An unexpected find!! Every dish was super. I eat gluten free and this place makes the best gluten…read morefree pasta I had the whole trip. I recommend the veal and my wife enjoyed the fettuccini al funghi porcini. My brother who doesn't like desserts loved the tiramisu (not gluten free).

Easy walk to this restaurant from Comfort Hotel where we were staying between a late airport…read morearrival and cruise out of Civiteveccia. Absolutely adorable little place, sparkly lights under grape arbors. Never fear, they had equally impressive interior rooms for cold weather. Staff incredibly friendly and welcoming, though no English. However, if a Rhode Islander can't order in an Italian restaurant he shouldn't be traveling. I had Marsalla, wife had Picatta and we shared a Caprizi Salad and a bottle of local wine. wonderful, We watched the fishing boats traveling down the little river to the Med. ....a wonderful, romantic way to start a vacation. Would love to see the port in daylight. GOOGLE maps made it look like a cute place.

Great spot for an enjoyable meal off the typical tourist track!…read more My wife and I came here for a late lunch after touring the Colosseum and it was well worth the walk. Baia Chia offers a range of Sardinian style cuisine with no shortage of seafood options. We each ordered a salad and split the Prosciutto Melone, Bruschetta and a half-size bottle of Vermentino. The combination was light, simple but thoroughly delicious. While we don't speak Italian, the staff was friendly and very patient while taking our order. They came to check on us frequently as we sat outside on a casual Monday afternoon. It was a great way to take in the city as we sat alongside other patrons who we expect were regulars at the restaurant. Whether you're local to the area or just passing through, I'd consider checking it out for yourself.

Baia Chia is Sardinian cuisine. My arrabiata was maybe a bit firmer than al dente... or could have…read morebeen the noodle type. Baia Chia had desserts to order, but we were brought almond cookies gratis. We ate outside. The service was so so. Servers didn't come back outside for 30 to 45 minutes. I know that's kind of the nature of service in Italy, but we were tired and needed to leave.

Overpriced for mediocre fish and pompous staff. The fish wasn't fresh and non fish items were…read moremediocre. Staff couldn't get more arrogant. Ohhh. And you have to overpay for this!!!!

Very nice restaurant, but way over priced in my opinion. The food was decent , but nothing out of…read morethis world. There are much better values throughout the city for half the cost. Service was just above average.

This wonderful two-Michelin-starred restaurant surpassed our expectations. The combination of foods…read morewas delicious and the high-quality Mediterranean seafood dishes were amazing. The restaurant is located on the ground floor of the centrally located luxury hotel, which provides and over the top elegance since you walk in to the lobby. The dinning room is minimalistic, elegant and simple, with a soft background music that provides peace and relaxation. We selected the 9 dishes tasting menu and tried the rich cocktail list instead of the extensive wine list. All the dishes are artfully presented and the flavors second to none. Desserts are abundant and surprisingly sophisticated (see pictures). Service is very high standard, thorough and choreographed to almost perfection. Acquolina serves creative fish-based dishes with a Mediterranean flavour and an added twist of creativity. The perfectly balanced recipes include delicious options such as pigeon, Mediterranean seafood, and tuna. I strongly recommend this restaurant

