Pizza, Italian, Vegetarian options
Open now 12:00 - 15:00, 18:00 - 00:00
$$$$ Price range per person 11-46 €
Via Ergisto Bezzi, 31, Rome
Farina Kitchen photo
Add a photo
Farina Kitchen photo
+ 17 photos Farina Kitchen photo
+ 16 photos Farina Kitchen photo
Farina Kitchen photo
+ 14 photos Farina Kitchen photo
Add a photo
Add your opinion
Get directions Via Ergisto Bezzi, 31
Rome, Lazio, Italy

After a long walk around Trastevere, visit this restaurant and have a rest here. Among other Italian cuisune places to eat at, Farina Kitchen can be one of the best. Taste perfectly cooked neapolitan pizza, prosciutto and focaccia. Good cordial is waiting for you at this place.

A number of guests consider the staff nice. If you come to this spot, certainly, you are to enjoy the surrounding peaceful ambiance. Trip users rated this restaurant 4.5 out of 5.

Visitors' opinions on Farina Kitchen

/ 116
Add your opinion
Easily one of the tastiest meals I've had in rome. I stumbled upon the place looking for a good lunch and I dont know what they did to the focaccia but I've never tasted prosciutto and mozzarella so good. Will be dragging all of my friends here for the foreseeable future--very excited for happy hour
Our favorite apperceno. Food is always great and selection can not be beat. Will always be visiting whenever we get a chance.
The food in this restaurant was absolutely amazing!!! We had a lot of food and it was delicious and for a great price! Stuff was super nice and smilling all the time :-) but the food was absolutely amazing Love this place and if I ever come to Rome again this will be my first stop
All opinions
Get directions
Via Ergisto Bezzi, 31, Rome, Lazio, Italy
Delivery Outdoor seating Takeaway Booking Сredit cards accepted
Opening hours
SundaySun 18:00-00:00
MondayMon 12:00-15:00, 18:00-00:00
TuesdayTue 12:00-15:00, 18:00-00:00
WednesdayWed 12:00-15:00, 18:00-00:00
ThursdayThu 12:00-15:00, 18:00-00:00
FridayFri 12:00-15:00, 18:00-00:00
SaturdaySat 12:00-15:00, 18:00-00:00

Food guides for travelers

Updated on: