Romo is a no-nonsense place. Hands and produce. No filter. Pizza made for pleasure, for coming back, for sitting together without buying into the hype. Because there’s too much fast food without soul, and too much soul you can’t afford. Here, flavor connects, the aesthetic is clear, the rhythm is street, and the respect for the product is absolute. A pizza that becomes a favorite. Neighborhood by neighborhood. City by city.

Rafa Panatieri and Jorge Sastre open ROMO from craft, not from discourse. They met working together in Barcelona and quickly understood that cooking well isn’t about embellishment—it’s about judgment, product, and repetition. Rafa was born in Brazil and grew up in a family shaped by cooking and by Italian roots that live in the dough rather than being explained. His grandmother sparked it, and he turned it into method after more than ten years cooking and learning between South America and Europe, with Italy always as a reference and Spain as the place where everything finally comes together. Jorge is from Madrid, raised in a home kitchen with an early vocation. He trained with discipline in demanding kitchens in Madrid and La Rioja before settling in Catalonia, where he refined a way of working that is precise, consistent, and without shortcuts.

Together they built Sartoria Panatieri and Brabo—projects that proved pizza can be serious without losing its popular spirit, that craftsmanship only matters if it’s noticeable, and that respect for the product needs no explanation. ROMO is born from that same ethic, brought into a more direct, more street-driven format. Here, Roman pizza is made with attitude: crisp dough, bold flavor, no bullshit. House-made charcuterie, living ingredients, hands and produce. A clear space, free of unnecessary ornament, with an urban rhythm and real culinary knowledge. Because there’s too much fast food without soul, and too much soul that isn’t affordable. ROMO is Roman pizza designed to eat well, quickly, without complications or unnecessary talk. Living ingredients, precise technique, and an agile rhythm that fits into everyday life. A simple, honest place you come back to—because it works, and because the flavor is exactly where it should be.