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13 Places to Eat in Fiumicino, Outside of Rome

13 Places to Eat in Fiumicino, Outside of Rome

Arriving and leaving Rome by aircraft, you move by way of the city of Fiumicino the place Leonardo da Vinci Worldwide Airport is situated. Just some kilometers from the primary flying hub is the city correct the place the principal street sits proper subsequent to the canal that comes from the Tiber River then leads to the Tyrrhenian Sea. It’s not only a place the place you cross by means of to go to the capital as a result of it holds an fascinating facet to make you keep put and benefit from the place too. For its proximity to the capital, about 30 kilometers, it’s a seaside city alongside the Tyrrhenian Coast the place Romans head to for seafood dishes. Fiumicino is a city the place eating places abound, tons of of them lined up one after the opposite. Seafood is especially served, in addition to pizzas, meat, gelato, and virtually every part imaginable consuming. In different phrases, you gained’t depart the city hungry as there are such a lot of locations to select from. However the huge query is, the place do you eat properly? Having lived in this city for nearly 20 years and being notably acutely aware concerning the high quality of the elements used, listed here are those the place you possibly can go to whereby the diploma of excellence is the protagonist in the kitchens. From very economical choices of pizza al taglio (Roman pizza by weight), a real trattoria to Michelin-starred eating places, and eventually to an award-winning cup of gelato, listed here are 13 addresses to take word of.

Sale – Fish and Spirits
Sale – Fish and Spirits lies alongside By way of Della Scafa, the street that partly parallels the mouth of the Tiber River. The situation is about 2 kilometers from the nerve middle of the city however well worth the distance if you’d like some cocktails with a spread of seafood hors d’oeuvres and straightforward eating. The interior space could be very spacious in addition to outdoors when the season permits. Simply brief of two years in exercise, Sale of Roberto Di Giandomenico has turn into one of the locations to head to in Fiumicino for cocktails, informal lunch on weekends and dinner with buddies and households. His kitchen proposals are primarily anchored on basic dishes with a slight enter of innovation to give some variety. Sometimes, the cooks of Sale participate in the gastronomic occasions of Eataly Rome. Pleasant service and affordable costs. Cocktail menu at €15, common costs of appetizers between €9 to €12, pasta dishes between €12 to €16, primary programs at round €16 and dessert at €5.
By way of Della Scafa 144
Tel: +39 06 99781293
Open from 18:30 to 2:00 (Wednesdays to Sundays) / 12:30 to 15:30 (Saturdays & Sundays)
Closed on Tuesdays

Enoteca Ostricheria
Enoteca Ostricheria of Paola Isopo has been the referral level in the city for years for a wine bar that specializes in wonderful wines, French oysters and gourmand merchandise. It’s fairly compact with solely 4 sq. tables with bar stools in the internal room that’s surrounded by cabinets of wine bottles out there for consuming and shopping for. The costs of the oysters differ, between €2.50 to €5 every, relying on the sort out there. There’s an excellent choice of wines that may be ordered by the glass with affordable costs. Enoteca Ostricheria is the right place to go to for aperitif or after dinner.
By way of Torre Clementina, 122
Tel: +39 06 65048153
Open from 11:00 to 15:00 / 18:00 to 23:00 (Tuesdays to Saturdays & Sunday night time)
Closed on Mondays and Sundays mornings

Pizzeria Marina
Roberto Cacchione, World Champion Pizza Chef in 2003, garnered not only one title however a succession of awards and notches in the worldwide and nationwide pizza competitions for pizza al taglio (pizza by the load) that happened in Italy. Thirty years of exercise that has been handed on to him by his mother and father, his pizzas are extremely popular in city (and in addition out of city) as a result of they’ve excessive digestibility and the mixtures he makes use of are merely scrumptious. He has a critical dedication to the superior high quality of the components he makes use of for his pizzas just like the flour that’s tailored for his wants and additional virgin olive oil straight from a trusted small producer in Puglia. The remaining of his components are extensively chosen earlier than he makes use of them in his pizzas. In spite of the top quality components, the costs stay economical. Pizzeria Marina is sort of small and easy with solely outside seating out there all-year spherical. On a sunny day, even in the chilly seasons, eating outside in this pizzeria is a pleasure deal with with the harbor in entrance of you.
By way of Torre Clementina, 194 D
Tel: +39 349 8403895
Open every day from 11:00 to 21:00 besides Mondays and Tuesdays

Il Pesciolino Innamorato
The primary antipasteria (appetizer restaurant) in Fiumicino 7 years in the past opened by Chef Diego Gioia whereby you possibly can order a succession of appetizer dishes at €35 for five dishes. Common programs of pasta, principal meat or fish and dessert are additionally obtainable in the menu. The menu modifications in accordance to the supply of the elements and season however the theme stays on seafood. The dishes are fairly artistic however rooted to acquainted Italian flavors. Il Pesciolino Innamorato is a really nice intimate restaurant in a again street, parallel to By way of Torre Clementina.
By way of Giovanni Battista Grassi 15 / 17
Tel: +39 06 97990792
Open day by day for dinner besides Mondays

