DLR - Dopo Lavoro Ricreativo

DLR is a vibrant trattoria blending sustainable gastronomy with youthful energy. Embracing tradition and eco-friendly practices, DLR is a hotspot for the next generation of conscious diners.

Jacopo Ricci, a young Roman chef, boasts an impressive culinary journey: from working with Chef Carme Ruscalleda in Spain, three years Alto Adige's Parkhotel Laurin, and over three years with Anthony Genovese's in Rome.

Now back in his hometown of Frascati just outside Rome, Jacopo Ricci has set up Dopo Lavoro Recreativo (DLR). Central to this project is fostering social connections with customers and suppliers and prioritizing producers. DLR goes above and beyond when it comes to keeping a minimal and constantly changing menu, as there is not even a freezer in the kitchen. The fresh ingredients and reduced number of portions limit waste as much as possible. DLR does not ask its suppliers for a specific cut of meat or type of vegetable, but rather receives whatever the supplier has available and adjusts their recipes to match.

Not only does Jacopo think about reducing food waste, but he also considers the tools he uses. DLR’s ceramic plates are all second hand, while the dehumidifier works to save as much energy as possible and the soaps are all plant-based.

Lastly, DLR functions on kilometro buono, not kilometro zero (kilometer good, not kilometer zero), meaning they find the best available and sustainable products as close as possible to them, even if it means choosing this over a closer but less sustainable product.

Contact and Reservation Information:

Via Nino Bixio, 1, 00044 Frascati RM

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