Corinthia Rome Teams Up with Carlo Cracco’s Cuisine
Corinthia Rome opened in February 2026 in the beating heart of the Eternal City, in the historic center, immediately making the brand’s ambition clear. The Grand Boutique Hotel is located in Piazza del Parlamento, right behind the rear facade of Palazzo Montecitorio, seat of the Chamber of Deputies—as if to lend even more prestige to the address.
The neoclassical building that houses the Corinthia Rome https://www.corinthia.com/en-gb/romesiwas once the headquarters of the Bank of Italy and has undergone a radical and meticulous restoration that balances architectural integrity with historical memory.
Designed by Pio and Marcello Piacentini and built between 1913 and 1921, it is once again taking center stage in the hospitality industry. As the culmination of a meticulously executed aesthetic and cultural restoration, the Corinthia Rome aims to be a luxury destination while also conveying a touch of Roman warmth.
Corinthia Rome effectively marks Corinthia Hotels’ entry inthttps://www.corinthia.com/in, Italy—an arrival that is certainly not a quiet one, with a focus also—and above all—on dining.
Two restaurants helmed by chef Carlo Cracco and a bar that serves as a natural extension of the evening in an almost seductive atmosphere.
A culinary project that underscores a clear strategy—raising the bar.
Founded in Malta in 1968, Corinthia Hotels—a member of the Global Hotel Alliance—is a global brand built to compete at the highest level. Following its debut in Malta and subsequent successes in London, New York, Brussels, and Bucharest, the brand began focusing on prestigious destinations: from Lake Como to Doha, Riyadh, and Dubai, all the way to the Maldives and other locations. But it is in Rome that this ambition truly comes to life.
Corinthia in Rome has chosen to preserve the building’s identity: from its monumental architecture to the original frescoes from the 1920s. There are 60 rooms, including 21 suites, designed to let guests fully experience the building’s character—from the Chigi Suite with its panoramic terrace overlooking the rooftops, to the Aurea Penthouse, a penthouse inspired by the Domus Aurea. The historic Council Chamber overlooking Palazzo Montecitorio has been transformed into the Theodoli Heritage Suite. Here, the original 1920s frescoes by Giulio Bargellini and the ceiling painted by Guglielmo Janni—an allegorical map of the history of Italian currency—have been preserved.
Rooms at the Corinthia Rome start at €1,300, while suites start at €2,100
An underground spa inspired by ancient thermal rituals, built within the bank’s original vault, adds even more value to the facility.
New works for the building have been commissioned from contemporary artists. Among the Italian artists featured are Elisa Grezzani, Francesca Longhini, Alice Faloretti, and Maddalena Negrone.
Corinthia Rome: The Dining Experience
Carlo Cracco is making his debut with Roman culinary traditions. In such a setting of grandeur and beauty, expectations for the dining experience at Corinthia Rome are certainly high.
Joining Cracco—with his technical expertise and consistent approach to a cuisine that reflects the philosophy of Corinthia Rome—are Executive Chef Alessandro Buffolino and a team of talented chefs from around the world.
Viride is the fine-dining restaurant overlooking the
an inner courtyard, serving contemporary, seasonal Italian cuisine. The name Viride comes from the Latin “viridis”
, the color green—a symbol of life, rebirth, and fertility—is meant to evoke Rome’s secret gardens, its centuries-old olive trees, and its hills dotted with cypresses. And it is the color green that predominates in the furnishings, in the tiles of the open kitchen, and on the plates used for the courses, all of which are decorated in shades of green.
The tasting menu is a clear manifestation of a tug-of-war between Cracco and Rome, in which the chef’s creativity prevails.
Meanwhile, the à la carte menu shows a shift in direction. We find dishes such as soft-boiled eggs marinated in saffron with mussels and basil; ricotta gnocchi with sea snails, rhubarb, and squid ink; and melt-in-your-mouth salt cod with roasted potato purée and Mediterranean seasoning.
La Piazzetta is the hotel’s informal heart—a small, secret, and cozy spot where you can enjoy a casual lunch and dinner menu, as well as an all-day menu from 11:00 a.m. to 11:00 p.m.
From the Club Sandwich to the Niçoise Salad with marinated char, or the “usual favorites” like tonnarelli with cheese and pepper, rigatoni alla carbonara, and scottadito lamb.
There’s no shortage of more playful interpretations, such as the tomato and porchetta maritozzo or the vegetarian version with ricotta and chicory.
To end the evening on an intimate note, there’s the Ocra bar, where you can choose a great cocktail and kick off the night
After sampling some dishes at Piazzetta at the Corinthia Rome last spring, I realized that the restaurant has a very accessible style. Anyone worried that Carlo Cracco’s touch might distort the essence of Roman recipes can rest assured—at least at Piazzetta.
We tried
Roman-Style Russian Salad at La Piazzetta di Corithia in Rome
which is part of Viride’s tasting menu.
Cracco brought one of his iconic dishes—caramelized Russian salad—to Palazzo and reinterpreted it using ingredients and culinary influences from Lazio.
Not just potatoes, peas, and capers, but puntarelle and a slice of crispy guanciale to add that Roman touch.
Two thin discs of isomalt were caramelized with a blowtorch and enclose—or rather, squeeze—a 25-gram ball of Russian salad.
One bite reveals a interplay of sweet, salty, and tangy flavors. With a gentle bite, you break through the sugary outer layer and discover the delight of the vegetables, which remain just slightly crunchy, paired with the mayonnaise that adds richness.
Small but effective.
Roman-Style Artichokes at La Piazzetta at Corinthia Rome
No modern twists on this classic side dish from the Lazio region
Cooked whole with oil, water, garlic, and wild mint. Just as you’d hope when you order them—tender as can be, with that perfect balance between sweet and slightly bitter, and that delightful melt-in-your-mouth texture enhanced by the oil’s richness.
Linguine with Clams and Bottarga at La Piazzetta at Corinthia Rome
Here, too, tradition and classic style have prevailed—perhaps because the Piazzetta isn’t a place for surprises, but must be as comforting as this pasta with clams.
Perfectly cooked, shelled clams, very delicate bottarga, and the addition of Romanesco broccoli, which almost seemed to be there to counteract any potential saltiness.
Photo credits: What the Fox Studio and Alessandra Fenyves
