Chef-owner Massimo Riccioli took the nets and fishing gear off the walls of his parents' trattoria to create what is widely known as the place to go in Rome for first-rate seafood. But beware: the staff may be friendly and the fish may be of high quality, but the preparations are generally very simple, and the prices can be startlingly high. If you come though, start with the justifiably well-known selection of marinated seafood appetizers, like carpaccios of fresh,
translucent fish drizzled with olive oil and perhaps a fresh herb. Pastas tend to mix varieties of shellfish, usually with a touch of oil, white wine, and lemon. Simple dishes such as the classic zuppa di pesce (fish soup) deserve star billing under the title of secondi—and command star prices.