Three women leading a trendy restaurant project, where meat, fish and vegetarian tartare are eaten and everything is strictly instagrammable
La vie en rose. Think pink. These and other hashtags come to mind when commenting on the "total pink" environment (another hashtag) of Rose Tartare Bar. Because pink is everywhere, pure roses and the feminine touch is undoubted and if there is a definition of this place it is "instagrammable". It is impossible to resist the temptation to take a neon photo with the words "Kiss me" or the one with the words "Selfie spot", as well as your own image reflected in the mirror with a frame of roses strictly in various shades of pink.
Mom, daughter and aunt
Everything is pink also on the property. Three women the basis of this project: mother, daughter and aunt. Solar and united as never before in this adventure in which they poured all their skills.
The mother Alessandra is in the real estate branch and she is the one who found the place, in the Trastevere area where the Porta Portese market takes place on Sunday and which is also recently growing in the preferences of the gourmet of the capital (a stone's throw from Pier's pizzeria Daniele Seu).
Aunt Fabrizia is the architect who gave life to the interior design of the restaurant, all focused on pink and roses, for consistency with the name and the intention of the restaurant.
The daughter Carlotta, who studied and worked in fashion, attentive to the visual aspects and the topicality of the format, is perhaps the true heart of the project: although she is the youngest, she took mom and aunt by the hand towards the trendy way ", Giving birth to first tartare bar in Rome (successful format seen in other cities) and which was above all instagrammable.
But it's not just the visual aspects that make this place interesting. Excellent also the study of the proposal, which focuses mainly on raw, whether it is fish or meat, without however displeasing those who own raw food cannot eat it, as well as vegetarians for whom various green dishes have been designed. And of course the presentations of the dishes agree with the mood of the place: they must be strictly beautiful, colorful and instagrammable.
In the kitchen, an Indian chef who has spent years in the ranks of some of the capital's best-known fish restaurants, such as Massimo Riccioli's Rosetta, Molo 10 and Chinappi. It is evidently from the strongest that he learned to fillet and cut into very fine tartare tuna, salmon, amberjack and other fish, with excellent results. It does not disappoint even in the approach of the meat, chosen and supplied by one of the most famous in Rome, the Galli group, which is left as pure as possible, to appreciate its quality. There is no shortage of cooked dishes, including a nice selection of first courses, many of which have an addition of tartare on top, so as not to deny the theme of the place. The other winks to modernity are in the presence of poké, bao, tacos and avocado toast on paper: all dishes also loved by social networks.
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