“Cooking is a gift.” Michel Bourdin
When in Rome, dine like a Roman! A gastronomic superstar, Roman cuisine has evolved through centuries of social, cultural and political upheaval without surrendering its love for seasonal ingredients, simply prepared. The history of the city is closely entwined with the story of food – we even owe Rome our first image of a fork, immortalised in a cookbook that was written by a famous chef of the Vatican kitchen in 1570.
The culinary experience at the Lord Byron Hotel pays tribute to the city of Rome. Tradition and innovation both feature strongly in the kitchen with fresh ingredients creating a selection of contemporary masterpieces.
Enjoy a great meal prepared by our Chef Roberto Antonelli: his mouth-watering dishes are the expression of Italy’s food high quality.
As an example your meal will include:
Aperitivo with deep fried cod fish, artichokes and sage; Wheat focaccina with Corallina salami and buffalo ricotta cheese seasoned with extra virgin olive oil from Roman Sabina region; Tonnarelli pasta with broad beans, bacon and Roman pecorino cheese velouté; Beef parcel with vegetables vignarola style and pennyroyal; Finger biscuits with red berries and mascarpone soft cream…and to end up with a delicious surprise…espresso served with petits fours…