26/03/2026: An experience to try at least once in your life, delicious dishes, set menu with 7 starters, a first course and a second course and desserts, everything really exquisite, really beautiful and intimate place, I recommend coming and trying this osteria, it's worth it, kind, friendly and knowledgeable staff and also the recommended wine was really wow!!!
13/02/2026: It takes a bit of effort, but once you reach the summit of Cupra Marittima, a world of taste experiences opens up. At Ostaria Pepe Nero, they're in charge. There's no menu, and the wine is served in the same house bottle for everyone, which is definitely worth it. From one surprise to the next, all the small and larger appetizers are prepared with top-quality ingredients, and you can taste it. Before I know it, the party has begun with a homemade tartare, which turns out to be the first course. A good start. But then, a poached egg with black truffle, "Uovo in camicia con tartufo," sounds much nicer, but how simple can it be yet exquisitely flavorful? And then the Nochi—it remains difficult to pronounce, but here it's fried instead of boiled. Velvety soft in a slightly crispy coating, served alongside a charcuterie of equally tender, top-quality meats. So you see and taste that quality is just as important as the chef's skill. On to the next round, Vitello Tonato, there's little to add to it; it tastes excellent and is also of good quality. Unfortunately, there's one minor point, which I don't pay much attention to, but this fried potato ball with the scent and taste of incense wouldn't be (out of place) at Holy Communion, but unfortunately, it doesn't appeal to me. From the primi, we move on to pasta, and with a buttery-soft beetroot ravioli filled with delicious provolone cheese, we're back on track and continue our culinary journey. Although the second pasta dish, tagliatelle with beef ragout and delicate vegetables, "spezzatino," is perhaps a bit much, it is nicely seasoned. We've now passed the sixth dish and are now ready for the main course, or secondi. Coniglio, two small pieces of beautifully cooked rabbit. More than enough to feel like I've been working towards this. Well done, and there's even room for the dolce vita. A triptych of mousse de tiramisu, a square of brownie, and a piece of cheesecake, all topped off with a perfectly tempered, high-quality espresso. I think back to this culinary journey, which I spent about two hours on my own, and think, oh dear, no menu, no prices, that's going to be a shock. Would I mind paying €30 for this eight-course meal, including wine? It can't be true, but it's definitely value for money, and definitely worth it.
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