The story
Brado, located on Rome's Appia road, is a restaurant devoted to game meat from wild-raised animals. Creator Romaffamata praised the kitchen's mastery of its specialty, highlighting the tagliata di vitello and grilled pork as standout main courses that showcase quality ingredients and skilled execution. The smash burger proved competent but didn't match the impact of the restaurant's stronger offerings. For those seeking Rome's best game meat preparations, Brado delivers on both ingredient quality and technique.
The menu reflects a serious commitment to wild game, with offerings ranging from carpaccio di pecora di montagna to polpette di cinghiale con salsa verde. Romaffamata's recommendation carries particular weight given the creator's focus on where to eat game in Rome—a niche expertise that makes Brado worth seeking out for adventurous diners looking to explore this traditional Roman specialty.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 18 Google reviews · tap an aspect for the detail
Diners consistently praise Brado for its beautiful, welcoming atmosphere and high-quality cuisine, especially the meat and pasta dishes. The service is generally described as attentive and friendly, contributing to a pleasant dining experience. While many find the pricing fair for the quality, a recurring note is that some consider the cost high, particularly for smaller plates or drinks.
Atmosphere & Ambiance
The venue is frequently described as beautiful, cozy, and elegant, with a welcoming environment that enhances the dining experience. Guests appreciate the veranda seating and the overall aesthetic, often noting the pleasant music as a bonus.
Service
Service is widely praised as attentive, courteous, and punctual, with staff described as friendly and professional. Many reviewers highlight the warm welcome and the owners' personal attention, though a few mention slower service during busy times.
Food Quality
The food receives high marks for quality, with particular acclaim for meat dishes like venison, tagliata, and steak, as well as pasta such as double pappardelle and sheep tortelloni. The goulash on polenta and the charcuterie board are also popular, and the seasonal menu is appreciated.
Pricing & Value
Opinions on pricing are mixed. Many diners find the prices fair for the high quality and ethical sourcing, but a significant number feel that certain items—like a small bread portion or a beer with snacks—are overpriced. The overall value is generally seen as good for the experience, though some consider it premium.
Drinks Selection
The curated beer selection is a highlight for many, with craft beers and imported options receiving positive comments. The wine list is noted as needing further exploration, but initial impressions are favorable.
Ethical Sourcing
Several guests appreciate the restaurant's commitment to avoiding meat from intensive farming, viewing it as an ethical choice that adds to the appeal. This aspect is mentioned positively in the context of food quality and overall concept.
Most-loved dishes
AI summary of what 27 dish mentions say about the food
Reviewers at Brado rave about the succulent Maiale alla brace, praising its smoky, tender perfection. The overall vibe is one of rustic, unpretentious excellence, where simple ingredients shine.
“Grilled pork, very well cooked — they kept it moist even though it's well done. The pepper was delicious but sometimes its sweetness covered the pork a bit, in my humble opinion. And then the peppers with bread... that was great.”
“Grilled pork, very well cooked — they kept it moist even though it's well done. The pepper was delicious but sometimes its sweetness covered the pork a bit, in my humble opinion. And then the peppers with bread... that was great.”
“Grilled pork, very well cooked — they kept it moist even though it's well done. The pepper was delicious but sometimes its sweetness covered the pork a bit, in my humble opinion. And then the peppers with bread... that was great.”
What creators say
6 creators have covered Brado. Most active: Romaffamata
Shorts 3
Videos 3
Brado is a restaurant on the Appia near Furio Camillo that focuses on wild game and pasture-raised meats, with a strong selection of second courses that are absolutely atomic — the tagliata di vitello is the standout.
Dishes mentioned
Smash Burger di Cinghiale e Maiale Nero
This smash burger has a double patty of wild boar and black pork, both raised in the wild. The bun is very hard and dense, almost like pizza dough, not soft like the usual burger buns. Inside there's lettuce, bacon, pickles, and their signature 'Brado sauce' which is very garlicky with a strong yogurt aftertaste. The bacon really dominates the whole thing. Honestly, the burger itself didn't blow me away — maybe they need to work on it a bit more — but it's still interesting.
Padellaccia di Cinghiale
This is basically a French toast topped with shredded wild boar. The meat is a bit dry but it's helped by the sour cream, carrot, and strawberry — that hit of acidity makes the dish really unique and very satisfying. Strong flavours, not my absolute favourite but definitely worth trying.
Carpaccio di Pecora di Montagna
Carpaccio of mountain sheep with a sheep's milk emulsion on top and dill as the big protagonist. When you roll up the carpaccio slices with the emulsion and dill, the dill flavour explodes and sweetens the very strong sheep taste. Definitely not a young sheep, but very good.
