The story
Orma Roma, at via Boncompagni 31 in Rome, is a fusion restaurant that earned a Michelin star in 2026. Chef Roy Caceres builds the menu from personal memory, the food heritage of the city, and produce from growers he works with directly.
The kitchen plays with lightness and fun, and the vegetable dishes are a particular strength. Guests can choose two or three plates from the card as an introductory menu, follow the seasonal tasting menu, or ask for a custom sequence. The wine list leans unconventional.
At the chef's table, mussels from the Gulf of Oristano in Sardinia are cooked over the flame, lightly smoked, and served in a shell with celery oil, a nod to ceviche. A newer plate pairs glazed mussels with sea buckthorn, whose sharp citrus note cuts through the shellfish, and celery kimchi for depth. Koji, a fermented rice mould, appears across the kitchen's experiments.
Recognition
Ambience
Details
History
High quality cooking
Roy Caceres is one of the definitive figures in Roman haute cuisine. His new restaurant, Orma, is the space where he loves to express himself, drawing on personal memory, the gastronomic heritage of the city that hosts him, and a relentless search for top-quality products through partnerships with producers who respect both raw ingredients and the environment. The menu is playful, featuring his iconic dishes—which we recommend for first-time visitors—or following the seasonality and rotating offerings throughout the year. However, take note: it’s not just about tasting menus; there is also an introductory menu with two or three dishes of your choice from the card, or even a fully customizable course sequence if you prefer. Lightness and fun are the cornerstones of his culinary philosophy, qualities he has maintained over the years thanks to a young yet experienced and highly motivated kitchen and service team. The wine list is excellent and refreshingly unconventional. His mastery of vegetable-based dishes is truly outstanding, delivering deeply satisfying and flavorful results.
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