Combine a sunny day with a strong desire to eat fresh fish: located on the Lazio coast, Romolo al Porto is an establishment that attracts food lovers from the capital and from all of Lazio. This is thanks to quality cuisine, a well-stocked cellar and a large and pleasant terrace. At the steady helm of this establishment opened in 1968 by father Romolo, you’ll find the Regolanti brothers. Walter is a scrupulous maître and a capable sommelier. Marco Tullio, the chef is well versed with the raw materials used and knows how to enhance them with simplicity. A cuisine of tradition, seasonality and respect for the ingredients used, with some forays into experimentation. The freshest fish, caught every day by the family trawler or purchased at fresh fish auctions, is enriched with 0-km fruit and vegetables, quality oil and accurate cooking. Patrons come here to take part in the great party of appetizers: ideal for getting to know Romolo’s philosophy and enjoying the best the sea can offer. You will amuse yourself at the table by ordering the great raw and cooked tasting menus. A game where different tasting is king, a feast for the eyes and the stomach made up of different combinations, cooking methods and textures. Many small bite portions will compose your lunch and leave you satisfied. Among the proposals, which vary according to the catch, are scampi with oil and lemon, red shrimp, weever, mullet with snow peas, squid tartar, tatar with tuna and macadamia nuts, or with wild strawberries, apples and pistachio all served on carasau bread. Also, you can try they crispy glazed cuttlefish, grilled baby squid with caponata, potato pie and cod. It is hard to choose a first-course dish, since all the proposals are very solid choices. Like the spaghetti with clams, the fettuccine with seafood, or the maltagliati made in a crock pan prepared with handmade egg pasta from the kitchen. Another choice is the soup made according to the ancient fishermen’s recipe with broken spaghetti, paranza fish and tomatoes. The second-course dishes are well executed and are based on the freshness of the fish, with simple but successful combinations. Like the red snapper with four tomatoes. The meal ends in a flourish with all homemade desserts. You can choose just one dessert, or for those of you who have a sweet tooth, you can try all five desserts available. The cellar emphasizes natural wines, local labels and the champagne. The service is courteous and the waiting staff well-prepared.
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