Osteria dell’Orologio
Owned by Chef Marco Claroni and his spouse Sommelier Gerarda High-quality, Osteria dell’Orologio has been regaling the restaurant’s gourmand patrons with spectacular seafood dishes. The restaurant has fairly a staff between the eating employees and the kitchen brigade whereby Sous Chef Alessandro Lambiase takes second in command. Whenever you need a really good eating expertise, head to Osteria dell’Orologio the place the meals is outstanding, a wine record that enhances properly the dishes and exemplary professionalism in the eating space. The menu modifications each season utilizing recent components sourced from one of the best assets. Marco places totally different elements that knit collectively into gastronomic delights which might be visually hanging and decidedly delectable. E-book forward because the restaurant tends to refill fairly quick. Indoor and outside seating out there all yr spherical (heated in winter). Tasting menus out there between €45 to €65 with various quantity of dishes. Common costs of appetizers and pasta dishes between €16 to €18 every and primary dishes between €22 to €24.
By way of Torre Clementina, 114
Tel: +39 06 6505251
Open for dinner from Tuesdays to Sundays and lunch from Thursdays to Sundays in summer time. Closed on Mondays.

Pascucci al Porticciolo
Recognized to each the locals and guests as the perfect seafood restaurant in city, Pascucci al Porticciolo is a spot the place you’re assured of wonderful seafood kitchen utilizing the recent harvests from the Tyrrhenian Sea. Chef Gianfranco Pascucci has an enormous supply of elements proper in entrance of him, the place fishes of totally different sorts are taken to the dock by the native fishermen of Fiumicino as quickly as they arrive in from fishing. He doesn’t restrict his elements to the standard sea bass or turbot, as a result of he feels impelled to take out the immense provide that the ocean can present us, extra the unknown than those we’re used to. Awarded a Michelin star in 2012, the restaurant assures you of an unforgettable eating expertise whereby the meals is paralleled with a powerful wine record and commendable eating service in the arms of Giancarlo’s spouse, Vanessa Melis and her employees. Except for the singular entries in the menu, two tasting menus can be found: Basic Tasting Menu at €80 that consists of 6 dishes whereas the Tasting Menu of €100 has extra dishes. To succeed in it on foot, simply take the pedestrian bridge from By way of Torre Clementina.
Viale Traiano, 85
Tel: +39 06 65029204
Closed on Sunday dinner, Mondays and Tuesday lunch

Host
Simply over a yr previous, Host is setting its agency prints in the gastronomic scene in Fiumicino. Chef Alessandro Capponi opened his restaurant, after in depth skilled experiences in the Roman kitchens. From these early life, he determined to begin his personal restaurant alongside together with his spouse Francesca Mangia who manages the eating space. Alessandro’s kitchen is revolutionary, utilizing seafood because the protagonist in his dishes in addition to greens for his vegetarian dishes. He maintains freshness and high quality and he all the time follows what are in season, together with the fish. Wines come from a specific few of fascinating Italian producers from throughout Italy whereas there are additionally some artisan beers to select from. The restaurant is situated in a quiet nook amongst residential buildings, only a brief stroll from the primary hub of the town. Tasting menus can be found between €45 for the vegan, €50 for the fish and €60 for a tasting menu that you simply compose. Appetizers and pasta dishes value between €13 to €17, the primary programs between €18 to €25 and the desserts at €eight.
Piazza Gen. Carlo Alberto Dalla Chiesa (angolo By way of Sandro Pertini)
Tel: +39 06 92597477
Open every day for lunch and dinner besides Tuesdays

Officina del Mare
Officina del Mare, opened by co-proprietors and siblings Raffaele and Rosanna Forgione, is a spacious restaurant with outside seating of about 50 and 60 indoors. It has a refreshing motif of the ocean with a backdrop of virtually pure white, wooden and touches of blue. It has an air of informal refinement whereby the meals and repair parallel the atmosphere. Situated alongside Lungomare della Salute, the principal street that has entry to the seashore, myriad eating places stand alongside Officina del Mare. Outdoor, the ocean reminds you of its proximity with its strong briny scent and its glistening water. Heading the kitchen employees is the very younger Government Chef Ettore Cuzzone, who, in spite of his youth, went by means of one of Italy’s greatest culinary faculties and gained experiences in the kitchens of some essential eating places. Ettore’s kitchen philosophy leans in the direction of an progressive strategy with the utilization of kilometer zero and seasonal components. The bulk of the seafood are sourced from the day by day catch of the fishermen in Fiumicino whereas some are obtained from the place they’re greatest recognized to have the very best high quality. Anticipate creative entries in the seasonal menu. The menu amplifies the seasonality of the components, most particularly the supply of the catch of the second, so some of the entries may range continually on prime of the mainstays in the menu. Take a step away from the normal seafood plates and contain your self in the partaking kitchen of Ettore the place you’ll be able to see and style creativity. The wine menu has fascinating labels to attempt whereas the service could be very attentive. The typical worth of the appetizer plates is round €12, pasta dishes at round €16 and the primary course at round €18.
Lungomare della Salute, 187
Tel: +39 0645447160 / +39 348 1641822
Open day by day for lunch and dinner besides Mondays

