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Daniele and Paolo Camponeschi have hospitality in their blood. Coming from a family of restaurateurs for generations, the two brothers decided in 2018 to open Menab\u00f2, a place of their own. Since then, it has been in constant improvement: first and foremost the cuisine, then the wine and champagne list, which is always being updated with curiosity and expertise, and finally the dining room\u2019s capacity. A patient, steady, meticulous effort. The setting is pared-back, but the dishes are rich and well-informed, made with simple, local ingredients: legumes, seasonal vegetables, and meats often from less prized cuts but of excellent quality. While remaining within the boundaries of Roman tradition, they all have a personal touch, without ever upsetting an overall approach that is immediate and reassuring. In addition, one can always step away from the blackboard offerings and ask the host for a well-executed plate of carbonara or amatriciana. In short, it has the feel of a trattoria: discreet and understated service, a pleasant atmosphere thanks to an environment that is carefully curated yet essential. Unforgettable are the mixed pasta with chickpeas and mussels, as well as the traditional dishes, with a sweet finish that is anything but ordinary: here, pastry is serious business, not a predictable ending.<\/p>\n
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Daniele and Paolo Camponeschi have… leggi tutto<\/span><\/p>\n","protected":false},"author":330,"featured_media":55976,"template":"","meta":{"_acf_changed":false},"categories":[1346],"edizione":[1342],"gruppo":[1347],"class_list":["post-55814","referenza","type-referenza","status-publish","has-post-thumbnail","hentry","category-trattorie-bistro-moderni-2027","edizione-1342","gruppo-trattorie-eccellenti-2027"],"acf":[],"yoast_head":"\n