Armando al Pantheon

Previously a typical Roman take-away, opened in 1960, it has since become a small, friendly restaurant. Armando's sons, Claudio in the kitchen and Fabrizio in the dining room, keep the family tradition going. The cooking is authentically Roman and includes a number of old recipes, alongside more modern creations. The traditional dishes (barley soup with cepes and truffle, guinea foul with mushrooms, duck with plum sauce) and the desserts are all home made.