Resorts Magazine

On the menu of chef Gabriele Muro, originally from Procida, there are the classic Roman trinit y of Cacio e Pepe, Carbonara and Amatriciana, as well as fish and meat inspired by Mediterranean traditions. For romantics the patio with tropical plants offers an enchanting retreat, while I l Nido, on the top floor, is an en dehors corner for intimate encounters. The 17 rooms, each unique, are decorated with handcraf ted pieces and vintage furniture. Marble bathrooms and views of the palace’s private garden add a touch of luxur y. The three Vilòn Charming Terrace Suites, the Borghese Suite and the Melangolo Suite stand out, offering an unparalleled living experience with views of the private Borghese gardens. PALACE HOTEL | ROMA 34 R ESORTS M AGAZINE