Quinzi & Gabrileli

Frommer's Review

We've never found better or fresher seafood than what's served in this 15th-century building. Don't be put off by the rough-and-ready service; just enjoy the great food. (And be prepared to pay for the privilege because fresh seafood is extremely expensive in Rome.) Alberto Quinzi and Anna Gabrieli have earned their reputation on their simply cooked and presented fresh fish, such as sea urchin, octopus, sole, and red mullet. They're also known for their raw seafood, including a delicate carpaccio of swordfish, sea bass, and deep-sea shrimp. The house specialty is spaghetti with lobster. Sometimes the headwaiters will prepare wriggling crab or scampi on the grill right before you. In summer, French doors lead to a small dining terrace.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.