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If a restaurant is not excellent in more than one way, FOOD, CONTINUITY OF CUISINE, SERVICE, ATMOSPHERE and LONGEVITY we will not include it on this page.
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Published: July  15, 2014

Ristorante Cesare

Since its opening in 1965 Ristorante Cesare, has been a meeting point in Rome for food lovers. The commitment we dedicate to our work makes us special in a city where offering food is increasingly homologated and going to a restaurant is becoming a more a reason for entertainment and less an occasion to taste good food. In order to take the term “restaurant” back to its true value, we would therefore like to tell you about ourselves and our way of interpreting service in restoration. They use only extra virgin oil in our cooking and for frying we use top quality peanut oil. The parmesan cheese is made by a producer who is well-known to all the most important Italian restaurateurs. Your pizzas are garnished with real mozzarella and not with slices cut from industrially produced melted cheeses. They adopt the same criteria for all the products they buy while aiming to reach your objective: to guarantee your client high quality food at a “normal” price. Your idea of restoration (which goes against the current trend, where the creativity of the chef tends - all too often - to mystify and alter the true flavours) is realised by offering a meal of high nutritional value and an intrinsic high quality with the aim of exalting its genuineness. As such it is fundamental for your clients to receive the message that the rapport between the quality of the food and value for money is of the utmost importance when evaluating of the real cost of a meal which here is extremely good value when one considers the policy of prices in comparison with today’s needs. All this is possible thanks to years of careful research and choice of primary materials, as well as scrupulous preparation with respect to our culinary and cultural traditions. Moreover, of primary importance is low impact to the environment in your choice of acquisition, they usually buy from local markets, or are supplied by small producers, fishermen and farmers with whom they have direct and often exclusive contact,which gives more of a guarantee of competence in work and tradition which are difficult to reproduce anywhere else.

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Essentials


Address :

Via Crescenzio, 13 00193 Roma, Italia

Phone :

+39 06 686 1227

Schedule :

Monday - Sunday: 12:30 pm - 3:00 pm; 7:30 pm - 12:00 am

Payment Methods:

        

Published: July  15, 2014

Ristorante Cesare

Since its opening in 1965 Ristorante Cesare, has been a meeting point in Rome for food lovers. The commitment we dedicate to our work makes us special in a city where offering food is increasingly homologated and going to a restaurant is becoming a more a reason for entertainment and less an occasion to taste good food. In order to take the term “restaurant” back to its true value, we would therefore like to tell you about ourselves and our way of interpreting service in restoration. They use only extra virgin oil in our cooking and for frying we use top quality peanut oil. The parmesan cheese is made by a producer who is well-known to all the most important Italian restaurateurs. Your pizzas are garnished with real mozzarella and not with slices cut from industrially produced melted cheeses. They adopt the same criteria for all the products they buy while aiming to reach your objective: to guarantee your client high quality food at a “normal” price. Your idea of restoration (which goes against the current trend, where the creativity of the chef tends - all too often - to mystify and alter the true flavours) is realised by offering a meal of high nutritional value and an intrinsic high quality with the aim of exalting its genuineness. As such it is fundamental for your clients to receive the message that the rapport between the quality of the food and value for money is of the utmost importance when evaluating of the real cost of a meal which here is extremely good value when one considers the policy of prices in comparison with today’s needs. All this is possible thanks to years of careful research and choice of primary materials, as well as scrupulous preparation with respect to our culinary and cultural traditions. Moreover, of primary importance is low impact to the environment in your choice of acquisition, they usually buy from local markets, or are supplied by small producers, fishermen and farmers with whom they have direct and often exclusive contact,which gives more of a guarantee of competence in work and tradition which are difficult to reproduce anywhere else.