New Year's Eve in Rome

New Year's Eve at the Colosseum

Celebrate your New Year's Eve 2024 at the Royal Art Café!

Dining in front of the Colosseum on New Year's Eve is a magnificent experience, the best way to toast to the new year. Located in a splendid setting in the historic center, the Royal Art Café offers an enjoyable program to celebrate the end of 2023. Dinner served with a delicious menu of meat and fish.

The evening continues with commercial/revival '70s-'80s-'90s disco on the ground floor of the venue. The restaurant is just a few steps away from the Roman Forum and is the right choice for those who want to dine and then attend the New Year's Eve concert (or vice versa), an event scheduled in Rome for New Year's night.

New Year's Eve 2024 at the Royal Art Café in Rome, the most glamorous appointment there is...

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Program

8:30 PM: Served dinner
11:59 PM: Countdown
12:00 AM: Midnight toast
1:30 AM: Disco starts

Ground Floor: Commercial/Revival DJ Set '70s-'80s-'90s

Prices

All prices are in advance
Rooftop Garden Dinner at 8:30 PM, cost €500 per person, including:
• Dinner served on the terrace with a view of the Colosseum
• Menu as indicated
• Water and wine during dinner
• Coat check service
• Midnight toast
• Reserved table all night
• Nightclub access

Ground Floor Dinner at 8:30 PM, cost €250 per person, including:
• Dinner served in front of the Colosseum
• Menu as indicated
• Water and wine during dinner
• Coat check service
• Midnight toast
• Reserved table until midnight

Elegance is appreciated

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Menu

APPETIZER
Ostrica Papillon

SEAFOOD APPETIZER
Ricciola Carpaccio with marinated salicornia, Baikal caviar, and pomegranate mayonnaise with Jerusalem artichoke chips

EARTHLY APPETIZER
Grilled porcini mushroom, foie gras, and fried egg yolk

FIRST FISH COURSE
Lobster-filled ravioli on pumpkin cream, amaretto, olive crumble, and crusco pepper

FIRST MEAT COURSE
White truffle risotto with Occelli butter and Parmigiano Reggiano D.O.P. foam

SECOND FISH COURSE
Dentex fillet with beechwood smoke, friggitelli pepper cream, Lipari capers, and crispy spinach

Amalfi lemon sorbet

SECOND MEAT COURSE
Vitella CBT mignon with Colonnata lard, chestnut mayonnaise, and thyme potato puff pastry

CHRISTMAS DESSERTS
Chestnut Parfait and salted caramel