A mouthwatering new seafood trattoria in Rome, Aquamarina, has opened inside the Michelin-key Hotel Umiltà 36 in the Trevi district, a stone’s throw from the Quirinale.
You read that correctly.
It is called Aquamarine without the C. But the name in the end matters relatively.
What matters is the substance, and there is plenty of substance here.
Substance that is all marine, in fact, scents and flavors of a Tasty cuisine that has the breath of the sea, for those who love the sea, and especially love to taste it. Aquamarina is a hymn to fish, crustaceans, shellfish.
Il primo ristorante tutto e solo pesce tra quelli di Shedir Collection, i cui ristoranti attualmente aperti (Adelaide al Vilòn e Don Pasquale al Maalot) all’interno degli hotel romani della proprietà, hanno tutti una loro identità inconfondibile e catturano la passione dei romani.
A gourmet Adelaide, a chic bistro Don Pasquale and now a curated seafood trattoria (open for both lunch and dinner, 7 days a week) with a simple but expertly executed and interpreted menu with the utmost respect for the excellent product by chef Fabrizio Leggiero Who has great experience with the catch.
A perfect balance of tradition and sustainable modernity, where the essence of the sea can be felt as soon as you enter.
Aquamarina, a 5-star seafood restaurant
An in-your-face interpretation of refined hospitality.
Una trattoria a 5 stelle potremmo definirla!
Una tavola al gusto iodato e goloso in una residenza d’architettura rivista nel segno di un design modernista e con una chiave Michelin.
Quasi un gioco di contrasti tra un pranzo o una cena pop ma anche un po’ posh.
All around are sea turtles and octopuses made of Murano glass, vases that evoke the waves of the sea, and many colorful handcrafted ceramic fish, each one different from the other, as table centerpieces. Open kitchen at the end of the room. Very high ceilings, furnishings between eclectic and retro, rigorous geometries and eccentric details, brightly colored surfaces, exuberant upholstery and wallpapers, exotic suggestions and tropical nods such as the kenzies between the tables.
Where the catch of the day rules
The menu, of course, is calibrated to the catch of the day as if one were in a seaside village instead of a stone’s throw from the Quirinal.
From Very fresh raw, tartare and carpaccio, served with julienne vegetables, herbs and light emulsions, to the warm seafood or some evergreens such as the Lobster Catalana.
Tasty is the Pizzaiola-style pan of shrimp.
Very good the Crispy Anchovies, the silver of the sea.
Amusing is the proposed carousel of hot and cold appetizers that sweeps the customer away, like the wave of the sea.
Then we move on to the first courses, the classic ones of the seafood tradition, not only made to perfection but with some small variations on the theme that further enhance the raw material, such as the homemade Tagliolino all’uovo Ajo e Ojo and branzino, always with discretion and maximum balance.
A great classic is the Fettuccelle with Sicilian red shrimp.
The signature is the Cream of Scampi Risotto mantecato with a Campania buffalo stracciatella cheese and played on the cooked raw contrast.
Main courses in all cooking
Main courses are offered in a variety of cooking methods, from salt to aqua pazza, from baked to pan or grilled, such as Calamaretto peas and mint, always respecting the delicacy of the raw material.
Don’t miss the choice of whole, tapered and flat fish, according to the availability of the catch and served at the table with guéridon.
Little quirk of yesteryear.
Last but not least, an always captivating Fritto di paranza with a slight crunchiness.
A simple, solid, precise kitchen
Fabrizio Leggiero’s (almost nomen omen…) is a simple, solid, precise cuisine, that comes direct, crisp in clean flavors and combinations.
His day begins with sourcing the raw material all the way to the table, even late at night, when he leaves the kitchen and often goes to the tables to tell them about his dishes.
La wine list is curated and has about 80 labels where there is a passion for bubbles (Italian and French) but also many still wines, with a predominance of whites.
There is a lot of Italy, many regions represented.
Good and articulate selection by the glass.
The drink list, on the other hand, with also cocktails for pairing, perhaps with raw fish, is daily and also pays homage to the sea. [/vc_column_text][/vc_column][/vc_row]
PHOTO GALLERY.
RESTAURANT
