The story
Tucked away on Via delle Palme, Menabò vino e cuc is the kind of trattoria Romans keep to themselves. Sentieri Golosi calls it a “trattoria romana per romani,” and the intimacy is immediate: a great wine list, a quiet dining room, and traditional Roman cooking that never overreaches. The kitchen shows a gentle hand across the menu, from the earthy comfort of Crema di Patate, Carote e Cipolla con Zenzero, Paprica e Erba Cipollina to the confidently rustic Fegato di Maiale nella Rete con Cipolla e Alloro.
Pasta is the star: Rigatoni alla Gricia and Strengozzi alla Amatriciana are executed with classic precision. Coniglio in Potacchio with Ceci e Rosmarino delivers a slow-braised depth, while Ciambelline al Vino closes the meal on a sweet, homey note. This is a hidden gem that rewards the detour—a spot where the spirit of the city lives on the plate.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers celebrate Menabò vino e cuc for its warm, convivial atmosphere, with the ciambelline al vino earning singular praise as a perfectly balanced, wine-infused treat that embodies the restaurant's soulful approach to simple, rustic Italian fare.
“These are ciambelline al vino, very traditional. The biscuit is very crunchy, flavorful, sweet. It reminds me of what my grandmother and great-grandmother used to make, but this one is much crunchier and maybe a bit sweeter. There's a little anise and wine, both very lightly dosed. A nice little biscuit to have every day.”
What creators say
1 creator has covered Menabò vino e cuc. Most active: Sentieri Golosi
A hidden trattoria in Rome, far from the tourist routes, with a great wine list and traditional Roman dishes executed with a gentle hand.
Dishes mentioned
Crema di Patate, Carote e Cipolla con Zenzero, Paprica e Erba Cipollina
This is a creamy soup with potato, carrot, and onion, flavored with ginger, paprika, and chives. It's very aromatic, with little pieces of ginger that you bite into. It's not spicy, just vaguely warm. It's a nice way to open the stomach.
Fegato di Maiale nella Rete con Cipolla e Alloro
This is pork liver in caul fat with onion and bay leaf. The meat is very good, nicely seared, and the onion is also well caramelized. It reminds me of Tuscany, where we always have fegatello in the net on Sundays. The liver is not too strong, not overcooked, the texture is just right, soft. The onion adds a sweetness that goes very well with it. The bread is perfect for scarpetta.
Rigatoni alla Gricia
This is a very indulgent rigatoni alla gricia. The guanciale is very crispy, almost at the limit, extremely crunchy, and there's a lot of it in the dish. The pasta is perfectly al dente. The pepper maybe gets a bit lost, but the whole thing is very rich and fatty. I'm really enjoying it.
Strengozzi alla Amatriciana
This is strengozzi all'amatriciana, and it looks very indulgent. The sauce is generous, full of tomato, guanciale, and cheese. The pasta is very good, nice and hot. The guanciale is very present. I think using strengozzi is a winning choice. It's really good.
Coniglio in Potacchio con Ceci e Rosmarino
This is rabbit in potacchio with chickpeas and rosemary. The appearance is beautiful, the aroma is very good. The rabbit is cooked very well, very tender. The sauce is amazing, abundant. I don't think I've ever eaten a stew with this kind of flavor. The thing it reminds me of most is cacciucco, even though that's fish. It's very interesting and a generous portion.
