Clorofilla Cucina & Distillati

Where Heartfelt Hospitality

Just a stone’s throw from the lively Campo de' Fiori, tucked away on a quiet side street off the bustling tourist path, there’s a place that locals whisper about and travelers are delighted to discover,  a restaurant bar called Clorofilla.

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From the outside, it might look like a small and modest entrance. But step inside, and you're immediately transported into a spacious, almost secret garden-like oasis. It feels like you’ve stumbled into a hidden world, far from the noise and crowds of central Rome.

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The first thing that catches your eye is the stunning wall of green art,  a lush mix of real plants and creative installations paired with a long, elegant bar counter. The space strikes a perfect balance between the natural and the sophisticated, blending greenery with urban style in a way that just feels right.

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The interior has a warm, playful, and natural vibe, but don’t be fooled, the food and drinks served here are the real deal. Still, what truly sets Clorofilla apart is the warmth of the people who run it.

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There’s the welcoming owner Francesco Costantini, the talented chef Giorgio Tandoia and the charismatic bartender Nicholas Caglia. Together, they make Clorofilla more than just a stylish spot, they make it the kind of place you want to come back to, again and again.

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It’s Not About Flash, Heart

When Nicholas the bartender steps behind the bar, something shifts. People naturally start to gather, and a playful, welcoming energy begins to fill the room.

He greets each guest with genuine attention and crafts custom cocktails on the spot, tailored perfectly to their tastes. His movements are elegant like watching a performance. But what’s truly impressive is that his drinks don’t just look amazing,  they taste spot on. It’s no wonder people come here just for one of his cocktails.

You might be surprised to find such a world-class bar inside a restaurant. Whether you’re grabbing a quick drink before dinner or waiting for a table during busy hours, the bar here more than pulls its weight.

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More Than Technique, Intuition

Nicholas brings years of experience from working in high-end four- and five-star hotels, and it shows. From his intuitive sense of timing to his effortless conversation that puts guests at ease, his presence alone warms up the whole atmosphere.

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When I asked him for a cocktail, he made something completely off-menu, right then and there and it tasted like it was made just for me. Most likely, he had picked up on my preferences through the little things I said, or maybe didn’t say.

“Drinks are a way to connect people. I try to catch the nuance of what’s not said, and read a guest’s tastes through conversation.”

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That philosophy shines through in his approach. He avoids overloading guests with technical talk when describing drinks. Instead, he focuses on creating something that simply feels right.

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The flavor is always clear, clean, and deeply satisfying. What comes with it is a touch of humor, and a sense of ease.

No hard sell on his craft, no ego, just a naturally relaxing experience, guided by someone who knows how to make people feel at home. That’s Nicholas’ style.

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Cocktails That Are as Artistic in Flavor

Clorofilla’s cocktail menu is a vibrant tribute to nature, each drink a creative expression of color, seasonality, and contrast. Inspired by the gentle hues of the natural world, these cocktails blend unexpected flavors in perfect harmony, elevating each glass into a piece of drinkable art.

Here’s a glimpse into some of their standout creations:

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Azalea
Tequila, mezcal, basil, pink grapefruit, lime, tonic

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Wallflower
Tequila, Select (Venetian bitter), roasted apricot, green sweet pepper, Angostura

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Bluebell
3-year-aged rum, orange, spirulina, thyme, dry vermouth, lime, cucumber bitters

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Anemone
Bourbon, Select, strawberry, lacto-fermented ginger, clove, Montenegro

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Snowdrop
Vodka, green apple, fermented capers, root vegetables, bitter thyme, celery

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Zinnia
Vodka, pisco, blueberry & raspberry shrub, rosemary, Montenegro

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Each cocktail is made with precise technique, using cutting-edge methods like sous vide and cryo-infusion to draw out the most delicate nuances from every ingredient.

“If you’re asking for a recommendation, I’d go with the Wallflower,” says Nicholas. “It’s built on a foundation of roasted apricot, top-tier Escaladeur tequila, summer vegetable friggitello, and Select, the historic bitter aperitivo from Venice. It’s fresh, slightly bitter, and a little seductive  like a hug at the end of a long day.”

At Clorofilla, the cocktail menu is constantly evolving, always full of surprises. One of the latest buzzworthy trends? Inventive cocktails made with unexpected ingredients like roasted apricot, Italian friggitello peppers, and even blue cheese.

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It’s the kind of place where you might look at your drink and say, “Wait, what’s in this?”  and that moment of surprise sparks conversation with the guest next to you. In that way, each cocktail becomes more than just a drink. It's a conversation starter, a gentle icebreaker that brings people together. That’s one of Clorofilla’s quiet superpowers.

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Every Ingredient Has a Story

For Nicholas, the inspiration behind each drink begins with the story behind its ingredients.

“What I care about most when making a cocktail,” he says, “is sharing the story behind the ingredients with the guest. Then I layer in technique, passion and just a touch of vulnerability.”

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His creative sparks often come from conversations with the chef or fellow bartenders, or even from Rome’s rich tapestry of flavors, scents, and local traditions. His goal is to highlight each ingredient’s personality, reflect the feeling of the season, and invite guests to feel the story each cocktail tells. His drinks are as much visual and emotional experiences as they are flavorful ones like plated works of art.

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At a recent agave-themed event, for example, Nicholas unveiled a cocktail combining raicilla (a rare Mexican agave spirit), blue cheese, green apple, and lime, a bold yet beautifully balanced creation that used copper extraction techniques to spotlight the essence of each element.

