Nostrano

Situated just a few metres from the famous spherical sculpture by Arnaldo Pomodoro, this welcoming restaurant is now even more appealing following its recent refurbishment. Here, owner-chef Stefano Ciotti combines modern techniques with regional flavours on a menu that embraces fish and meat dishes alike.

What sets it apart:

• A seaside-leaning tasting menu, Una Giornata al Mare, that mixes raw seafood, shellfish, and richer meat courses in one arc.
• Playful house signatures with fixed names, like Pomodoro al gratin nel XXI secolo and the “DiMare” spritz.
• Pairing options written into the menu, including a mixed pairing format alongside a full-wine track.

Signature ingredients and anchors of the kitchen:

• Sea urchin, used in the spaghetti alla chitarra with pecorino di fossa.
• Pecorino di fossa, a recurring seasoning note across pasta and seafood.
• Oysters, including a GIllardeau preparation in the tasting menus.
• Black truffle, paired with grilled calamari and turbot preparations.
• Hare and lamb, treated as full-flavour mains rather than afterthoughts.

A la carte highlights include market crudi (40€), spaghetti with sea urchin and pecorino di fossa (35€), and dishes that lean on black truffle, shellfish, and robust game. Tasting menus include Una Giornata al Mare (120€), plus shorter ‘Classici’ formats, with mix or full-wine pairings offered. Menu staples include Pomodoro al gratin nel XXI secolo, oyster with juniper and grapefruit, and hare with civet sauce.