A few steps from S. Maria in Trastevere in the heart of Rome, Ripa 12 offers a welcoming environment, carefully designed to create the right harmony between elegance and informality. Born in 1991 by the Colao family with continuous success, the art of cooking is at home together with inventiveness and top-level food and wine pairings. The sea breeze and the scent of the ocean reach the table in a triumph of very fresh cruditèes, but also of cooked specialties. Starting with the precious oysters, coming from Normandy and Brittany declined in fin de Claires, Belon, Oloronnaise, to continue the sought-after sea lemons the very rare Ormeaux the Coquilles Saint-Jacques, the sea almonds from the French coasts and many goodies from our local seas. Here are sea urchins, truffles, razor clams and hairy mussels.

To continue the prized blue lobster from the Mediterranean, followed by the delicious Black Cod, a fish with extremely tender “meat” that inhabits the deep, icy waters of Alaska. Without forgetting the bright red Spanish Carabineros prawns, the imperial scampi of Mazzara del Vallo. And again, a carpaccio of sea bass caught, a tuna tartare from Mazarin,raw amberjack or wild salmon pave the way for a myriad of cruditèe. For the first courses, the creativity of the chef has elaborated original proposals in compliance with our Mediterranean tradition, including: tonnarelli cacio e pepe with shrimps and zucchini flowers; maltagliati alla norma with amberjack meatballs; Gragnano paccheri with prawns and pistachio from Bronte. At the end?

Puff pastry with chantilly and chocolate flakes, white chocolate soufflé and pistachio ice cream, crunchy almonds.