My mother introduced me to this wine bar and restaurant a few years ago, and it’s quickly become one of my favorite spots in the city. Whenever I’m home, I make it a point to visit Cul de Sac for a mid-afternoon or early evening flute of Prosecco and a tagliere, which is an Italian charcuterie board of meats and cheeses.
It’s in Piazza di Pasquino, a quiet offshoot of the larger and busier Piazza Navona. The physical drinks menu, which my mother refers to as “the bible,” is thick with over 1,500 wines, champagnes, and proseccos available by the bottle or glass.
I find the inside of the restaurant to be cozy and intimate. While Cul de Sac serves full meals, I usually opt for a tagliere because I can choose my preferred meats and cheeses.
I like to get three meats, such as salame, prosciutto, and soppressata, and three cheeses, like burrata, taleggio, and truffle crutin. The portions are generous, in my opinion, and I often struggle to finish my plate, so I think it’s a nice option for tourists to share an afternoon snack.
Dining and Cooking