MARCO MARTINI COCKTAIL BAR

Low environmental impact. This Roman cocktail bar, located near the Circus Maximus, is committed to minimizing food waste. To achieve this goal, bar manager Lorenzo Bulzomi collaborates with the chef of the Michelin-starred restaurant that also lends its name to the establishment. While the drinks, crafted by bartender Jean Paul Villareal, can be ordered at the fine dining table as well as in the splendid winter garden, the focus in the glass is often on ingredients sourced from the kitchen rather than from mixing. Some examples? Spring onion, gorgonzola, rice vinegar, rosemary, and licorice. The alcoholic bases are varied: in addition to the most popular ones, there's also room for cognac, pisco, and calvados, among others.