The story
Nestled in the heart of the Garbatella neighborhood, Raimondo represents a sophisticated evolution of the traditional Roman rotisserie. Founded by industry veterans from Piro, Stavio, and Barbozza, this "rosticceria 2.0" combines deep culinary expertise with a focus on high-quality smoked meats and a curated beverage program. It is a compelling destination for those seeking elevated, creative interpretations of classic Roman fare.
The kitchen has quickly earned acclaim for its bold, meat-forward menu. Creator Franchino Er Criminale highlights the restaurant as a "fantastic new spot," specifically praising the brisket and the unique porchetta con prugne, noting he had not encountered such a dish in ages. With a diverse selection ranging from fried chicken to lamb shoulder, Raimondo successfully balances thoughtful sides with expertly prepared proteins, cementing its status as a must-visit for local food enthusiasts.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Raimondo’s brisket earns rapturous praise for its melt-in-the-mouth tenderness, while the overall vibe is one of rustic, soulful comfort that feels both indulgent and warmly familiar.
“This brisket is one of the best I've ever had in my life. It's cooked in the smoker at 93°C, coffee and pepper rub. It literally rips your palate apart. Better than the porchetta, honestly. Apocalyptic.”
What creators say
1 creator has covered Raimondo. Most active: Franchino Er Criminale
Raimondo is a fantastic new spot in Garbatella, a sort of 2.0 rotisserie with a smoker oven, run by veterans from Piro, Stavio, and Barbozza — the food is top-notch, especially the brisket and fried chicken, with great beer and wine selection, and a convivial atmosphere.
Dishes mentioned
Porchetta con Prugne
This porchetta is perfect — not dry at all, nice and moist, with that proper greasiness on your fingers. And the prune inside is a game changer, it works so well. I haven't had porchetta this good in ages.
Brisket
This brisket is one of the best I've ever had in my life. It's cooked in the smoker at 93°C, coffee and pepper rub. It literally rips your palate apart. Better than the porchetta, honestly. Apocalyptic.
Pollo Fritto con Crema di Patate e Gravy
The fried chicken is incredibly juicy, the breading is super aromatic, but what really gets you is that gravy. It's insane. The mashed potato is super smooth. This dish is a 9.5 out of 10, easy.
Pizza Kebab di Pollo
This is a white pizza split open with chicken thigh kebab that's been marinated, spied, hung in the smoker, then sliced like kebab. It's much more succulent than a regular kebab, higher quality, more Italian. The pizza is crispy, regenerated well. Really good.
Spalla d'Agnello
This is lamb shoulder, actually leg, cooked in the smoker for 8-9 hours at 93°C with North African spices. It's pulled, melts in your mouth. The meat is sweet, a bit gamey, but the tzatziki balances it perfectly. Great cooking technique.
