Aroma

From the ground floor, the lift at this restaurant takes guests up to one of the most charming roof-gardens in Rome, where a terrace (covered in winter so that it can stay open throughout the year) boasts views of the Colosseum directly ahead of you, with the Domus Aurea to your right and a glimpse of the Victor Emmanuel II monument in the distance. Chef Giuseppe Di Iorio’s cuisine features classic Roman dishes, hints of Campania and more creative options, all showcased on four tasting menus (including one vegetarian), from which individual dishes can be chosen à la carte style.

• Colosseum Views from an Ancient Rooftop: Aroma offers one of Rome’s most exclusive dining terraces, seating just 28–40 guests, directly overlooking the Colosseum—a rare vantage point that combines Imperial-era architecture with modern luxury.
• Retractable Roof for All-Weather Drama: The restaurant features a retractable roof and sliding glass windows, allowing diners to experience dramatic Roman storms while remaining comfortably indoors—transforming inclement weather into part of the culinary spectacle.
• Chef’s Welcome “Benvenuto” Surprise: Each tasting menu begins with a unique, unannounced “Benvenuto dello Chef”—a daily-changing chef’s welcome bite, such as a mozzarella tart, setting a tone of spontaneity and craftsmanship from the first course.

The most honored or signature ingredients at the Michelin-starred Aroma restaurant in Rome, led by Chef Giuseppe Di Iorio, include:

• Olive Oil: Featured prominently in the signature Olive Oil Ravioli, showcasing the essence of Italian culinary tradition and the use of high-quality organic produce.

• Pork Jowl: Used in a signature dish paired with marinated red cabbage and corn chips, highlighting the chef’s skill in balancing rich, tender meat with complementary textures and flavors.

• Sustainable Fish (including lesser-known species): The restaurant emphasizes sustainable seafood, such as the Roman Mupa fish served with spinach, cabbage, and saffron, reflecting a commitment to freshness and environmental responsibility.

• Iberian Pork flavored with Gin Mare: A standout ingredient in a dish noted for its tenderness and caramelized edges, enhanced by creative accompaniments like salsify velouté and fermented garlic.

• Cantabrian Sea Anchovies: Used to season a decadent buffalo mozzarella ravioli, adding a salty umami depth to the pasta course, a highlight of Aroma’s exquisite pasta offerings.

These ingredients are significant as they represent a blend of traditional Italian flavors with innovative techniques and sustainable sourcing, forming the core of Aroma’s refined and creative menu.

Tasting Menus

• Aroma Experience: 8 courses with wine pairing, €320
• Tasting Menu: 10 courses with wine pairing, €420

Signature Dishes

• Marinated Octopus: €45
• Handmade Tagliolini with Pumpkin and Gorgonzola: €42
• Saltimbocca alla Romana: €50

Desserts

• Maritozzo Sweet Bread: €18