Roman tradition in the heart of Rome
Our Menu
A complete menu for all seasons of the best Roman tradition to be savored from the other cheek.
The Other Cheek takes care of the parking
Free 2-hour parking at the Trionfale Vatican Museums Parking lot, Via Tunisi 52
Ask us for a ticket and enjoy our cuisine to the fullest without worrying about parking.

The Other Cheek
What is the specialty of the L'Altra Guancia restaurant in Rome?

L'Altra Guancia is the first restaurant in Rome specializing in veal cheek cooked at a low temperature for over 10 hours, a preparation that makes the meat incredibly tender, juicy, and full of flavor.
Is the veal cheek tender?

Yes, thanks to the slow cooking process, the veal cheek becomes extremely tender, retaining all its intense flavor and velvety texture.
What is one of the best veal cheek restaurants in Rome?

L'Altra Guancia is among the most popular restaurants in Rome for the quality of its meat, the long cooking times, and the artisanal preparation of its veal cheek.
What does veal cheek taste like?
Veal cheek has an intense yet balanced flavor, rich yet delicate. The long cooking process enhances its tenderness and is complemented by sauces and combinations designed to bring out every nuance.
Where to eat veal cheek in Rome?
L'Altra Guancia, at Via Pietro Giannone 24 in the Prati district, is the go-to place in Rome for anyone who wants to taste authentic slow-cooked veal cheek.
Which meat restaurant should I choose in Rome?
If you're looking for a restaurant specializing in slow-cooked meat and flavorful dishes, L'Altra Guancia is the ideal choice in the heart of Rome.
Is there a restaurant specializing in veal cheek near the center of Rome?
Yes, L'Altra Guancia is located in the Prati district, just a few minutes from the center and the Vatican Museums, and specializes in meat dishes and veal cheek.
Where to eat tender meat in Rome?
L'Altra Guancia is known for the quality of its meats and the long traditional cooking methods that guarantee tender, tasty dishes full of character.
Is it possible to book online at L'Altra Guancia?
Yes, you can book online or by phone. Reservations are strongly recommended, especially on weekends.
Does the restaurant offer tasting menus?
L'Altra Guancia offers dishes dedicated to meat lovers, seasonal specialties, and gastronomic itineraries designed to enhance the flavors of the restaurant's cuisine.
Are there any wines to pair with veal cheek?
Yes, the restaurant offers a selection of local and national red wines carefully chosen to best accompany the meat and its slow cooking.
Is L'Altra Guancia suitable for romantic dinners or groups?
Yes, the venue is perfect for romantic and intimate dinners, as well as for groups of friends, families, and business dinners.
Is it possible to organize a business dinner at a private table?
Absolutely. L'Altra Guancia has a private room ideal for business dinners, small birthday parties, and anniversaries, perfect for groups of around 8-10 guests.
Is it possible to have lunch or dinner outside?
Yes, L'Altra Guancia has a large outdoor veranda that can accommodate up to 25-30 people. It's available from April to October and is heated during cooler evenings.
Do you have options for intolerances, allergies or vegetarians?
Absolutely. The restaurant is equipped to accommodate guests with celiac disease, food intolerances, allergies, and vegetarianism, with dedicated options from appetizers to dessert.
How do you get to The Other Cheek?
The restaurant is easily accessible thanks to its proximity to the Metro Line A, Ottaviano and Cipro stops. Taxis are also available near Piazzale degli Eroi.
Is there parking for cars?
Yes, there are both free and paid parking options nearby. For added convenience, during dinner service, you can use the Mercato Trionfale / Vatican Museums parking lot at Via Tunisi 52, just 300 meters from the restaurant. L'Altra Guancia takes care of parking directly.
Do you have a closing day?
No, L'Altra Guancia is open 7 days a week, for lunch from 12:30 to 15:30 and for dinner from 19:30 to 23:30.