Polpette di Cinghiale con Salsa Verde e Salsaioli
Wild boar meatballs served with two sauces: salsa verde and salsaioli. The sauces are placed in patches so you can mix them as you like. The salsaioli was very interesting — not as good as the one from the burger, but good — with a strong egg flavour and less garlic. The meatball itself is quite dry inside, so the sauces really help with chewing and swallowing. I loved doing the 'scarpetta' with the bread. It's a very social dish.
Maiale alla Brace
Grilled pork, very well cooked — they kept it moist even though it's well done. The pepper was delicious but sometimes its sweetness covered the pork a bit, in my humble opinion. And then the peppers with bread... that was great.
- RomaffamataLoved
DOVE MANGIARE SELVAGGINA a ROMA? · @ 1:50
Brado is a restaurant on the Appia road near Furio Camillo that focuses on wild game and pasture-raised meats, with a strong selection of second courses that are absolutely atomic — the veal tagliata and grilled pork are highlights, while the smash burger is decent but not their best.
Dishes mentioned
Smash Burger di Cinghiale e Maiale Nero
This smash burger has a double patty of wild boar and black pork, both raised in the wild. The bun is very hard and dense, almost like pizza dough, not soft like the usual burger buns. Inside there's lettuce, bacon, pickles, and their signature 'Brado sauce' which is very garlicky with a strong yogurt aftertaste. The bacon really dominates the whole thing. Honestly, the burger itself didn't blow me away — maybe they need to work on it a bit more — but it's still interesting.
Padellaccia di Cinghiale
This is basically a French toast topped with shredded wild boar. The meat is a bit dry but it's helped by the sour cream, carrot, and strawberry — that hit of acidity makes the dish really unique and very satisfying. Strong flavours, not my absolute favourite but definitely worth trying.
Carpaccio di Pecora di Montagna
Carpaccio of mountain sheep with a sheep's milk emulsion on top and dill as the big protagonist. When you roll up the carpaccio slices with the emulsion and dill, the dill flavour explodes and sweetens the very strong sheep taste. Definitely not a young sheep, but very good.
Polpette di Cinghiale con Salsa Verde e Salsaioli
Wild boar meatballs served with two sauces: salsa verde and salsaioli. The sauces are placed in patches so you can mix them as you like. The salsaioli was very interesting — not as good as the one from the burger, but good — with a strong egg flavour and less garlic. The meatball itself is quite dry inside, so the sauces really help with chewing and swallowing. I loved doing the 'scarpetta' with the bread. It's a very social dish.
Maiale alla Brace
Grilled pork, very well cooked — they kept it moist even though it's well done. The pepper was delicious but sometimes its sweetness covered the pork a bit, in my humble opinion. And then the peppers with bread... that was great.
- RomaffamataLoved
DOVE MANGIARE SELVAGGINA a ROMA? · @ 1:50
Brado is a restaurant on the Appia road in Rome, specializing in game meat from animals raised in the wild. The creator highly recommends the main courses, especially the veal tagliata and grilled pork, praising the quality of ingredients and cooking. The smash burger was good but not the highlight.
Dishes mentioned
Smash Burger di Cinghiale e Maiale Nero
This smash burger has a double patty of wild boar and black pork, both raised in the wild. The bun is very hard and dense, almost like pizza dough, not soft like the usual burger buns. Inside there's lettuce, bacon, pickles, and their signature 'Brado sauce' which is very garlicky with a strong yogurt aftertaste. The bacon really dominates the whole thing. Honestly, the burger itself didn't blow me away — maybe they need to work on it a bit more — but it's still interesting.
Padellaccia di Cinghiale
This is basically a French toast topped with shredded wild boar. The meat is a bit dry but it's helped by the sour cream, carrot, and strawberry — that hit of acidity makes the dish really unique and very satisfying. Strong flavours, not my absolute favourite but definitely worth trying.
Carpaccio di Pecora di Montagna
Carpaccio of mountain sheep with a sheep's milk emulsion on top and dill as the big protagonist. When you roll up the carpaccio slices with the emulsion and dill, the dill flavour explodes and sweetens the very strong sheep taste. Definitely not a young sheep, but very good.
Polpette di Cinghiale con Salsa Verde e Salsaioli
Wild boar meatballs served with two sauces: salsa verde and salsaioli. The sauces are placed in patches so you can mix them as you like. The salsaioli was very interesting — not as good as the one from the burger, but good — with a strong egg flavour and less garlic. The meatball itself is quite dry inside, so the sauces really help with chewing and swallowing. I loved doing the 'scarpetta' with the bread. It's a very social dish.
Maiale alla Brace
Grilled pork, very well cooked — they kept it moist even though it's well done. The pepper was delicious but sometimes its sweetness covered the pork a bit, in my humble opinion. And then the peppers with bread... that was great.
