Sabatini
The Restaurant of the three brothers who wrote the history of Roman cuisine in Trastevere

Sabatini Restaurant in Trastevere
a great classic of Roman cuisine

Life is a combination of magic and pasta, as Federico Fellini used to say.

And so it was for the Sabatini brothers who have run their restaurants since 1958 in Santa Maria in Trastevere Square, a beautiful location of a palace bound by the Fine Arts, with a sober and elegant interior in the style of Roman Patrician houses.

On arrival in the district beyond the Tiber river, in fact, sitting in the decor of Sabatini is a must: indulging in the luxury of an authentic and evocative view, tasting the great classics of local cuisine, from the artichokes to the Giudia (deep fried artichoke, a Roman Jewish dish), to the ‘coda alla vaccinara’ (oxtail stew), Roman soups and first courses, not to mention meat specialties.

In addition to the  homemade dishes of Roman tradition, experience the desserts too: the perfect conclusion to a gourmet dinner in the heart of Rome.

Fish specialties in Trastevere?
Try the Sabatini Restaurant!

It almost seems that instead of a river, Trastevere is surrounded by the sea, if you go to eat from Sabatini. Fresh fish and high quality has been a tradition since 1958. And it never ceases to amaze the palate, with flavours of the Roman and regional traditions of all Italy.

Unforgettable are the paranza fish, always fresh with lots of lobsters, the epic sea bass in salt, or the Sabatini fish – with Pachino tomatoes and Porcini mushrooms.

A tour of over 300 labels,
in the Sabatini winery in Trastevere

From Sabatini to Trastevere, in the magical district of art and nightlife in Rome, you can take tours to  taste the best Italian and regional wines, that accompany the typical Roman dishes, fish specialties and side dishes, in one of the historical capital district Restaurants.

We recommend the aperitifs and Sabatini tasting tours, from its splendid decor, overlooking Piazza Santa Maria in Trastevere.

The hand behind our dishes
Chef Paolo Fugali

Since 2023 he has been Executive Chef, Food & Beverage Manager and Production Manager of the Sabatini Restaurant, founded in 1958 by the Sabatini brothers who since 1980 have exported the cornerstones of Roman cuisine to Japan – such as the famous oxtail and spaghetti with clams – as well as to numerous Italian wine labels.

Since he was a little chef Fugali has breathed the air of haute cuisine and pastry making his first steps into the world of culinary arts in 1990, at the family bars. His didactic and practical path was enriched by the best masters of the culinary arts worldwide: Iginio Massari, Luigi Biasetto, Danilo Friguja, Achille Zoia and Gualtiero Marchesi.

Role member of the Register of “Very Important Chefs“, he is a teacher of the Italian Chef Academy where he follows the training process of the future levers of international gourmandise.

In his career he has received numerous awards including the “Polvere di Stelle” lifetime achievement award, the “Mercurio d’oro” award and the “Italia che Lavora” award for the quality of the products and the qualitative and professional recognition received from the best guides tourist. He was also testimonial of the Avola almond.

All these honors make it, willingly, a true excellence of Made in Italy.

The hand behind our dishes
Chef Paolo Fugali

Since 2023 he has been Executive Chef, Food & Beverage Manager and Production Manager of the Sabatini Restaurant, founded in 1958 by the Sabatini brothers who since 1980 have exported the cornerstones of Roman cuisine to Japan – such as the famous oxtail and spaghetti with clams – as well as to numerous Italian wine labels.

Since he was a little chef Fugali has breathed the air of haute cuisine and pastry making his first steps into the world of culinary arts in 1990, at the family bars. His didactic and practical path was enriched by the best masters of the culinary arts worldwide: Iginio Massari, Luigi Biasetto, Danilo Friguja, Achille Zoia and Gualtiero Marchesi.

Role member of the Register of “Very Important Chefs“, he is a teacher of the Italian Chef Academy where he follows the training process of the future levers of international gourmandise.

In his career he has received numerous awards including the “Polvere di Stelle” lifetime achievement award, the “Mercurio d’oro” award and the “Italia che Lavora” award for the quality of the products and the qualitative and professional recognition received from the best guides tourist. He was also testimonial of the Avola almond.

All these honors make it, willingly, a true excellence of Made in Italy.