A selection of three or four premium fish (often branzino, lobster, and sea urchin or scallop) sliced paper-thin and arranged on a cold plate. Dressed simply with Pierluigi's house olive oil and fresh lemon. The quality and freshness of fish determine the dish—only the best Mediterranean catches make it onto the menu.
Tips from diners
The quality of raw fish depends entirely on that day's catch. Ask your server what's best today—don't order blindly.
Raw fish isn't to everyone's taste, but if you eat it, this is where to try it in Rome. Quality is excellent.
Handmade pumpkin gnocchi (light and fluffy from the use of squash puree) dressed with brown butter and topped with Siberian caviar. The earthiness of pumpkin, richness of butter, and briny pop of caviar create a sophisticated and unusual combination. A luxury touch that defines Pierluigi's refinement.
Tips from diners
This is the most expensive pasta on the menu, but the caviar is real, the gnocchi is handmade, and the combination is unique.
Scialatielli (Campania ribbon pasta) with Manila clams (vongole veraci), white wine, garlic, and parsley. The clams' brininess carries through the light broth. Scialatielli is wider and softer than dried pasta, complementing the delicate clam sauce.
Tips from diners
The vongole veraci (Manila clams) are expensive and essential. This dish is worth the price for the clam quality alone.
A whole Mediterranean sea bass roasted until the skin is crisp and flesh is moist. Flavored with rosemary, thyme, and lemon. The fish is served whole, requiring you to navigate bones, but the flavor and technique are worth the effort. Sourced fresh daily.
Tips from diners
Eating whole fish means learning to navigate bones. If that bothers you, ask the server if they can fillet it at the table.
Creamy risotto infused with saffron, topped with oxtail that's been braised until tender and glossy. The earthiness of oxtail contrasts with the aromatic saffron and buttery rice. Not the most traditional pairing, but refined and unusual.
Tips from diners
This dish shows Pierluigi's technique-forward approach. The oxtail is braised for hours; the risotto is stirred to perfection.
Opened in 1938 by Umberto Pierluigi, this restaurant pioneered fine seafood dining in Rome and remains under family control. Located in Piazza de' Ricci (a historic square with Renaissance frescoes), Pierluigi occupies a privileged position in Rome's culinary landscape. The menu is 80% fish—raw preparations, seasonal catches, refined presentations. Expect high prices and small portions, but the ingredient quality and technique justify the cost.
Book well ahead for dinner, especially Thursday–Saturday. Lunch is slightly easier. The piazza is charming in warmer months—request outdoor seating if possible.
This is Rome's finest seafood restaurant and one of its most expensive. Expect €60–90 per person with wine. Small portions reflect the refinement, not stinginess.
The menu changes daily based on fresh catch. Ask your server what's best today and trust their recommendation. Avoid asking for off-menu items.
Piazza de' Ricci is one of Rome's most beautiful piazzas, with Renaissance frescoes on the palazzo. Dining here is about more than food—it's about setting and history.
Page last updated: