Carne alla griglia all’Aventino
Butcher counter in the room, Danish and Prussian cuts, cooked on lava stone: you choose your piece at the counter
ROSSO Restaurant and Grill
Open butcher counter: you pick the cut yourself
Here the meat does not come from the kitchen: it comes from the counter, and you can look at it before you order. The butcher counter is in the middle of the room, and if you want you can walk up, choose your piece and have it cut to the size you prefer. It is the most honest way we know of selling a steak: what you see is what you eat.
Prussian or Danish: two meats, same price
We work with two selections on the grill. The Prussian comes from Mazury, in northern Poland — once called Prussia: young heifers raised in the wild, fed on barley, spelt and sugar beet in their final months. The result is a pale meat with dense marbling, sweet and already tender on its own — it does not need long ageing.
The Danish has the opposite character: a stronger, almost gamey flavour and a firmer structure, which is why we let it rest longer.
They cost exactly the same on every cut: T-bone and rib steak by weight, fillet and sliced steak by the portion. It is not a question of price but of taste. If you cannot decide, ask at the counter — you can see the difference.
The cuts and the prices: T-bone, bone-in rib, fillet and tagliata
At the counter you pick the piece and decide the size. Prussian or Danish, the price is the same: you choose by taste, not by cost.
Fiorentina — from 800 grams, €10 per 100 g
Bone in, fillet attached, cut thick so it stays pink inside. Sold by weight from 800 grams up, so it does not go below €80 — fair to know before you order. It is built for two.
Bone-in rib — from 500 grams, €9.20 per 100 g
The same beef without the fillet: fattier, deeper in flavour, more forgiving if you like it cooked further. It is the bone-in cut one person can finish.
Fillet and tagliata — €30 and €27 per portion
The single portions, for when you would rather not share or wait. The fillet is around 200 grams and goes on the grill and nothing else; the tagliata is around 300 grams and is sliced hot.
Beef burger
Ground in house from the same cuts you see at the counter, in bread we bake ourselves. There is a vegetarian version too, for tables where not everyone eats meat.
Lava stone: high, steady heat
The stone stores heat and gives it back from below at a steady rate. On a thick cut that is exactly what you need: the surface marks and forms a crust, and the centre reaches the doneness you asked for without drying out. It is the difference between meat that tastes cooked and meat that tastes grilled — on a rare fiorentina you notice at the first bite.
Where we are: a short walk from Circo Massimo
We are at Viale Aventino 32, on the road that runs down from Circo Massimo towards Piramide, metres from the Circo Massimo stop on Metro line B and a ten-minute walk from the Terme di Caracalla. The FAO headquarters is directly opposite, which makes the address as convenient for a working lunch as for dinner after a day at the Colosseum Archaeological Park or the Orange Garden. Our terrace faces Viale Aventino. We open every day of the year, holidays included, and the kitchen runs until midnight: if you are looking for a steak in Rome at eleven at night without being told the kitchen has closed, this is the address.
Why people choose us
4.4 out of 5 from almost 6,000 Google reviews, and 8.8 out of 10 on TheFork. Numbers like these add up in one way only: by serving every day, for years, both the people who pass through once and the ones who come back every week.
And then there is the rest: breakfast, lunch, pizza and aperitivo
We are open non-stop from 8am, and meat is not the only thing we do. The day starts with breakfast, goes on with an à la carte lunch and pizza in three doughs; aperitivo from 6pm, then the wine list and the lounge bar drink list, and dessert to finish. Our rooms can also be booked exclusively for private parties and events. We pull our pasta fresh every morning. But if you are here for the steak, the counter is in the middle of the room — two hundred metres from Circo Massimo.
