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Tribuna Campitelli: a new fine dining salon in the heart of the capital

By Wednesday, 26 November 2025 10:54
tribuna campitelli ph credits Marco Scichilone

Tribuna Campitelli, a new fine dining salon in the heart of the capital, is close to the Campidoglio capitol hill. 

A 16th-century palazzo in Rome’s Campitelli district

The latest venture from the trio behind Bottega Tredici and Tartarughe Bar e Bottega is in a 16th-century palazzo in the heart of the Rione Campitelli district. The three founders – chefs Francesco Brandini and Roberto Bonifaziand maître-sommelier Daniele– share a long friendship and a vision: to bring back authenticity, craftsmanship, and human warmth to central Rome. The restaurant has intimate rooms that respect the building’s original 1585 layout. From the elegant entrance bar guests are led through softly lit spaces - Lavinia, Tribuna, and Capitolina - culminating in a charming inner courtyard with a restored fountain. 

Cosmopolitan dining in the intimacy of a private home

With 80 seats split between the dining rooms and an outdoor terrace, Tribuna Campitelli blends the rhythm of a cosmopolitan dining room with the intimacy of a private home. The wine list features 500 labels, including 60 champagnes, complemented by a sophisticated cocktail bar.  

tribuna campitelli marco scichilone 1tribuna campitelli marco scichilone 1

Classical dishes with a creative twist

In the kitchen, Brandini and Bonifazi reinterpret Roman and Mediterranean classics with precision and balance. Every dish is conceived as a balance of structure and emotion: sauces are lightened, cooking methods refined, and textures carefully orchestrated. Bread is baked daily with natural yeast, paired with Burrolio, a delicate emulsion of cocoa butter and extra virgin olive oil that encapsulates the restaurant’s creative spirit. 

ph credits Marco Scichiloneph credits Marco Scichilone

Roman and Mediterranean favourites 

The Spaghettone alle Vongole is the essence of the sea with a silky clam reduction, while the Carbonara, with six varieties of pepper and slow-roasted guanciale, pays elegant tribute to tradition. Among the highlights are the Raviolone di San Domenico with molten yolk and Grana foam, and the Lobster with Lemon Béarnaise and Quinoa Pilaf.  Open daily for lunch and dinner, closed Wednesday and Tuesday lunch. For information: https://tribunacampitelli.com

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