29/04/2025: Delicious seafood and fish courses. Very nice restaurant for lunch and dinner.
25/04/2025: A few steps from the Colosseum, nestled among the alleys rich in history of the capital, stands a restaurant that is not just a restaurant, but a true sensorial experience: Il Tempio di Iside. Once you cross the threshold, you immerse yourself in a warm and refined atmosphere, where the brick vaults, the soft lights and the impeccable service create an intimate and welcoming setting, perfect for a special evening.
The culinary proposal is a celebration of the Italian seafood tradition, embellished with a presentation with attention to the smallest details and a selection of raw materials of the highest level. The gastronomic journey begins with a basket of bread served in an elegant copper bowl, kept warm by a small candle underneath: a detail that tells of the love for hospitality.
Among the raw appetizers, the tuna tartare with delicate pesto and crunchy red onion, the fish carpaccio with pink pepper and extra virgin olive oil, and the marinated cuttlefish with a fresh note of citrus fruit stand out. The freshness of the catch is the absolute protagonist: every bite is an explosion of authentic and clean marine flavour, without unnecessary frills.
The seafood plateau on ice is a scenographic and gustatory triumph, with fleshy oysters, clams and very sweet cockles, accompanied by lemon wedges to enhance their natural flavour. A dish that is striking for its balance and quality.
There is also a tribute to the more rustic and convivial Mediterranean cuisine: the selection of cooked starters, among which burrata with Cantabrian anchovies, crunchy vegetables and croutons with chicory and seafood stand out, creates a perfect harmony of flavours, colors and textures.
Among the first courses, the spaghetti with seafood deserves a special mention: perfectly al dente, surrounded by a rich and fragrant sauce of fresh cherry tomatoes, with a savory touch given by expertly prepared fresh fish. An apparently simple dish but of great executive elegance.
The journey ends with a revisited dessert of dried fruit and citrus fruits: walnuts, fig, banana and citrus fruits stuffed with a delicate cream, served as small treasure chests of natural sweetness, capable of closing the meal with lightness and originality.
The service is attentive, friendly but never intrusive, guided by a discreet professionalism that makes every guest feel pampered and at the center of attention. Each dish is carefully explained, each request welcomed with a smile.
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