We Albanians are determined to pursue our passions wherever life takes us. Being immigrants doesn’t hinder us; instead, we embrace hard work to realize our dreams. Whether it’s our talent or sheer determination, we strive to excel in everything we do.

Fundim Gjepali went to Italy with an immense talent and love for culinary art. He worked really hard, but little did he imagine that he would one day be the executive chef of his own restaurant in Rome.

As you may have noticed Stylisphere is currently in Rome, and we of course had to visit Fundim Gjepali’s famous restaurant, Antico Arco Ristorante.

Being one of the most popular places to dine, not only by tourists but also locals, we had to make a reservation beforehead, otherwise we would have been left without a spot.

Antico Arco sits atop Colle del Gianicolo, opposite the Garibaldi Museum and just a stone’s throw from the botanical garden. But most importantly, it boasts proximity to Rome’s most breathtaking vista. From the outside it looks like a simple, cozy restaurant, ideal for a tranquil dining experience. Inside, its intimate rooms blend modern touches, such as pristine white walls and contemporary artworks adorning the walls.

The dining experience was made even more enjoyable by the dining team, a group of youngsters full of energy and passion. We were warmly greeted to our table, where we sinked into our leather seat, ready to be amazed.

Antico Arco meticulously selects the products guided by an ethical commitment to prioritize essential, organically sourced ingredients, including tomatoes, oil, flours, and meats, guaranteeing a transparent supply chain process. The dedication extends to minimizing plastic consumption. This embodies their ethos. A modest contribution towards changing the world and an example to be followed. Chef Gjepali wholeheartedly adopts the culinary ethos of Antico Arco, blending timeless classics with inventive flair. He avidly explores precise techniques to flawlessly recreate Roman tradition, elevating each dish with premium ingredients and artfully crafted flavors.
For Chef Gjepali, placing more emphasis on the solid gastronomic culture on the table rather than passing trends is more meaningful. To him, mediterranean cuisine is spectacular, encompassing grand artisans and prime ingredients that other places can only dream of.

We were spoiled with a tasting menu where we savord all the specialities. It started with a range of cheese, the warm bread and of course the olive oil. It then continued with the main courses, the Amber Jack Tartar, the Fish Fille on patatoes, brokoli and leek souce, the Escallop Casepante and Antico Arco Carbonara con Tartufo Nero. All 10/10.

It finished with the sculptural desserts. They were light, distinct and presentable. We had the Zabaione Marsala in puff pastry sheets and strawberry, the Chantelier on crushed cookies and Yougurt Mousse in strawberry sorbet and biscotto al pistacchio.

To complement your meal, consider seeking a wine recommendation from the sommelier as with thousands of vintages housed in the cellar downstairs, it’s quite difficult to select.

We left Antico Arco with the taste of the good food and good wine, with the warmth of the excellent service, but also with a profound appreciation for Chef Gjepali’s commitment to excellence. His story serves as a reminder that no matter where life may lead us, our roots and our dreams will always guide us back to where we belong.