The Story

Hostaria Edmondo was founded in 1964 in the Prati district of Rome, thanks to the intuition of its founder who gave the name and soul to this place. For over fifty years he has been bringing the most authentic Capitoline cuisine to the table, made up of handed down recipes, selected raw materials and a welcome that smells like home. For more than twenty years, management has passed to a new property that has been able to preserve the original spirit of the hostaria: an informal and familiar environment, where every guest finds a warm place and honest Roman cuisine. The tradition continues, dish after plate, season after season.

Hostaria Edmondo's philosophy can be summed up in three words: research, seasonality and territory. The great classics of Roman cuisine prepared with care arrive on the table: from the tail to the slow-cooked vaccinara, to the lamb of the Lazio region, to the sausage platter of King Norcino di San Ginesio. Buffalo mozzarella is 100% Italian milk, coming from farms in Rome and Viterbo. PECORINO ROMANO DOP and seasoned guanciale come from Umbria. Artisanal pasta is made with extra quality national semolina and bronze-drawn: every detail makes the difference, because cooking is a serious matter in Rome