LUCIANO Cucina Italiana - Roma on Postcard

"Luciano Cucina is a next-gen trattoria that's colorful, stylish, and open. Chef Luciano Monosilio elevated carbonara from its humble origins into an art form, and the quintessentially Roman dish takes the limelight here. But the rest of the pastas, which range from classic to contemporary, are just as wonderful. To drink, there's wine on tap, craft beer, and designer water. The staff is a well-organized crew that can anticipate your every move and make spot-on suggestions." - Maresa Manara

The 42 Best Restaurants in Rome

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@michelinguide

"It is widely accepted that the best carbonara in Rome is served in this restaurant. We have to agree – and this is no mean feat, given that this is one of the capital’s iconic dishes. However, Luciano Monosilio’s culinary experience also extends to other equally delicious dishes, some inspired by the traditions of Lazio, others more creative in style, but all full of intense flavours." - Michelin Inspector

Luciano Cucina Italiana

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@afar

"Rome’s reigning king of carbonara Luciano Monosilio has revamped the Roman trattoria into a mod dining room, with an open pasta lab and kitchen. His Michelin-starred carbonara gets top billing, but perusing Luciano’s menu, you'll find a celebration of Roman cuisine. First plates are antipasti which feature fritti , like suppli (quite possibly the best rice balls in Rome), while his dish line up is divided into traditional Roman favorites, contemporary dishes, and Ripiene, or filled pastas, so you’ll be able to test out Monosilio’s creative turns like Fettuccella ajo ojo e bottarga di muggine , pasta topped with garlic, pepper, and olive paste and cured fish roe. But, obviously, don't miss the amazing carbonara."

The Best Restaurants in Rome

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Tsvetelina

Google

I could definitely say that it was one of the best food experiences I’ve had in Rome! Pasta is brilliant, it is exactly what you expect to eat in Italy! Nothing more, nothing less. It is just the perfect match. We went there without a reservation for lunch, and we’ve received a table as quickly as possible. Our waiter was very attentive and prompt. Everything was served in a timely manner and as I said – a perfect food spot for tasting the authentic Italian pasta.

Emma M

Google

We looked forward to eating at this restaurant hearing about the carbonara knowing its their best dish. We had lovely welcome from the staff. We had a starter each, my boyfriend had pumpkin creme. I had the raw Mince with jelly, it was new and delicious for me. Never had raw beef before. For our main we had Carbonara and it was delicious 😋 and the poncharle was cooked perfectly with it. We had our own puddings, one was a soft sponge with ice cream and I had chocolate with wafer biscuits and lemon jelly on top.

Z

Google

We were lucky to walk in during lunch and get a table at the bar with full view of the kitchen right away. It was super cool watching the kitchen work. It was our first time trying all the dishes. The tartar was great.

Tony Lin

Google

Originally, I came here just for the carbonara. But I soon discovered that this is a place where everything shines—from appetizers and pasta to wine pairings and desserts. If possible, I recommend trying a bit of everything! And great service🙂

Hanieh

Google

a Michelin-starred restaurant where the pasta was absolutely incredible—perfectly cooked and full of flavor. The food alone was worthy of high praise. However, the experience was marred by rude staff and an unpleasant waiter, which made us feel unwelcome. To make matters worse, the restrooms were in terrible condition, which is unacceptable for a restaurant of this caliber. While the food was outstanding, the poor service and lack of cleanliness left a disappointing overall impression.

Pitt Petri

Google

Amazing dinner. Pretty pricey. Great carbonara. Wait staff was fast paced but if you match the energy it's a lot of fun. Gluten free pasta was good too.

Larisa Socaci

Google

This place is better than most of the places which are intensively promoted on social media. Here we tried the best carbonara in Rome! The staff was very nice and the food was absolutely amazing. I would highly recommend this place! Moreover we did not have to wait for a table!