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More Than a Drink

What Nicholas and the team at Clorofilla aim to serve is more than just a “good drink.” They’re crafting experiences that evoke memories, drinks that quietly unlock a forgotten scene, a scent from childhood, or the warmth of a summer night.

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“Through cocktails, we want to offer guests a moment that brings back a flavor or aroma that reminds them of somewhere they’ve been, or something they once felt.”

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At first, some guests were caught off guard by the boldness of the ideas. But as trust grew, so did their curiosity. Now, many regulars don’t ask for “the usual” instead, they come in excited to try whatever Nicholas has dreamt up just for today. It’s rare to see the same drink ordered twice.

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A New Chapter in Italian Bar Culture

According to Nicholas, Italian bar culture is undergoing a quiet revolution.

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“Sustainability is a hotter topic than ever. And with the rise of guest shifts, we’re finally starting to see a movement that welcomes people into bar culture in more authentic and enjoyable ways something that felt almost impossible just a few years ago.”

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He credits this evolution to trailblazers like, Simone Chambrone (Bulgari Hotel), a true Italian maestro, Marco Rossi (Officina Milano), a revolutionary in the scene, And also Riccardo Rossi (Freni e Frizioni), Patrick Pistolesi (Drink Kong), and Mattia Capezzoli (Hotel de Russie), whose influence continues to shape the future of Italian mixology.

Looking ahead, Nicholas sees a wave of progress from reducing waste and embracing craft spirits to blending technical skill with heartfelt passion. The bar world is evolving, and Clorofilla is right at the center of that shift one unforgettable cocktail at a time.

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A Culinary Playground Where Surprise Meets Sophistication

The experience at Clorofilla doesn’t end at the bar. The kitchen, led with equal parts artistry and boldness, serves up a menu that’s as surprising as it is refined. Paying homage to tradition while fearlessly reimagining it, every dish is an invitation to re-think what you thought you knew about Italian and even international cuisine.

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Dumplings Reimagined  “Dumpling alla Cacciatora”

Think you know dumplings? Think again.
This stunning reinterpretation is filled with juicy chicken, infused with a cacciatore-style foam, and topped with a delicate rosemary tuile.
The moment you take a bite, the flavors burst fragrant, savory, utterly unexpected. It’s a jaw-dropping twist on comfort food that feels both familiar and completely new.

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A Classic, Deconstructed  “Carbonara with Black Truffle”

This isn’t your usual carbonara.
Bottoni pasta are filled with a luscious foam of egg yolk and pecorino, finished with a dusting of bacon powder and the unmistakable aroma of black truffle.
It’s a luxurious reimagining of a Roman staple elegant, delicate, and full of flavor, yet rooted in tradition.

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The East Meets Rome “Squid Ramen”

At first glance, it might look like a bowl of Japanese udon noodles. But look again.
This inventive dish uses fresh squid, thinly sliced to mimic noodles, nestled in a dashi-based sauce that sings with umami. The texture is soft yet springy like a refined Italian fettuccine with green onions and mushrooms adding the perfect earthy finish.
It’s a masterclass in fusion, blending Japanese technique with Italian soul.

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Pairing That Elevates the Experience

One of the best parts of dining at Clorofilla is the thoughtful pairing between food and drink. Whether it’s wine or cocktail, every course can be accompanied by a curated pairing designed to elevate each bite.

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Take the Squid Ramen, for example. It’s served with a cocktail, mix of El Disfrute Raicilla, Escaladores tequila infused with hay, green apple, caper brine, root vegetables, and cucumber bitters.
The cocktail’s crisp acidity and subtle bitterness complement the delicate ocean flavors of the squid perfectly. It’s refreshing, layered, and surprisingly harmonious, a pairing that transforms the meal into a multisensory journey.

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A Sweet Finale, Paired to Perfection

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Clorofillamisu
This house-made tiramisu is elevated with a crispy cocoa crumble, creating a textural contrast that’s both playful and indulgent.
It's no exaggeration to say,  this dessert alone is worth the visit.

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Salted Caramel Cheesecake
Balanced between sweet and savory, this rich yet airy cheesecake is topped with honey cookies and roasted cacao nibs. Each bite delivers a perfect blend of depth and delight, often followed by an involuntary smile.

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The perfect cocktail pairing:Edgar Gin, Select, roasted apricot, Angostura bitters, dark chocolate & coffee bitters
This cocktail lingers with a complex harmony aromatic, bittersweet, and hauntingly elegant. A sip to remember.

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A Harmonious Experience That Stays With You

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At Clorofilla, every plate and every glass is in conversation with one another artfully composed, yet never forced.
It’s modern gastronomy that honors Italian tradition while boldly writing its next chapter. Whether you’re celebrating a special occasion or simply looking for an inspiring night out, the tasting menu offers a journey full of surprise, elegance, and joy.

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From a romantic dinner for two to a lively gathering with friends, the warm ambiance makes every guest feel like they belong. What sets Clorofilla apart isn’t just its creativity, it’s the sense of care woven into every detail.

The staff are friendly yet professional, knowledgeable yet approachable. They strike the rare balance between hospitality and artistry.

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The team member humbly puts it,
“We don’t want to put our egos on the plate or in the glass. All we care about is making someone’s time just a little more special.”

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In the end, that’s Clorofilla’s greatest ingredient not the technique or the theatrics, but the genuine desire to create moments that linger long after the last sip.

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