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Radio Mercato Centrale


Oliver Glowig’s restaurant

La tavola, il vino e la dispensa

For Oliver Glowig, the table is sharing, meeting, comparing. The ideal place to savour, sip and converse.
What? You can taste Mediterranean tradition, sip the best Italian wines, converse with passion and proficiency about dishes and products that can be taken home and tasted again.
This is Mercato Centrale’s restaurant, the adventure started by the Michelin-starred chef Oliver Glowig, who, combining German discipline and Italian creativity, offers authentic Italian cuisine reinterpreted daily with respect in a simple and informal environment.
La Tavola, Il Vino e La Dispensa offers dishes for everyone and are of the highest quality thanks to the dedication and passion typical of an internationally renowned chef like Oliver Glowig. Always passionate about Italian cuisine, Oliver worked with Gualtiero Marchesi and at the Olivo in Capri, where he was awarded with a Michelin star in 2004, followed in 2008 by another. The menu at the Mercato’s restaurant boasts dishes that change with the seasons, as well as the chef’s classics, including the renowned cacio e pepe pasta with sea urchins, and tortelli with ox tail. There are also traditional Roman dishes reinterpreted in an innovative way, like the risotto all’amatriciana.

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What? You can taste Mediterranean tradition, sip the best Italian wines, converse with passion and proficiency about dishes and products that can be taken home and tasted again.
This is Mercato Centrale’s restaurant, the adventure started by the Michelin-starred chef Oliver Glowig, who, combining German discipline and Italian creativity, offers authentic Italian cuisine reinterpreted daily with respect in a simple and informal environment.
La Tavola, Il Vino e La Dispensa offers dishes for everyone and are of the highest quality thanks to the dedication and passion typical of an internationally renowned chef like Oliver Glowig. Always passionate about Italian cuisine, Oliver worked with Gualtiero Marchesi and at the Olivo in Capri, where he was awarded with a Michelin star in 2004, followed in 2008 by another. The menu at the Mercato’s restaurant boasts dishes that change with the seasons, as well as the chef’s classics, including the renowned cacio e pepe pasta with sea urchins, and tortelli with ox tail. There are also traditional Roman dishes reinterpreted in an innovative way, like the risotto all’amatriciana.

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