#1
Anchovy and Butter on Bread
Enoteca Provincia RomanaCentro Storico·$$
€8.00
Salted anchovies and unsalted butter on thick-sliced toast.
Tip: Don't skip this. It teaches you what salt-preserved anchovies can be when sourced properly.
#2
Fiori Di Zucca
Checco Er CarettiereTrastevere·$$$
€9.50
Zucchini blossoms battered and fried, often stuffed with mozzarella.
Tip: These are summer-only, typically available June–August. Call ahead or ask when ordering, as they're made fresh to order and require available supply of the flowers.
#3
Fish Tartare with Citrus and Oil
Per Me - Giulio TerrinoniTrastevere·$$$
€28.00
Thinly sliced raw fish cured in citrus, finished with house-made oil and herbs.
Tip: Ask what fish is available that day. It changes daily based on the market.
#4
Striped Bass with Spring Vegetables
Roof Garden Circus at Hotel FortysevenLudovisi·$$$
€26.00
Pan-seared striped bass with seasonal spring vegetables and lemon butter.
Tip: This is a spring special. The vegetables change with the season. The bass is always perfectly cooked.
#5
Monkfish in Brodetto
Alberto CiarlaTrastevere·$$$
€30.00
Monkfish in a light tomato and wine broth.
Tip: The brodetto is lighter than a heavy sauce but flavorful. Don't waste it—use bread to finish the bowl.
#6
Monkfish with Saffron and Fennel
SantaelenaParioli·$$$
€32.00
Braised monkfish with aromatic saffron, fennel, and white wine.
Tip: The saffron and fennel are fragrant without being overwhelming. The monkfish meat is tender.
#7
Spaghetti with Toasted Breadcrumbs and Fish
Antonello Colonna OpenCentro Storico·$$$
€24.00
Fresh spaghetti with sautéed fish, toasted breadcrumbs, and a light white wine sauce.
Tip: This is lighter than traditional pasta dishes but still satisfying. Good if you want refinement without heaviness.
#8
Anchovy Crostini with Rosemary
Cul de SacCentro Storico·$$
€6.00
Toasted bread with salted anchovies and herb oil.
Tip: If you've never had salted anchovies that weren't from a tin, this will change your mind about the ingredient.
#9
Puntarelle con Acciughe
Felice a TestaccioTestaccio·$$
€7.00
Bitter Roman greens with anchovy dressing.
Tip: Order this with your mains to balance the heavy guanciale-based pasta dishes. The bitterness cuts through fat beautifully.
#10
Dentex al Forno
La RosettaCentro Storico·$$$
€30.00
Whole dentex fish roasted with herbs and vegetables.
Tip: Dentex is less familiar than branzino but worth trying. It has slightly more flavor and texture.
#11
Smoked Fish and Herbs
Open Baladin RomaCentro Storico·$$
€13.50
Wood-fired pizza with smoked fish, fresh herbs, and crème fraîche.
Tip: Pair this with a beer that has citrus or herbal notes. The staff's recommendations are reliable.
#12
Spigola con Agrumi
Il SanlorenzoCentro Storico·$$$
€28.00
Sea bream with citrus gastrique and olive oil emulsion.
Tip: This is more delicate than the heartier branzino. If you prefer refined preparations, this is for you.
#13
Monkfish and Orange
Cul de SacCentro Storico·$$
€12.00
Marinated monkfish with citrus and mint.
Tip: The monkfish is impeccably fresh. This appears only when the fish is excellent quality.
#14
Turbot With Ravigote Sauce
Nomos AnteCentro Storico·$$$
€38.00
White fish fillet with French herb and caper sauce.
Tip: Ravigote is traditionally richer and more intense. Ask if Chef Zoli has modified it for contemporary palates—his version is typically lighter and less butter-forward.
#15
Coda di Rospo alla Livornese
La RosettaCentro Storico·$$$
€28.00
Monkfish tail in tomato sauce with olives and capers.
Tip: Monkfish's firm texture handles braising better than delicate fish. The Livornese sauce is acidic and bright.
#16
Insalata di Frutti di Mare
Trattoria del PesceTestaccio·$$
€13.00
Mixed seafood salad with lemon dressing.
Tip: Perfect as a light lunch or warm-weather starter. Ask for it cold but not ice-cold—it should be refreshing, not numb.
#17
Puntarelle alla Romana
Cesare al CasalettoMonteverde·$$
€7.50
Bitter Roman greens with anchovy and garlic vinaigrette.
Tip: Order this with your mains to cleanse the palate between rich dishes. The bitterness is assertive but works perfectly.
#18
Cured Fish and Bread
Rimessa RoscioliCampo de' Fiori·$$$
€12.00
Salted anchovies and sardines with toasted bread.
Tip: Ask the sommelier which wine from the tasting flight pairs best with the cured fish.
