Jacopa Trastevere

Jacopa presents a cuisine-identity thesis centered on contemporary Roman evolution, where traditional offal and local legumes are elevated through refined technical execution in Trastevere. The menu highlights braised ossobuco meatballs, a hybrid creation where the rich marrow and saffron-infused sauce provide a vibrant, golden depth. Texture plays a pivotal role, seen in the delicate crunch of breaded and fried anchovies paired with a sharp wasabi mayonnaise, and the silkiness of tuna tataki balanced by a cream of Purgatorio beans and marinated onions. A signature mini bun comes stuffed with oxtail, its savory aroma preceding a sauce-dripping, tender interior. Pasta courses, such as semi-integral fettuccine with a gamey ragù di cortile, showcase a rustic yet precise hand. The experience concludes with visually striking desserts like the 'Lucky Liuk,' which marries the brightness of lemon with the earthy persistence of licorice.