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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 150-170 EUR s.i. Carte 30-45 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.15 USD
Weekly closing
Monday and Sunday.
Annual closing
From February 10th to April 21th and three weeks in August.
Discover the restaurant
Anthony Genovese has travelled widely to England, Japan, Malaysia and Thailand. Now, with Il Pagliaccio (The Clown) right in the heart of Renaissance Rome, he has returned to his roots. His cuisine is both Italian and cutting-edge. It is complex, technically demanding and inspired above all by his personal tastes and choice of ingredients – it is more than simply fusion cuisine. His pairings are inspired: linguine with cod, pistachios and dried tomatoes; pigeon with kumquat cream and Thai rice. His carousel of flavours extends well beyond the secondo piatto. Pear with caramel, lime and eucalyptus jelly – Marion Lichte’s desserts are bold and reach for the stars.
