At sunset, the Singer Palace Hotel offers a view that allows you to see beyond the horizon. The fifth-floor terrace, with indoor and outdoor areas, becomes a lounge for exchanging stories and ideas. The hotel, located in a very favorable spot in the city, close to the Ministry of Culture and a stone’s throw from the Altar of the Fatherland, enjoys a high level of tourist traffic. Almost all foreigners pass by there, and the most attentive, attracted by the creativity of the colors that decorate the entrance, go up to take a look. Some, after discovering its beauty, return willingly, while others are there because they are staying in one of the hotel’s 29 rooms. Everyone is there for a reason, or by chance (which is never a coincidence)!
With a distinctly Italian DNA and an almost entirely female team, the Singer Palace Roma is an extraordinary landmark in the capital for those seeking niche hospitality that is both refined and familiar.
The transformation of the building into a hotel took place in 2018 with architect Potito Michele Giorgio, thanks to the vision of Michela, Rosa, and Vincenzo Visocchi, who still own and directly manage the property today.
Today, the palace is the new Singer Palace Hotel Roma boutique hotel.
The bar manager is Federica Geirola, who is enterprising and perceptive, knows how to understand customers’ needs and transform them into drinks.
In the photo, you can see her French 75: lemon juice, sugar, and champagne, and a glimpse of the bar.
Downstairs, accessible via a spiral staircase that is sure to make you dizzy but so well lit that you’ll forget all about it, you will be welcomed by Mr A Sentimento, Alessandro Fiacco, the most social chef around. You can follow Alex on YouTube and Instagram, where you will find lots of ideas with recognizable results. Alex is able to combine the best meat and fish delicacies in the country and offer them, fresh and light, in the dishes you find on the menu.
I have selected just a few, but you can find the others on the menu, and who knows how many other surprises he will come up with. In the photos you can see: Mazzara red prawn tartare, a fragrant, light, and sophisticated dish. At the end of the meal, it leaves a lemon and mint aftertaste that refreshes the palate for a long time. In the photo, you can see a sea bass turban served with turnip greens sautéed in garlic, oil, and chili pepper. A nutritious, light dish that brings back the flavors of Puglia. Beyond the undeniable, almost pictorial elegance of the location, the kindness and grace of the staff remain impressed upon you. And a great desire to return.
Curiosities about Alex and a short interview
What are the secrets of Alex Fiacco’s cuisine, apart from his hands and his passion?
“The quality of the products,” he replied to The Gram Journal. The other secret is market research, “you have to do it well,” he explained. He could cook carbonara with his eyes closed. It is the favorite dish of foreigners, but also of Italians who continue to choose tradition.
