The story
In the Aurelio district, Quasi Quasi is a tiny hole-in-the-wall run by two young chefs with serious kitchen pedigrees and global travels. Their American-Japanese fusion menu has earned a near-perfect 4.9-star rating, with Giuliacrossbow calling the crispy chicken sandwich “one of the best I’ve had in years” and the London Grill Cheese “perfectly balanced.” The patatas bravas and corn ribs are solid choices, though the truffle fries fall flat.
With counter seating, an open kitchen, and a takeout-friendly setup, Quasi Quasi embodies low-fuss, high-quality neighborhood cooking. As Giuliacrossbow’s review title puts it: “Roma still gives great emotions.”
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the spicy, charred corn ribs, calling them addictive. The overall vibe is bold, playful comfort food that surprises and delights.
“These are corn ribs, double-fried with smoked salt and lime. Very simple. I love corn on the cob, the classic grilled one with butter and salt, so I was curious to try these. They're very good. They try to mimic ribs — there's paprika on top and you feel a different texture, a bit more floury, which is very pleasant because it makes them extremely crunchy on the outside. They're very tasty. Salty just right. I imagine these on the beach — impossible because we're in the Aurelio district, but they're delicious.”
What creators say
1 creator has covered Quasi Quasi. Most active: Giuliacrossbow
A fantastic street food spot in the Aurelio district run by two young guys who worked in important kitchens and travelled the world — the crispy chicken sandwich is one of the best I've had in years, the London Grill Cheese is perfectly balanced, and the patatas bravas are great, though the truffle fries were forgettable.
Dishes mentioned
Crispy Chicken
This is their crispy chicken sandwich. It's a chicken thigh marinated in mirin, soy sauce, garlic, and ginger for 8 hours, then drained and fried with a batter and a mix of flours — they told me it's a very long preparation and it shows. The bread is a sort of potato roll they make themselves, buttered on top like they do in America. It's quite greasy but it holds together well. The flavour explosion is incredible — it's cooked slowly and extremely juicy inside. You really taste the marinade, the spice rub, the crunch. The frying is perfect. This is one of the best chicken sandwiches I've had in years. The flavours remind me of Japan because of the mirin. The coleslaw is very simple, refreshing, perfect. The bread doesn't overpower but holds the sandwich together well. The chicken thigh is insane. And the sauce — you really taste the garlic powder, it's delicious. I could eat a Korean plate of this. And the price was just over €10, maybe €11 or €12 — very honest for the quality of ingredients.
Corn Ribs
These are corn ribs, double-fried with smoked salt and lime. Very simple. I love corn on the cob, the classic grilled one with butter and salt, so I was curious to try these. They're very good. They try to mimic ribs — there's paprika on top and you feel a different texture, a bit more floury, which is very pleasant because it makes them extremely crunchy on the outside. They're very tasty. Salty just right. I imagine these on the beach — impossible because we're in the Aurelio district, but they're delicious.
London Grill Cheese
This is the London Grill Cheese with an addition the guy really recommended. It's a semi-wholemeal homemade bread toasted with three types of cheese: cheddar and goat cheese if I'm not mistaken. Then they put in a caramelised onion mayonnaise they make themselves and caramelised onions. Inside there's classic pulled pork, but they make it without barbecue sauce, so it's much cleaner and more delicate — you can see it doesn't have that reddish colour from the barbecue marinade. The bread is fresh, delicious, well-toasted, very crunchy and very greasy. The onion I expected to be much more incisive, but the caramelised onion mayonnaise is quite subtle. It's a sandwich that doesn't get cloying at all — usually a London Grill Cheese you have to split in two, but this one, despite being very large, is extremely balanced so you'd eat it all. The pulled pork is really good. The choice not to put barbecue sauce in the marinade is brave — it stays much more sustainable and much less cloying. It's drier but you feel the quality of the ingredient. Most places serve frozen pulled pork heated in bags, boiled and eaten — here you feel it whole, almost naked, but it doesn't get cloying. The cheese mix is delicious too.
Truffle Fries
These are truffle fries with truffle mayo. Honestly, I expected them to be crunchier. They're a bit soft, a bit too soft for fries, so I'd say they're forgettable fries. The truffle is very timid — you can see a bit of truffle on top. They're okay but not great.
Patatas Bravas
These are the patatas bravas — the last portion. They're huge potatoes, soft inside like patatas bravas usually are, with a sort of purée inside. The sauce is slightly spicy but not too much. It's different from the one I tried in Barcelona. There's always this paprika that repeats. These are very good — definitely worth trying, unlike the truffle fries which are skippable.
