out

The Mariani family's historic restaurant is Rome's leading temple of authentic cucina romana. Full review →

12

Travel + Leisure

Checchino is a traditional Roman restaurant originally opened in 1887 by the Mariani family. Full review →

19

Zagat 4.0

“If you are an adventurous eater”, you’ll appreciate this family-owned “institution” in Testaccio (the old slaughterhouse area) that’s been turning “any part of an animal” into a “delicacy". Full review →

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