Roman Hotels

  • Hotels in Ancient Rome followed the Ancient Greek custom of Hospitality for Travellers called Xenia, with their own version known as ‘Hospitium’.

Hospitium

  • ‘Hospitium’ or ‘Deversorium’ were Inns inside the City Walls.
  • The Inns offered accommodation to all consisting of rooms for the night, a restaurant or bar and stables for the animals.
  • They were often former private houses with gardens and an atrium.
  • An example is the House of Sallust in Pompeii. Others weren’t so upmarket.

Caupona

  • Also located inside the city Walls, Cauponae were lower cost Inns offering accommodation for soldiers and sailors, as well as less well off travellers.
  • They had a cheaper restaurant or bar where diners sat upright at circular tables laid out in open plan.
  • Caupona were open to non residents.

Stabulum

  • These were located outside the City Walls on roads near the Entrance Gates.
  • Meaning a stable, Stabulum was a Tavern, often a house of ill-repute, offering food and drink and stables for the travellers’ vehicles and horses in a courtyard behind the building. They were similar to a modern motel.

Roman Bars and Restaurants with no accommodation

Thermopolium

  • A snack bar consisting of a booth serving hot food and drink in the street.

Taberna

  • A one room Roman Bar (Tavern) opening onto the street, mainly serving alcohol although some served food.
  • Customers were also served from an L-shaped marble counter 6 to 8 feet (1.8-2.4m) long, with latrines usually available at the rear.
  • They were often located near the Amphitheatres.
  • They remained open until late at night, and were places where patrons could drink and gamble.

Popina

  • Inexpensive restaurants, similar to the Taberna, but with the emphasis on cheap sit down meals for the poorer population such as slaves, freedmen and foreigners.
  • They offered a basic menu of olives, bread, stews and wines.
  • They were also a one roomed shop which opened onto the street.
  • Customers were served from an L-shaped marble counter 6 to 8 feet (8 to 2.4m) long.
  • Food was prepared on braziers and usually latrines were available at the rear.

 

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