Il Tino

Enjoying an attractive location in the Nautilus Marina, overlooking the Tiber and the boats moored along it, this restaurant decorated in a modern, minimalist style represents a childhood dream for its chef, who learned his craft from observing his grandparents, both of whom were excellent cooks. Following years spent gaining experience abroad and in Italy, including an informative period with Gualtiero Marchesi at L’Albereta, Usai now creates contemporary cuisine with a strong regional character, prepared from top-quality seasonal ingredients and enhanced with cutting-edge techniques. His cuisine is also open to more exotic influences, including from Asia, the aesthetic quality of which reflects the chef’s own love for elegant presentation. The restaurant’s kitchen garden, visible from the steps leading into the dining room, provides the many herbs that are used skilfully by the chef to add colour and even more flavour to his delicious fish and seafood dishes. Excellent wine list, plus the highly recommended option of starting your meal with an intriguing cocktail!

Michelin-starred status since 2015

• Il Tino is led by chef Daniele Usai and has held a Michelin star since 2015, highlighting its reputation as a refined seafood-focused dining destination on the Lazio coast.

Nautilus Marina setting with minimalist design

• Located inside the Nautilus Marina in Fiumicino, the restaurant features a modern, minimalist interior and views of the Tiber and moored boats, offering a distinctive maritime ambience.

Signature dish: Giardino iodato

• One of the chef's most famous dishes, the Giardino iodato, is celebrated for its sea-centered flavors and unique presentation, emblematic of Usai's culinary approach.

Signature Ingredients

• Seafood and fish from the Lazio coast: The kitchen centers on presenting marine products, with fish and shellfish as the protagonists, highlighting local seasonal seafood to preserve their natural flavors.
• Coda di rospo (monkfish tail): A standout protein in Il Tino's seafood-centric menu, illustrating the refined use of a robust white fish in risotti and broths.
• Scampi (shrimp) smoked with vanilla: A signature preparation noted by diners, showcasing Usai's inventive pairing of smoke and vanilla with seafood for a contemporary, elegant profile.
• Alghe marine / iodated ingredients (sea vegetables): The celebrated 'Giardino iodato' points to iodine-rich sea vegetables or sea herbs as a defining element, introducing briny, mineral notes that echo the sea.