Margutta

Margutta offers Mediterranean cuisine with an emphasis on seafood. The room is cozy and intimately lit. Owner Paolo Neroni often greets guests at the door and provides a word or two of recommendation. We started off with deliciously sautéed mushrooms, followed by the farfalle al gamberi e zafferano, bow-tie pasta with prawns in creamy saffron. For our entree we tried the signature dish, the Pesce alla Neroni (oven-roasted fish with fine herbs and a side of roasted potatoes and tomatoes). What impresses is the simplicity of the dishes. No convoluted sauces, long lists of ingredients, or fancy fusion. Most dishes seem to consist of three or four ingredients and just the right amount of herbs to balance the flavors. The result is a simple and elegant cuisine that brings out the best of all ingredients.

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