Trattoria del Porto In Carmagnola

What can I say? Excellent quality at Romolo al Porto? What can I say? Everyone knows it. 5 stars

A perfect lunch by the ocean. Exceptional oysters, pasta and dessert all served without a rush - and by excellent staff that know how to take care of you. Looking for the right restaurant with the freshest seafood? This is it.

Many thanks to Adrian for the perfect service!

On Sunday, March 8th, we decided to treat ourselves to a little seaside escape. Starting from Capranica Prenestina, one of the most charming villages in the Prenestini Mountains, the idea was to stroll along the harbor and enjoy a seafood lunch. Our destination could only be Da Romolo al Porto, a historic restaurant overlooking the port of Anzio. The restaurant is a safe haven for those seeking traditional seafood cuisine, based primarily on quality ingredients. The fish is fresh and treated with great respect, with simple preparations designed to enhance its flavor. The raw fish appetizer was excellent, a carefully curated selection of scampi, shrimp, tuna, and tartare, with delicate pairings that showcase the catch of the day. We had the opportunity to sample two splendid first courses, ordering half portions. A much-appreciated option. The outdoor seating area overlooking the harbor promenade is very pleasant, while the interior spaces are a bit cramped. The service is courteous and attentive, though sometimes a bit chaotic (the restaurant is very popular and they handle reservations in shifts). The wine list is good, with a good focus on local wines but also several Italian labels. Overall, a historic and reliable place to eat excellent seafood. 🐟🌊

We were welcomed very well, the service was impeccable, there were many waiters at the tables, the food was well prepared and plated.

We loved everything we ordered, delicious dishes... So much so that we went twice in 15 days in Italy ❤️

My family has had a fishmonger in Nettuno since 1954. This means that for us, fish isn't just a job: it's culture, experience, and respect for the raw material. We observe and know most of the seafood restaurants between Nettuno and Anzio, and I can say I've tried almost all of them. And then there's Romolo al Porto. A restaurant that, despite not being served by our fishmonger, represents something different: innovation, technique, research, and obsessive attention to detail. Here, nothing is left to chance. From the selection of dishes to the preparation, to the explanation at the table, every step is the result of research and professionalism. The workmanship behind each dish is reminiscent of that of Michelin-starred restaurants: precise technique, balanced flavors, and meticulous, never boring, plating. Service is another strong point. Three or more sommeliers guide guests in choosing the most suitable wine, sparkling wine, or champagne, with genuine, not improvised, expertise. The wine cellar is extraordinarily well-stocked, with an almost impossible number of labels. Every waiter knows the dishes perfectly and describes them with confidence and passion. Walter isn't just an owner: he's a host in the truest sense of the word. He's a true professional in the industry and knows how to make every guest feel at home. One of the most striking things is the atmosphere: everyone who enters, from the person in a suit and tie to the one in a tracksuit, is treated with the same impeccable attention. Without distinction. With true respect. The quality of the food is exceptional. The selection of raw materials is superb. And anyone who talks about the prices being too high probably doesn't understand what it really means to prepare fish with this level of care, technique, and service. Quality always comes at a price. And here, quality is present in every aspect: from the product to the service, from the presentation to the flavor. And as Walter says: Romolo al Porto, never tamed.

Excellence served at the table. A riot of signature dishes where freshness reigns supreme. Even the desserts are art. Everything here is designed to be top-notch. The price is simply a reflection of what you receive.

It's difficult to put into words what was so much more than a simple gastronomic experience. From the first courses, it was clear I was in the presence of signature cuisine. The dishes are not only visually stunning—true works of chromatic art—but also an incredible journey for the taste buds. ​I experienced new combinations and unprecedented flavors that I never imagined could come together so harmoniously. It is, without a doubt, the new benchmark for those seeking the highest quality seafood, prepared with mastery and innovation. This culinary excellence is complemented by a rare courtesy in the dining room staff: meticulously attentive to every detail, discreet yet always present to guide guests through the experience. Highly recommended and worth repeating as soon as possible. In Anzio (and beyond), Walter and his restaurant are the best.

I've only been to this place once. Given its fame, I would have expected much, much more. Nothing to envy of many other restaurants in the area. The location needs re-evaluating, it's stuck in the 90s. The staff is a bit pushy.