Alberto Ciarla

Frommer's Review

The Ciarla, in an 1890 building set in an obscure corner of an enormous square, is Trastevere's best restaurant and one of its most expensive. You'll be greeted cordially and with a lavish display of seafood on ice. A dramatically modern decor plays light against shadow for a Renaissance chiaroscuro effect. The specialties include a handful of ancient recipes subtly improved by Signor Ciarla (such as the pasta and bean soup with seafood). Original dishes include gilthead bream (a kind of fish) in orange sauce, savory spaghetti with clams, and a full array of delicious shellfish. The sea bass filet is prepared in at least three ways, including an award-winning version with almonds.

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.