#19
Insalata di Frutti di Mare
Rinaldo all'AcquedottoAppio·$$
€11.00
Mixed seafood salad with lemon dressing.
Tip: Perfect for hot Rome days. Ask for it cold but not ice-cold—you want to taste the seafood, not numbness.
#20
Fried Zucchini Blossoms (Fiori di Zucca Fritti)
Pizzeria di Marmi (Ai Marmi)Trastevere·$$
€5.50
Tender zucchini flowers battered and fried, filled with mozzarella.
Tip: These are only available in spring (April-June). If they're on the menu, order them—they're not available year-round.
#21
Grilled Whole Fish
Pascucci al PorticcioloFiumicino·$$$$
€48.00
Whole fish sourced that morning, grilled simply with lemon and herbs.
Tip: Ask what whole fish is available. Whatever it is, order it. The simplicity is intentional.
#22
Snapper With Herb and Seaweed Pesto
La Terrazza at Hotel EdenLudovisi·$$$$
€42.00
White fish fillet with herbaceous pesto made with seaweed.
Tip: The seaweed pesto is Chef Bianco's signature touch. Ask about which seaweeds are used—they're sourced specifically for this application.
#23
Tartare di Pesce Misto
Ristorante Quinzi e GabrieliCentro Storico·$$$
€32.00
Hand-chopped mixed raw fish with citrus and herbs.
Tip: Ask your server what's in today's version. The composition changes daily based on the catch.
#24
Orata in Crosta di Pane
Il SanlorenzoCentro Storico·$$$
€26.00
Sea bream crusted with breadcrumbs and herbs, then baked.
Tip: The kitchen will fillet this at the table if you ask. The crust-to-fish ratio is perfect—not overdone.
#25
Puntarelle with Anchovy Emulsion
Il PagliaccioCentro·$$$$
€16.00
Crisp puntarelle shoots dressed with silky anchovy emulsion.
Tip: Puntarelle is a Roman ingredient, but Genovese's treatment is modern. The emulsion is made fresh.
#26
Spaghetti Aglio e Olio con Bianchetti
Verve at DOM HotelRegola·$$$
€16.00
Traditional garlic and oil spaghetti topped with whitebait and sweet green peppers.
Tip: This works best as a first course before a meat dish—it's light and lets you taste how well-executed each component needs to be when there's nowhere to hide.
#27
Crudités di Pesce
Assunta MadreTrevi·$$$
€28.00
Assorted raw fish with seasonal vegetables and citrus dressing.
Tip: Great as a first course before a heavier main. The vegetable component makes this feel balanced rather than heavy.
#28
Fish Course
Il Ristorante Niko RomitoCentro Storico·$$$$
A delicate preparation of seasonal fish, lightly cooked or raw, appearing in the tasting menu.
Tip: This course shows ingredient quality. The preparation is minimal. Trust that minimalism.
#29
Whole Roasted Fish with Herbs
Necci dal 1924Pigneto·$$
€16.00
Whole seasonal fish roasted with rosemary, garlic, and lemon.
Tip: Ask the server what came in fresh that morning. The fish changes daily.
#30
Roasted Branzino with Artichoke
Osteria FernandaTrastevere·$$
€18.00
Pan-roasted Mediterranean sea bass with seasonal artichokes.
Tip: Fernanda does fish well—the kitchen respects the ingredient and doesn't overcomplicate it. Ask what's fresh that day.
#31
Pesce Spada alla Griglia
Assunta MadreTrevi·$$$
€30.00
Grilled swordfish steaks with olive oil and herbs.
Tip: Swordfish is thicker and heartier than branzino. The charred exterior contrasts nicely with the tender interior.
#32
Cacio e Pepe with Bottarga
Trattoria PennestriOstiense·$$$
€13.50
Spaghetti with pecorino, pepper, and salted fish roe.
Tip: Bottarga makes the dish savory in a new way. It's a smart addition.
#33
Puntarelle Con Acciughe
Lo ScopettaroTestaccio·$$
€8.50
Bitter winter greens with anchovy dressing.
Tip: This is winter-only (October–March). The salad is a perfect antidote to heavy pajata or coratella dishes, cutting through the richness with its bitterness and brightness.
#3496% recommend
Raw Fish Preparation
Pascucci al PorticcioloFiumicino·$$$$
€45.00
Chef's daily selection of raw fish, cured in citrus, with micro herbs and olive oil.
Tip: Start with this. If the fish isn't excellent, stop here. You'll know immediately whether this restaurant earned its stars.
#3596% recommend
West Lake Fish
Hang ZhouEsquilino·$$$
€22.00
Whole fresh fish prepared with vinegar, ginger, and light sauce, served tableside.
Tip: Order this family-style with 3-4 people minimum. The fish feeds 4-6 people and tastes better shared.
