Metamorfosi

4 Reviews on “Metamorfosi”

• Buongustaieinrome

  Benvenuti al #Metamorfosi, nel cuore del quartiere Parioli.Sedersi in questo locale minimal dai richiami newyorkesi non vuol dire cenare, ma lasciarsi coccolare e trasportare in un viaggio attraverso epoche, sapori, gusti e sensazioni.Come abbiamo fatto grazie a questo astice condito con maionese d’astice e rosmarino, servito nel suo carapace.Lo chef Roy Caceres è un artista che fa del piatto la sua tela.Superconsigliato per un’occasione speciale, per farsi un regalo unico nel suo genere.È ovviamente caro come ci si può aspettare, ma il lusso non sarebbe tale se fosse a basso prezzo.

  January 13, 2020, 3:28 am

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• Michael U.

  Serving Rome since late-2010, Metamorfosi has carved a niche amongst Rome’s largely traditional dining scene, Chef and owner Roy Caceres doing so by taking local Ingredients and “transforming” them into plates that evoke ideas and emotions.Located on Via Giovanni Antonelli, in the Parioli area, it is immediately upon entry that guests are drawn in by neutral colors and wood, the warmth exuded by staff expected from a Michelin-starred Restaurant and service particularly attentive on Monday evening where only three other tables were occupied over the course of 140-minutes.Deliberately paced, and referencing everything from Chef Caceres’ Colombian childhood to time in Japan, diners are asked to decide between tasting menu and a la carte after Water is poured, the latter chosen out of desire for specific items and beginning with benign Wheat Crisps followed by far more interesting housemade Bread with a blended spread of Honey Butter and Olive Oil.Dabbling in modernism, an iSi charger undoubtedly involved in Potato Foam with Octopus and Onions to whet palates, course one featured Metamorfosi’s signature “Carbonara Egg 65°” riffing Rome’s signature dish via immersion circulator with suspended Chicharrones while Scallop Ceviche approached a South American spice profile using Calabrian Sausage in place of Aji Peppers.  Whimsical again with Primi, Caceres’ S-foglia replacing Pasta with Broccoli surrounding Pork bathed by Almond Cream, “Encased” Risotto hinges more on the tableside preparation than anything else, a bit gimmicky though the taste and texture of Rice, Mushrooms and Hazelnuts are delightful.Suggesting the €85 wild-caught Mallard “for two,” a tableside preparation plating Breast alongside Carob and Squash with its Seeds, steep-pricing became justified through the addition of satellite plates offering Confit with Chestnuts and Liver beneath Truffles lightly sweetened by Balsamic.Using English Stilton wrapped in White Chocolate as a bridge to Dessert, an unexpected but enjoyable choice in Italy, it was after a somewhat protracted delay thay “Malaga 2.0” arrived, the idea somewhere between Halo Halo and deconstructed Panettone thanks to Egg Yolk Ice Cream, boozy Raisins, Citrus and Bread.

  November 28, 2019, 9:02 pm

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• Lutalican

  Less is definitely more when it comes to the restaurant design at the hall of Metamorfosi. Straight-forward, no frills minimalism allows the unique details to shine. From warm wood supports that hold Sicilian plaster vases, to warm espresso colored walls and soft eggshell linens, the design stimulates the philosophy that tradition evolves with the passage of time, and experience is fluid. To dine at Metamorfosi is to indulge in innovative cuisine, paired with a selection of wine that exhibits knowledge and precision of selection. A culinary gem in Rome, with service that is welcoming and engaging. I attended Metamorfosi alone for lunch, in full anticipation of the gastronomical adventure worthy of a Michelin star. As the famous Carbonara egg was placed on my table, I immediately began to know why the chef Roy Caceres is the talk of Rome. A deconstructed carbonara, consisting of an egg cooked at 65 degrees for 40 minutes and topped with parmesan foam, crispy pasta and fried pork rinds. Crunchy with a beautifully warm and thick yolk.I also tried the raw tuna and herbs, wrapped in chard leaves. Eaten with my hands, each bite was fresh, perfectly seasoned, and the slightly bitter chard paired perfectly with the tang of the raw fish. The “Anti-Pasta” dish I had next was a complete surprise, as it contained noodles, made without carbohydrates and obtained from a fish soup dehydrated and enhanced by an emulsion of shrimp head and powder of sea lettuce. I have never tasted anything like this, and it was delicious. A slight seafood flavor, but with the texture of regular pasta noodles. What followed was the pigeon, cooked two ways. The first was tender and crunchy, with drops of blueberry vinegar. The second served in a corn leaf with creamed corn, huitlacoche and grated white truffle. For the first dessert, I bit into a white chocolate lollipop, to find it filled with tangy, aged blue cheese, and dipped in a Port Jam – a true original. Then came the Black Forest – mascarpone and re-fermented dark chocolate flakes, covered with cherry gel with a base of almond crumble and chocolate.The hall of Metamorfosi is truly an emulsion of creativity and craft, expressed on a culinary canvas. It’s an experience I recommend: from the service, the atmosphere and the unique dishes.

  July 23, 2017, 2:41 am

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• Roberto

  che dire? niente, solo assaporare con gli occhi, con il palato ed anche con le orecchie nell’ascoltare la descrizione del piatto, il tutto in un ambiente talmente confortevole da dimenticarsi di essere in un ristorante. Eravamo in 8 nella sala superiore, è stato come essere a casa propria. Un grazie a Roy per averci suggerito e preparato piatti da ricordare e al mio amico Mario che mi ha portato in questo ristorante.

  June 9, 2016, 2:41 am

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