A rotating composition of the day's best raw preparations—typically carpaccio of branzino or tonno, tartare of ricciola, and hand-cut selections chosen by the kitchen. Each component is sourced from the same suppliers Leggiero has worked with for years. Diners consistently mention this as the best way to start, setting the bar high for what follows.
Tips from diners
Order this first to taste what the kitchen values—quality fish needs nothing more than technique and temperature.
The whole fish is brined lightly, then roasted at high heat so the skin shatters when you press a fork into it. Inside, the flesh stays moist and sweet. A squeeze of lemon and a pour of good olive oil are the only other players. This dish proves Leggiero's philosophy: good fish cooked simply will always beat any sauce or technique.
Tips from diners
Ask them to remove the bones from the whole fish at the table if you prefer—they do this skillfully. Or learn to fillet as you eat; it's part of the experience.
Oysters are sourced from premium French and Italian producers and shucked to order. They arrive cold on ice with just lemon to cut through the brine. Each oyster is tasted on its own merits—the kitchen doesn't over-sauce. At four euros each, these are a way to taste multiple varieties without committing to a full dozen.
Tips from diners
Try ordering three different varieties if available—the server can explain the differences in flavor and salinity from each source.
Thick spaghetti made fresh in-house serves as a vessel for briny clams still opened just minutes before plating. The white wine broth is the core—reduced slowly to concentrate flavor without becoming acidic. Reviewers note the pasta is cooked al dente and absorbs the clam juice, making this one of the most traditional dishes on the menu.
Tips from diners
Drink the broth left in the bowl with a spoon—this is where most of the flavor lives after the clams are gone.
Arborio rice is stirred constantly and finished with shrimp stock and a dollop of buffalo stracciatella cheese that melts into the warm risotto. The combination of sweet shrimp, creamy cheese, and the texture of well-made risotto makes this rich without feeling heavy. It's a departure from seafood simplicity but executed with the same precision.
Tips from diners
Eat this immediately when it arrives—risotto's texture is only perfect for the first few minutes. The warmth of the rice and the cool mozzarella are key to the dish.
Aquamarina opened in 2024 at UMILTÀ 36, a luxury hotel in Rome's Trevi district. Chef Fabrizio Leggiero, who trained at Pierluigi and El Toulà, brings Mediterranean seafood tradition to a refined setting decorated with Murano glass sea creatures and poetry about the ocean. The restaurant's philosophy centers on fresh fish prepared without fuss—the catch dictates the menu.
Reserve online through their hotel website or call directly. Weekends fill quickly, especially Friday and Saturday evenings. Lunch is more available and quieter if you prefer.
The wine list emphasizes Italian whites and sparkling wines with about 80 selections. Ask the sommelier for a pairing if you're trying multiple dishes—they know the kitchen's intentions.
Lunch menus often offer better pricing than dinner. The lunch menu includes many of the same dishes at slightly lower prices, and the restaurant is less crowded.
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