Acciuga - Roma

Efficient, kind and prepared staff; affable and participative the chef of the federic; varied menu with excellent basic ingredients and imaginative processing;... read more Efficient, kind and prepared staff; affable and participative the chef of the federic; varied menu with excellent basic ingredients and imaginative processing; excellent choice of wines.

I came to the restaurant to celebrate my birthday, curious and full of expectations for the evening. The room is decorated in a minimal style, nice the external... read more I came to the restaurant to celebrate my birthday, curious and full of expectations for the evening. The room is decorated in a minimal style, nice the external dehor. We start with the welcome of the chef based on almond paste balls seasoned with capers, olives and dry tomato, and artichoke aside. Follow the piada roll with the anchovy and the manned cod. An excellent straw and hay with shrimps and the very particular Genoese cacio and pepper to the fifth quarter of sepia. what to say very good!To follow a dish of fried paranza and to conclude a sorbetto at bergamotto and a sweet created by surprise! Fish quality really excellent and value for money more than satisfactory. everything, from the entrance to the account, was our total appreciation; not to mention the staff, cared, and measured, rare qualities of these times. The cuisine of federico is rich in flavors and genuineness in addition to the appearance of the eco-sustainability of the fishery. impeccable service, warm and relaxed atmosphere with the chef who comes to collect the impressions of the customer. Congratulations, to all and to the maître who has been able to suggest and recommend our choices (top for dessert)P.S.: we will be back soon

Excellent dishes of the chef federico cannot be described, they must be tried live.' I chose the four-course degotation menu and I was excited about all the pro... read more Excellent dishes of the chef federico cannot be described, they must be tried live.' I chose the four-course degotation menu and I was excited about all the proposals (and so about accompanying wines). In my opinion, however, it also counts more: knowing that there are still locals where you are not a number (or a credit card number). courtesy (true), service and attention to the customer make the difference between a level room and a simply modaiolo. I'll certainly dine, to experience other dishes, and to the beautiful atmosphere that you breathe in the anchovy!

The pasta was exceptional. You feel the difference of pasta cooking in Italy versus the rest of the world .broken linguini in seafood source is one of the best... read more The pasta was exceptional. You feel the difference of pasta cooking in Italy versus the rest of the world .broken linguini in seafood source is one of the best dishes I have tried in Italy so far . I congratulate the chef for being so simple and exquisite.

7-course tasting menu (Federico’s) consisted of very traditional (at first glance) seafood dishes: scallop carpaccio, baby tuna tartar, raw red shrimps, cuttlef... read more 7-course tasting menu (Federico’s) consisted of very traditional (at first glance) seafood dishes: scallop carpaccio, baby tuna tartar, raw red shrimps, cuttlefish tartar with artichokes, traditional flatbread with mozzarella and anchovies, spaghetti with mussels and risotto with small molluscs and tomatoes. However the quality, creativity and presentation of all of them made our lunch a gastronomic tour. Really!