My neighborhood counts a handful of top notch restaurants that rank above the rest, and Metamorfosi is definitely the best among them.
At the helm of Metamorfosi is Chef Roy Caceres, one of the nicest people I know. A smiling, soft-spoken giant who loves stirring his customers’ emotions through his creative cuisine. His sous chef John Regefalk pairs Caceres’ artistry with Scandinavian flair, haute cuisine skills and an acquired Roman sense of humor.
I had the privilege of meeting Roy and John in the magical Metamorfosi kitchen years ago for work, now I always return for pleasure. Each dish by Chef Roy and his team is a masterpiece. A fact that at one point – in fear that visual impact could distract his guests’ senses – urged Roy to actually blindfold his patrons, allowing them to taste the purity of each ingredient, before witnessing the overall dish appearance.
My favorite Metamorfosi dishes are seasonal, but Roy’s kitchen team can repeat them on request (provided ingredient availability): artisan spaghetti from Abruzzo dressed in oyster sauce, and dusted with the powder of dehydrated mussels; and the unique Carbonara egg 65° which is Roy’s genius interpretation of the classic Roman pasta dish. Entrees I love are the squab in fig leaf with foie gras and apple; and the divine glazed eel served with crushed spelt, tangy vinegar sorbet and bruised Tropea onions.
I suggest letting the Chef give you a tour of his skills via the gourmet tasting menus, or stop by and lunch on convenient midday tasting options.