#3695% recommend
Sole Meunière
Brasserie MediterraneaPiazza del Popolo·$$$
€28.00
Whole Dover sole filleted tableside, seared in butter, finished with brown butter and lemon.
Tip: Watch the tableside service—the chef will explain each step and you'll understand how the simplicity creates the flavor.
#3794% recommend
Assorted Nigiri Sushi
HamaseiPiazza di Spagna·$$$
€32.00
Selection of hand-formed sushi with premium fish over vinegared rice.
Tip: Ask for a recommendation from the sushi master on the day's best pieces. Let them guide your nigiri selection.
#3892% recommend
Crudo Aquamarina
AquamarinaQuirinale·$$$
€23.00
Mixed raw fish and seafood selection with carpaccio and tartare.
Tip: Order this first to taste what the kitchen values—quality fish needs nothing more than technique and temperature.
#3992% recommend
Assorted Nigiri Selection
Hiromi MaisonRome Center·$$$
€28.00
Hand-formed sushi with premium fish atop vinegared rice.
Tip: Ask the sushi master for a recommendation on the day's best fish — let them guide your selection.
#4092% recommend
Bouillabaisse
Brasserie MediterraneaPiazza del Popolo·$$$
€24.00
Provençal seafood stew with white fish, mussels, clams, and rouille.
Tip: This is a two-course dish—the broth first, then the solid seafood. Take your time and savor both phases.
#4192% recommend
Sashimi - Seasonal Fish Selection
KohakuMarche·$$$$
€22.00
Three to four varieties of raw fish, each cut and presented separately.
Tip: Don't use soy sauce unless the chef suggests it. Many raw fish preparations here are meant to be tasted with just a tiny squeeze of lemon or a brush of salt.
#4291% recommend
Tandoori Fish
TandurEsquilino·$$$
€16.00
Whole fish or thick fillet marinated in yogurt and spices, charred in tandoor.
Tip: Call ahead to confirm they have fresh fish that day. Availability changes daily based on sourcing.
#4391% recommend
Carpaccio di Pesce Spada
Alberto CiarlaTrastevere·$$$
€30.00
Paper-thin swordfish with caviar and microgreens.
Tip: This dish exemplifies Ciarla's approach—premium ingredients, minimal technique, maximum impact.
#4490% recommend
Yellowtail Sashimi
Nobu Restaurant RomaVia Veneto·$$$$
€28.00
Thinly sliced yellowtail with seasonal garnishes.
Tip: Yellowtail is milder and buttery compared to other sashimi fish. Good entry point if you're new to sashimi.
#4590% recommend
Fiori di Zucca
Al PompiereJewish Ghetto·$$$
€12.00
Zucchini blossoms filled with mozzarella and anchovies, then fried.
Tip: Available mainly in summer and early autumn when zucchini are in season — ask if they have it before ordering.
#4690% recommend
Carpaccio di Pesce Spada Bianca
Ristorante Quinzi e GabrieliCentro Storico·$$$
€30.00
Thinly sliced white swordfish with caviar and microgreens.
Tip: This dish exemplifies Quinzi e Gabrieli's approach—premium ingredients, refined presentation, minimal technique.
#4790% recommend
Branzino Semplicemente
AquamarinaQuirinale·$$$
€32.00
Whole branzino roasted until the skin crisps, finished with lemon and olive oil.
Tip: 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.
#4890% recommend
Carpaccio di Spada Bianca
La RosettaCentro Storico·$$$
€28.00
Thinly sliced white swordfish with capers and lemon.
Tip: The white swordfish is delicate and subtle. Taste it first plain, then with a touch of lemon to appreciate the difference.
#4989% recommend
Yakimono - Grilled Fish Course
KohakuMarche·$$$$
€18.00
Whole or filleted fish cooked over charcoal until the skin crisps.
Tip: Ask the chef if there's skin to eat—often the crispy charred skin is the best part, though some diners prefer just the flesh.
#5089% recommend
Assaggio di Crudi
Ristorante Quinzi e GabrieliCentro Storico·$$$
€35.00
Tasting platter of four different raw fish carpaccios.
Tip: This platter is the best introduction to Quinzi e Gabrieli's sourcing. Let your server guide you through which fish is which.
#5188% recommend
Fritto Misto
Rinaldo all'AcquedottoAppio·$$
€15.00
Mixed fried seafood with lemon and salt.
Tip: The portions are large and the quality is reliable. The calamari is tender, not rubbery. Arrive hungry.
#5288% recommend
Fritto Misto
Trattoria del PesceTestaccio·$$
€18.00
Mixed fried seafood with lemon and salt.
Tip: Arrive hungry—the portions are large. The calamari are tender, not rubbery. This is some of the best fritto misto in Rome.
