Located on the seventh floor of the Hotel Orazio Palace, part of the 4L Collection Hotels group, Ozio Restaurant was established in 2021 in the heart of the Prati district. This all-day-long venue combines refined dishes and an extensive wine selection with an elegant and welcoming setting, offering one of the most breathtaking panoramic views of the Eternal City.
The Location
In just a few years, Ozio Restaurant has become one of the trendiest spots in Rome. The rooftop boasts 120 seats in a stunning outdoor space, set against a backdrop that can only be described as breathtaking, offering a unique view of Rome. Additionally, the floor below houses 90 indoor seats and 20 more on a small yet meticulously designed protected terrace, ideal for the colder months.
Ozio Restaurant is the result of the passion and dedication of Paolo De Angelis, sommelier and general manager, who has successfully created a friendly yet elegant atmosphere with a strong personality. The culinary offerings, curated by Salvatore Testagrossa, showcase a refined and solid cuisine. Completing the experience are impeccable service and a carefully designed dining area, further enhanced by the enchanting golden hour ambiance. As a result, Ozio Restaurant has become a go-to destination for both locals and visitors, catering to a diverse clientele across different ages and nationalities. From breakfast to late-night drinks, every visit is a memorable experience.
The Restaurant
Open seven days a week, 365 days a year, Ozio Restaurant starts serving at 6:00 AM, offering a rich breakfast menu for both hotel guests and external patrons. The lunch menu mirrors the dinner offerings, with light meal options ideal for business lunches. A highlight is the weekend brunch, featuring 16 sophisticated and flavorful dishes catering to all tastes—from Croque Monsieur to French Toast with avocado, as well as Roman classics like Jewish-style artichokes, cannelloni, and homemade lasagna.
The à la carte menu consists of seven appetizers, seven main courses, and four desserts, all crafted with a focus on seasonal and locally sourced ingredients. Guests can also enjoy an aperitif or after-dinner drinks on the panoramic terrace, indulging in an ever-evolving selection of finger foods, classic and innovative cocktails, and an extensive wine list. Ozio is also a prime venue for exclusive events, including institutional dinners, birthdays, and weddings, with custom menus curated by Paolo De Angelis and his team. The restaurant’s young and dynamic nine-member service team, personally trained by De Angelis, embodies a welcoming philosophy that fosters a warm interaction with guests.
The Chef
Born in Rome in 1973 with Sicilian roots, Executive Chef Salvatore Testagrossa developed a passion for cooking from a young age, assisting his mother in the kitchen. The youngest of eight siblings, he initially pursued a career in music, earning a degree in classical guitar. However, his love for cooking remained strong, leading him to enter the culinary world as a self-taught chef, refining his skills in trattorias while taking professional courses to satisfy his insatiable curiosity.
His career took him to London, where he gained invaluable experience in restaurant management. Upon returning to Rome, he worked in some of the city’s most renowned restaurants, becoming sous chef at Baccano and later La Zanzara under Alessandro Cecere. These experiences shaped his future as a chef-manager, a role he now fully embraces at Ozio. Leading a diverse team of five, Testagrossa oversees every aspect of the kitchen, from baking to pastry-making, much like a conductor orchestrating a symphony.
For him, creating a dish means studying, understanding, and making it his own. He shares the entire creative process with his team, developing ideas, sensations, and memories into culinary masterpieces. Constantly evolving, his menu changes every four months, reflecting new flavors, textures, and inspirations. Unlike many chefs, he has no signature dish—all menu items represent his culinary philosophy, blending sincerity, technique, and creativity. At Ozio, Testagrossa reinvents himself, crafting dishes that preserve the essence of each ingredient while playing with flavors and textures. He refuses to compromise on quality, seasonality, or authenticity, ensuring that every dish is a visual and gastronomic masterpiece. His philosophy extends beyond the kitchen to the dining room, fostering a direct connection between the chef, the staff, and the guests. For Testagrossa, every service is like a live performance—because cooking, much like music, is an art form that thrives on collaboration and passion.
The Wine Cellar
The meticulously curated wine list spans Italy and reaches into France, boasting over 110 Champagne labels, from small producers to prestigious maisons.
Paolo De Angelis’ selection offers an immersive journey, featuring white wines from Alto Adige to Sicily, refined sparkling wines, rosés, and bold reds, with a special focus on Piedmont and Etna wines. The wine list is more than just a pairing guide—it’s an emotional journey that enhances the dining experience.
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