Restaurant Pinci

This trattoria with a classic yet exciting original menu features dishes like tartare with mushroom ice cream, Ligurian-style goatling roasted in a wood-fired stove, traditional pizza, and authentically Roman cacio e pepe pasta. It also boasts an impressive wine list and exudes the seductive atmosphere of southern Italy.

The kitchen is led by chef Oleg Kolisnichenko, a graduate of Alain Ducasse’s school and IFSE in Turin, known to the Russian public for his Rostov project, La Fabbrica. The focus is on the quality of the ingredients and an informal approach: Pinci makes its own ‘Nduja spicy sausage, serves only freshly baked bread, and offers homemade limoncello.