Premium Atlantic tuna hand-chopped to a coarse texture and mixed with salted capers, fresh lemon juice, and fine olive oil. The chopped texture reveals the tuna's full flavor complexity. The capers add umami and brine, balancing the richness. A refined take on a classic preparation.
Tips from diners
The coarse chop preserves the tuna's texture. The capers add a necessary savory note. Perfect balance.
Premium sea urchin roe (uni) served chilled in its shell with only fresh lemon and sea salt. The uni's briny, sweet flavor is preserved through careful sourcing and minimal handling. A luxury preparation available only during peak season (late fall to spring).
Tips from diners
Ask if uni is in season before ordering. When available, it's the best way to experience the ingredient—nothing to hide behind.
Premium white swordfish sliced paper-thin and arranged with elegant restraint, topped with premium caviar and delicate microgreens. The swordfish's subtle, slightly sweet flavor is complemented by the briny pop of caviar. An elegant and refined presentation.
Tips from diners
This dish exemplifies Quinzi e Gabrieli's approach—premium ingredients, refined presentation, minimal technique.
Sweet Adriatic langoustines sliced paper-thin and arranged on a cold plate. Dressed with fine olive oil, fresh lemon juice, and a whisper of sea salt. The tender texture and delicate sweetness of raw langoustine are showcased. This is a luxury preparation available only when langoustines are at peak freshness.
Tips from diners
Raw langoustines are a rare luxury. If they're available, order them. This is how to experience the ingredient.
A curated selection of four different raw fish carpaccios, each a different Mediterranean species, each sliced and dressed to highlight its individual character. The platter changes with the day's catch but typically includes branzino, swordfish, sea bream, and another premium catch. A guided tour through the restaurant's sourcing and technique.
Tips from diners
This platter is the best introduction to Quinzi e Gabrieli's sourcing. Let your server guide you through which fish is which.
A beautiful composed platter featuring chilled raw oysters, clams, sea urchin, and a selection of sliced raw fish. Arranged with aesthetic care and served with fresh lemon. A luxurious tasting experience that showcases the full range of the restaurant's sourcing and preparation.
Tips from diners
This platter is the restaurant's showcase. Perfect for sharing or for serious raw fish lovers. Arrive hungry.
Sweet Adriatic scallops sliced paper-thin and arranged on a chilled plate. Dressed with the finest olive oil, fresh lemon juice, and a grain of sea salt. The scallops' natural sweetness and tender texture are front and center. A simple preparation that relies entirely on ingredient freshness.
Tips from diners
If you trust raw seafood, this is where to order it. The freshness and quality are consistently remarkable.
A mixture of premium Mediterranean fish hand-chopped and mixed with fresh citrus, wild herbs, and fine olive oil. The combination changes based on the day's catch and the chef's inspiration. Each preparation highlights different textures and flavors. A refined, chef-driven preparation.
Tips from diners
Ask your server what's in today's version. The composition changes daily based on the catch.
Located a short walk from the Pantheon, Quinzi e Gabrieli is renowned as one of Rome's premier raw fish specialists. The restaurant focuses on crudi (raw fish preparations)—carpaccio, tartare, and raw plates—featuring the finest Mediterranean catches. The refined dining room and knowledgeable staff make this a destination for those seeking premium raw seafood and refined technique.
This is Rome's premier raw fish specialist. Book well ahead for dinner. The menu focuses almost entirely on carpaccio, tartare, and raw preparations.
The wine list is carefully curated with Italian whites and some light reds. The sommelier is knowledgeable about seafood pairings.
Expect €40–65 per person without wine. This is upscale fine dining. Premium raw ingredients justify the cost.
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