La Taverna dei Fori Imperiali
Where? La Taverna dei Fori Imperiali (Monti, Rome, Italy) Map Menu
When? Wednesday June 17, 2026
Who With? Me
Food Style? Italian
They were fully booked when I came here a few days ago, and when I tried to make a reservation online, the website service they were using tried to charge me CAD$5.50 for the privilege of booking, so I literally just walked back to the restaurant and did it in person. Today, I’ve been seated outside where I can watch people walking by, but there’s also the smell of the street and cars, which is mildly unpleasant after the downpour a few hours ago. As I'm sitting, many people have turned up off the street and tried unsuccessfully to obtain a table without reservation, so I feel like I’ve done well for myself.
Appetiser
Bis di Crostini: Crostini combo - chicken liver pâté, parmigiano cheese + lard, seasonal vegetables, pecorino cheese
I love chicken liver pâté, so I went for the crostini. There’s also a vegetable one, which is healthy if I forget there’s lard. The pâté is heaped generously on the toasted bread, and it is wonderfully rich and tasty. The vegetable one has a lot of cheese and what looks to be fat from a slice of prosciutto, so it also tastes excellent. Any spillage of oil, pâté or sauce has been duly mopped up, and my plate is spotless.
Mains
Filetto di Pescato del Giorno: Catch of the day with potato crust and sun dried tomatoes
The catch of the day is sea bass, also known in Italy as branzino, a delicate, white fish with a sweet flavour and flaky texture. This, however, is not what I was expecting. I mean, you can't even see the fish. If anything, it should be served on top of the potatoes with the tomatoes and olives on top of that, or to the side. It’s very hot, but it is tasty and the tomato sauce helps to accentuate the natural sweetness, while the olives provide the salinity. I do wonder if it’s perhaps a bit dry because of the high heat continuing to cook it while I’m eating. It's fine but just a bit basic.
Dessert
Crema Fredda di Zabaione: Cold zabaione custard (egg yolks, sugar and Marsala wine), warm dark chocolate sauce
I am a sucker for custard and I've never tried this Italian take on it, so I'm looking forward to giving it a go. Oh man it’s good. The sugar crystals and Marsala wine are prominent, while the chocolate gives it that hint of richness and bitterness. The biscotti provide a textural element to enjoy the custard. I love the way the pieces just sink slowly after being placed on the surface. Though the portion seems small, it’s very rich and filling, and despite my talents, I dare not try to lick the martini glass clean.
That was a good meal, even though the fish was a little bit disappointing. The zabaione alone was worth the reservation process. Although the receipt says tips are appreciated, I will be happily not tipping and trying to quash this dumb North American custom.
Posted by Jeremy at 1:41am on Wednesday July 8, 2026 :: 0 comments :: 