FOLLOWING THE SUCCESS OF DEROMA, A NEW SPACE IS BORN THAT CELEBRATES ITALIAN CULINARY TRADITION WITH AN INTERNATIONAL TOUCH, BETWEEN REFINED DESIGN, EXCELLENT RAW MATERIALS, AND AN ALL-DAY GASTRONOMIC PROPOSAL.
A new point of reference for lovers of good Italian cuisine has opened in the heart of Rome. Following the success of Deroma, opened in 2021 near the Trevi Fountain, the same property inaugurated Great Deroma in the Piazza di Spagna area.
A venue that combines refined design and a high-quality gastronomic offering, designed to satisfy the most demanding palates from breakfast to dinner.
A NEW SPACE WITH AN INTERNATIONAL FOCUS Leading the project is Peter Rocco Campilongo, already a key player in Deroma's success. Gran Deroma stands out for its elegant and welcoming atmosphere, featuring fine materials such as polished mahogany, terrazzo floors, and an exclusive shade of dark green, designed by Campilongo himself. The 380 square meter space seats approximately 120 people, distributed across various areas that evoke the charm of Manhattan's great restaurants. The furnishings, meticulously crafted down to the smallest detail, create a
an atmosphere of understated and relaxing luxury, enriched by green plants and sophisticated lighting.
A RICH AND VARIED GASTRONOMIC OFFERING Gran Deroma focuses on an all-day experience, starting with a generous breakfast served from 8 a.m. The counter at the entrance displays croissants, artisanal pastries, and sweet and savory baked goods. For those seeking a more structured breakfast, the menu offers savory maritozzi, toast, pancakes, and premium beverages, including Circi coffee, Via del Tè tea, and juices from select producers. The bakery, the restaurant's flagship, was opened under the guidance of Franco Palermo and continued by his pupil Antonello SicaThe bread, made with selected flours and long leavening times, is served in a box that keeps it warm and can be taken home by customers. In addition to the bakery, the restaurant boasts a delicatessen with a wide selection of Italian cured meats and cheeses, many of which are Presidia. Slow Food. Marco Lamberti, in-house gourmet, has curated the selection which ranges from Parma ham to Calabrian cured meats such as Nero d'Aspromonte, up to game specialties.
The dairy selection is also extensive, with mature cheeses Of the Magi And Guffanti, Italian, French and Spanish blue and goat cheeses.
THE GRILL AND THE GREAT CLASSICS OF ROMAN CUISINE Another highlight of Gran Deroma is the grill, offering premium meats selected by the Galli Group. The menu includes tartare, smoked carpaccio, Sakura beef entrecôte, Scottona loin, and Iberian Pluma. Traditional Roman first courses, fried dishes, and pizza are unmissable, and the latter is different from Deroma's. While the former focuses on contemporary pizza, Gran Deroma celebrates the Roman version, thin and crispy, crafted by pizza chef Alessio Casadei. The dough, made with select flours and aged for over 48 hours, is enriched with original toppings that enhance tradition with an innovative twist.
A CELLAR WITH OVER 350 LABELS The wine list, curated by Emanuela Citroni, It has approximately 350 labels, with a strong presence of natural, organic, and experimental wines. The 70% selection is dedicated to experimental wines, including fine wines. Triple A, as well as Champagnes selected to best enhance the menu's flavors. The cellar is constantly evolving, with new wines introduced monthly to offer guests a constantly changing experience.
GRAN DEROMA: A NEW POINT OF REFERENCE With this opening, Deroma's owners confirm their commitment to offering a quality dining experience in the heart of Rome. Gran Deroma is more than just a restaurant, but a place where design meets Italian culinary tradition in a welcoming and refined atmosphere.
A new destination to discover for those seeking excellence, taste, and atmosphere in the heart of the capital.