#5387% recommend
Fritto Misto di Pesce
Osteria del PesceMonti·$$
€16.00
Mixed fried seafood with lemon and salt.
Tip: The calamari stays tender and the coating is crispy but not greasy. Eat immediately while still hot.
#5487% recommend
Mackerel con Vignarola
Verve at DOM HotelRegola·$$$
€22.00
Fresh mackerel fillet with sautéed spring vegetables—the Roman seasonal classic.
Tip: Order this only when vignarola is in season (late March to May). Outside that window, ask the kitchen what spring vegetable dish they're working with instead.
#5587% recommend
Rock Fish Gelée with Gambero Rosso and Kristal Caviar
Il Ristorante Alain Ducasse RomaFlaminio·$$$$
€32.00
Delicate rock fish gelatin with red prawns and premium caviar.
Tip: The prawns here are from Sicily, sourced daily. The quality is excellent—ask the server where they came from if you're interested.
#5687% recommend
Cá Kho Tộ - Fish in Clay Pot
MekongSan Giovanni·$$
€14.00
Catfish braised in caramel sauce with dill and chilies.
Tip: Ask if they're using fresh catfish—quality fish makes this dish sing. The clay pot keeps the fish moist and adds a subtle earthiness.
#5787% recommend
Risotto ai Frutti di Mare
Alberto CiarlaTrastevere·$$$
€28.00
Seafood risotto with clams, mussels, and white wine.
Tip: This shows perfect risotto technique. The rice is creamy without being mushy, and the shellfish flavor carries through.
#5886% recommend
Orata ai Ferri
Rinaldo all'AcquedottoAppio·$$
€13.00
Grilled sea bream with lemon and herbs.
Tip: Ask them to fillet it if bones concern you. The charred exterior is the best part—don't skip it.
#5986% recommend
Plateaux de Fruits de Mer Crudi
Ristorante Quinzi e GabrieliCentro Storico·$$$
€45.00
Composed raw seafood platter with oysters and other shellfish.
Tip: This platter is the restaurant's showcase. Perfect for sharing or for serious raw fish lovers. Arrive hungry.
#6085% recommend
Mackerel Ceviche
ZiaTrastevere·$$$
€28.00
Fresh mackerel cured in citrus with aromatic herbs and sea vegetables.
Tip: The mackerel is sourced for quality. Ask the staff if they can tell you about the fish's origin.
#6185% recommend
Seasonal Fish of the Day
Tavola Bottiglieria Con CucinaPrati·$$$
€22.00
Fresh whole fish prepared according to the day's market availability.
Tip: The fish of the day is always the freshest option. Ask what just arrived.
#6285% recommend
Orata ai Ferri
Trattoria del PesceTestaccio·$$
€15.00
Grilled sea bream with lemon and herbs.
Tip: Request it grilled when you order. The charred skin adds flavor. Ask them to fillet it if bones bother you.
#6385% recommend
Pappardelle al Ragù di Pesce
Osteria del PesceMonti·$$
€16.00
Wide ribbon pasta with mixed fish ragù.
Tip: The fish ragù is less common than meat versions. This one is rich and flavorful without being heavy.
#6484% recommend
Sashimi Plate
HamaseiPiazza di Spagna·$$$
€26.00
Sliced premium fish served without rice.
Tip: If you want to taste the quality of fish without rice interference, sashimi is the order.
#6584% recommend
Carpaccio di Pesce Misto
PierluigiCentro Storico·$$$
€32.00
Mixed raw fish with lemon and olive oil.
Tip: Raw fish isn't to everyone's taste, but if you eat it, this is where to try it in Rome. Quality is excellent.
#6683% recommend
Carpaccio with Artichoke and Parmesan
SantaelenaParioli·$$$
€24.00
Thinly sliced raw fish with shaved artichoke and aged Parmesan.
Tip: This elevates basic carpaccio with thoughtful additions. The artichoke and Parmesan add complexity.
#6783% recommend
Puntarelle con Acciughe e Aglio
La CarbonaraCentro Storico·$$
€9.00
Bitter chicory with anchovy, garlic, and oil dressing.
Tip: This is intensely bitter and fishy—if you don't like those flavors, don't order it. But if you're curious about real Roman food, it's essential.
#6882% recommend
Puntarelle con Acciughe
Grappolo d'OroCampo de' Fiori·$$
€8.00
Bitter greens with anchovy and garlic dressing.
Tip: This is an acquired taste if you don't like bitter greens or anchovies. Try a small portion first before committing to a full order.
#6980% recommend
Mozzarella con Pomodoro e Alici
YotvataJewish Ghetto·$$
€9.00
Fresh mozzarella with tomato, anchovies, and olive oil.
Tip: Perfect as a starter if you're going light, or order it alongside heavier fried dishes.