The story
Tucked away on Via di S. Basilio, Moma brings a confident, Michelin-starred touch to Rome’s fine-dining scene. Chef Andrea Pasqualucci leads the kitchen, while sommelier Federico Silbi orchestrates a wine-food pairing that creator Piattoriccomicificco calls “incredible.” The same reviewer describes Moma as “a safe bet,” praising the exceptional wines, great service, and butter that ranks in the top ten. For those wanting a more accessible entry point, a lunch tasting menu is available at €80.
The kitchen’s creativity shines in playful reimaginings of Roman classics. Braciamiancora highlights the *Terrina di Coda alla Vaccinara*—the traditional oxtail stew transformed into a refined, layered terrine with bold flavors and a playful presentation, asking whether it’s “genius or madness.” With its elegant, intimate atmosphere and modern Italian cooking, Moma delivers a confident, memorable experience in the heart of the capital.
Synthesised by AI from every creator’s review. First reviewed 2026.
What diners say
Synthesized from 26 Google reviews · tap an aspect for the detail
Moma delivers a polished fine-dining experience with creative, technically accomplished cuisine and attentive service that many guests find memorable. While the tasting menu and wine pairings earn high praise, some diners note that the experience comes at a premium and a few courses may not consistently impress.
Culinary creativity and technique
Guests frequently commend the chef's inventive approach and precise execution, with standout dishes like the risotto, pigeon, and garden salad often mentioned. The amuse-bouches and multi-course tasting menu are appreciated for their variety and artistry.
Service and hospitality
The staff is widely described as professional, attentive, and warm, with several reviewers highlighting personalized guidance through the menu and wine pairings. A few guests note occasional lapses in communication or pacing, but overall service is a strong point.
Value and pricing
Many diners feel the tasting menu offers good value for a Michelin-starred restaurant, but some find wine-by-the-glass prices steep and wish for clearer upfront communication. The overall cost is seen as a splurge that is worthwhile for a special occasion.
Wine pairing
The wine pairings are consistently praised for their thoughtful selection and ability to complement the dishes, often exceeding expectations. Several guests recommend the pairing as an integral part of the experience.
Ambiance and setting
The restaurant is described as elegant and intimate, providing a refined atmosphere suitable for formal dinners or a quiet escape from the city. A few reviewers mention the temperature being warm, but this is not a widespread concern.
Most-loved dishes
AI summary of what 21 dish mentions say about the food
The chestnut tortellini earns unanimous raves, a delicate, earthy standout. Overall, the cooking feels thoughtful and quietly confident, delivering comfort with finesse.
“The chestnut tortellini are delicious. Really good. The filling is rich and earthy, perfect for autumn.”
What creators say
3 creators have covered Moma. Most active: Piattoriccomicificco, Braciamiancora
Shorts 1
Videos 2
- PiattoriccomicificcoLoved
😱 COSA SARA SUCCESSO? Abbiamo portato un FOLLOWER in un ristorante STELLATO…MOMA 1 Stella Michelin · @ 3:16
Moma is a safe bet in the heart of Rome, a Michelin-starred restaurant where chef Andrea Pasqualucci and sommelier Federico Silbi create an incredible wine-food pairing experience; everything is beautiful, the wines are exceptional, the service is great, and the butter is top 10.
Dishes mentioned
Tacos con Baccalà Mantecato e Confetture di Pomodori
These tacos with creamed cod and tomato jam are a great start. The cod is creamy, the tomato jam adds a nice sweet-sour kick. I really liked the combination.
Panissa Fritta con Guacamole di Broccoli e Carciofo Siciliano
The panissa is fried perfectly, crunchy on the outside, soft inside. The broccoli guacamole and Sicilian artichoke give it a fresh, earthy flavor. I love that they brought a Sicilian touch without knowing we had a Sicilian guest.
Cracker ai Semi con Burro alle Erbe Fini e Aringa Affumicata
The cracker is a bit soft, not super crunchy, but the butter with fine herbs and the smoked herring are a great combo. The herring is smoky, the butter is rich. I liked it.
Rapa Rossa con Salsa Tonnata e Ovette
The beetroot with tuna sauce and little eggs is good. The tuna sauce is more delicate than the classic one, less strong, but still tasty. I actually put the leftover tuna sauce inside the bombolone later, it worked great.
Fegatini di Pollo Glassati ai Peperoni e Crema di Cipolla Rossa
The chicken livers glazed with peppers and red onion cream are good. The liver is not too strong, the peppers give a nice sweetness. I'm a fan of offal, so this was right up my alley.
- Loved
Braciamiancora
Oxtail stew vs. Michelin-starred chef: genius or madness? · @ 2:37
A Michelin-starred restaurant in Rome where chef Andrea Pasqualucci reimagines the classic oxtail stew as a refined, layered terrine with bold flavors and playful presentation.
Dishes mentioned
Terrina di Coda alla Vaccinara
This dish is a deconstructed and refined version of the classic Roman oxtail stew. The meat is braised, shredded, and layered into a terrine with the reduced sauce, which is enriched with pecorino cheese and cacao mass for depth and color. It's served with a celery root sauce, a touch of honey, celery powder, a hint of garlic, and a demi-glace with rosemary. The final touch is an air of Cubeb pepper, which is very citrusy and refreshing. The texture is creamy and the flavors are all very decided — you taste everything. It's a playful, lively dish that works as an ambassador for traditional Roman cuisine to a more snobbish audience. I did the 'scarpetta' with the pizza bread, and it was incredible.
