Hostaria dell'Orso
Gualtiero Marchesi

Indirizzo:
Via dei Soldati 25/c - 00186 Roma
Centro storico, Piazza Navona
Tel. +39 06.68.30.1192
Fax +39 06.68.21.7063
Email:info@hdo.it
Sito web: www.hdo.it
Aperto: solo la sera
Giorno di chiusura: domenica
Tipo di cucina: creativa
Chef: Gualtiero Marchesi
Sous-chef: Antonio Panzironi
Maitre: Luciano Zanazzo
Sommelier: Davide Merlini
Carte di credito accettate: tutte
Tavoli all’aperto: si
Ferie: 3 settimane ad agosto
Prezzo medio (bevande escluse):
4 Menu degustazione
da E. 75 a E. 145

I giudizi delle Guide:
L’Espresso 2008
14
Michelin 2007:
4 forchette rosse
Gambero rosso 2007:
79 e 1 forchetta (cucina 48
cantina 15 – servizio 8 – ambiente 8)

chef's recipe

Tomato and water melon gazpacho, lobster, lemon cream

Menu

• Benvenuto dello chef: filetto di tonno
• Insalata di capesante allo zenzero e pepe rosa
• Risotto allo zafferano con foglia d’oro
• Fritto di gamberi e verdure con salsa agrodolce
• Granita al tè verde
• Filetto di vitello alla Rossini con scaloppa di foie gras e salsa Mornay
• Pre dessert: gelato ai frutti di bosco
• Pomodoro candito su salsa di vaniglia e cialda croccante all’arancia
• Piccola pasticceria

Rome give hospitality to Gualtiero Marchesi, the Italian modern cuisine father. Gualtiero Marchesi disembarked on the banks of the Tevere river in a Fifteenth century palace born like tavern and then transformed in hotel for pilgrims. The Hostaria registered eminent guests like Rabelais and Montaigne, followed during the years of Dolce Vita by the couple Onassis-Callas and Hollywood stars like Clark Gable.

La veranda dell'Hostaria dell'Orso

Today ancient frescoes, coffer ceilings and fireplaces coexist with orange skin Frau seats, piano bar and discotheque. The loggia with view and, in summer, the small court faced on the road are crossed by the solemnly irreproachable service captained by the Maitre Luciano Zanazzo. With pride he carries on the table and discovers to blows of silver cloches the Gualtiero Marchesi’s creations performed by a staff leaded by Sous chef Antonio Panzironi. 
So the Hostaria dell'Orso may be a roman opportunity to know the origins of gastronomic conception of one of the protagonists of modern cuisine, still very active to 77 years old. In Rome Gualtiero Marchesi, with alternate gastronomic lucks, gives an echo of its talent with classic specialties like Seared scallops salad with ginger and pink pepper, Risotto gold leaf and saffron and Rossini Veal fillet.
Near to Roman traditional cuisine tributes (home-made basil and potatoes Gnocchi pasta, egg-plants mousse, tomatoes and smoked cheese or Roast spring chicken, stewed green and yellow peppers) there are two less expensive menu: Vegetarian menu (Green lettuce cold soup, Mix vegetables tempura, sweet and sour sauce) and Fish menu (Paccheri pasta with carpet-shells, broccoli, dried tuna roe and lemon, Roast grouper with lavender, wild salad and balsamic vinegar).
The wine cellar let to know Gualtiero Marchesi’s birth region (Lombardia, in North Italy) wine production and a selection of bottles whose price does not arrive at 30 euros is supported to an interesting possibility of tasting to the glass.