QuarantunoDodici
QuarantunoDodici is pronounced as (kwa-ran-tù-no-dò-di-chi) and translated to forty one-twelve in English. It’s a peculiar identify for a bistrot nevertheless it truly stands for the geographical coordinates of the place, 41-12, alongside the Tiber River in the city of Fiumicino the place the river meets the Tyrrhenean Sea. QuarantunoDodici and Il Tino are each co-owned by Chef Patron Lele Usai and his companions. Each eating places are situated in a constructing in the premises of Nautilus Marina Complicated. QuarantunoDodici is on the bottom flooring whereas Michelin-starred Il Tino is situated on the second flooring. The situation of the restaurant requires a automotive to attain because it stands alongside the Tiber River that divides the subsequent city, Ostia, from Fiumicino. The bistrot is open every day for breakfast, lunch and dinner. It has indoor seating enclosed in glass, in addition to outside seating which is true in entrance of the Tiber River. As opposed to the Michelin-starred restaurant upstairs, QuarantunoDodici’s delicacies is sort of easy and linked strongly to the territory, utilizing of course, the every day catch from the ocean and elements of top quality. Common costs of appetizers is €13, pasta dishes at round €16, foremost programs at round €23 and dessert at €6.
By way of Monte Cadria, 127
Tel: +39 06 6581179
Open day by day for breakfast, lunch and dinner

Il Tino
Previously from the city of Ostia in a quiet residential road, Il Tino captivated its diners for a decade in their unique handle from 2006 till 2016. In 2015, it was awarded a Michelin star and a yr later, moved to its new location in Fiumicino. Within the kitchen is Chef Lele Usai who conquers the kitchen together with his progressive strategy to haute delicacies. His key elements are the power of the Tyrrhenian coast which he marries solely with the perfect elements. His reinterpreted dishes spotlight distinctive and refined native flavors derived from his expertise for creativity and modern methods in the kitchen. Accompanied with an exemplary wine listing, eating at Il Tino is an assurance that your dinner is of supreme high quality. Appetizer costs vary between €18 to €22, pasta dishes round €20, most important programs between €25 to €30 and dessert round €12. Tasting menus of four programs is €65, 6 programs at €80 and 10 programs at €100.
By way of Monte Cadria, 127
Tel: +39 06 5622778
Open every day for dinner besides Wednesdays

Il Ristorantino Lillo
From By way of Torre Clementina, simply take the bridge to cross the Tiber River in the direction of By way of del Faro for a easy and conventional Italian seafood dinner with average costs. It’s off the crushed monitor as it’s situated in a residential street. Il Ristorantino was opened eleven years in the past by Chef Lillo Santoni. The eating space is dealt with by Chicca Broglio. Lillo’s kitchen is deeply rooted to conventional flavors, typically with a slight affect of creativity. The extent of normal of the components is sweet and the dishes are simple. The linguine with granseola (European spider crab) and tomatoes is notable in addition to the uncooked and cooked appetizer platter.
By way of Del Faro, 38
Tel: +39 06 65039033

Trattoria Le Romane
Once you need to eat real basic pasta dishes in a easy atmosphere of an genuine trattoria, Trattoria Le Romane is the place to head to. Attempt their plentiful servings of Amatriciana, Carbonara, Gricia, Cacio e Pepe and Arrabbiata at a mean worth of €9. The restaurant is off the crushed path however value a visit for his or her basic pasta dishes. Service might be fairly sluggish and wines are restricted to primary desk wines however one of the best half is the basic pasta dishes.
By way of Attilio Corrubia, 34
Tel: +39 380 523 5910
Open every day for dinner besides Mondays / Open additionally for lunch on Saturdays and Sundays

Bar Della Darsena
Bar Della Darsena of Gelato Maker Vincenzo Lenci has been round for years fronting the port of Fiumicino, and just some meters from Pascucci al Porticciolo. It’s a spacious bar with tons of outside seating the place locals converge till late at night time for a cup of gelato, espresso or cocktails. From the surface, you wouldn’t assume that there’s gelato however do step in and take a look at what are in the freezer. Bar Della Darsena’s reputation soared excessive when Vincenzo created his pleasant and refreshing “About…Strawberry and Red Pepper” (strawberry sorbet with a shocking delicate kick of pink peppers) taste and gained first place in the semi-finals of the Gelato Pageant in Rome 2017. Quickly after, he acquired the second place in the European Gelato Pageant in Florence. Nevertheless it didn’t finish there as a result of a couple of months later, he gained first place once more in a gelato competitors in Sicily for an additional taste he created with pistachios. Vincenzo’s profitable streak is due to his perseverance, enthusiasm and keenness in making gelato. Actually, he’s typically in his laboratory constantly concocting new flavors. The easiest way to take pleasure in his gelato is whenever you sit dealing with the port the place the boats are docked.
Viale Traiano, 133
Open every day from 6 AM to 2 AM

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