Roberto’s offers its clientele Italian cuisine at its best, thanks to our use of the freshest seasonal ingredients, cooked to perfection by our chefs.
The menu will take you on a culinary journey with courses from all around Italy, reflecting the country’s reputation as the land of robust flavors, simply prepared food highlighting the quality of the ingredients and magnificent wines.
The contemporary décor, the elegant atmosphere and the know-how of our staff will introduce you to Roberto’s authentic version of la dolce vita.
Let our restaurant reveal to you the secrets of pura cucina italiana.
Marco Magri started his cooking career 16 years ago in Milan, working in various fine dining restaurants both in Italy, and in countries such as France, Japan or Maldives. Before coming to Romania, he worked for three years as Executive Chef in Ramada Plaza hotel in Milan. Now Marco leads the kitchen of Roberto’s restaurant of Athénée Palace Hilton, where he allures guests with delicious Italian recipes and offers them an exquisite culinary experience.
"Italian cooking is simple, it is not an elevated cuisine – its flavour is due to fresh and natural ingredients and this simplicity makes it so delicious." - Marco Magri.
At Roberto’s, Chef Marco brought the culinary philosophy of Robert Bayer, a legend of Hilton Worldwide, who set the base of Roberto’s restaurant in Amsterdam. Therefore, the dishes of Roberto’s Amsterdam could also be found in Bucharest, but of course, as Chef Marco is a hedonist, he included some adaptations that became his specialties. For example, Marco created the “Caramele Senzatione Carbonara”, a ravioli capsule in which one could find the spaghetti carbonara tastes bursting in the mouth when you reach the core of the capsule.
“Roberto’s menu is like a child for me. Each menu has its own identity, and I can find myself in it. Roberto’s is an Italian restaurant, and everything we cook here is specific to Italy.” – Marco Magri