Per Me Giulio Terrinoni
Giulio Terrinoni makes the carbonara at Per Me with fish roe in place of hen's eggs and crisp bottarga in place of the guanciale.
Why go
Terrinoni grew up in his family's restaurant in Fiuggi (Reporter Gourmet) and had held a MICHELIN star at Acquolina in Rome since 2009 when he left to open Per Me in 2015 (Scatti di Gusto). The new room on Vicolo del Malpasso won its own star inside eleven months (Scatti di Gusto) and keeps it in the 2026 guide (Scatti di Gusto).
Leonardo Samarelli of Scatti di Gusto wrote in 2023 that Terrinoni often takes his cue from traditional Roman recipes (Scatti di Gusto). In January 2026 Alessandra Fenyves of Scatti di Gusto had the triglia alla cacciatora, red mullet cooked underneath and raw on top and dressed like hunter's-style chicken with olive powder, tomatoes, lemon zest, herbs and mushrooms. The fish is seasoned as if it were meat,
she wrote (Scatti di Gusto). Samarelli ate two such dishes at his 2023 dinner: a red mullet sandwich with sage and smoked pancetta, Terrinoni's version of saltimbocca alla romana, and a taco of monkfish tripe cooked the Roman way (Scatti di Gusto). Vincenzo Pagano had the monkfish tripe with pecorino at a lunch in the first spring, 2016, and called it a new Roman-style entry that, with bread alongside, satisfies you on its own
(Scatti di Gusto). Terrinoni told Samarelli: For years we have worked with fish innards, before it became a fashion, and being able to serve them to everyone is a victory
(Scatti di Gusto).
Arcangelo Dandini, the Roman chef of Supplizio, said in 2016: To start with raw fish, the advice is to go to Giulio Terrinoni at his restaurant Per Me. A sure thing
(Scatti di Gusto). The scampi carpaccio with marinated foie gras and red-onion gel had been on the menu for eight years when Samarelli called it the best course of his dinner. Fenyves had the white-prawn version in 2026: The sweetness of the prawn meets the stronger flavor of the foie gras, broken in turn by the sharp notes of the red-onion gel, which also bring freshness
(Scatti di Gusto).
In the carbonara, Fenyves wrote, the roe is creamed and loosened with the pasta water, which cancels the bottarga's push toward too much salt.
She found the pasta had a pleasant viscosity
(Scatti di Gusto).
In January 2026 the five-course Primi Passi menu of signature dishes cost 150 euros, the ten-course Testa, Mani, Cuore 190 euros and the vegetarian Think Green 150 euros. Three courses from the carta came to about 140 euros (Fenyves). In April 2026, the tenth year, the menu reached the table as a blank mirrored sheet, and Terrinoni gave Marco Corso of Linkiesta the reason: At sea you fish, you do not go shopping, and at the market too you take what there is
(Linkiesta).
Order this / avoid
- Order: the Carbonara di mare 2006, which Fenyves calls perhaps the best-known dish in the house (2026).1
- Order: the scampi or white-prawn carpaccio with foie gras (Samarelli, 2023; Fenyves, 2026).1
- Order: the triglia alla cacciatora, cotta e cruda (red mullet, cooked and raw), Fenyves's antipasto (2026).1
- Order: the Freddo di cipolla con ostriche (cold onion with oysters and gorgonzola toast), which Fenyves called in 2026
a cold dish that joins acidity, richness, heat and savoriness.
1
What locals & experts say
- The MICHELIN Guide (2024):
Over the years Giulio Terrinoni has built a name on excellent sea dishes, often pleasantly classic and free of needless artifice, resting on the quality of the catch.
7 - Andrea Mucci, Scatti di Gusto (2021):
I would not think twice about going to this fish restaurant in Rome.
1 - Vincenzo Pagano, Scatti di Gusto (2016):
Terrinoni does what he does best, luckily.
2 - World of Mouth (2023):
Giulio Terrinoni´s place specializes in fresh fish with refreshingly subtle creative touches.
10 - Gambero Rosso, Ristoranti d'Italia (2025): 87 out of 100.8
Good to know
- Where: Vicolo del Malpasso 9, the lane between Via Giulia and Via dei Banchi Vecchi.
- Booking: book by phone on +39 06 687 7365. Ask for one of the two counter seats facing the open kitchen if you want what MICHELIN's inspector called
a more creative surprise menu
(2024).7 - When: MICHELIN lists lunch and dinner every day.
- Lunch: Pagano ate three tappi (small plates after Spanish tapas) for 30 euros in 2016, and World of Mouth found a cheaper tappi lunch from Monday to Saturday in 2023. Ask whether it still runs when you book.
Verdict
should-visit — Book Per Me for raw shellfish and for Roman recipes rebuilt around the catch, from a cook who has held a MICHELIN star on this lane since 2016. Set menus ran 150 to 190 euros a head in January 2026.