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.