Hi-Res, the rooftop terrace of the Hotel Valadier in Rome, serves appetizers and dinners all year round.

Rome is full of terraces, but few are pleasant year-round. Hi-Res, the rooftop restaurant of the Hotel Valadier, is one of them. Located behind Piazza del Popolo, in one of the city's most touristy areas, it has become a little haven for Romans. Its large windows let in plenty of light and open completely during the warmer months, and its refined, unpretentious atmosphere makes it appealing even in winter.

The restaurant was recently renovated, featuring warmer tones and materials that don't alter its essence. The service is one of its strong points: young staff dressed in t-shirts and sneakers take care of everything, leaving nothing to chance. It seats around 80 people and is open from aperitif until late, with the cocktail bar opening at 5:00 PM and the kitchen serving dinner at 7:30 PM.

In the kitchen is Aldo Baglioni, the hotel's long-time executive chef, who also oversees the fine dining menu. His cuisine is distinctly Italian, inspired by tradition and refined with meticulous attention to technique. The hotel also features Brillo on the ground floor, Valentyne on the first floor, and the Moon Asian Bar on the other terrace.

Among the reinvented Roman classics are breaded cod with chicory cream and pil pil sauce (€25), cappellaccio carbonara-style stuffed with pecorino and guanciale with carbocrema (€30), a popular choice among foreigners according to the chef, and chicken with peppers (€38), reinterpreted as a roulade that remains true to its flavor. Tributes to the rest of Italy include parmigiana in fiore (€24), swordfish roll with Trapani-style pesto (€33), spaghetti with sea urchins and citrus buffalo mozzarella butter (€28), fettuccine with porcini mushrooms and truffle (€34), and beef carpaccio with mushrooms and truffle (€28).

There are also off-menu dishes, created according to the availability of ingredients, thanks to the synergy between the chef and Emiliano Castroni, the restaurant's purchasing and food and beverage manager, a member of a family that, as their surname suggests, needs no introduction in the culinary world. "Our dialogue," explains Emiliano, "stems from a shared vision of food as an expression of culture and identity, not simply as sustenance. My job is to create the conditions for their cuisine to best express the essence of the region." For Hi-Res, "the priority is the exceptional quality of the ingredients, respect for seasonality, and a direct connection with small producers, farmers, ranchers, and foragers who share our philosophy."

The recently updated wine list is extensive but not overly complex, featuring more than 300 labels chosen to complement the cuisine. "We've included wines from small, local producers, wines with a distinctive character, wines united by a common thread that becomes a constant in all the flavors: acidity, savory tastes, and easy drinkability," explains Castroni. "We love the wines we sell, and we sell the wines we love. In short, wines to enjoy."

A separate section of the menu is dedicated to raw seafood, "perfect for both an appetizer and a dinner starter," adds the chef: oysters, prawns, tartare, and other meticulously prepared dishes. Adjacent to the restaurant, the cocktail bar, open until late, completes the experience with classic drinks and innovative versions, served between the tables or at the bar with a view.