On the Rooftop of Rome at Les Etoiles Restaurant in Hotel Atlante Star

Posted by Rowena Dumlao - Giardina 8/05/2021

On the Rooftop of Rome at Les Etoiles Restaurant in Hotel Atlante Star

If there's another way of enjoying Rome, it has to be from above where ancient Roman domes and roofs give another unforgettable perspective of the ancient city. In one of the most elegant Umbertine-style districts of Rome, the rooftop of Hotel Atlante Star, offers a surprising treat to its guests. Three levels of the hotel on the rooftop are dedicated to catering: Les Etoiles Restaurant, the fine dining restaurant surrounded by big glass windows; the Roof Garden Bistrot on the lower deck of the panoramic terrace where lunches and dinners with simpler menus can be enjoyed in the open ambience; and lastly, the Rooftop Cocktail Bar where the breathtaking 360-degree panorama of the city can relished with cocktails or a more relaxed dinner.

Hotel Atlante Star is a 4-star classic elegant hotel owned by the Mencucci Family in a twentieth-century building between the zones of Prati and Borgo Pio. The hotel is now managed by Federico Mencucci along with his two sisters, Roberta and Francesca. It has 70 luxurious rooms, among them are junior suites and royal suites. It had been the hotel chosen by famous personalities like the former American President George Bush and his family, as well as a setting for some films.

"My family has dedicated their whole life to this hotel, with passion and tireless work," says Federico Mencucci. "My father inspired us with his determination to grow and become one of the reference structures in the capital. Now the time has come to take a further step: to give the hotel a gastronomic lounge, primarily dedicated to the Romans, where you can combine the beauty of the view of St. Peter and Rome with all the goodness of the dishes, built by the skilled hands of Chef Willam Anzidei. With this in mind, we have decided on a total renovation of the kitchen: new spaces and new machinery, made by an innovative Italian company, in view of the customers in the dining room. We want the emotions that we still feel ourselves today coming to the Les Étoiles Restaurant to be sensations of all our guests!"

During the pandemic, the hotel took the opportunity to completely renovate the kitchen to give it a more technological approach to the preparation of the food. The restructuring was designed to give more attention to generating less waste, energy saving techniques, optimization of costs and achievement of self-sufficient production from bread to ice cream. The arrival of Chef William Anzidei three years ago was what Federico, who is the General Manager of the hotel wanted, to give a boost and perspective to the gastronomic offer of the restaurants. William has more than twenty years of professional experience in his long career around some of the most prestigious kitchens of the Roman hotels. He has dedicated his life to gastronomy alongside great names like Heinz Beck of Hilton, Francesco Apreda of Hotel Hassler, Hotel Eden with Enrico Derflingher, Stefano Marzetti of Spendide Royal, to Igless Corelli and Andrea Fusco. The proposals of the chef express lightness in cooking that underlines the fine characteristics of the raw ingredients and the territory. Utilizing seasonal materials gives them the possibility to convey the best flavors possible. He is a custodian of a traditional values where he reveals how his creativity can merge with the genuine flavors of the territory in his plates.

To accompany the chef's dishes is a wine list of about 130 labels from diverse Italian regions, Germany and France, with a main focus on the region of Lazio which is handled by Sommelier Paolo Bicorni. Whereas Riccardo Marinelli, brand manager of Campari and former general manager of Jerry Thomas, takes care of the cocktail bar and has customized the top floors as a place for enjoying Roman aperitif with some small proposals by the chef to accompany the drinks. The bar is led by Head Barman Andrea Ottogalli.

The cuisine is characterized by simplicity of flavors and lightness of cooking with main focus on the excellence of the quality of the raw materials and the right techniques of preparation. Well-orchestrated dishes have recognizability of the ingredients in the palate and this is a fundamental aspect of Chef Anzidei's kitchen. Another highlight of the kitchen is the use of kilometer zero raw materials in season, supporting local producers of the area from raw ingredients to dairy products and processed meat. Josper charcoal oven is used in the kitchen wherein grilling of the food gives a fantastic result of juiciness and tenderness of the meat.

The meat and seafood proposals in the menu highlight significant ingredients with a stimulating combination of flavors. There are four entries per course with prices ranges of €18 to €25 for the appetizers, €20 to €22 for the first course of pasta and risotto, €20 to €28 for the first course, €60 for Scottona Rib Eye Cooked in Josper Charcoal Oven, and desserts at €10. You wouldn't want to miss the Squid Stuffed with Ricotta Cheese with Eggplants and Roasted Tomatoes or the Duck Tortelli with Caprino Cheese and Blueberries.