The story
Located in the heart of the Tuscolana area, One Restaurant has established itself as a standout destination for authentic Chinese-Sichuan cuisine in Rome. The venue earns high marks for its commitment to quality and bold, spicy contrasts, making it a must-visit for those seeking a departure from traditional Roman fare.
Creator Pratt highlights the restaurant’s creative menu, specifically praising the depth of flavor found in dishes like the mapo tofu and the unique 100-degree beef. The kitchen demonstrates a confident hand with traditional ingredients, offering a diverse selection that ranges from eggplant salad to more adventurous plates like century eggs and chicken feet. Whether you are a fan of fiery Sichuan heat or looking to explore nuanced, authentic preparations, One Restaurant delivers a consistently impressive experience that justifies its reputation in the local dining scene.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise One Restaurant for its bold, comforting flavors, with the mapo tofu earning consistent acclaim as a standout dish. The overall vibe is warmly satisfying, delivering elevated takes on familiar favorites.
“This mapo tofu is €9 and it's not vegetarian at all because there's minced pork inside. The chili pepper here too makes everything so cheerfully oily. It's chili oil — how good is this stuff. And how it weighs you down without making you a concrete mixer — in the end you get vitamins, proteins, you eat a bit of everything. You didn't go to the fast food, you dirty pig, when maybe you have the bad craving at 3 in the morning. After this, I could wait a couple of hours and play soccer.”
What creators say
1 creator has covered One Restaurant. Most active: Pratt
One Restaurant is a Chinese-Sichuan spot in the Tuscolana area that serves creative dishes like eggplant salad, 100-degree beef, mapo tofu, century eggs, and chicken feet, with a focus on spicy contrasts and quality.
Dishes mentioned
Insalata di Melanzane con Salsa di Peperone
This eggplant salad is cold, even though it doesn't look it. The chili pepper manages to oil and grease it, but there's a surprise. It's a dish from Chinese cuisine that I love — wherever I go in the world and find a Chinese community, I try it because besides being very typical, it drives me crazy. This version is fried, and I go crazy for it in an amazing way. Over time, Chen has increased the quality more and more.
Manzo 100°
These are very thin slices of beef. The concept is a bit like Japanese shabu-shabu — the slice is so thin that when it comes into contact with boiling water, it cooks almost instantly. I spat it out — Gabbo, I feel like it's a bit rushed. But when I come here, that's the concept: if you come, you realize you get filled with courses on the table that you have to eat. I can't even explain how soft it is. It's a round, very slippery softness. You should come and taste it.
Mapo Tofu
This mapo tofu is €9 and it's not vegetarian at all because there's minced pork inside. The chili pepper here too makes everything so cheerfully oily. It's chili oil — how good is this stuff. And how it weighs you down without making you a concrete mixer — in the end you get vitamins, proteins, you eat a bit of everything. You didn't go to the fast food, you dirty pig, when maybe you have the bad craving at 3 in the morning. After this, I could wait a couple of hours and play soccer.
Uova Centenarie
These century eggs — fermented eggs — have beautiful legends behind them. The appearance might not entice you — you might say 'what is this stuff, why should I put it in my mouth?' I assure you that maybe the almost gelatinous texture might put you off, but in terms of taste, imagine the cross between the flavor of an egg and that of a cuttlefish. Add fermented notes and soy sauce — you can more or less imagine the flavor. That's it.
Zampe di Gallina
Look at the drop of spicy oil — look at that stuff. The chicken foot is typical as a snack in Chinese culture, then it depends on the area. You can enjoy it by pulling it apart from the bone, holding it like a chicken wing. It might seem like something you'd say 'what are you eating?' But we Romans have the tradition of the fifth quarter — maybe it's even more ours than any other part of the world. We used to eat shoe soles until the day before yesterday, so things like this only make me happier. It's no coincidence that in Rome they say 'even shoe soles are good if fried.'
