Emme Restaurant is the newest welcoming gastronomic address to set out for in one of Rome’s loveliest historical cobblestone alleys with a splendid backdrop of a terraced garden that leads to Villa Borghese. Located inside Margutta 19, one of the three five-star boutique hotels of Rome Luxury Suites along via Margutta, Emme Restaurant aims to reflect its renowned exclusive zone where Italian celebrities like film director Federico Fellini and painter Renato Guttuso had lived, after it was popularized by the award-winning 1953 film Roman Holiday. Being very central, it can be easily accessed from Piazza del Popolo and Piazza di Spagna.
Emme offers a contemporary approach with menus that reinterpret the richness of the Italian gastronomy through the ardent creativity of Chef Daniele Ladaga. Being a child of parents who both originate from the southern regions of Italy, his kitchen has a decisive personality, much influenced by fond memories of aromas and flavors that he grew up with and strongly characterized by the high quality of the ingredients that he uses.
Chef Daniele Ladaga had always been passionate about cooking ever since he was young, working in restaurants near his home until he graduated from Ipaar Artusi, a school of culinary arts and hotel management in Rome. His culinary education was put to use when he started working with starred chefs like Salvatore Bianco of Il Comandante, then more doors opened for him in the kitchens of Claudio Melis in Siriola, Riccardo Di Giacinto at Capofaro Malvasia & Resort, Antonello Colonna of Colonna and prior to manning the kitchen of Emme, he directed the kitchen of Madeleine Restaurant in Rome for three years.
Taking care of the baked goods and desserts is the young Pastry Chef Maria Chiara Serges whose professional culinary background includes working in the kitchens of Heinz Beck at La Pergola in Rome and Joel Robuchon at Atelier Etoile in Paris. Perfected in her Paris experience, her innovative creations are delightful additions to the menu of Emme like the Soufflé al Cioccolato, Crostatina alla Cannella to the more traditional Tiramisù and her delectable interpretation of autumn in a plate with diverse consistencies of persimmon, chestnuts and white chocolate.
The restaurant’s impeccable orchestration is attributed to its young Creative Director, Giovanni Moncada who went through years of schooling at Les Roches School in Switzerland for Global Hospitality and experience with some of the greatest chefs and restaurants in the world including Marea in New York, Bulgari in Tokyo, La Pergola in Rome and Noma in Copenhagen prior to Emme. Giovanni, son of Alberto Moncada, the successful hotelier who owns Rome Luxury Suites, transfuses his innovative vision to the culinary aspect of the family activity.
“The idea is to keep everything as fresh as possible, letting the ingredients shine and allowing the flavors and dishes to be modern, clean and above all else, Italian,” explains Giovanni. “The restaurant’s space also speaks to this with its relaxed yet refined atmosphere and our intimate garden terrace – a place where both Romans and international guests may enjoy a beautiful meal or aperitivo and feel at home.”
Emme proposes two distinct menus for lunch and dinner. The lunch menu presents a mixture of innovative light Italian gourmet approach like healthy vegetable dishes, traditional pasta, grilled meat, seasonal soups, salads, fresh fruit and vegetable centrifuges and smoothies. With softer lights, the dinner atmosphere becomes more elaborate as the menu metamorphoses to a more complex culinary experience. And here, the two chefs illuminate the diners with their virtuosity in the kitchen.
The dinner options can be a Tasting Menu of 7 dishes at 60€ or a seasonal à la carte menu. Some appetizers (14€ to 22€) are Pomod’uovo (egg with tomato soup, almonds and Parmigiano Reggiano) and the notably tender Polpo (thinly-sliced octopus tentacles with salmorillo sauce and zucchini). First dishes of pasta and risotto (18€ to 24€) to take note of are the Ravioli (filled with gricia sauce and topped with bacon) and the Gnocco alla Romana (with sautèed mix mushrooms and Parmigiano Reggiano). As for the main dishes (24€ to €28), there are the Filleto di Baccalà (cod fillet topped with peperone crusco) and Controfiletto di Manzo (30-day dry-aged sirloin beef with endives). Completing the sterling dining experience, the wine list is composed of an excellent selection of wines from the different regions of Italy complementing the flavors of the kitchen.