Travel + Leisure

"The family-run restaurant is known for traditional Roman dishes like pajata (roasted calf intestines) that are hard to come by these days, along with filling pastas you know and love."

Katie Parla

"Veal and lamb pajata is similar enough; the upper intestines of the suckling animal is tied off and cooked, allowing the mother’s milk to curdle and cook inside the casing. The result is a sort of ricotta-like filling. The absolute best place in town to try this fabulous Roman delicacy (which is in season in the spring when the intestines are small and tender) is Armando Al Pantheon."

Katie Parla

"During its five decades of family ownership, Armando al Pantheon has been dedicated to serving straightforward classics to both loyal regulars and visiting tourists. You come here for simple and excellent Roman food, like trippa alla romana (tripe simmered with tomato, mint, and pecorino)."

Rough Guides

"Surprisingly unpretentious surroundings and reasonably priced food in this long-standing staple close by the Pantheon (open since 1961). Great Roman classic pasta dishes and main courses - tripa alla Romana (tripe, Roman-style, with lots of tomato sauce)."

Frommer's

"Despite being just a few steps from the Pantheon, this typical Roman trattoria remains an authentic, family-owned business serving as many locals as tourists. Roman favorites to look out for include the pasta e ceci."

Katie Parla

"This Roman institution, which is located 30 yards from the Pantheon, was opened by Armando Gargioli in 1961. Don’t miss pasta e ceci (Fridays only)."

Katie Parla

"The depth of flavor of his coda alla vaccinara (braised oxtail) is unmatched in the city."

Elizabeth Minchilli

"Big fat carciofo alla romana. All as simple as could be, and all approaching Roman perfection."

Katie Parla

"Claudio gently cooks garlic in olive oil, infuses the oil with chili, then adds a large ladle of pasta water to the pan, reducing to concentrate the starch. The pasta is then finished in the watery sauce, which reduced further to intensify the garlic and chili flavors and bind them to the pasta. The finished dish is subtly creamy and mildly spicy with a pleasant garlicky finish."

Luciano Pignataro

"You can eat delicious spaghetti alla Gricia here, this dish is prepared with the right ingredients, the right quantity of cheese, crisp lard and freshly ground pepper."