Trattoria Penestri
A romantic Roman trattoria in Ostiense offering both beloved Italian classics and unexpected delights like chocolate mousse and duck breast.

Tucked away in Rome’s Ostiense neighborhood, Trattoria Penestri is the kind of place that makes you want to linger over dinner for hours. The setting is pure Italian romance—rustic wooden tables adorned with fresh flowers, flickering candlelight, and cream and bordeaux walls hung with oil paintings. It’s intimate without feeling stuffy, welcoming without being overly casual.
The kitchen strikes a beautiful balance between honoring Roman tradition and surprising diners with unexpected flourishes. You’ll find all the pasta classics done right—carbonara, amatriciana, and cacio e pepe—alongside more adventurous offerings like pici all’aglione and a beautifully seared duck breast that changes with the seasons. It’s the kind of menu that rewards both the traditionalist and the curious eater.
Save room for dessert, because the chocolate mousse here is something special. Served with crispy pane carasau, a whisper of rosemary, and flakes of sea salt, it’s easily one of the best sweet endings you’ll find in the city. The wine list may be compact, but it’s thoughtfully curated with exceptional bottles from smaller Italian producers—perfect for discovering something new.
Whether you’re planning a romantic first date or celebrating with someone special, Trattoria Penestri delivers exactly the kind of candlelit evening you came to Rome hoping to find. The outdoor seating makes it equally lovely for a long lunch in the Italian sun.
Trattoria Penestri
Italian • $$
Location
Via Giovanni da Empoli, 5Ostiense
Rome, Italy
Links
Perfect For
Must Try
- CarbonaraClassic Roman pasta with egg, pecorino, guanciale, and black pepper
- Cacio e PepeTraditional Roman pasta with pecorino cheese and black pepper
- AmatricianaRoman pasta with tomato, guanciale, and pecorino
- Seared Duck BreastNon-traditional option served with seasonal sauces
- Chocolate MousseRich chocolate mousse with pane carasau, rosemary, and sea salt