After almost two years of waiting, the haute cuisine restaurant designed by chef Roy Cáceres, a name known in the restaurant world for his previous Capitoline adventure, Metamorphosis, opens in Rome.
At his side is the Fiengo family, businessmen of Neapolitan origin who moved to Rome in the 1990s, whose son Pier Mario will play the role of sous chef from Cáceres alongside Giovanni Oliveri. The Orma restaurant is located in via Boncompagni, in the Ludovisi neighborhood, one of the most prestigious in the historic center, where many of the 19th century buildings with their imposing doors and decorated balconies are offices or hotels.
Located a few steps from the famous Via Veneto, Orma has an architectural structure with a strong visual impact and designed down to the smallest detail, a large outdoor terrace and a cocktail bar. The gastronomic proposal ranges from the haute cuisine restaurant, only at night, to the bistro, for a light lunch. The raw materials that the Chef will use will come from the Orma garden in Anguillara Sabazia, in the Lazio countryside, a project born in synergy with the ClaPi farm through regenerative cultivation according to the principles of permaculture.
Who is Roy Caceres?
Colombian by birth and Italian by adoption, Roy Cáceres, born in 1977, grew up gaining experience in major Italian gastronomic establishments such as the Pellicano restaurant in Porto Ercole and the Solarola inn in Castel Guelfo. Metamorphosis opens in Rome in 2011 and earns its first Michelin star just one year after opening. In May 2020, after the closure of Metamorfosis, Carnal opens, again in the capital, a project that he had had in mind for a long time where he offers fun Latin American cuisine.
In these three years Roy Cáceres has also dedicated himself to a new challenge, Orma, which opens its doors in April 2023. The gastronomic philosophy of the chef with a Latin heart can be summed up in the term “eliminate the superfluous”: Cáceres exalts richness of the Italian territory, contaminating it with its South American vein, keeping the focus on the flavor and the ingredient without superfluous technicalities.
Orma’s menus
There are two tasting menus, “Tracce Indelebili”, five passages with their signature dishes at 120 euros, and “Tracce Correnti”, eight new and unpublished dishes at 150 euros that tell the story of the evolution of Cáceres cuisine. As for the à la carte proposal, there will be a list of sixteen dishes called “Footprints” divided between starters, first courses, meat, fish and desserts. Among the Indelible Traces, you cannot miss S-foglia, a dish inspired by a trip to China, a Chinese ravioli with a touch of Italian style, which plays on the contrasts between the creaminess and sweetness of the filling with the bitter and spicy aroma. of the cream of oranges and horseradish on the base of the dish. Among the Tracce Correnti, on the other hand, the Artichoke deserves a special mention, which the chef loves to cook on the grill, which he enhances by using the toasted leaves to make the sauce on which it rests, garnished with sea urchin roe and creamy egg. yolk. The room and the service are managed by Simone de Florio, born in 1990, accompanied by the multifaceted vision of the world of wine by Matteo De Paoli, thirty-four years old. There are two pairing itineraries: one with five drinks for 80 euros and another with eight drinks for 110 euros per person.
