Located on the panoramic terrace in Rome of Palazzo Manfredi, Aroma and its more casual sister restaurant Aroma Bistrot are designed to surprise. The incomparable panoramic views of one of the world’s most iconic monuments make ours the most tantalizing panoramic terrace and rooftop restaurant in Rome. In this intimate and romantic setting, the exceptional cuisine and the unparalleled panorama conspire to deliver a multisensory experience like no other. And because of its unique charms, Aroma is an ideal choice for high-profile international meetings and a much sought-after enogastronomic destination.

Aroma, one of the most romantic restaurants in Rome, highlights the wonders of the Eternal City from its one-of-a-kind vantage point, providing the perfect backdrop for the creativity of Giuseppe Di Iorio and his brigade de cuisine. Raw materials of the highest quality sourced from a carefully curated selection of top regional producers and exemplary technique honed over many years’ experience in the best kitchens of Italy and beyond: this is the essence of Michelin star restaurant Aroma. An unforgettable culinary experience, a location without equal, a must for every visit to Rome.

Raw materials of the highest quality found through painstaking research among the top producers of the region and outstanding technique: these are the basic ingredients for the signature dishes of Michelin-starred Chef Giuseppe Di Iorio. After perfecting his unique culinary vocabulary in some of the top kitchens in the world, he builds on the aromas of classic Mediterranean cuisine to deliver culinary innovations that are at once avant-garde and traditional, allowing guests to rediscover ancient flavors with a contemporary flair.

Marinated octopus and red cabbage are paired with a three-potato pie, handmade tagliolini with pumpkin, gorgonzola and caviar pearls. A marinated duck breast becomes a symphony with undertones of chanterelle and blueberry. Even the saltimbocca alla romana is reimagined à la Di Iorio: he prepares his with prosciutto in consommé and sage-infused cream. And, saving the best for last, Di Iorio offers his own personal twist on classic desserts – such as his maritozzo sweet bread served with cream and candied orange peel.