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Imago vs Checchino Dal 1887
Both establishments are endorsed by reviewers writing for major publications. On balance, Imago at the Hassler is preferred by most reviewers compared to Checchino Dal 1887. Imago at the Hassler comes in at 85 with accolades from 7 publications such as Jetsetter, DK Eyewitness and Michelin Guide.
Imago
Zagat
DK Eyewitness
Michelin Guide
Fodor's
Jetsetter
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6 Piazza Trinita dei Monti, c/o Hotel Hassler Roma, Rome
From $0 /night
Zagat
3.8
"“A stunning view over Rome from the top of the Spanish steps” serves as backdrop to the “interesting, creative dishes” at this “elegant” International-Italian."
Full review
DK Eyewitness
"On the top floor of Hotel Hassler Roma, this restaurant overlooks the Spanish Steps, with a bird’s-eye view of the roofs of old Rome."
Michelin Guide
1 Star
"This restaurant continues to be a perennial favourite, thanks to its large windows and unforgettable views of Rome."
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Fodor's
"You can order à la carte, but this is the place to splurge on a tasting menu. Each carefully and meticulously created dish will leave you in awe."
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Jetsetter
"Art Deco meets Belle Époque at this iconic hotel perched above the Spanish Steps, with a destination restaurant and old-school charm in spades."
Full review
Checchino Dal 1887
Fodor's
Insight Guides
Lonely Planet
Travel + Leisure
Zagat
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Via di Monte Testaccio, 30, Rome
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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
Insight Guides
"The place for an authentic old-time family atmosphere, plus Roman cuisine of the offal variety."
Lonely Planet
Top Choice
"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
Travel + Leisure
"Checchino is a traditional Roman restaurant originally opened in 1887 by the Mariani family."
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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"."
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