Among the most sophisticated and daring kitchens in the capital, Orma Roma stands today as a benchmark for signature fusion cuisine. Here, exotic ingredients and culinary traditions from Latin America, Asia, and the Mediterranean – including Sardinia, homeland of the chef’s wife – interweave in surprising creations, such as the unforgettable “Fregula, sea urchin, and XOrma sauce” sampled during our last visit. The vegetable component is equally significant, supplied in part by the owned gardens just outside the city. The signature, after all, is that of Roy Caceres: Colombian by birth, Italian by adoption, and a true citizen of the world, capable of transforming every dish into a small feat of culinary magic. His offering is structured around two tasting menus of five or seven courses, with the option at lunch to build a shorter journey by selecting two or three dishes from either menu.