It’s one of those hot days — very hot — but not hot enough to make us hesitate for even a moment when Luca Costanzi, Food & Beverage Manager at “Mirabelle,” asks whether we prefer to sit inside or outside. “Outside,” without a doubt, because the terrace at Mirabelle is something truly moving. No metaverse or augmented reality can compete with the concrete, breathtaking beauty of the real Rome you can admire from this terrace.
I’ve thought about Mirabelle many times and about what to write, and every time I feel like starting with these words: Elegance, Comfort, Beauty, Quality, Substance.
I could end the article here, but I won’t.
Elegance — an obvious characteristic of this location, but not the “heavy” kind. The first thing we appreciated was the warm welcome and the ability to create an atmosphere that immediately puts you at ease. Luca is extremely professional, but without any of the rigidity that could interfere with your “nirvana” the moment you sit down on one of the most beautiful terraces in Rome.
Nothing is left to chance. The tone of the service is just right, as are the small attentions that make it clear that nothing here is accidental — and that Luca, in his work, seems like a perfect orchestra conductor.
And then the food. Creative, playful, extroverted, yet substantial. You can feel the hand of Stefano Marzetti, Executive Chef at Mirabelle. A hand that wants to play, but without excess. An approach that aims to please the eye and satisfy the palate. Dishes that, as a whole, are meant to be photographed for their shapes and colors — but remembered for their flavor, substance, and above all the balance between respect for the raw ingredients and the desire to innovate.
I’ll end with two observations. The first is the pleasant surprise of finding dishes that are “full,” and not just a large plate dotted with scattered “refinements” on a white background. Here, beyond pleasure, you don’t leave the table hungry. The second is their ability to think outside the box, for example by proposing Pezzogna instead of the usual sea bass, or a small local winery alongside a more famous label.
In conclusion, Mirabelle was a truly positive experience.
Halfway through writing this article I realized — as we say in Rome — that I was “playing the violin.” But with this view, this hospitality, and what I found on the plate, the violin fits perfectly.
