Michelin Guide

"Friendly, good Roman specialties like gricia, oxtails and involtini at affordable prices."

Natalie Aldern Kennedy

"My litmus test for any real Roman restaurant is always the cacio e pepe. With fresh tonnarelli and plenty of extra cheese added on top, Trattoria Dal Cavalier Gino (the restaurant’s official but less used name) passes with flying colors."

Lee Marshall

"A rock amidst the shifting sands of the Roman dining scene, the venerable trattoria of Luigi del Grosso, a.k.a Gino, opened in 1963 and little has changed since then: the same kitsch murals, the same reliable versions of Roman classics like tonnarelli cacio e pepe."

Aiste Miseviciute

"I had wonderful cacio e pepe pasta and stewed salt cod with tomatoes. Simple but very good!"

Jen Pollack Bianco

"Cacio e Pepe is better in Rome than any place else and modern versions can be rather light. Try it at Trattoria dal Cavalier Gino."

Kylie Flavell

"They do a great classic carbonara."

Helen Snyder Nixon

"A pounded thin slice of veal wrapped around the ground veal and herbs and then was covered with sauce and peas. The roll was totally tasty as was the sauce. Very tender and full of flavor, it felt like food your grandmother would serve you."

Helen Snyder Nixon

"The tonnarelli cacio e pepe was a perfectly cooked spaghetti with cheese and pepper. The fresh noodles held the sauce and yielded an amazing flavor. It was delicious and good to the last drop."

Elyssa Bernard

"It really does not get much more Roman than this."

Irene Ravchuk

"Order Cacio e Pepe pasta, too: it’s delicious."