Orma Roma

The story

Orma Roma, Rome: Michelin-Starred Fusion by Chef Roy Caceres

"Ognuno lascia la sua impronta nel luogo che sente appartenergli di più." This line, from the restaurant’s own website, captures the spirit of Orma Roma. Chef Roy Caceres has made his mark in a refined space near Via Veneto, earning a Michelin star in 2026 for a cuisine that feels both personal and adventurous.

A chef who leaves his mark

Caceres leads a tight-knit team that includes sous chefs Pier Mario Fiengo and Giovanni Oliveri, and maître Filippo Casè. Together they craft a menu that blends Latin American instincts with Italian ingredients and global fermentation techniques. The cuisine is fusion not by formula, but by instinct. A dish of mussels from the Gulf of Oristano, for example, is first seared over flame, then glazed and paired with sea buckthorn’s bright acidity and a kimchi made from celery. The result is a study in contrast: smoky, sharp, fermented, fresh.

Breaking barriers at the chef’s table

Orma’s chef table brings guests into the open kitchen, where the distance between cook and diner dissolves. “We chose to do the opposite,” the restaurant says. “To break these barriers.” Here, a dish might begin as a ceviche-inspired bite served in a shell with celery oil, finished with a light pass of smoke. The first taste happens face-to-face with the cooks. It becomes a dialogue rather than a mere presentation.

Cooking with fermentation and instinct

The kitchen works extensively with koji, the mold that breaks down starches and proteins to unlock deep umami. Caceres uses it to transform vegetables and grains, adding layers of complexity. This is fusion at its most honest: Japanese fermentation meets Italian pasta, Latin ceviche meets Sardinian seafood. The dining room is modern and understated, with outdoor seating for warmer months. Service is precise but never stiff. A separate cocktail bar, MORA, offers an adjacent space for aperitivi. Orma is open for lunch and dinner Tuesday through Saturday.