The story
In the heart of Garbatella, Er Grottino der Traslocatore is a historic trattoria that wears its no-frills, neighborhood soul on its sleeve. One local creator, Braciamiancora, calls it a place of "porzioni GIGANTI" and declares it "IMPOSSIBILE mangiare tutto"—a testament to the kitchen's generous hand. The menu stays true to Roman tradition, with dishes like Bucatini all'Amatriciana, Tonnarelli Cacio e Pepe, and Fegato con Cipolle, plus Polpette, Puntarelle, and a Tiramisù to finish. All this comes at a very reasonable price, reinforcing its status as a true neighborhood gem where generosity and tradition meet.
This is the kind of casual, family-friendly spot that thrives without reservations or pretense, catering to locals who know a good thing when they taste it. Whether you're here for a takeout fix or a sit-down feast, expect classic Roman fare served in portions that demand a strategy—and maybe a to-go box. It’s a no-frills treasure that proves the best meals often come from the places least concerned with impressing anyone but the people eating there.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Polpette, calling them a standout, while the overall vibe is warmly rustic and deeply satisfying, evoking a sense of home-cooked Italian comfort.
“These meatballs are like bowling balls — huge, heavy, almost like lead. They're soft, flavorful, I can taste the pepper. I added my own chili. The texture is perfect, tender. The owner Franco used to be a truck driver and wanted huge portions because he remembered being hungry. This is not food porn, this is tradition. You can easily share one between two people.”
What creators say
1 creator has covered Er Grottino der Traslocatore. Most active: Braciamiancora
Er Grottino der Traslocatore is a historic trattoria in Garbatella with monstrously huge portions of classic Roman dishes, all at a very reasonable price — a true neighborhood gem where tradition and generosity meet.
Dishes mentioned
Fegato con Cipolle
This is a huge portion of liver with onions — it's not Venetian-style, it's their own recipe. There's no vinegar like in the Venetian version, but I can taste chili and pepper. The liver is cooked perfectly, still moist inside, not dry like cardboard. The cut is double-layered, so it's really substantial. For about 400 grams of noble animal protein, the price is very low. I love it.
Bucatini all'Amatriciana
This amatriciana has a little kick of chili — even purists would agree it works. The bucatini is cooked perfectly, the pecorino romano is excellent, not too aged so it's not overly salty or spicy. The sauce has personality, the pasta is high quality. I asked for bucatini even though it's not on the menu — they made it for me. Bucatini is harder to handle in the kitchen, but it's worth it.
Tonnarelli Cacio e Pepe
This cacio e pepe is incredible. The cremina has the perfect density — neither too liquid nor too solid. You have to eat it immediately or it thickens and gets a bit hard. It costs €13, but you can come here, have a glass of wine and this cacio e pepe, and leave full. It's a very poor dish but executed perfectly. I would bring any friend visiting Rome to try this.
Polpette
These meatballs are like bowling balls — huge, heavy, almost like lead. They're soft, flavorful, I can taste the pepper. I added my own chili. The texture is perfect, tender. The owner Franco used to be a truck driver and wanted huge portions because he remembered being hungry. This is not food porn, this is tradition. You can easily share one between two people.
Puntarelle
The puntarelle is perfect — it has the right recipe: a bit of chili, the dressing just right. Puntarelle is the sprout of Catalogna chicory, cut by knife to this exact size, then put in ice water to curl. Dressed with vinegar, chili, anchovies. It's a great palate cleanser after all that heavy food.
