Roman home cooking, under frescoed vaults.

Compact, unhurried, and exactly as it should be.

Tucked into a vicolo a few steps from the Italian Parliament, Dal Cavalier Gino has kept its frescoed vaulted ceiling and its small footprint by design. No photos on the menu, no table tablets, no six-language laminated cards — just the dishes Roman families have been eating on Sundays for generations.

The kitchen knows the difference between a tourist's carbonara and the real thing. The tiramisù is made in-house every morning. The puntarelle, when in season, comes dressed the way it always has. Everything here is the way it was, because that's exactly the point.