"You'll find a mix of locals and international gastronome-types seriously perusing Armando el Pantheon's the menu, deep in contemplation, one assumes, of the feast to come. Sure, there’s chatter, but everyone’s pretty focused. It's plain they're determined to savor every bite. We can't say we blame them. Kick things off with a bruschetta topped with tomato and milky burrata cheese, then move on to a plate of fettuccine pasta with porcini mushrooms, or stick to the old Roman favorite, cacio e pepe (a creamy sauce made from pecorino and pepper). Come mains, the chargrilled lamb chops, if they have them, are bite-sized pieces of meaty goodness." - Maresa Manara
Mikkel Vang