LUCIANO Cucina Italiana - Roma - 18
4.3/5
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based on 8 reviews
Contact LUCIANO Cucina Italiana - Roma
| Address : | Italy, 00186 Roma RM, 18, Piazza del Teatro di Pompeo,LUCIANO Cucina Italiana - Roma |
| Phone : | π +9 |
| Website : | http://www.lucianocucinaitaliana.com/ |
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Daniela on Google
β β β β β Excellent Italian/Roman food in a lovely setting with a modern feel.
Highly recommend trying at least one dish from each course, as theyβre all excellent!
The carbonara is their star dish and definitely worth the hype - one of the best in Rome.
Iβm from Rome and will be bringing my friends when they come visit!
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J P on Google
β β β β β Carbonara was delicious but not a big enough serving for the price in my opinion.
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Joseph Tilley on Google
β β β β β Great service and fantastic food!
I was a little worried after reading some of the reviews (very mixed ) but as soon as I arrived my worries subsided, front of house where friendly and knowledgeable and gave great attention despise how busy the restaurant was the evening we came.
Food was amazing duck tartar is next level and the Carbonara was the best I had tried in Rome , tiramisu is awesome love the uniqueness.
Organic wine was very good and fairly priced.
I would recommend Luciano's and will come back again next time im in the city!
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Tak Wi on Google
β β β β β Was okay, nothing special or overwhelming
PurΓ©ed starter with truffle was great, pasta was decent.
Overall, not really worth the money for any simple classic that will taste same or better at almost any bog standard place for much less.
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Michal Skogemann on Google
β β β β β Alex sent me here, now I know why! You will not find such love and passion for food easily! Carbonara was absolutely heavenly!
If you are in Rome, there is no excuse! This was well worth the travel!
Thank you for the experience Luciano!
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Raphael Nussbaum on Google
β β β β β My expectations were really high since there is quite some hype about this restaurant. The staff was stressend and not very warm. We had the cod, Lucianos signature Carbonara, the Cacio E Pepe and the Tiramisu.
The Fish was good. However, very salty.
The Carbonara was tasty and the Guanciale had some kind of an asian twist. Interesting but not outstanding.
The Cacio E Pepe was not good at all. Pasta was undercooked. (I mean undercooked. Not even aldente!) The sauce was mediocre. Nothing you can't cook by yourself at home.
The Tiramisu was unique with the coffe trapped in chocolate.
I was really interested to try Aglio, Olio E Peperoncino because this dish is so simple, yet hard to master. They said that they don't serve it because it is too basic. Β―\_(γ)_/Β―
The evening at this restaurant was ok β I wouldn't recommend or go again though.
(They had also a problem with their dishwasher. The plates and glasses had this weird "eggy" smell which destroys the whole meal.)
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Anna B on Google
β β β β β I absolutely adore this restaurant. Online booking was full for weeks, but give them a call for a reservation right at opening time and you may be able to score a table.
The atmosphere was quite casual, I was uncertain at first as this is supposedly a restaurant with a Michelin chef and considered to be fine-dining, but as soon as I tasted the food, I understood why. When you have food this good, you don't need gold foils and crystal chandeliers to convince your guests that they are in a fine establishment.
The beef tongue in green sauce and anchovies: very tender, perfectly seasoned. Don't let the sound of "tongue, anchovies" scares you from trying it out.
Signature Carbonara: If you are looking for the lame basic Carbonara that tastes identical at every restaurants, then this isn't the dish for you. Traditionally, the sauce leaves very little room to be creative without bastardizing the dish, so the brilliant chef spruced up the guanciale instead! The guanciale was charred to perfection, with a hint of five spices, and generously tossed in with the mild sauce. It was a match in heaven!
Steak with sea urchin sauce: Once again, don't let sea urchin keep you from trying out this dish. Steak is a dime a dozen, but the urchin sauce is what really held this dish together and made it memorable. It's not fishy at all, and the soft texture really complement the chewiness of the steak.
Tiramisu: The mascarpone custard was very creamy, and separated from the spongy cake by a chocolate disc that you stab using your spoon.
Overall, the meal was delectable and the dining experience is very pleasant. Definitely adding it to my list to revisit.
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BΓ‘lint Baranyi on Google
β β β β β The food and the service was very good. The stuff was very friendly and helpful with recommendation and explaining options. The portions are not huge, so you have space for try multiple dishes, for me the Veal liver was an absolute favorite. For those it matters it has gluten free pasta alternative.
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