Martina

The hardest part about dining at Martina is choosing when to visit. Will it be in the morning for an espresso and plump house-made sfogliatelle? Or at sunset for a slice of Roman pizza by the water? At this breezy spot by Flavio Carnevale of Marta Osteria, you have some tough decisions to make.

Whenever you decide to visit, you’ll be choosing from a largely Roman menu of crowd-pleasing pastas (spaghetti alla carbonara, fettuccini alfredo) and pinsa: hand-pressed dough made with soy, rice and wheat flours.

On the pizza side, the line-up flaunts pies you might have seen at Marta, as well as a few exclusives. When Broadsheet visited, the Giallo Rossa – featuring a saffron base and roasted cherry tomatoes – was a highlight. The Laziale was another, with pecorino and guanciale riding on a rich pumpkin cream base.

Martina also does breakfast on weekends – come for coffee and fluffy cream-stuffed maritozzi, or a classic breakfast of scrambled eggs with parmesan on focaccia.