Thin-sliced cuttlefish is interspersed with lightly smoked Romagnola blackberry lard and marinated in roveja miso, then briefly passed over the barbecue. Finished with yogurt cream, pickled cucumbers, and flatbread with zaatar. This dish shows Lippi's personal creativity and Turkish influences, blending cultures in a single course.
Tips from diners
This dish exemplifies Lippi's creative style — unexpected flavors that work in harmony.
Acquolina's shorter tasting menu focuses on fish dishes and lighter flavor profiles. Each of the seven courses is plated as a small work of art. The menu showcases seasonal fish prepared with minimal intervention — allowing quality ingredients to speak.
Tips from diners
If you prefer seafood-focused dining, choose this menu over the longer version.
Wine pairing is available for an additional 160 euros. Highly recommended.
Dessert is part of both tasting menus and changes seasonally. Lippi applies the same refinement to sweets as to savory courses, with unexpected flavor combinations and careful presentation.
Tips from diners
Included in both tasting menus. Lippi's desserts are as creative as his savory courses.
Blue lobster is served with paper-thin raw pumpkin carpaccio and pumpkin-chestnut mousse, accompanied by a Marsala, tarragon, persimmon, and egg-based sauce. The interplay of sweetness (pumpkin, chestnut, persimmon) with savory lobster shows refined seasoning.
Tips from diners
The use of persimmon and chestnut anchors this in autumn — seasonal sourcing is core to Lippi's approach.
The longer tasting menu extends to nine courses and includes a few meat options alongside fish. Each course demonstrates a different technique or ingredient focus. This menu shows the full range of Lippi's creative capabilities.
Tips from diners
If you want the full Acquolina experience with variety, choose the nine-course menu.
Wine pairing with the longer menu is 180 euros. The sommelier is knowledgeable.
Acquolina is a 2-star Michelin restaurant located in The First Roma hotel near Piazza del Popolo. Chef Daniele Lippi creates refined, imaginative cuisine with two tasting menus: one focused on fish, the other longer and including meat. The restaurant combines exacting technique with creative sourcing, drawing praise for its balance of imagination, refinement, and superior ingredients. Service is attentive yet discreet.
Acquolina is one of only two 2-star Michelin restaurants in Rome. Book months in advance.
Budget 240–260 euros per person for food, plus wine pairings at 160–180 euros additional.
Dinner service only, Wednesday–Saturday. Closed Sunday–Tuesday.
Located in The First Roma hotel. Hotel guests may have easier access to reservations.
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