L'anima brings Roman-born chef Gianluca Demontis and owner Rosemarie together in Graduate Hospital, where the pair have worked in the restaurant business for over 20 years. The space splits between a modern dining room and an outdoor patio, and the restaurant runs BYOB while also pouring wines from Regio X, an organic winery partner based in the hills of Slovenia.
Regulars keep returning to a handful of dishes: burrata to start, a grilled fish plate (grigliata di pesce), and a rosewater panna cotta for dessert. Both the indoor room and the patio serve everyday dinners as well as larger group gatherings.
Regulars keep returning to a handful of dishes: burrata to start, a grilled fish plate (grigliata di pesce), and a rosewater panna cotta for dessert. Both the indoor room and the patio serve everyday dinners as well as larger group gatherings.