Antonello Colonna

The Roman countryside as a precious grammar with which to invent newer and newer syntaxes. An original language, but inspired by tradition. A cuisine of harmony and earth, of geometry and the modern world.

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About Antonello Colonna

Cook, entrepreneur, collector, restaurateur, hotelier, philosopher, poet, inventor, revolutionary, “anarchist in the kitchen”—those are only a few of the epithets used by journalists, food critics, friends, or simply aficionados of the Chef’s cuisine. The truth is that Antonello Colonna, starred chef of international fame, resists all attempts to classify him. Rigid labels, boundaries, and rules were not made for Colonna.

The Red Door

The restaurant was founded in 1874 in Labico (pronounced La-BEE-co), a town not far from Rome. “Trattoria Andrea Colonna”, as it was called, was family-run, and from the very beginning it distinguished itself for the quality and abundance of its home-style cooking. It became a place for travellers to stop and stay, eat, and change horses for the last time before reaching Rome.

The Roman countryside as a precious grammar with which to invent newer and newer syntaxes. An original language, but inspired by tradition. A cuisine of harmony and earth, of geometry and the modern world.