L'Osteria Dell'Orologio In Fiumicino

05/01/2024 Absolutely recommended experience. The environment appears youthful and transports diners on a journey into the depths of the sea through innovative, creative and not at all predictable cuisine. Two of us tried their "Libera-Mente" menu, a more than obligatory solution for those who want to fully enjoy the chef's potential and at the same time, grasp the true potential that lies at the heart of the "mechanism" of the Clock. The sensation you immediately perceive is that of embarking on a journey that will progress like a guided tour. From the moment they are welcomed, the customer feels at ease and perceives the important role he takes on for the dining room staff who, with excellent skills, will be able to start a multi-sensory organoleptic journey with him. There is a sommelier in the room to support the choice of wines while each course is accompanied by a brief description that tells its history and advice on how to best taste it. The dishes are refined and immediately show obsessive attention to detail and research into raw materials as in their study. There is a lot of academy here. Many courageous and enterprising reinterpretations, such as spaghetti with clams in the form of a crunchy "wafer". Sublime. There are also some dishes with an interesting flavour, such as the nettle risotto with a touch of sour cream which closes the array of flavors leaving a taste in the mouth which could, for some palates, be a little cloying. Certainly not for everyone but I invite you without delay to try it, perhaps tasting with a half portion. In conclusion, at the Osteria dell'Orologio the kitchen is without a shadow of a doubt the passionate lover of this young Chef who I define without doubt: skilled, prepared, courageous and in love with the profession he does. Enjoy your meal. Marco.

We were very satisfied with the location, service, quality and presentation of the dishes. Value for money....it's there! Compliments!

I have no words to describe how well we ate!!! The product, the flavours, the service, just a spectacle!!! Please, let the sommelier advise you on what to drink, because in addition to the food, they also have incredible wines. If you go to Rome / Fiumicino, you absolutely must go there!

Refined dishes, friendly waiters. Compliments.

I think it is absolutely the best fish restaurant in Fiumicino

As always the place where you eat best for my taste, Marco the 🔝 🔝 makes you feel at home with fantastic and always new dishes

Cozy and quiet place, impeccable and extremely attentive service, fresh and particular raw products, processed by expert hands and then served in a minimalist way to leave you surprised, I appreciated everything, I recommend it...

Excellent experience. Very good value for money.

Ristorante raffinato arredato con stile industriale. Romantica la vista sulla piazza resa ancora più affascinante dalle luminarie installate per il periodo natalizio. Partenza col botto ovvero aperitivo composto da diverse amuse bouche accompagnate da olio di zona e un golosissimo burro alle acciughe, Morbido e avvolgente al palato. Ottima la focaccia, i grissini e il pane proposto tra cui l’originale al nero di seppia. Una bella valorizzazione quella delle alici in tempura proposte con provola e puntarelle. Ben realizzato lo spaghetto con lupini di zona e bottarga. Servizio preciso e puntuale. Si percepisce tanta passione, tecnica e professionalità.

Recensione difficile. Do tre pallini che vanno interpretati come un’astensione dal giudizio. Il locale in sé è piccolino, scomodo, con toilettes da rivedere. Ha un bel dehors coperto che in una giornata fredda di dicembre era inondata di luce. Qui si pratica la nuova tendenza del pesce frollato. C’è un frigo in sala in cui riposano pesci di grande pezzatura che maturano esattamente come i pezzi di carne pregiata. Può darsi che questa sia la strada per il futuro, del resto 50 anni fa la carne frollata sembrava una follia. Al momento io non sono pronto. Eravamo in due , abbiamo preso diversi piatti, tutti con pesce stupendo trattato in maniera che ci ha fatto dispiacere per il pesce morto invano. Particolarmente disdicevole lo spiedino di polpo in salsa barbecue. Unici piatto gradito è risultato gli spaghetti alle vongole, l’unico tradizionale. Sarà colpa mia, posso ammetterlo, ma io non sono pronto per la cucina che si serve in questo ristorante.