Trippa alla romana is a brave thing to put on the menu of an 82-room hotel. At Ludovisi e Cadore, opening inside Experimental Roma in October 2026, Giovanni Passerini has put it there on purpose. The restaurant takes its name from the two streets that meet outside the door.
Passerini was born in Rome and has spent his career in Paris, where his restaurant on rue Traversière has been open since 2016. The restaurant presentation is unusually specific about what he intends to cook: “Dishes like trippa alla romana and fettuccine ai regaje pay homage to the city’s culinary soul,” and, more pointedly still, “a veritable study of the quinto quarto, the fifth quarter of the animal”.
That tells you more than a list of expensive ingredients ever would. It also frames the tension the group is after: “uniting Roman tradition with refined French sensibility”.
A Roman menu rather than a neutral hotel menu
The appeal here is the commitment. Offal is not the safe route to pleasing every guest in an 82-room hotel, and a kitchen that leads with it is making an argument about what deserves the table’s attention.
One thing to get right before anyone writes it down wrongly. Passerini holds no Michelin star, in Paris or anywhere else, and his Paris following was built without one. Expect appetite and the cooking of a city, not a tasting ceremony.
For a host booking dinner with clients, that specificity cuts both ways. A menu built on Roman traditions can be the whole conversation, or it can be the reason somebody quietly orders bread. Ask for the full selection before agreeing a group menu.
Rodolphe Parente supplies the contrast
Rodolphe Parente supplies the room, and his own account of it is worth quoting because it is not neutral at all. “Marble negotiates with stainless steel,” he writes, and “terracotta tones vibrate against shiny metal”, around “a sculpted staircase, a reference to the great Italian masters”. Chrome tubes. Disco touches. Lurex carpets. He calls the result a hotel of inverted perspectives.
Which is a good counterweight to trippa. An old Roman dish does not need an old Roman room, and the pleasure of this project may well sit in the gap between a plate everybody recognises and a dining room that refuses to look like a trattoria.
Renderings prove intention and nothing else. Light on marble photographs beautifully; the distance between two tables does not. Acoustics, comfort and the pace of service will have to wait for October.
The hotel gives dinner two possible bookends
Experimental Roma sits in a former bank at 46 Via Ludovisi, on Via Veneto, with 82 bedrooms and suites and a spa. Note the classification, because it is unusual for a project talked about this way: the group calls it a 4-star boutique hotel, not a five-star. The interest here is the chef and the designer rather than the stars on the door.
Three venues share the building, which matters most to someone sleeping elsewhere. La Terrasse, the rooftop, is billed as “a cocktail bar, a pool, a garden in the sky”, with “postcard views of Villa Borghese and St Peter’s Basilica just in the distance”. Whether non-residents can go up there is not published anywhere, so ask.
Experimental Cocktail Club Roma is the indoor one, tucked behind the lobby, and it is the group’s founding idea arriving in Rome: the original opened in Paris in 2007. Its policy is refreshing. “No reservations. Stop by for a drink, and we’ll do our best to find you a spot.”
Pick one rather than working through all three in a night. And remember that a dinner reservation buys you dinner, without the pool or the roof attached. In October, plan the drinks indoors and treat the terrace as a bonus.
A private dinner can mean the whole restaurant
The published offer is exact and worth reading literally: “full privatisation for 80 guests”. That is the entire room, hired. It is not a small private dining room for eight, and the page describes no such room.
For eighty people that is a strong proposition. One kitchen, one designer, one room and nobody else in it. Settle what the word private covers first, though: arrival drinks, the restaurant alone or the bar too, and the hour it ends. No price is published.
For twelve, ask for the seating plan instead. A buyout listing tells you nothing about whether a quiet corner exists on an ordinary Tuesday.
What belongs on the October shortlist
The restaurant page says October 2026 and gives no day. The group’s own blog and trade coverage both name 10 October for the hotel, which is not necessarily the restaurant’s first service. No priced menu exists yet. An earlier plan had this building opening in 2025 with 78 keys, so treat October as a target and do not hang an unmovable celebration on it.
It earns its place on the October list regardless. Roman food with an argument behind it, a room that refuses to be tasteful, and three venues under one roof.
Watch the least ceremonious dish on the menu. A good plate of trippa will say more about this restaurant’s relationship with Rome than all the polished metal around it.
The Luxury.it perspective
The four stars are the most interesting number in this story. Experimental has put a chef with a serious Paris reputation and a designer working in chrome and lurex inside a hotel it deliberately does not call five-star, on Via Veneto of all streets. That is a position, not an omission.
We would also resist the star-chef framing entirely. Passerini has no Michelin star and has never needed one; the room he is opening is named after a crossroads. Both facts point the same way, towards a restaurant that wants to be used rather than admired.
What we will be watching in October: whether the trippa survives contact with an international hotel clientele, or quietly moves down the menu by Christmas.
Related guides
Our Restaurants section follows the new Italian dining rooms as they open.
