Deroma was founded in the heart of Rome with a clear purpose: to restore substance, quality, and meaning to the dining experience in the city’s historic centre.
In a fast-paced environment, the group has built a distinctive identity through gourmet cuisine and an uncompromising selection of premium ingredients.
Today, Deroma includes four venues, with another one set to open soon: three restaurants, a café, and a grand café featuring both a delicatessen and an artisan food shop. Each space has its own personality while sharing the same philosophy, accompanying guests naturally throughout the day—from breakfast through to dinner.
Deroma is a welcoming place where locals and travellers come together. It tells the story of Rome through food, craftsmanship, culinary research, and the joy of sharing a table.
Deroma was born from the vision of Pietro Rocco Campilongo, a restaurateur whose career was shaped in the heart of Rome.
Inspired by these experiences, he created a brand with a clear identity, capable of evolving while remaining true to its core values.
The concept brings together gourmet cuisine, artisan baking, and Roman culinary tradition within an operating model inspired by the standards of fine dining. The same philosophy guides the selection of suppliers: long-established companies chosen from the very best of Italy and beyond.
The space itself reflects this vision: a contemporary, internationally inspired setting designed to offer a fresh alternative to the city’s traditional hospitality scene.
Looking ahead, Deroma continues its expansion with new openings and a vision that extends beyond Rome, while remaining rooted in continuity, quality, and the strength of the group.
A key figure within the Deroma Group, Giuseppe Lucia has worked alongside Pietro Rocco Campilongo since the very beginning, playing an instrumental role in the group’s operations and continued growth.
He oversees the day-to-day operations of every Deroma venue, ensuring that each location runs seamlessly while consistently upholding the group’s high standards of quality, service and hospitality
Deroma’s cuisine is the result of a collaborative approach, where the expertise of Emanuele Umbro and Chamo Vidanalage shapes a distinctive culinary identity.
Their philosophy is rooted in the discipline of internationally acclaimed and Michelin-starred kitchens, while embracing Asian influences that enrich the menu.
Technique informs every preparation, enhancing exceptional ingredients while creating harmony in both flavour and texture.
Each dish draws inspiration from tradition while reinterpreting it through a contemporary lens—from Mortadella di Lingua to Tempura Salt Cod—always preserving authenticity and consistency.
Breadmaking lies at the heart of the Deroma experience. It is entrusted to Antonello Sica.
His philosophy is built on a simple principle: exceptional bread is the result of time, care, and a deep understanding of the dough. At its centre is a family sourdough starter, which gives every creation its distinctive character and identity.
Bread is not simply an accompaniment—it is where the experience begins. A defining element that runs through every meal and creates the very first lasting impression.