Acquolina
Rome, Italy
⭐2 Stars
The Experience
From Michelin Guide
This modern, softly lit restaurant decorated in different shades of blue is situated in The First Roma hotel near Piazza del Popolo. Here, the young, professional staff offer attentive yet discreet service, so that all the attention is concentrated on talented chef Daniele Lippi’s cuisine. The chef creates two tasting menus – the first, shorter option focuses on fish dishes (the imaginative cuttlefish recipe influenced by Turkish flavours and the chef’s personal creativity is superb), while the second, longer and more elaborate menu also includes a few meat options. Whichever you choose, you’ll enjoy creative cuisine which is also hearty, generous and full of substance, and for which you’ll easily find the perfect pairing in one of the thousand different labels that feature on the wine list.
Unique Things
From Visitor Experiences
"Cuisine in which technique and imagination glorify products in a way that is never ordinary, but which avoids pointless extravagance"
Acquolina's culinary style is distinguished by a balance of creativity and restraint, delivering dishes that are imaginative yet never excessively extravagant, emphasizing Mediterranean products and traditions through three distinct tasting menus."Mediterranean as a portmanteau of the words 'Meditate' and 'Land'"
The restaurant reinterprets Mediterranean cuisine by blending land and sea ingredients in innovative ways, reflecting a philosophy of bringing different traditions and cultures together to create breathtaking dishes.Artistic expression in both dining environment and plating
The restaurant integrates modern art into its atmosphere with original paintings and sculptures, while the food presentation itself is treated as an artistic endeavor, featuring modern, visually striking plating that complements the culinary experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Acquolina, the Michelin-starred restaurant in Rome, reflect its strong Mediterranean identity and innovative approach by Chef Daniele Lippi. Key ingredients include:
Sea Urchins: Used in creative combinations such as with almonds, sea urchins highlight the marine influence and are part of the "Medi-Terrae" philosophy blending land and sea flavors.
Amberjack: This fish is paired with lentils in signature dishes, emphasizing the Mediterranean basin's fresh seafood and sustainable sourcing.
Cheese and Eel: This unusual pairing showcases the chef’s experimentation and the fusion of different Mediterranean traditions and textures.
Pigeon and Langoustine: A signature dish features pigeon stuffed with langoustine, combining land and sea elements with chard leaves and currant sauce, demonstrating technical skill and imaginative flavor layering.
Tuna Ventresca: Served with rye and celeriac, this dish revives old bread and highlights the chef’s commitment to freshness and sustainability while respecting Mediterranean raw materials.
These ingredients are significant as they embody Acquolina’s philosophy of "Medi-Terrae", blending diverse Mediterranean cultures and ingredients with modern techniques to create visually striking and innovative dishes that avoid clichés and emphasize freshness and sustainability.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Mediterranean Tasting Menu: Highlights Mediterranean products, NA
- Second Tasting Menu: Another option focusing on Mediterranean flavors, NA
Other Menus
- Wine and Cocktail List: Available for consultation, NA
Note: Specific prices are not provided in the menu text.