Chef Patron Anthony Genovese and Pastry Chef & co-owner Marion Lichtle have named their restaurant “The Clown” as a symbol which is both philosophical and ideological. Cooks always have to perform at their utmost ability, no matter what is behind the mask, sad or happy – it does not matter. The greatest chefs are always in the spotlight and are expected to perform at their best, always. In the main dining room you will find a spotlighted painting of a clown given to the Chef by his father. The painting was made by Anthony’s mother and shows well that there is more than one side of a coin. The same is true of the Chef’s cooking, firmly founded on the Mediterranean cuisine, but with strong Asian influences – “Mediterrasian”.

Anthony Genovese was born in France in 1968, but his parents are of Italian Calabrian origin. He was raised at Côte d’Azur so he early came in contact with the Mediterranean cuisine. The Chef’s gastronomic career began in 1985 at the French L’Ecole Hôtelière and Chateau Eza after that. He worked a year in Monaco before he continued to Le Petit Nice which is one of Provence-Alpes-Côte d’Azur’s most prominent restaurants. Genovese had an extensive career before he became a patron, such as several years at Tuscany’s masterpiece Enoteca Pinchiorri where he also was the Head Chef for their Tokyo branch. In 1994 he moved to London where he also met Pastry Chef Marion Lichtle. They worked together at the Regent Palace Hotel. In 1996 Anthony moved back to Asia again for one year as a Chef in Penang, Malaysia. Before Genovese opened his own restaurant together with Lichtle in 2003 he also was the Head Chef at Rossellinis Ristorante in Campania.

Alsatian Marion Lichtle was born in 1971 in Colmar, Alsace. She started her professional career in 1989 and has spent most of it in London, at several top restaurants like The Square, The Glasshouse and Chez Bruce. From 2003 she joined forces again with Anthony Genovese and together they have created something that is far more than just one of the best restaurants in Rome.

Anthony Genovese’s international cuisine mostly based on the Mediterranean and Southeast Asian cooking is matched perfectly by Marion Lichtle’s innovative and delicious pastries. Head Sommelier Matteo Zappile has around 600 references and a great selection of champagnes for you to choose from so you never have to worry about any perfect pairings from the carefully crafted wine menu. Restaurant Manager Daniele Montano makes you feel at home in the dining rooms of just about 28 seats.

Ristorante Il Pagliaccio gives a humble first impression, but every dish you have will make you understand the many strengths of this wonderful restaurant in the heart of the historical district of Rome.

Written by Andy