Glass Hostaria in Rome opens like a secret within Trastevere, its high ceilings and original beams hinting at the building's former life as a coach-house. The room feels both modern and rooted, with warm lighting on raw brick pillars and part-glass floors that invite curiosity. Modern Italian technique guides the menu from the first amuse-bouche through dessert, and the tasting menu quickly reveals why diners travel across the city to dine here. Early seating fills with local couples and international guests who come for inventive flavors, careful wine pairings, and the theatrical reveal of the signature ravioli. What makes Glass Hostaria special is an interplay of craft and surprise in every course. Chef Cristina Bowerman trained across Italy, the United States, and in Asian kitchens, and she brings that breadth to her Roman table. Bowerman’s personal story — Puglian roots blended with international study — informs a kitchen that respects local products while stretching textures and pairings. The restaurant has remained an important presence in Rome for more than 16 years and appears in the Michelin Guide, recognition that highlights consistent technical skill and creative direction. Bowerman emphasizes seasonal sourcing, precise technique, and thoughtful plating. Service is attentive without intrusion so that the food remains the focus. The culinary team adapts menus seasonally, and the tasting options include a vegetarian sequence that receives equal care and imagination. On the menu, signature dishes read like invitations. The 60-month aged Parmigiano Reggiano liquid ravioli arrives with a truffle accent and a silky broth that floods the pasta when cut, offering rich, umami depth balanced by earthy notes. Sashimi di ricciola comes with red-vegetable miso and tobiko, giving clean, saline fish a bright, savory lift and a textural pop. Duck breast is seared to retain a rosy center, finished with tarragon and uva fragola to add herbal lift and a sweet-tart grape note. Seasonal pasta courses change each month and spotlight local produce; expect delicate sauces that use reductions and precise seasoning rather than heavy cream. The tasting menu often unfolds over six to ten courses, moving from accents of acidity to richer, roasted components, and the pastry team finishes with restrained desserts that echo the meal’s themes. Pairings draw from a wine list with well over 1,000 labels and several selections by the glass, curated to match both classic Italian varietals and adventurous international bottlings. The beverage program also includes a notable selection of liqueurs and spirits for after-dinner sipping. The interior reads as dramatic and comfortable. High ceilings retain the coach-house character while modern interventions — open staircases, mezzanine tables, gold-filled niches and part-glass flooring — create layered sightlines across the dining room. A few tables on the mezzanine offer added privacy for celebratory meals. Lighting is purposeful and low, emphasizing plates and conversation. Tables are spaced to allow intimate service while maintaining energy in the room. Dress leans toward smart casual; many guests favor jackets for evening meals but the atmosphere never demands formal black tie. Dinner service runs Tuesday through Sunday, with the tasting menu recommended for first-time visitors who want the full progression of the kitchen’s ideas. Reservations fill quickly for weekend dinners and special dates, so book in advance, especially for mezzanine seating or larger parties. If you prefer a quieter service, aim for earlier weeknight bookings. For travelers in Trastevere seeking a modern expression of Roman cuisine, Glass Hostaria delivers composed plates, exacting technique, and a memorable wine program. Reserve a tasting menu, request mezzanine seating if you want privacy, and arrive ready to explore bold flavors and refined presentations at Glass Hostaria.