The Collection · Rome
Ristorante Sibilla
If you are looking to dine in one of the oldest restaurants in the world with one of the most breathtaking panoramic views in Italy, then the La Sibilla di Tivoli is for you.
The Overview
If you are looking to dine in one of the oldest restaurants in the world with one of the most breathtaking panoramic views in Italy, then the La Sibilla di Tivoli is for you. It has been owned by the La Caita & Frittella families from the 1980's, but the structure was originally put up in 1720.
Then and now, the Restaurant Sibilla has been known for its fine traditonal family cuisine at a fair price. Your chefs are Franco Perna and Mirko Moglioni from Tivoli. Mirko has also worked at Il Buco in New York and other noted restaurants in Rome.
More a gastronomic director, he proposes dishes which combine tradition and simplicity with the touch of a great maestro. Your culinary experience at the Ancient Restaurant Sibilla will begin with a selection of breads, pizze, focacce, grissini with 'mother' yeast, all rigorously made by hand.
To follow, a variety of salumi from Lazio such as smoked prosciutto from Campocatinoo, prosciutto from Bassiano and prosciutto of Mangalitza. All the original ingredients are organic or biodynamic and procured from the immediate region of Lazio and at kilometer zero.
If you are looking to dine in one of the oldest restaurants in the world with one of the most breathtaking panoramic views in Italy, then the La Sibilla di Tivoli is for you. It has been owned by the La Caita & Frittella families from the 1980's, but the structure was originally put up in 1720.
Then and now, the Restaurant Sibilla has been known for its fine traditonal family cuisine at a fair price. Your chefs are Franco Perna and Mirko Moglioni from Tivoli. Mirko has also worked at Il Buco in New York and other noted restaurants in Rome.
More a gastronomic director, he proposes dishes which combine tradition and simplicity with the touch of a great maestro. Your culinary experience at the Ancient Restaurant Sibilla will begin with a selection of breads, pizze, focacce, grissini with 'mother' yeast, all rigorously made by hand.
To follow, a variety of salumi from Lazio such as smoked prosciutto from Campocatinoo, prosciutto from Bassiano and prosciutto of Mangalitza. All the original ingredients are organic or biodynamic and procured from the immediate region of Lazio and at kilometer zero.
Then and now, the Restaurant Sibilla has been known for its fine traditonal family cuisine at a fair price. Your chefs are Franco Perna and Mirko Moglioni from Tivoli. Mirko has also worked at Il Buco in New York and other noted restaurants in Rome.
More a gastronomic director, he proposes dishes which combine tradition and simplicity with the touch of a great maestro. Your culinary experience at the Ancient Restaurant Sibilla will begin with a selection of breads, pizze, focacce, grissini with 'mother' yeast, all rigorously made by hand.
To follow, a variety of salumi from Lazio such as smoked prosciutto from Campocatinoo, prosciutto from Bassiano and prosciutto of Mangalitza. All the original ingredients are organic or biodynamic and procured from the immediate region of Lazio and at kilometer zero.
If you are looking to dine in one of the oldest restaurants in the world with one of the most breathtaking panoramic views in Italy, then the La Sibilla di Tivoli is for you. It has been owned by the La Caita & Frittella families from the 1980's, but the structure was originally put up in 1720.
Then and now, the Restaurant Sibilla has been known for its fine traditonal family cuisine at a fair price. Your chefs are Franco Perna and Mirko Moglioni from Tivoli. Mirko has also worked at Il Buco in New York and other noted restaurants in Rome.
More a gastronomic director, he proposes dishes which combine tradition and simplicity with the touch of a great maestro. Your culinary experience at the Ancient Restaurant Sibilla will begin with a selection of breads, pizze, focacce, grissini with 'mother' yeast, all rigorously made by hand.
To follow, a variety of salumi from Lazio such as smoked prosciutto from Campocatinoo, prosciutto from Bassiano and prosciutto of Mangalitza. All the original ingredients are organic or biodynamic and procured from the immediate region of Lazio and at kilometer zero.
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