Il Marchese
Through its timeless design and dishes, Il Marchese incapsulates the unique and inimitable beauty of Rome with a twist, alluring not only the locals but celebrities and visitors from across the globe. Head Chef Daniele Roppo, who grew up in Rome himself, fuses traditional Roman cuisine with innovative and anti-food waste techniques.
The menu is teeming with Roman classics such as carbonara, amatriciana, gricia and cacio e pepe. The restaurant prides itself on its approach towards seasonal and vegetarian dishes, as well as respecting classic local vegetables like artichokes, incorporating all its elements across several dishes.
At Il Marchese, circular cooking is reflected in all aspects of the restaurant and its dishes. The produce used and all its remaining scraps find life within every dish and process of the kitchen, ensuring that little is wasted. The lunch menu that changes weekly is characterized by a waste-free concept that is also influenced by the market availability of products. Il Marchese is persistent when it comes to the farmers and suppliers it collaborates with, opting to focus on organic and local companies resulting in a more sustainable restaurant.
The menu for SGRW, created by Chef Daniele Roppo, will be complemented by mocktails crafted by Il Marchese's bar director Fabrizio Valeriani. Valeriani's creations utilize every part of the citrus fruit, highlighting their commitment to sustainability. The Zero Americano, featuring non-alcoholic bitter and vermouth, pairs with starters like pappa al pomodoro and amberjack croquette, while the Virgin Mule, infused with lime juice and ginger beer, complements courses such as red shrimp risotto and cacio e pepe with lime. Pepper Fizz, with pink grapefruit soda and black pepper infusion, enhances fettuccine with white ragù, and Zero Negroni, incorporating Sabatini Gino° and 0° Vermouth, pairs well with mains like seared amberjack fillet and beef tagliata.
Contact and Reservation Information:
Via di Ripetta, 162, 00186 Roma RM
