Resorts Magazine

the most breathtaking panoramas in Rome: the tree canopy in Villa Borghese extending to the celebrated dome of St. Peter’s and beyond, the rooftops glowing golden at dusk and by night shimmering under the lights of the Eternal City. Helmed by Executive Chef Giuseppe D’Alessio the cuisine is both Roman and refined, marrying local tradition with French sensibility. Breakfast is a delicious balancing act with flaky croissants and Normandy butter alongside cappuccini and cornetti, and with artisanal jams vying with eggs made to order. Lunch and dinner highlight seasonal ingredients and inventive interpretations and there is a choice of meat, fish or vegetarian tasting menus. The à la carte choices are many, from supplì with a molten ragù center served with a creamy pecorino sauce, to a parmigiana with turbot, and from a crisp cannolo wrapped around a mélange of vegetables, to heritage tomatoes in a lush gazpacho topped with a tangy sorbet. CITY HOTEL | ROMA 54 R ESORTS M AGAZINE