Fresh wide pappardelle ribbons tossed with a delicate ragù made from mixed Mediterranean fish, white wine, tomatoes, and herbs. The pasta's size complements the chunky sauce. The fish breaks down slightly during cooking, creating a rich sauce that coats the noodles. This is a signature dish at the osteria.
Tips from diners
The fish ragù is less common than meat versions. This one is rich and flavorful without being heavy.
Fresh spaghetti tossed with delicate sea urchin roe (uni), lemon zest, and a light olive oil base. The acidity of the lemon complements the briny sweetness of the uni. This is a refined, seasonal dish that requires excellent uni sourcing. The simplicity of the preparation lets the ingredient quality shine.
Tips from diners
This is only available when fresh uni is in season (roughly November through April). Ask if it's available before ordering.
Large langoustines (scampi) baked with garlic, white wine, fresh herbs, and a touch of olive oil. The gentle oven heat preserves the delicate meat while infusing it with flavor. Simple and elegant. Reviewers consistently praise the tenderness and the quality of the scampi sourcing.
Tips from diners
The scampi's quality shines through the simple preparation. Ask your server where today's catch comes from.
Fresh Mediterranean anchovies cured in lemon juice and salt, then marinated with wild herbs and a touch of fennel. The curing process lightly cooks the fish while keeping it tender. A traditional Roman antipasto that's simple and relies entirely on anchovy quality. Multiple reviewers call this a benchmark preparation.
Tips from diners
Fresh marinated anchovies taste nothing like canned. This shows why—the quality and preparation make all the difference.
Tender octopus braised slowly in a simple tomato sauce with garlic and white wine. The long cooking time makes the octopus tender and allows it to absorb the sauce's flavor. Served warm in a shallow bowl with the sauce. A comfort-food version of seafood preparation.
Tips from diners
This is humble, honest cooking. The octopus is tender and the sauce is simple but flavorful. Bread to soak up the sauce is essential.
Fresh squid braised slowly in a tomato sauce with Kalamata olives, capers, and white wine. The long, slow cooking renders the squid tender and allows it to absorb the sauce's flavors. The sauce is rich and slightly briny from the olives and capers. A hearty, satisfying main.
Tips from diners
Squid benefits from slow cooking. This version is tender, not rubbery. The sauce is the best part.
A generous plate of fried seafood—calamari, small fish, shrimp, and seasonal vegetables—all fried until golden and crispy. Served hot with fresh lemon wedges and coarse sea salt. The kitchen avoids greasiness through careful oil temperature management and small-batch frying.
Tips from diners
The calamari stays tender and the coating is crispy but not greasy. Eat immediately while still hot.
A whole Mediterranean sea bass encased in a salt crust mixed with egg white and herbs, then roasted. The salt crust seals in the fish's moisture and creates tender, flavorful meat inside. The kitchen breaks the crust open at the table, releasing fragrant steam. A simple but impressive technique.
Tips from diners
The salt crust looks dramatic but the fish inside is incredibly moist. Ask for help if you're unsure how to navigate the bones.
Tucked into the bohemian Monti neighborhood, Osteria del Pesce is an intimate, no-pretense fish restaurant favored by locals in the know. The kitchen focuses on simple Roman seafood preparations—grilled fish, pasta with shellfish, fried mixed seafood—using fresh daily catches. The small size and casual vibe make it feel like dining at a friend's apartment rather than a restaurant.
Monti is touristy but this spot feels like a local hangout. The neighborhood has better restaurants than the tourist areas.
This is intimate and small—only a few tables. The vibe is relaxed and friendly. Expect €15–25 per person with wine.
Book ahead for dinner, especially weekends. The small size means it fills up quickly. Lunch is more casual and walk-ins are easier.
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