Modern Gastronomic Brilliance in Trastevere
When in Italy, a country where cooking is a deeply cherished tradition, one naturally expects to savor some of the finest traditional dishes, rich with history and flavor. However, even in the middle of the exceptional classic cuisine, it is essential to keep an open mind for modern dining as these contemporary spots often provide equally remarkable culinary experiences.
Last week, during our visit in Rome, we decided to go for a different experience, right in middle of the hustle and bustle of Trastevere, at the Michelin Starred Restaurant “Glass Hostaria”; and it was amazing.
A small yard would separate you from the noise, creating a very peaceful atmosphere. The two-floor restaurant was rather small inside, but it felt intimate and cozy. With only 14 tables, make sure to book well in advance, as the place and the chef are very famous in Rome. Both floors are linked with metal stairs, serving as a modern touch. Small nooks on the walls decorating with vases and sculptures would add more artistic value to the interior. Glass Hostaria derives its name from its distinctive interior design, characterized by extensive use of glass elements. This modern aesthetic reflects the restaurant’s innovative approach to traditional Italian cuisine, blending it with contemporary style The transparent and sleek design elements symbolize clarity and sophistication, mirroring the restaurant’s commitment to high-quality, inventive dining experiences. At Glass Hostaria parts of the floor had glass passages over stone pits.
The Chef at Glass Hostaria is a character in herself. Born in Cerignola, Italy, Bowerman pursued a diverse educational background, including law and graphic design, before turning to culinary arts. Bowerman’s cooking is celebrated for its creativity, technical precision, and the incorporation of international influences, earning her a Michelin star at Glass Hostaria. She is also known for her advocacy of sustainability and women’s rights in the culinary industry. She actively promotes the use of sustainable ingredients and practices in her kitchen, aiming to reduce waste and minimize the environmental impact of her restaurant. Bowerman is a strong supporter of local and organic produce, often collaborating with local farmers and producers to ensure high-quality, eco-friendly ingredients. In terms of gender equality, Bowerman has been involved in numerous initiatives and organizations that support women chefs and hospitality professionals, striving to create more opportunities and a more inclusive environment.
The service was very friendly and attentive. The waitress was very patient with kids, asking them in details, in order to understand what they would like to eat and immediately learned to say in Albanian “uje me gaz”, “uje pa gaz”; meaning still and sparkling water.
Now let’s get to the menu; our favourite thing to talk about! We decided to go for the degustation menu which came in two versions: the normal and vegeterian one. The dining experience actually started with 3 types of amuse-bouches from which we loved the maritozzo, the typical Roman cream bun prepared in a unique way from the restaurant, and the very cute pineapple slice.
The very interesting light burro di cacao crust, in juicy and fresh fill felt like a splash of taste in a alcoholic cocktail.
The first dish from the menu was the lobster soup with the apple as the special ingredient, one of the most delicious ones we have had. You could tell the ingredients were fresh and the strong taste of the lobster was very well balanced with the freshness of the apple.
We Albanians love some warm bread and butter, but have you ever tried olive oil mousse with artisanal bread? At Glass Hostaria it was delicious.
The corn tortilla was soft and the strong taste of the meat was balanced by the sourness of the mustard and the spicy taste of the Calabrian chili sauce.
Don’t be fooled, there ofcourse was pasta. We tried the spaghetti in the shape of a guitar with white butter and hedgehog eggs; a very refined taste. They advised us to mix it well in order to spread the hedgehog eggs and to get the most of the taste. The other type of pasta we tried was Manti, tiny goat meat-stuffed dumplings on a bed of tahini and yougurt, that with its sourness balanced the strong taste of the goat meat.
Quail meat was cooked perfectly to keep the moist, tenderness and the juice.
The dessert came with jam of sour cherry called visciole in the side.
An exceptional restaurant calls for an exceptional cellar. At Glass Hostaria the cellar was rich in varieties of wines from all regions of Italy, divided according to them. French wines were not missing also. There was also a long list of champagnes, including 2 of the most expensive ones: Kristal rosé and Saloni. There were also several verticals (different years of production) very rich in special wines such as: Tignanello, Solaia, or Montiano.
The innovative blend of flavors and textures was a fitting end to a night filled with extraordinary dishes. With the right passion and creativity there truly are endless possibilities within the world of fine dining.
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