Er Macellaio, Meat restaurant in Eur Mezzocammino, Rome, Italy
Er Macellaio is a meat restaurant in the Eur Mezzocammino neighborhood of Rome, focused on aged cuts and rare breeds of beef. The menu includes options such as Kobe and Wagyu beef as well as Pata Negra ham, all handled with traditional butchery methods.
The restaurant has been running in Rome for around 80 years, building its reputation through a family tradition of butchery and cooking. That long continuity gives it a steady place in the city's dining history.
The name Er Macellaio comes from the Roman dialect and simply means The Butcher. Cuts of meat hang visibly in the space, and watching the staff work gives the visit a feel closer to a butcher's shop than a formal dining room.
The restaurant does not take reservations, so visitors write their names on a board when they arrive. Coming early in the evening helps avoid long waits, especially on weekends.
The restaurant ages some of its meat using a butter-coating method, where cuts are wrapped in butter during the process, which is rarely seen in other restaurants. The eggs served there come exclusively from a single producer named Paolo Parisi, known for his careful approach to raising hens.
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