Four big windows give a wide panorama to the cobblestone ground of Via Giulia from the Renaissance period. It has a fundamental history that shares its story with the building of the St. Peter’s Basilica. In the early 1500s, Donato Bramante, the same Italian architect commissioned by Pope Julius II to rebuild St. Peter’s Basilica, was also responsible to make the new layout of Via Giulia wherein all the administrative seats of power of Rome were to be located. Hence, elegant Renaissance buildings line the street one after the other.
Giulia Restaurant, housed in a narrow building designed in a Fascist architecture style by famed architect Marcello Piacentini from a much later era of the 20th-century, is positioned in between Via Giulia and the Lungotevere, the road that runs along the Tiber River.
In a more tranquil part of historical Rome but nonetheless central in its position, Giulia Restaurant is a lovely place to stop by for an idyllic Roman atmosphere. Industrial setting decorated with the contrasting elegance of upholstered colored seats and wooden furniture, the restaurant, created by Carlo Maddalena, depicts an artistic interspersal of modern and vintage design. On the upper level, Giulia also has three guest rooms, a couple of which have private terraces. The restaurant has a capacity of 45 plus another 10 in the terrace on warm months.
It is open daily for a late breakfast, lunch, tea, cocktails and dinner except Saturdays when the restaurant rests in the morning and afternoon.
The most notable aspect of Giulia Restaurant is the cuisine wherein Executive Chef Pierluigi Gallo heads the kitchen.
His talent in cooking stemmed out from the exposure to growing up in his family’s restaurant in Vasto, Abruzzo. His formal training as a chef for modern techniques and discipline was achieved at the culinary school of Three Michelin Star Chef Niko Romito in Casadonna where he also took part as part of the kitchen brigade. Further experiences in the kitchens of Michelin-starred Roman restaurants, Ristorante all’Oro and Il Pagliaccio, as well as Gli Ulivi and Greg Ristorante empowered his expertise. His philosophy in the kitchen to create crystalline gourmet cuisine is bound with the excellent ingredients of the area. Quite notable is his “Senza” Spaghetti alle Vongole, cappelletti pasta filled with all the flavors of the classic spaghetti alle vongole. There’s also the Stuffed Gnocchi with Spare Rib Meat, Puntarelle and Anchovies.
Great attention to service is given by the dining staff while Sommelier Antonello Manias, formerly from reputable restaurants in the capital, most importantly Michelin-starred Pascucci al Porticciolo in Fiumicino, can assist in selecting the best wine that can pair well with your dishes as well as your palate.
The menu proposals start with the appetizers priced between €16 to €20, including the Mediterranean Raw Seafood at €34. The first plates, pasta and risotto are between €17 to €20 while the traditional pasta dishes are €16. Main courses of meat and fish are from €19 to €30. Desserts average at €11. Two tasting menus, Ti Presento Giulia e poi… consisting of four courses plus amuse bouche at €60 while the longer tasting menu called Pierluigi Racconta costs €80.
Lungotevere dei Tebaldi, 4A
00186 Rome, Italy
Tel: +39 06 9489 2076
Open daily from 10:00 to 02:00 / Saturdays from 17:00 to 02:00