Acquolina Ristorante In Roma

Insights of the Senses: Acquolina and the Vision of Daniele Lippi Dining at Acquolina is not simply a meal—it is an awakening, a journey through time, imagination, and the shattering of bias and assumption, guided with masterful artistry by Chef Daniele Lippi. In a city steeped in culinary tradition, Lippi dares to dream beyond it, crafting a tasting experience that is paradoxically playful and profound, deeply rooted and radically original. Each dish arrives as a poetic composition, spotlit on a dinner table designed to be more stage than surface. The plating alone is worthy of a gallery, yet nothing ever feels forced—every element serves a purpose. Each bite unfolds like a chapter in a story, one that lingers long after the final course. What sets Lippi apart is his emotional intelligence on the plate: he understands not only flavor, but feeling. He knows when to surprise you, when to comfort you, when to challenge your expectations—and when to simply let silence speak. There is a sense of risk, of curiosity, of art pushing against the edge of its own canvas. I was particularly moved by a dish that transformed the way I now relate to food: a dessert course—a humble crème caramel—whose chicken eggs had been audaciously replaced with fish eggs. Upon hearing what was to come, I scoffed, my imagination arrogantly rejecting the proposed flavor profile before it even arrived. But on my first bite, I felt goosebumps ripple down my body—and a quiet sadness, as I realized how wrong I had been. The dish was cohesive, sweet, umami, and delicious—and more importantly, it was a lesson delivered through embodied experience: that I often taste with a presumptive mind before opening my senses to taste with my heart. Daniele's bold artistry serves not just courses, but insight on a plate. The service at Acquolina mirrors this artistry—gracious, intuitive, and informed, but never intrusive. The space itself is an elegant frame for the experience: contemporary, intimate, expansive. Daniele Lippi is more than a chef—he is a composer, a philosopher of the palate, and one of the most visionary culinary artists working in Italy today. Acquolina is a place where the boundary between food and art dissolves, and where the soul is invited to taste something unforgettable. This is an artist, a team, and an experience not to be missed. Do not walk—run—to Acquolina the next time you're in Rome. And taste the crème caramel with an open heart, fish eggs and all.

A sublime experience. Delicious dishes, every course a discovery. Impeccable staff.

Everything was incredible, exactly what would you expect from a 2 star Michelin restaurant. The food was fresh, Mediterranean, light but very savory. The staff was outstanding, the somelier did an very good job pairing the food with the best wines, and I’m lost for words about the Chef. All in all it was an outstanding experience.

Had very high expectations for a 2-star place, especially the day after we were highly impressed by a 1-star in Rome (Zia). Totally lived up to those expectations, largely because they let us do two different menus and share (despite saying on their menu they don't do this). This always makes the experience so much better, getting to try twice as much, so I hope they make that a regular thing. It's a very formal place; I had to bring a 2nd pair of shoes on our 2 week trip specifically to wear here :-) Food was tremendous overall, and often pretty challenging - if you're not into experimentation and creativity and you just want standard delicious food I wouldn't recommend this place but if you want to try a bunch of wonderful and inventive stuff you've never imagined, have your notions of what e.g. dessert is challenged, this is the place. Not to say it prioritizes different over good, either - my wife had a couple things that didn't work for her (out of 24) but I enjoyed every course quite a bit, with 11 new things added to my list of best-things-I've-ever-eaten. $300/person, 26/20 score, priced right (for comparison it's slightly cheaper but not quite as good as Acquerello, also 2*, in San Francisco, which is my #1 restaurant) Particular favorites: the carrot cocktail, potato napoleon with creamed cod, the fermented tuna heart with butter and bread (such an incredible and unique flavor), the lobster with pil pil (stunning), the sweetbreads with mantis shrimp aioli, the orzo with wild garlic sauce/clams/glasswort, the spaghetti with zucchini flowers, the ravioli with liquid bread filling and bready milk sauce, the duck liver savory meringue with truffles. Desserts were maybe the most memorable part - fig leaf ice cream with fig leaf oil and mulberries, a glasswort foam and sorbet with sour cream that would've been a salad if not for some sweet apple, & a creme caramel made with mullet roe instead of chicken eggs (felt like an Iron Chef judge, could totally taste the seafood but it was still great)

The restaurant is very elegant and the food is refined. The staff led by the catering director Benito is prepared and kind. Unforgettable experience

Unforgettable evening. Everything was delicious, the chef's philosophy and his creativity can be found in all the dishes. Fantastic service, helpful and highly trained dining room staff. An experience to be repeated for sure

We had a really wonderful experience at Acquolina. The food, the attention to detail, the creativity, the service were all impeccable.

Mediterranean cuisine with strong flavours, carefully selected ingredients with surprising combinations, a true journey into the Mediterranean. Very professional but at the same time welcoming room service. Very well stocked wine list. Unique experience!

Tutto molto buono!il cibo eccellente e i camerieri sono tutti molto bravi.complimenti torneremo a presto….grazie mille

Siamo stati da Acquolina sabato scorso per il compleanno del mio compagno, eravamo già stati loro ospiti nel 2019 quando avevano solo una stella; Che dire.... STUPENDO!! una vera esperienza di sapori, odori , colori abbinamenti insoliti ed esplosivi. Una vera goduria per tutti i sensi, altra ECCELLENZA il personale di sala, impeccabili, empatici, attenti. Continuate cosi!! A presto Federica & Mauro