Pascucci al Porticciolo

A focus on the sea underpins the whole philosophy of this restaurant, which is perhaps not surprising at a coastal location such as Fiumicino! Here, chef Pascucci celebrates the sea to the full on his “Come è profondo il mare” menu which showcases beautifully presented dishes accompanied by a wine list that celebrates local producers from the Lazio coast. The chef selects top-quality local ingredients which he prepares with an almost Oriental precision – we particularly recommend the raw gurnard with ceviche, Kaluga-Amur caviar and courgettes. Vanessa oversees the dedicated front-of-house team, who provide warm and attentive service.

Sea-and-Land Philosophy: A true 'cucina di mare' blending ocean and inland terroir

• Pascucci al Porticciolo is a Michelin-starred restaurant (1 star in Michelin Guide 2023), yet frames its cuisine as a 'cucina di mare' that fuses sea and land into one territory.
• The kitchen narrates a holistic coastal identity from fondali to inland, with sea flavors carried through herbs, greens, and the shoreline environment, from Fiumicino toward Orbetello.
• The dishes emphasize delivering the sea to the plate via the fish as the principal ingredient, prepared with deep knowledge and respect, complemented by herbaceous notes that evoke iodate and salinity.
• The philosophy links the coast and inland landscapes, celebrating a complete view of the territory and the seasonally available ingredients.

A Personal, Tailored Front-of-House: Vanessa Melis and maritime-inspired service

• Vanessa Melis, the chef's wife, is described as the 'Regina della sala' and 'anima del servizio,' delivering a warm, personalized service aligned with the restaurant's philosophy.
• Each table is treated like a bespoke suit: service is tailored to meet each guest's desires with empathy and natural ease, without rigid formality.
• The dining room features marine-inspired artworks by Gabriele Leonardi, visually echoing the sea and enhancing the overall seaside narrative.

Sustainability at the Core: Ethical choices to protect sea and nature

• The restaurant emphasizes ethical choices that protect the sea and nature, forming a virtuous circle of growth and preservation of a delicate ecosystem.
• This environmental stewardship is integrated into the dining concept as a central pillar of the restaurant's identity, not merely a side issue.

Signature Ingredients

• Pesce fresco di mare (sea fish): The materia principe of Pascucci al Porticciolo's cucina di mare. Sourced from Lazio’s coast, with waters from Fiumicino up to Orbetello, the fish embodies the restaurant’s philosophy of sea-first cooking. The chef Gianfranco Pascucci treats the fish with deep knowledge and respect, preserving its natural texture and iodized, salty flavors, and presenting it in multiple forms—from delicate raw preparations to expertly cooked dishes—so the sea speaks for itself.
• Erbe mediterranee e piante costiere: Aromatic companions drawn from the coastal environment and the land around the Rome coast. These herbs and coastal plants bring the sea’s influence into the dish through their iodated, saline, and savory notes, and are used to perfume and balance the seafood—via infusions, sauces, or fresh garnishes—embodying the restaurant’s principle that land and sea are two faces of the same reality.