Eager to discover the best food on the streets of Rome, I headed to a small, intimate restaurant in the centre of the city, Pipero Al Rex.
Hidden in the unlikely home of the Hotel Rex, the restaurant-dining room is sleek and chic. With stylish minimalist decor and intriguing contemporary lighting, it is an attractive room but simple enough to let the food be the focus. For its commendable food it has been awarded a Michelin star.
Chef Pipero prepared us the perfect Italian lunch. We were the only visitors so had all the attention of the staff and consequently, exemplary service.
Settling down with a glass of chilled white wine from Tuscany, we anticipated the feast before us. With no menu nor information, we had no idea of what we would be presented with.
The palest mini roll of ham with thick balsamic dressing was first. Wonderfully simple and delicious. Pork crisps with yoghurt were a textually satisfying next course. Each plate was delivered and removed with staggering speed, replaced with the next surprise. Soon a leaf-like rubber plate was placed down containing a selection of homemade bread, of which the intensely flavoured lemon focaccia was my favourite.
Then we moved onto the more traditional three-course meal. I struggled a bit with the first course, raw duck sandwiched in a thick crisp with diced apple and mustard. The flavour was nice though the cold and chewy texture made it difficult to forget what we were eating.
The famous Pipero Carbonara was spectacular. A pile of canary yellow strands with wonderful salty, thick chunks of bacon and a sprinkling of Parmesan. The homemade pasta was cooked al dente and coated in the creamiest of egg-yolk sauces, seasoned with coarsely ground black pepper. The bacon was devilishly indulgent, it crackled in your mouth and tasted deep-fried… I want to eat it again now!
Before dessert we devoured mini strawberry meringues with chocolate mousse and apple jelly. A strong combination of sweet and tangy flavours.
A well-balanced dessert wine was served next. And then the proper pudding arrived, an obscure white ball of foam in a big white bowl. Our waiter explained it to be white chocolate mousse with cherries, crumble and hazelnut ice cream hidden underneath. It was as good as it looked and thankfully light.
Pipero creates artistic dishes that remain true to his country’s culture whilst also showcasing his personality and culinary flair. This is no ordinary hotel restaurant, but a foodie destination in its own right.
More information and book here: www.hotelrex.net/restaurant
Many thanks to Rome Tourist Board for their help with the trip, more information here: www.turismoroma.it