The story
Menabò Vino e Cucina is the work of two brothers: Paolo in the kitchen and Daniele in the dining room. Their family comes from the Apennine mountains, and that working-class, peasant soul defines everything they do. Paolo, a self-taught cook who has also made ceramics, cheese, and even herded sheep, brings a historical and manual perspective to his cooking. Daniele, a former translator, runs the front of house with a generous egoism – he finds happiness in the happiness of his guests.
The restaurant calls itself a "trattoria Resistente" – resistant to empty aesthetics, to the commodification of leisure, to any formula that constrains their work. They search for beauty in imperfection and aim to return clear impressions and flavours: the smell of a freshly mown meadow, the taste of potatoes cooked in embers, fingers stained by blackberries. This philosophy extends to their wine list, selected for the seriousness of the producers and for how the bottles align with the brothers' own sense of time, work, and natural rhythms.
While the cooking is firmly modern – the cuisine is classified as Modern Cuisine – it never loses sight of its roots. Guest reviews posted on their site mention dishes like pastrami di vitello, a ragù "decidedly above average," and a ricotta and fig cake. Another diner praised the roasted vegetable and sheep's ricotta starter, the delicate trippa alla romana, and a duck breast in red wine and cherry sauce. The tiramisù, they note, is made with real mascarpone cream – a rarity these days.
In 2026, Menabò earned a Michelin Recommended award, a nod to the quality and integrity of what the brothers are doing. The setting is simple: a quiet street in the Centocelle neighbourhood, a wine-bar feel with outdoor seating, and an atmosphere that encourages conversation. This is not a place for fussy presentation; it is a place where technique is hidden behind the pleasure of eating.
Recognition
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