Pasticceria Andreotti dal 1931

Fancy place, so not really for those who expect a good ole cuppa Joe. Pastries were OK, we ordered a croissant and a custard puff (?). Was kinda cold from sitting out in the display for some time and wasn't crispy or fresh. Maybe it's because we went in the late afternoon so the pastries have been sitting out for quite awhile already. Expensive too.

The pastry was ok. But there was way too much to call it a 'pistachio croissant'!

They have some very nice pastries and coffee

Very friendly personal.

The place we entered occasionally but liked a lot. It was surprising to pay only for coffee and wine and to get a wide range of snacks as a compliment. Low prices and very friendly staff. Try the corretto coffee, an Italian special. The desserts looked tasty but we haven’t tried any.

Hands down one of the best pastry joints in Rome! The staff is super friendly (they even offered me a new coffee since the first one was already cold because I had to wait for the toilet) The pastries are in a class of their own - fresh, great ingredients and the right sweetness to it! If you can , swing by and give it a go

Renovated in 2007, but minimally changed in terms of recipes dating to 1931, Andreotti remains an iconic Patisserie in the Gambero Rosso section of Rome, even finding itself on the list of "Shops of Historical Interest" as published by the Eternal City’s Capital Administration. Open from 07h30 until 24h00 daily, an elegant space at Via Ostiense 54 turning from Pasticceria to Bar as the day marches on, guests arriving early can expect to find shelves lined with Desserts, Cakes and Pastries currently produced under the guidance of Marco Andreotti. Dating to Grandparents Bruno and Ada Andreotti, whose traditions can be seen in pictures throughout the Eatery, it is after lengthy perusal that guests must make choices, a situation made easier by sized-down Tarts so that a wider variety can be tasted. Also offering limited savories and Ice Cream, it was in exchange for €9.40 that a Lobster Tail, four Tarts and an equal number of Castagnole were carried to a table, the fried Dough so light it could have very well been baked around the ethereal white Crema. Next sampling Andreotti’s Aragosta, a Pastry Cream filling with lots of Sugar quickly flooding the palate, it was with more subtlety that Torta della Nonna stood out thanks to lemony Egg Yolk Custard and a few grams of Pine Nuts. Replacing Pinoli with Grapes and Melon to make a Fruit Tart, with other items featuring Kiwi or Berries, it was thanks to thick Jam that a Apricot and Amarena Cherry Tart performed well, though the same Crust filled with Ricotta Cheese and Chestnuts mostly stole the spotlight.

The best Sopiltala there is!!!!! the best cannoli there is !!! The coffee is just perfect !!! The service is excellent Five stars is not enough for this place! ❤️????????