Roberta Muir

Google

Chef Luciano Monosilio is known as ‘The King of Carbonara’ and if you get a peek into the kitchen where he fries up huge pans of cubed guanciale each morning, you’ll understand why. He also makes his own extruded pasta in the basement, which sets his version of this classic Roman dish apart from the rest. My plate of his signature carbonara was delicious: creamy and rich with just the right amount of thick fried cubes of crunchy guanciale. My dining companion, who’d tried many other versions across Rome, declared her cacio e pepe excellent too. Tiramisu was the clear winner in our dessert selection – perfect with an unusual local digestivo recommended by our sommelier. It was halfway between an amaro and a vermouth. Interesting wines by the glass, many from Lazio, with a knowledgeable sommelier and good wine service. There’s good space between tables too – they could make more money by packing more in or turning tables, but this doesn’t seem to be a focus. Downstairs the Veleno bar makes interesting cocktails from kitchen leftovers including stale bread, tomato skins and fruit pulp. Book ahead as they rarely have room for walk-ins.

Tsvetelina

Google

I could definitely say that it was one of the best food experiences I’ve had in Rome! Pasta is brilliant, it is exactly what you expect to eat in Italy! Nothing more, nothing less. It is just the perfect match. We went there without a reservation for lunch, and we’ve received a table as quickly as possible. Our waiter was very attentive and prompt. Everything was served in a timely manner and as I said – a perfect food spot for tasting the authentic Italian pasta.

Emma M

Google

We looked forward to eating at this restaurant hearing about the carbonara knowing its their best dish. We had lovely welcome from the staff. We had a starter each, my boyfriend had pumpkin creme. I had the raw Mince with jelly, it was new and delicious for me. Never had raw beef before. For our main we had Carbonara and it was delicious 😋 and the poncharle was cooked perfectly with it. We had our own puddings, one was a soft sponge with ice cream and I had chocolate with wafer biscuits and lemon jelly on top.

Z

Google

We were lucky to walk in during lunch and get a table at the bar with full view of the kitchen right away. It was super cool watching the kitchen work. It was our first time trying all the dishes. The tartar was great.

Tony Lin

Google

Originally, I came here just for the carbonara. But I soon discovered that this is a place where everything shines—from appetizers and pasta to wine pairings and desserts. If possible, I recommend trying a bit of everything! And great service🙂

Hanieh

Google

a Michelin-starred restaurant where the pasta was absolutely incredible—perfectly cooked and full of flavor. The food alone was worthy of high praise. However, the experience was marred by rude staff and an unpleasant waiter, which made us feel unwelcome. To make matters worse, the restrooms were in terrible condition, which is unacceptable for a restaurant of this caliber. While the food was outstanding, the poor service and lack of cleanliness left a disappointing overall impression.

Pitt Petri

Google

Amazing dinner. Pretty pricey. Great carbonara. Wait staff was fast paced but if you match the energy it's a lot of fun. Gluten free pasta was good too.

Larisa Socaci

Google

This place is better than most of the places which are intensively promoted on social media. Here we tried the best carbonara in Rome! The staff was very nice and the food was absolutely amazing. I would highly recommend this place! Moreover we did not have to wait for a table!

Roberta Muir

Google

Chef Luciano Monosilio is known as ‘The King of Carbonara’ and if you get a peek into the kitchen where he fries up huge pans of cubed guanciale each morning, you’ll understand why. He also makes his own extruded pasta in the basement, which sets his version of this classic Roman dish apart from the rest. My plate of his signature carbonara was delicious: creamy and rich with just the right amount of thick fried cubes of crunchy guanciale. My dining companion, who’d tried many other versions across Rome, declared her cacio e pepe excellent too. Tiramisu was the clear winner in our dessert selection – perfect with an unusual local digestivo recommended by our sommelier. It was halfway between an amaro and a vermouth. Interesting wines by the glass, many from Lazio, with a knowledgeable sommelier and good wine service. There’s good space between tables too – they could make more money by packing more in or turning tables, but this doesn’t seem to be a focus. Downstairs the Veleno bar makes interesting cocktails from kitchen leftovers including stale bread, tomato skins and fruit pulp. Book ahead as they rarely have room for walk-ins.

LUCIANO Cucina Italiana - Roma

LUCIANO Cucina Italiana - Roma

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