Fodor's Travel

"The classic are truly exceptional, from the carbonara to the cacio e pepe."

Lonely Planet

"The pasta cacio e pepe (cheese-and-black-pepper pasta) in particular is among the best in Rome."

Elizabeth Minchilli

"The desserts, including the home made tiramisu, are also great."

Elizabeth Minchilli

"Sophie’s rigatoni all’amatriciana was perfectly al dente, full of chewy chunks of guanciale and amply dusted with pecorino romano."

Travel Channel

"There's no shortage of exquisite dishes in Rome. Add Da Enzo's Jerusalem artichokes to your running list."

Lonely Planet

"The seasonal, deep-fried Jewish artichokes and the pasta cacio e pepe (cheese-and-black-pepper pasta) in particular are among the best in Rome."

Fodor's Travel

"The coda alla vaccinara (oxtail stew) is the absolute standout of the secondi, made the old way with a hint of cocoa."

Fodor's Travel

"In quieter part of Trastevere, the family-run Da Enzo is everything you would imagine a classic Roman trattoria to be. There are just a few tables, but locals line up to eat there - a testament to the quality of the food. Start with carciofi alla giudia (Jewish artichokes)."

Frank Bruni

"I liked Da Enzo’s panzanella salad — that traditional Italian salad with bread cubes, sweet peppers, tomatoes and more."

Tom Parker Bowles

"At Enzo's, the tripe is buried under a mass of sweet tomato sauce, which is, in turn, smothered by a snowy pile of still more pecorino. But again, this is the softest and most subtle of dishes."