Osteria Fernanda

The story

Osteria Fernanda: Contemporary Bistronomy in Rome's Porta Portese

A Bistronomic Vision

Osteria Fernanda sits a few steps from the Porta Portese market, in a space that has been completely restyled with warm, elegant tones, a luminous open kitchen, and a comfortable wooden counter. The restaurant describes itself as a modern restaurant with a bistronomic soul, one that values artisanal, author-driven cuisine. This is the vision of chef Davide Del Duca, a Roman of Ciociara origins whose creative spirit is rooted in the territory yet unafraid of contemporary flair.

Chef Davide Del Duca

Born in 1982, Del Duca trained in numerous hotel restaurants and starred kitchens, but his dream was always to run a bistrot where high-level cooking is accessible to everyone. That dream became Fernanda. His cuisine is immediate and conceptual at the same time, balancing tradition with modern, dynamic touches. The restaurant’s recognition by the Michelin guide (a Recommended rating) places it among Rome’s notable dining destinations.

Contemporary Cuisine on the Plate

The menu changes with the seasons. A spring menu might feature a starter of artichokes with almond, buckwheat, root fond, and dandelion, or a crudo of red tuna with its own bottarga, pepper, kumquat, rue, and vanilla. First courses include a “bottone” pasta with liquid egg yolk, mushrooms, raw beef, parmesan, and hazelnut, or a risotto with wild herbs, Mediterranean miso, and gelato from Conciato di San Vittore cheese. Main courses range from grilled lamb with ricotta, black garlic, raspberry, and salicornia, to white fish with elderflower beurre blanc, pak choi, and yuzu kosho.

For those who want to explore the full range of the chef’s creativity, three tasting menus are offered: “L’Orto dell’Artigiano” (The Artisan’s Garden) at 59 euros, “Artigiano Curioso” (Curious Artisan) at 69 euros, and “Se Ne Occupa la Cucina” (The Kitchen Takes Care of It) at 100 euros for ten courses.

A Welcoming Dining Room

The new location, a few steps from the original, boasts a larger space with warm, elegant colors, a view of the open kitchen, and a convivial bar counter. The service is dynamic and attentive, led by coordinator Manuela Menegoni and sommelier Andrea Marini, a wine expert who seeks out bottles beyond the obvious. There is also a private parking area for guests.

An Invitation for Younger Diners

Fernanda runs a special initiative to spread the culture of good food and wine among younger people: every Saturday and Sunday lunch, up to ten covers are reserved for guests under 30. They can enjoy a four-course tasting menu with three wine pairings for 59 euros.