Pascucci al Porticciolo In Fiumicino

I was more than 6 months ago but I decided to write the review following other experiences in other restaurants. For me it was the first starred experience and I think I started in the best way. Given the experience I feel lucky because I believe that the second star will soon arrive. The service is very attentive and coordinated even in the times of positioning the dishes. The sommelier is highly trained and presents wines that are not only paired but also highly sought after. The wines, like the dishes, are beautifully presented and all tell a story. The dishes are wonderful, from the first to the last, they leave you amazed one after the other.

Given that I love excellent cuisine, I shared this extraordinary culinary experience with a person who appreciates it like me... I was there for lunch, I knew the path and fame of this chef but I had never tasted his dishes... it was a journey of flavors enhanced by the creativity of those who prepare them. Each dish is a revelation... Furthermore, those who love the sea find gratification here from the dishes to the environment. The welcome and service were then "impeccable" The chef then goes on to personally greet his customers. I will definitely go back

What can I say. an excellence in every sense. Food, service, wines, staff, all impeccable and top notch. Always better and better. Food, preferably fish, prepared in the best possible way. The meal as a journey to be experienced and savoured. Very high quality, excellent service, wine list worthy of a very high level restaurant. Gianfranco and his wife were lovely people.

An unforgettable taste experience. The dishes are all extraordinarily balanced and light. It feels like you're eating something insubstantial until the flavors explode in your mouth. The raw fish are exceptional in my opinion. I couldn't choose between the oyster with white chocolate ice cream, the cuttlefish or the amberjack. The service is very attentive but not overly intrusive or formal. The chef passed between the tables to greet the customers, not all starred chefs do this and I appreciated it. Perhaps the mark-ups on wine are a little excessive, exceeding 50%. Complete menu at €160 per person, wines excluded.

I went with my family for lunch, with high expectations which were more than met. In order: -The room is sober but refined, well furnished and very bright. - Moving on to the food, the quality of the raw materials is - obviously - excellent. All four of us took the tasting menu (160 euros), a real journey focused on the maximum valorisation of the products, excellent balances of flavours, flavor and respect for the products. An immediate welcome: a starfish filled with tuna sauce and capers and a canapé with wasabi, Roman cabbage and anchovy. For the starters, we had a "division" because two out of four do not eat oysters, so: my father and I had the starter based on Breton oysters, accompanied by a sorrel sauce, green tabasco and a granita with white chocolate; the others, however, had "Sea", a visually very beautiful dish which, also by virtue of the invitation to smell the scents of the writing (of scampi powder, dried seaweed and sea salt), refers directly to the sea precisely , to then be "erased" by the parsley sponge. Also among the starters: fake cuttlefish nougat, with cocoa beans, almond cream, mandarin zest, hazelnuts, cuttlefish ink; amberjack carpaccio with ceviche, Kaluga Amur caviar and celery; local red prawns accompanied by a sauce and pomegranate and glasswort seeds (one of the most visually beautiful dishes); prawns, barbecue, Jerusalem artichoke foam (I think), Tuscan cabbage and seaweed. The first, a Felicetti spaghetti n. 5 cooked in shellfish broth, with prawns and a sea urchin sauce. The second course, cheek and undercheek of amberjack cooked in a particular Japanese oven which gave the fish a very interesting consistency, similar to boiled meat. Then "Plastic Sea" (perhaps the most beautiful dish on the entire menu) excellent, with a very strong flavour, and the fact that it is made using 100% cuttlefish makes the underlying message even more incisive. The pre-dessert, yogurt ice cream with green apple, white chocolate wafer and lemon zest. The dessert, a "deconstructed" cheesecake, with two opposite accompaniments in taste, a raspberry, lemon and mint sauce and an almond granita, the alternation of which made everything balanced. The bread is also excellent, with butter, anchovies and oregano. -Wine: we bought two bottles of Furore -Bianco- (Marisa Cuomo), 2023, which we had wanted to try for a while (personally I found it excellent). -Professional, courteous, highly trained and welcoming service, no sore points. I note that when choosing the menu we had indicated that we would like to try "Plastic Sea", which had intrigued us a lot, and we had been told that it would be included in the itinerary. However, when we reached the second one, we asked for information about it and the impression was that they had forgotten. It must be said, however, that with incredible speed despite the fact that we were essentially the only table left - and I suspect the kitchen was closing - it was prepared for us in the blink of an eye. Far from having been a problem, in my opinion having sorted things out during the race is a credit. In conclusion, we spent just under 200 euros each, a price that in my opinion was more than correct. Having eaten in other "starred" restaurants, I can say that, for me, one of the strong points of this restaurant is the search (always fruitful) for balance in each dish, with a real exaltation of the products in a simple way ( but not trivial at all). All the more I am surprised by reviews that criticize the taste, criticisms that are objectively incomprehensible to me in the sense that the true, decisive seafood flavors, capable of taking you by the throat, are the strong point of Pascucci's cuisine. It was an experience, with no dish that caused us doubts (as has happened to us in other restaurants, even more famous ones), an opinion shared by all the members of my family. Highly recommended and truly congratulations

Everything perfect, well deserved star!

Fantastic...from Cividale del Friuli....It was really worth it...we came expressly after having personally met chef Pascucci in Grado...The citrus notes that accompanied the dishes...remarkable emotions!

A Michelin-starred gem, Pascucci al Porticciolo offers an exceptional dining experience well worth the investment. I chose this restaurant to celebrate my husband’s birthday, and the holiday pre fix menu exceeded our expectations. They thoughtfully adjusted my dishes to accommodate my shellfish allergy, showcasing their attention to detail. While service was slightly delayed due to larger parties that day, the elegant ambiance, exquisite cuisine, and polished service more than made up for it. A must-visit for those seeking Michelin-caliber dining outside Rome

Una cucina di livello assoluto per qualità delle materie prime, per la loro preparazione, per la cottura. Una stella che merita la doppia. Complimenti allo chef, alla sua brigata e al personale di sala

Location elegante e arredata con cura anche nei dettagli. Personale gentile ed efficiente. Servizio impeccabile. Abbiamo scelto il menu' degustazione ed e' stato un bel viaggio ...sensoriale e per sensoriale intendo vista, olfatto e gusto. Dall'effetto della 'finta' stella marina servita in apertura ai produmi ed esplosione di sapori di piatti solo apparentemente 'normali'. L'unica cosa che ci ha un po' infastiditi.... il cambio prima del dessert. Se posso capire il cambio dei tovaglioli non capisco quello dei bicchieri soprattutto senza segnalarlo prima al tavolo e dopo aver riempito poco prima di acqua tutti i 'precedenti' bicchieri. Non si ratta della bottiglia di acqua in piu' sul conto ma con l'attenzione che tutti dobbiamo mettere al tema 'acqua' per il 'nostro' pianeta ho trovato questo 'spreco' veramente ingiustificato e non di buon gusto.