Acquolina Hostaria - Rom

Fish restaurant with 1 Michelin star, Acquolina Hostaria in Rome was born from the union of two chefs: Angelo Troiani and the youngest, but not less good, Alessandro Narducci, whose creations had already been illustrated during the Taste of Rome 2015. We stayed on a Friday night, taking advantage of a Groupon offer, which allowed us to save a bit on the final account. Of course we are talking about a star restaurant and therefore of a definitely not cheap place and not within reach of everyone. But it's worth it, at least for my taste. Because a place like Acquolina Hostaria in Rome doesn't just sell you a menu, but a more intense and complex emotion, a practically perfect evening, in which you are pampered by the moment in which you set foot in the local, dish after dish, until the greeting of the good night.

I was at the Taste of Rome where I tasted the carboam with fish eggs and bottarga that was amazing and the sea-bunched tzatziki bourguignonne of which I was very impressed by the combination of flavors. The ravioli with tomato and basil foam instead had a warm contrast of raviol with the fresh of the foam that was spectacular.

La Pizza con proscuitto di Alalunga e fichi che ho assaggiato al Taste of Roma è molto croccante out, sembra quasi fritta, e il ripieno c'è un contrasto molto decided tra il dolce del fico e il salato del prosciutto. Sea ravioli, light tomato, basil were very good. I was impressed by both the lightness and the simple and fresh ingredients. Tzatziki, bourguignonne di bocconi di mare have a strong but pleasant taste and remains a good aftertaste, despite you do not love cold dishes.

I tried carboam to taste of Rome and it was very good. I was delighted with the quality of pasta and its optimal cooking. The scents exalted every ingredient.

Tryed both at the restaurant and at the head of rome. Despite the change of driving in the kitchen after the farewell of Giulio Terrinoni always manages to surprise. Fantastic