Il Campidano In Roma

Excellent fish restaurant. Try it to believe it.

Light and excellent food. A step into the past.

More than excellent welcome, qualified and extremely helpful staff. For those who love eating excellent fresh fish in a welcoming and familiar environment

Frequento spesso per motivi di lavoro, e quando porto i miei ospiti rimangono sempre contenti. Tutto top come antipasti crudi e cotti, primi speciali come lingine all'astice o psaghetti alla bottarga, secondi di pesce gligliati o al forno, speciale il polpo!

Excellent fish restaurant, friendly and helpful waiters, a slightly retro atmosphere, but it is the history of catering in the area.

Il Campidano is an excellent restaurant, good food, kindness towards customers, good prices... I wouldn't change it for any restaurant in the world!!!

Partisans of taste At dawn on 10 September 1943, the volleys of rifle fire announced that the Germans had broken the defensive embankments of the Magliana and had settled in EUR. Don Pietro, Sister Teresina, the baker Quirino and the grenadiers of Fort Ostiense, despite knowing that the battle was unequal, resisted the battle. That day Montagnola mourned 53 deaths. The spirit of that resistance still breathes around that square and manifests itself in a thousand ways. In Campidano, resistance manifests itself in the defense of taste and roots with one's land. These restaurateurs from central-southern Sardinia (Mesu Campidanu) offer truly remarkable fish-based cuisine, with a wine list, mainly Sardinian, which goes well with the dishes prepared. And then they sing the siren song: they start talking about their own areas, about how in Nulvi houses are offered for 1 euro, about how the lives of people who escape from the city (Rome ed.) are wonderfully upset by moving to Sardinia... ..and nothing....it really makes you want to go there, but given the impossibility, we "make do" with the flavours, and so we start lunch. We start by accepting some advice on the choice of wine, which falls on the Sciala, a late-harvested Vermentino which immediately enhances the raw appetizer we order. Oysters, very fresh salmon and grouper carpaccio and above all scampi that will make you cry. But the appetizers continue with mussels, octopus tentacles in wine (very tender), Luciana-style octopus and excellent anchovy omelettes... and finally some gratin scampi that restore the previous emotion. And we know that wine is an excellent antidote to emotion, so we go down to Sciala (and it doesn't matter that it was originally a working lunch). Satisfied, but curious about where the goodness can come from, we order a first course, vermicelli with clams with lots and lots of bottarga and our curiosity is rewarded very, very well. And we close with typical sweets such as Gueffus di Corronca, Papassini, but also amaretti, obviously washed down with an excellent myrtle (when they say that working is a sacrifice). Indeed, €50 per head is truly laughable in the face of so many delights and is an excellent contribution to the partisan "militias" of Campidano taste.

Prezzo alto ma in linea con quanto offerto. Qualità sempre uguale ed eccellente. Persone da conoscere. la cordialità non resta mai a casa. è e resta il mio luogo preferito per il pesce

Discovered by accident! We had a good time! Thanks for the welcome and the good food! Fresh fish and tasty first courses. We will definitely be back!

Come da titolo. Locale digitato diverse volte negli anni. Interni ed arredi essenziali. Non facilissimo da trovare perché in zona non centrale. Conduzione sempre cordiale e professionale. Menù di pesce abbastanza statico nel tempo ma sempre all’altezza soprattutto come freschezza e materia prima. Non ho altro da aggiungere perché la cucina , nella sua semplicità , è essenziale ed ha sempre ottimi riscontri al palato :) Prezzi leggermente sopra la media locale ma la qualità in questi casi si paga il giusto , quindi va bene.