The story
Nestled on Viale dei Castani in Ariccia, Sintesi is a Michelin-starred fine dining restaurant that has earned a fervent 4.9 rating from foodie creators. “Where The Foodies Go” calls the venue “a fantastic Michelin-starred restaurant where every dish is a masterpiece,” singling out the risotto with sheep and the aged amberjack, and noting that the juice pairing is “an experience not to be missed.” The tasting menu journeys from a tartelletta with crema di fegatini to porcini and hazelnut gelato, delivering an intimate, modern Italian experience.
After a separate visit, the same creator simply called it “a fantastic Michelin-starred dinner that I really enjoyed”—a sentiment that clearly captures the lasting impression Sintesi leaves on its guests.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
Reviewers at Sintesi rave about the ethereal Pane alle Rose, calling it a must-order. The overall vibe is one of refined, heartfelt simplicity, where every dish feels thoughtfully composed.
“This is a rose bread — look at how soft it is. The aroma that comes out makes me faint. Chef Matteo came out to tell us about it himself.”
What creators say
2 creators have covered Sintesi. Most active: Where The Foodies Go
- Where The Foodies GoLoved
La porchetta di Ariccia e a pranzo in una fraschetta - Viaggio nel Lazio - Ep. 3 · @ 0:20
A fantastic Michelin-starred dinner that I really enjoyed.
- Where The Foodies GoLoved
A cena al ristorante Sintesi di Ariccia, 1 stella Michelin ⭐ · @ 0:00
Sintesi in Ariccia is a fantastic Michelin-starred restaurant where every dish is a masterpiece, especially the risotto with sheep and the aged amberjack, and the juice pairing is an experience not to be missed.
Dishes mentioned
Tartelletta con Crema di Fegatini e Sfere di Mela con Succo di Aronia
This tartlet has a creamy chicken liver base, and the apple spheres on top are neither too sour nor too sweet. The liver gives a strong iron kick when you bite into it. We're starting very well.
Cannolini di Persico e Polveri Succo Foglie di Carota con Maionese al Curry
The fish is crunchy on the outside, and inside it's beautifully fatty, like all lake fish. The San Marco (a type of carrot) gives a slightly acidic touch that completes this bite. We already tasted it in flower form — it's amazing.
Tacco di Canasta con Agrodolce ed Erbe
This is a savory pastry filled with sweet and sour flavors and herbs from their land. It's definitely tasty, and the floral note comes through nicely. I don't think it's not good here.
Pane con Farina di Farro e Lievito Madre
This bread is made with spelt flour and sourdough. Next to it there's a potato focaccia with oregano and rosemary, and we finish with butter and anchovies that I spread on the warm bread like a puma. The bread is perfectly soft and crunchy on the outside. If there's a word I hate it's 'foodporn', but in this case it's hard to describe it with anything else.
Battuta di Asino
This is a raw donkey tartare. I imagined the taste of raw donkey to be different, but it's very delicate — not sweet like horse meat, with an extreme delicacy. The smoking is wonderful. The sauce next to it is based on smoked green gran fresh. It's my first tartare of this kind.
