This Chalandri trattoria champions the square-cut spaghetti alla chitarra of Abruzzo, serving a carbonara defined by the sharp salt of pecorino romano and the richness of golden egg yolks. The kitchen balances rustic tradition with precision, offering a mushroom risotto deepened by black truffle and a crisp porchetta paired with bitter friarielli. Each dish, from the creamy burrata with red pepper jam to the rosemary-scented panna cotta, reflects a commitment to authentic Italian provenance.
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6 more rooms within walking distance — drawn from the Femente shortlist and ordered by what we’d open with on an evening that started here.
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