The solo effort of Chef Federico Delmonte (young but already accomplished and well-known in Rome’s culinary world), Acciuga is all about minimalism: tables and chairs made of wood and iron, and a sleek, streamlined counter—excellent for
a before-dinner aperitif—center around an open-plan kitchen. The restaurant’s lighting also serves as a protagonist in the décor, transforming as the evening progresses. Delmonte proposes clean, unfussy dishes, like crudo of amberjack, Fassona beef tartare, cappelletti pasta cacio e pepe in a caper and lemon broth, rice with mullet fish, fusilli pasta with mussels, barbequed mackerel with tomato stew, and a seafood fry-up. Playful offerings include coconut, lime, and onion with scal- lops, sea snails with breadcrumbs and black truffle, “beef tongue or rather baccalà,” and the intriguing “Colore,” a surprising dessert composed of carrots, almonds, and celery. The wine cellar features around 50 labels sourced from small and medium-scale vineyards.
Via Vodice, 25a. Tel 063723395. acciugaroma.it