We were big fans of Chef Roy Caceres‘ last Michelin-star restaurant, Metamorfosi — which we had discovered even before it received its Michelin star. Alas, Metamorfosi did not survive the pandemic. While we liked his new casual restaurant, Carnal, it wasn’t Metamorfosi. So, we were completely delighted when he opened a new restaurant just a few minutes away from the apartment. And we went just a few days after it received its own well-deserved Michelin star.
Orma Roma is sleek, striking, and understated.
Our evening started with two lovely cocktails with classic Italian inspiration. The gin-centered, extra-virgin olive-oil-integrated “Evo” was silky smooth. The “Artichoke and Mint” — their successful take on the Negroni — was based on Cynar and had layers of beautiful colors.
We started with amuse bouche, which were described as “Tartlet, broth, and bignè.”
Mind you, this was all in what I’d describe as the restaurant’s anteroom. After our cocktails and introductory treats, we were shown to the window counter at the kitchen, where we chatted with the delightful sous chef and had a delectable raw scallop, which we washed down with a tart fruit juice — basically, a perfect little ceviche in your mouth!
We were then politely and quietly shown to our table to make room for the next set of patrons. Here, our first serving was a succulent smoked amberjack that melted in our mouths like butter. The fish was joined by a fabulous little focaccia.
We then moved on to “Tomato Lulo and prawns.” Lulo is a Columbian fruit like a cross between a tomato and a lime. “Fregula,” a thin cut of veal over crispy, toasted semolina pasta, also joined the party. Filling things out was a new pair of cocktails — these inspired by the New World, a “Sage and Lemon” centered on tequila, and the “Smoke and Maracuja” with mezcal.
We moved on to “Closed Macaroni” and “Sheep,” with a fabulous corn bread.
Our “pre-dessert” was light and refreshing:
For our actual dessert, we had “Chocolate,” including the chocolate lid that was quickly melted with a mini torch.
The meal ended with a variety of delicious small pastries.
The staff were all friendly, attentive, and enthusiastic, as you can see from the photo at the top of this page. When we went, we were well taken care of by Simone, and enjoyed our chat with Giovanni.
But what really counts is that the food and drinks are superb. In addition to the food we already discussed, the breads are lovely, their flavor and texture are perfectly balanced. One course of bread was focaccia made with three types of corn — each one clearly, but not overwhelmingly, evident.
The food is playful (a Caceres trait), colorful, inventive, and delicious. Every little bite makes you say, I could eat a dozen more of this. We can’t wait to return and work through more of the Orma Roma menu. And we will try the Bistrot for lunch as well. Bravo!
The Spanish Steps Apartment on Via della Mercede 