Large, sweet scallops seared briefly until golden on the outside and tender inside, served in a classic French beurre blanc enriched with white wine, shallots, and butter. The acidity of the sauce balances the scallop's natural sweetness. Reviewers note the scallops are sourced from the Adriatic and are of excellent quality.
Tips from diners
Scallops are tricky to cook—easy to overcook and lose the texture. Here they're perfectly timed: caramelized outside, tender inside.
Sliced premium Atlantic tuna arranged on a cold plate, topped with generous amounts of beluga caviar and fresh microgreens. The caviar adds both visual drama and a briny mineral note that enhances the tuna's richness. This is a signature opening course that announces the restaurant's premium ingredient sourcing and technical precision.
Tips from diners
This dish justifies the Michelin star. The caviar adds complexity that elevates simple carpaccio to something memorable.
Tender lobster tail in a refined Spanish-influenced sauce made with sherry, toasted almonds, and a subtle reduction of dried fruits. The sauce is complex and slightly sweet, complementing the lobster's natural richness. This dish shows the kitchen's willingness to step beyond pure Italian tradition while respecting the seafood's integrity.
Tips from diners
This is the most creative dish on the menu. The sauce is the hero—it shouldn't be wasted.
Fresh Mediterranean anchovies cured in lemon juice and salt, then marinated with wild herbs and fennel. The curing process lightly cooks the fish, turning it opaque while keeping it tender. Simple and traditional, this dish showcases the quality of the anchovy sourcing—a marker of a serious fish restaurant.
Tips from diners
This simple dish is often overlooked but reveals the kitchen's respect for tradition and ingredient quality. A perfect aperitivo-pairing starter.
Whole sea bream coated with a crust of Italian breadcrumbs, fresh herbs, and garlic, then baked until the crust crisps and the fish inside remains moist. The crust adds texture contrast while protecting the delicate flesh from overcooking. This is a rustic technique executed with refined precision.
Tips from diners
The kitchen will fillet this at the table if you ask. The crust-to-fish ratio is perfect—not overdone.
Carnaroli rice cooked risotto-style with fish stock and finished with delicate sea urchin roe (uni) and a shaving of bottarga. The creaminess of the risotto provides a neutral base for the briny, sweet uni. This is a technique-forward dish that requires constant attention and perfect timing.
Tips from diners
Uni risotto is a signature dish at high-end Italian seafood restaurants. The ingredient quality here is remarkable.
Delicate sea bream fillet served with a bright citrus gastrique (a tangy reduction of citrus juice and sugar) and a silky olive oil emulsion. The preparation is refined and light, letting the fish shine. The acidity of the gastrique cuts through the fish's richness, making this an elegant main course.
Tips from diners
This is more delicate than the heartier branzino. If you prefer refined preparations, this is for you.
A whole Mediterranean sea bass wrapped in parchment paper with seasonal vegetables, white wine, and fresh herbs, then baked. The parchment seals in steam and creates a gentle poaching environment that keeps the fish incredibly moist. The server opens the parchment at the table, releasing fragrant steam. A show-stopping technique that produces tender, flavorful fish.
Tips from diners
The parchment opening is part of the theater. The aroma released is intense and signals the dish's quality.
Located on Largo dei Chiavari near the Pantheon, Il Sanlorenzo earned its Michelin star for refined seafood cookery that respects tradition while pushing technique forward. Chef Matteo Zappoli sources excellent fish and transforms simple ingredients into complex, memorable dishes. The intimate space and knowledge-forward staff have made this one of Rome's most celebrated fish restaurants.
This is one of Rome's few Michelin-starred fish restaurants. Book 2–3 weeks ahead, especially for dinner. Lunch is sometimes easier.
The wine list focuses on Italian whites and includes excellent pairings for seafood. The sommelier is knowledgeable and can suggest by-the-glass options.
Fine dining pricing: €40–70 per person without wine. This is celebration-level restaurant, not casual dining.
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