EST. 2000 — TRASTEVERE
Spirito
Di Vino
Fresh products and ancient recipes, chosen and prepared
by Chef Eliana Catalani
Since the Roman Era
Our
History
After the Roman era, the oldest inhabited area of Trastevere was grouped around the piazza in Piscinula, using the river as a primary source of economic and commercial activity.
The name Trastevere derives from the Latin ‘Trans Tiberim,’ meaning ‘beyond the Tiber.’ This area was originally inhabited by immigrants and merchants, creating a vibrant, multicultural neighborhood that still retains its unique character today.
In the medieval period, Trastevere became one of Rome’s most densely populated districts. Its narrow, winding streets and intimate piazzas created the perfect setting for the community-oriented life that defined the area for centuries.
At this time there was a significant Jewish presence and, before the community moved to the left bank of the river Tiber, several synagogues were founded in Trastevere.
Among these, the oldest, dating back to the 10th century, is the one that forms the top floor of our restaurant. This remarkable space preserves original architectural elements including arched windows, stone carvings, and fragments of ancient inscriptions.
The synagogue represents one of the earliest Jewish places of worship in Rome and stands as a testament to the religious diversity that has always characterized the Eternal City.
The building also houses an ancient cellar dating back to 80 BC, making it one of the oldest structures still in use in Rome.
Originally used for grain storage during the Roman Republic, the cellar features impressive barrel vaults and opus reticulatum masonry — a distinctive diamond-shaped pattern characteristic of late Republican Roman construction.
Between courses, diners can visit this extraordinary archaeological site. The cellar has been carefully preserved and illuminated to showcase its ancient walls, where traces of Roman frescoes remain visible after more than two millennia.
In 2000, Spirito DiVino opened its doors, bringing together the rich history of this extraordinary building with a passion for authentic Roman cuisine rooted in ancient traditions.
Chef Eliana Catalani leads the kitchen with a philosophy deeply connected to the Slow Food movement, sourcing ingredients from local producers and reviving recipes that date back to the Roman era.
Today, Spirito DiVino is not just a restaurant — it is a living museum, a place where every meal is a journey through 2,000 years of Roman history, culture, and culinary tradition.
The Heart of Our Kitchen
Eliana
Catalani
Only the Chef, Eliana Catalani, prepares the meal — with passion, history, and the finest ingredients.
Chef Eliana Catalani is the heart and soul of Spirito DiVino. Together with her husband, she has transformed this ancient Trastevere building into one of Rome’s most unique culinary destinations.
Born and raised in Rome, Eliana discovered her passion for cooking in her grandmother’s kitchen, where ancient family recipes were passed down through generations like precious heirloom. Her curiosity for the culinary traditions of ancient Rome led her on a remarkable journey of historical research and gastronomic rediscovery.
A member of the Associazione Italiana Chef, Eliana combines rigorous professional training with an artist’s intuition.
Eliana’s menu is the result of years of historical research, collaboration with archaeologists and food historians, and a deep commitment to sourcing the finest local, seasonal ingredients. The menu changes daily depending on what is available at the market.
Her eclectic menu features ancient Roman recipes that have been carefully adapted for modern palates while preserving their historical authenticity. From dishes inspired by Apicius, the famous 1st-century Roman cookbook, to recipes passed down through generations.
Fresh products and ancient recipes — chosen and prepared by the Chef with the conviction that great food must respect its origins.
Under Eliana’s leadership, Spirito DiVino has earned recognition from the Slow Food Foundation, Gambero Rosso, and numerous international culinary publications. The restaurant has been featured in CNN Travel’s insider guides to Rome.
The restaurant is part of the Alliance between Italian Chefs and Slow Food Presidia — a network of more than 290 taverns and restaurants across Italy.
Spirito DiVino has been described as ‘one of the finest small jewels in all of the Capital’ — an example of attention to quality while safeguarding sustainable agriculture.
Spirito DiVino is a family affair. Eliana and her husband work side by side to ensure every guest experiences the warmth of genuine Roman hospitality.
The team has hosted memorable events including a prestigious dinner with The American Academy in Rome, where they had the pleasure of delighting Mrs. Alice Waters, Vice President of Slow Food International, with their ancient Roman recipes.
Every member of the team shares Eliana’s passion for authentic cuisine and her commitment to preserving Rome’s extraordinary culinary heritage for future generations.
Our Philosophy
We Love
Slow Food
We cook Slow Food. Every ingredient, every recipe, every moment at the table is an act of respect for tradition, community, and the land.
We Cook Slow Food
Alliance of Chefs
Slow Food Presidia
Terra Madre
A Special Evening
The dinner with The American Academy in Rome, with the opportunity we have had the pleasure of delighting with our recipes Mrs. Alice Waters, Vice President of Slow Food International.
Fresh & Ancient
Our
Menu
A journey through ancient Roman recipes and Slow Food traditions, prepared with the freshest local ingredients
Tagliatelle al Ragù
Maiale alla Mazio
Lavender Panna Cotta
Bruschetta Romana
A Visual Journey
Gallery
Dining Experience
The Menu &
The Wine Cellar
The cost for a meal at the restaurant goes from €30 to €60 per person.
2000+
300+
80 BC
- Everything you eat here is homemade, from fresh tomato sauce to jams, compotes, syrups and all the sauces that accompany the dishes, from appetizers to desserts.
- Our eggs, our Fassona meat, cheese are purchased directly from producers, and they are all Slow Food Presidium.
- We cook exclusively with olive oil 100% Italian from Calabria.
- We go every morning to buy fresh product directly in the markets, because choose makes the difference.
- We buy organic food only, 100% NO OGM.
- We never use frozen ingredients, we don’t fry anything and we don’t serve pre-cooked.
- The restaurant is a member of Alliance between the Italian Chefs and Slow Food.
- Only the Chef, Eliana Catalani, prepares the meal.
What Our Guests Say
Reviews
Visit Us
Contact &
Reservations
00153 Roma — Trastevere
Common Questions