Hopefully the location and website get updated for this Yelp page (if this indeed is the 2-Michelin…read morestar restaurant located next to the hotel)! Overall review: incredible dining experience, nothing I have ever had before. It felt like an immersive art experience in which our palettes were challenged and our minds were provoked about the flavors chosen by the chef. Service and ambiance were professional and clean. See below for my dish-by-dish experience and personal thoughts: 1. Initial appetizer assortment. 2. Bread with garam (fermented anchovy butter), acorn flour sourdough, polenta bread stick, potato focaccia. I was careful not to stuff myself with too many carbs, but the acorn bread with the garam was my favorite pairing. Elevated take on bread and butter. 3. Red Prawn and oysters on a bed of ewe milk kefir foam and fig oil (pictured). Garnished with wild strawberries. This was by far my favorite dish in the course - the prawn was so creamy and rich and the oyster was also fresh and buttery. Delicate and rich all around, textures cut by the whipped kefir and light fig oil. 4. Grilled red mullet, heart of duck, candied cherries, served with green onion oil consume (pictured). Fish was salty and skin was crispy, I forget the sauce used but it was concentrated and paired well with the savory fish. Not a huge fan of heart of anything, but the small portion and preparation was good enough. There were a lot of cherries in the entire course, not sure I liked it with this dish. 5. Onto the pastas. Borage squid ink, squid carpaccio, chorizo oil (pictured). In general, I was not sure I liked the pastas as holistic dishes, but the individual components of this dish were artistic and quality. Squid capaccio thinly sliced and buttery texture, pasta was green and cooked to a chewy al dente. Chorizo oil was almost non-existent as a taste profile, but added a vibrant orange dash of color. The sauce tasted familiar, incredibly creamy - not sure if the flavor came from the squid ink or another sauce. 6. Unfortunately my least favorite of the dishes. Sweet corn pasta, leek powder, sea urchin, peated whiskey (pictured). Ultimately I appreciate what the chef was going for - the uni and smokiness of the peated whiskey are essentially long lost best friends and there was clearly a stroke of genius from the chef in this thoughtful pairing. However as someone who isn't used to peated whiskey and the strength of the "fumes", it gave me the experience of whiffing gas at the pump. Sweet corn taste was hidden. 7. Fried artichoke slices thinly and arranged in a flower, resting on a bed of artichoke purée and paired with a dark and concentrated chocolatey sauce made with artichoke skin (pictured). The delicacy of the artichoke reminded me of radish, and it was topped with a refreshing mint and herb sauce dollop. What an homage to and celebrate of the artichoke! One of my favorites. 8. Grilled mushroom blanketed in a white sauce made of sweet radish purée, topped with eggs of sea snails. Mushroom was an absolute delight and was accompanied thoughtfully by the fresh and light foamy texture of the white radish purée. Just as I thought the mushroom and radish took the cake for me, the sea snail eggs provided a kick of tartness that tastefully cut through the cream and added another layer of complexity. I felt this dish was thoughtful crafted and celebrated the versatility of vegetables once again. 9. Guinea fowl, date sauce, monkfish paté, grilled red onion, fermented fig leaf. A marriage between land and sea. While I am not a huge fan of pâté as a presentation of meat in general, the monkfish pâté was light and savory, and I appreciated it with the earthiness of the fowl. Fowl didn't taste anything too special, like duck with crispy skin. 10. Pre-dessert! White chocolate mousse and chunky peach preserves sandwiches in-between fluffy white (wonder?) bread. Served with elderflower sorbet. A light bite with a chilled cream that cued the start of the 3-course dessert set. A nice intro to the dessert "main course" masterpiece... 11. "Dry soil" dessert. Radish cream and black garlic mousse under a thin black licorice and vinegar meringue (pictured). Peak creativity from the chef, but as a Chinese-American, tasted eerily similar to my childhood snack li hing mui (dry sour plum). My group was not a fan of this, but the black garlic as an incorporation of into a black dessert was a bold and respectable move. 12. Closing dessert ensemble: Tarragon lime sorbet, caramel vanilla cream puff, ricotta cheesecake with cherry, baklava topped with pistachio cream, and a delicate bite of dark chocolate with espresso ganache filling. All enjoyable, but we were stuffed by this point. If you read through this, thank you! You didn't have to. Wishing everyone that enjoys elevated and creative food experiences something similar to the delightful 3-hour adventure I had in Rome!

We were on a layover flying out of Rome so we stayed in this quaint town. We walked the streets and…read moreended up at this fantastic family-owned restaurant. You could tell that the owners love the place as they recommended the right food and the right wine. We had a few appetizers and salad, followed by a spaghetti dish and fresh fish. If I'm ever back there I'll go again.

I had an early flight and decided to stay near the airport. Pisicchio is an amazing family owned…read morerestaurant, the entire family works there every evening. I had the menu sampler and is probably the best seafood pasta I've ever tried. I highly recommend it

4.5 stars Came here…read morefor dinner after reading positive reviews and wasn't dissatisfied. We ordered two pastas: with salmon sauce and with Vongole (mussels) both were pretty good and ok priced. Their tiramisu is House made and really really good. Recommend this place if you're in the vicinity.

Outstanding, real Italian experience! Off the beaten path. Fantastic good, wine and friendly…read moreservice. Try the Spaghetti con Vongole, pizza, Saltimbocca. We walked in during a rainstorm, speaking no Italian, they speak no English, yet we managed to have a wonderful meal with lots of laughs! What a great, sincere, delicious experience. Thanks guys!!!

The food was simply fantastic! Authentic and brilliantly delicious. The service was, if possible,…read moreeven better! These guys are great! Enthusiastic, funny engaging and helpful. Even though I regret only suffer from an allergy to tomatoes (virtually sacrilege in Italy) they made me feel welcome and comfortable by recommending several dishes without tomatoes. Even suggesting making something just for me. These guys were great! We will definitely be back.

A locally owned restaurant. There were many locals eating here which should tell you everything…read more Authentic food. We had clams and pasta, fried squid, fried artichokes, gnocchi. Everything was wonderful. The server was great. Had lots of laughs and memories.

We use to go there as a family about once every two months in the mid 70's and it was absolutely…read moreexceptional. My father was a foodie before it became known as it is now and was addicted to excepcional food and would discuss worthy restaurants with his colleagues at ENI. He knew the owners well and always inspected the kitchen and we were always embarressed as a family but my father was hardcore. I was just there 4 nights ago for the 1st time in 35 years and it was absolutely phenomenal. I'm a personal chef in Palm Beach FL and specialize in Italian and I'm able to "almost replicate" it's cuisine as I lived there for 28 years. Honest to God, you will love this restaurant and thank me later. I brought my mom with us and she's also been back in the States for many years and they remembered her immediately. Ofcourse I couldn't have been happier but that says a lot for a restaurant. We ordered just about everything we had missed this establishment. You really cannot go wrong with anything on the menú but these are my favorites. Insalata frutti di Mares, spaghetti alle vongole, calamari fritti, and #1 Risotto agli Scampi, an absolute must eat. Enjoy

So rude. I walked in asking if we could have a table for two he waives his finger no. Yes they were…read morefull but it would be nice if the guy said I can fit you in later or I'm sorry we are full. I asked him a second time why and he stuffed his shoulders. I have a Japenese wife, I got the distinct feeling this place was only for locals and we were not welcome. So sad when I come to a new place and want to experience it, I can understand it's full but it would be nice to be treated with kindness.