My cuisine is very personal. French technique and basis, because of my first experiences in France; oriental sensations and elements, because of my long time in Asia. Cooking allows you to be free to create, without any limit. My own creativity is in ingredients and pairings, but it is basically very classic.
Rates and services
Menus 110-150-180-200 EUR
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.09 USD
Weekly closing
Monday and Tuesday.
Annual closing
from 8/13/22 to 8/31/22 :
hotel and restaurant(s)
from 2/14/22 to 2/26/22 :
hotel and restaurant(s)
Discover the restaurant
Chef Anthony Genovese travelled to England, Japan, Malaysia and Thailand. Now, with Il Pagliaccio (The Clown) in the heart of Renaissance Rome, he returns to his roots.
His Italian cuisine is cutting-edge, complex, technically demanding and inspired above all by his personal tastes and choice of ingredients — it is more than simple fusion cuisine. Some of Anthony’s signature dishes are to be discovered on his tasting menu: Journey, foie gras and amberjack; Tribute, Mediterranean spaghetti and dried cod; and Unusual, lacquered duck and plums. As for resident pastry chef Thierry Tostivint, he creates delicious desserts like the red fruit soup or the oriental sochu ice cream.
