Tucked along a quiet cobblestone lane near Campo de’ Fiori, Per Me Giulio Terrinoni is a one-star Michelin restaurant that delivers a refined take on contemporary Italian seafood. Chef Terrinoni’s tasting menus spotlight pristine ingredients, creative technique, and balanced flavors, whether you opt for the full ten-course journey or the lighter lunch “Tappi” experience. With optional wine pairings curated from a 500-label cellar, Per Me offers a polished yet approachable dining experience in the heart of historic Rome.

Early Life & Foundations

• Born in Fiuggi in 1975, Giulio Terrinoni grew up immersed in gastronomy with his family running a traditional Italian restaurant there (Giulio Terrinoni).
• He attended hotel management school and began his professional journey at the Grand Hotel Palazzo della Fonte near Fiuggi (Giulio Terrinoni).

 Professional Development

• He later worked in Rome at the Sheraton Hotel, gaining international kitchen experience, before returning to Fiuggi to join Antonio Ciminelli’s La Torre, refining his grasp of fine dining management (Giulio Terrinoni).
• A pivotal mentorship under Fabio Tacchella taught him innovative culinary techniques, helping shape his creative vision (Giulio Terrinoni).
• In Rome, he served as Executive Chef at Panda Restaurant and co-founded Acquolina Hostaria, earning his first Michelin star in 2009 (Giulio Terrinoni).

 Philosophy & Style

• Terrinoni’s cooking philosophy centers on everyday ingredients elevated through precision, creativity, and Italian tradition. He emphasizes wild-caught seafood, seasonal produce, and maximum flavor without excess (Pantografo Magazine).
• He describes Per Me as the culmination of his personal and professional experience, designed entirely around the guest, hence the name, meaning “for me… for you” (Giulio Terrinoni).
• His approach weaves together four pillars: quality (of ingredients and team), analysis (of strengths and weak points), innovation, and continuous testing with feedback (Pantografo Magazine).

Accolades & Outreach

• Joined JRE (Jeunes Restaurateurs d’Europe) in 2010, connecting with top European chefs (Giulio Terrinoni).
• Authored the memoir L’importanza del Riccio (“The Importance of the Sea Urchin”) in 2013 (Giulio Terrinoni).
• Featured on multiple Italian TV programs such as La Prova del Cuoco and Eat Parade Cucine d’Italia, and has taught at Gambero Rosso cooking school in Rome, as well as consulting internationally (e.g., Rome, Moscow, New York) (Giulio Terrinoni).

Founding & Running Per Me

• Opened Per Me in November 2015. Within 11 months, the restaurant earned a Michelin star, an achievement reflecting his intensity and refined culinary focus (Giulio Terrinoni).
• The space is intentionally small and intimate, with a minimalist interior and an open-view kitchen. A dedicated chef’s table offers a personalized encounter with Terrinoni’s cuisine (The Arcadia Online).

Creative Vision & Leadership

• Terrinoni’s concept “Per Me” is built to reflect his journey and to tailor the dining experience directly to the guests’ tastes and expectations (Giulio Terrinoni).
• His cuisine is grounded yet imaginative, spanning seafood, seasonal vegetarian, and carefully selected meat dishes (MICHELIN Guide, Pantografo Magazine, FLAWLESS.life – The Lifestyle Guide).
• He continues to engage in teaching and consulting, highlighting a commitment beyond his restaurant to culinary education and innovation (Giulio Terrinoni, identitagolose.com).

Culinary Philosophy & Ambiance

• A one‑star restaurant known for top‑quality fish and seafood, as well as creative vegetarian and meat dishes (MICHELIN Guide)
• Minimalist yet elegant décor: white walls, dark wood, clean lines, with an open kitchen and small intimate dining areas—some with outdoor seating in good weather (Reddit)
• The concept of “Per Me” (meaning “for you”) emphasizes a guest-centric experience and Chef Terrinoni’s personal hospitality philosophy (giulioterrinoni.it)

Menu & Dining Options

• Tasting menus:
  • Primi Passi: 5 courses (€105)
  • Testa, Mani, Cuore: 10 courses (€160)
  • Think Green: 5‑course vegetarian (€105)
    All menus include wine-pairing options (Tripadvisor, FLAWLESS.life – The Lifestyle Guide)
• Lunch “Tappi” menu: A tapas-style lunch option featuring small plates such as cuttlefish with dried figs, spaghetti cacio e pepe with anchovies, fish burger, and more (FLAWLESS.life – The Lifestyle Guide)
• Signature dishes:
  • Scampi carpaccio with foie gras and red onion gel
  • Speck of amberjack with apple and horseradish
  • Superspaghettone “Carbonara di Mare 2006”
  • Grouper tortelli with lemongrass fish soup
  • Seasonal seafood soups and refined desserts (FLAWLESS.life – The Lifestyle Guide)

Wine Pairings on Tasting Menus

• Both the five-course and ten-course tasting menus are available with dedicated wine pairings. For example:
  • The shorter Sea Rhythms (€80 menu) includes a 4-glass pairing for €55
  • The longer Between Earth and Sea (10-course, ~€140) comes with a 6-glass pairing for €80, carefully selected by their Maître Sommelier Fabrizio Picano (apronandsneakers.com).
  • Diners consistently praise the sommelier’s curated selections, which often range from classic regional wines to more daring and artful choices that complement the innovative seafood dishes (Mindtrip).

Wine Cellar & Philosophy

• The restaurant boasts a carefully curated wine cellar with around 500 labels, featuring both Italian and international wines.
• The wine list is treated as a “travel diary,” a selection meant to pair seamlessly with Chef Terrinoni’s cuisine, reflecting the same emphasis on ingredient quality, regional identity, and culinary storytelling (giulioterrinoni.it).
• Reviews note that wine pairings are well-calibrated and thoughtfully delivered to align with each course’s flavors and themes (diningwithfrankie.com).

Guest Feedback & Highlights

On Reddit and travel forums, diners often praise the chef’s table experience as “the best dining experience I’ve ever had” and highlight the shrimp carpaccio as a standout dish. Another guest shared:

“We did the 10‑course dinner with wine pairing. … the shrimp carpaccio was a knockout dish.” (giulioterrinoni)

Others found it a strong competitor, even compared to two-star spots like Il Pagliaccio.

 Why Visit Per Me?

• You’ll find innovative seafood cuisine delivered with elegant simplicity and deep respect for ingredients.
• The chef’s table offers an intimate, personalized journey with direct interaction with Chef Terrinoni.
• Ideal for guests seeking Michelin-quality dining without being overly theatrical—elegant, refined, and accessible.