La Bocca di Roma Restaurant

On a classic, sweet spring evening, we went to try this restaurant, in the elegant Prati district, in Rome. La Bocca di Roma, this is a small and cozy establishment, which on fine days can also accommodate you in a lovely outdoor veranda. The menus, basically, are based on. fish and seafood, which are then the raw materials that the Chef Emanuele Federici, from Terracina, knows perfectly well and wants them to be of quality.

In the dining room, dispensing food and wine advice and elegantly coordinating all activities, is Paola, perfect half of the Chef.

The wine list is quite extensive and reasoned, the result of some research and not the usual emblazoned ones that must be there. It has about 80 references, with French labels and champagnes as well.

But the lion’s share, rightly so, goes to the cuisine, which combines classicism, Roman cooking times, to the Chef’s own inventiveness.

The Mouth of Rome, the kitchen

Here, then, is a very fresh and fragrant Carpaccio of strawberry fish, which was followed by Tartamorfosi: a brilliant interpretation of tartare of sea bream and red shrimp, with light greens and yogurt sauce. Finally, as the last appetizer, an intriguing Octopus Carpaccio with taggiasche olives and caciocavallo cheese.

Then we moved on to an interesting first course, Circe: a busiata aglio olio e peperoncino with cannolicchi, zucchini flowers and scorpionfish. Then, although we were already full, the chef insisted that we try some very Roman fettuccine cacio e pepe with gobbetti and black truffle.

To finish a very good Sorrento walnut ice cream, perfect in its not being too sweet, as unfortunately often happens.

Summing up, this is a good place to eat well and chat amiably, far from the noisy historic center, always crowded with tourists. Here, despite being only a few hundred meters from Castel Sant’Angelo, tranquility reigns supreme.