Rome is the eternal city with ancient history and culture painted on every road you walk on and every stone that you see. It's traversing through one of the greatest civilizations that ever existed. But experiencing the city can also be extended outside the confines of the city walls where clear waters ripple and fine sand can make any Roman holiday more special. Head to one of the beach towns where modern Romans go to on beautiful sunny days. Lido di Ostia is in the district of Rome on the Tyrrhenian Sea where you can find nice beaches and good seafood.
Having the sea in front, seafood restaurants abound and that means that there are a lot to choose from. There are restaurants right in front of the beach, giving you a great panorama and there are some in the inner streets of the town giving you a view of what's life like in the outskirts of Rome. Of course a good seaview seems appealing but in searching for a good restaurant, I would always go for the one with the excellent food, good selection of wines and attentive service then the view becomes a plus.
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| Co-Proprietors Francesco Polito and Emiliano Moretti of Ristorante Red Fish |
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| Chef Antonio Gentile |
Ristorante Red Fish is a fairly new restaurant that just celebrated its second year with lots of good reviews. It has great food, a good selection of wines and the service will make you feel at home. It's the place you want to be for a peaceful seafood meal in a coastal town. The restaurant is just 400 meters to the nearest beach in Lungomare Paolo Toscanelli which takes 5 minutes of walking or 3 minutes by car. That way, you get the best of both things you go for in Lido di Ostia. Food and the beach, it's another experience about that great Roman holiday.
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| Red: Crudo di Gamberi Rossi, Gazpacho di Ciliegie e Gelato di Rosmarino (Red: Raw Red Shrimp, Cherry Gazpacho & Rosemary Gelato) |
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| Scrigno di Ombrina: Filetto di Ombrina in Crosta di Pane e Sale con Pomodoro, Capperi, Olive e Lemongrass (Package of Shi Drum: Fillet of Shi Drum in Bread and Salt Crust with Tomatoes, Capers, Olives and Lemongrass) |
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| Amuse-Bouche: Spugne al Nero, Pizza Fritta (Black Bread Sponge, Fried Pizza) |
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| I Ravioli alla Cacciatora: Ripieni di Ragù di Coniglio, Salsa di Melanzane e Balsamico Invecchiato (Ravioli alla Cacciatora: Stuffed with Rabbit Ragù, Aubergine Sauce and Aged Balsamic Vinegar) |
Ristorante Red Fish is in a modern 2-storey glass and metal structure that stands out in its neighboring buildings making it easy to spot. In blending with the structure, the restaurant itself has modern furnishings in natural tones and the tables are located both inside and outside. One whole side of the restaurant is open which gives ample light and breeze giving dining a fresh ambiance.
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| Antipasto/Appetizer: L'Astice Gentile con Salsa di Vino Rosso, Pesche, Sedano e Prosciutto Crudo (The Lobster Gentile with Red Wine Sauce, Peach, Celery and Prosciutto Crudo) |
Chef Antonio Gentile is a young Neapolitan chef who has worked in the kitchens of Michelin-starred chefs Heinz Beck of La Pergola, Francesco Apreda of Imagò, and Franco Ferrara of Faro di Capo d'Orso. After years of experience with the grand chefs, he spread his wings to venture in a kitchen where he reigns and creates his original dishes. And a spectacle he is in his domain in Ristorante Red Fish because anything that passes through his hands have that visual impact that parallels with the tastes. It actually takes a few minutes to dig in with your fork because it is always a pity to deconstruct beautiful works of art. Like all exemplary chefs, he uses seasonal ingredients of top quality.
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| Primo/Pasta: Antonio e le Vongole - Spaghettone Km. Zero, Vongole Veraci, Zucchine Cotte e Crude, Pomodoro e Pistacchi (Antonio and the Clams - Spaghettone Km. Zero, Clams, Cooked and Raw Zucchine, Tomato and Pistachios) |
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| Secondo/Main: Le Cappesante con Patate, Bastoncini di Sedano e Pane al Pomodoro (Scallops with Potatoes, Strips of Celery and Tomato Bread) |
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| Secondo/Main Dish: Calamaro Ripieno con Ricotta di Bufala, Pomodoro e Salsa di Mozzarella (Stuffed Squid with Bufala Ricotta, Tomato and Mozzarella Sauce) |
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| Dolce/Dessert: Il Giardino d'Estate - Terra di Cacao, Lamponi e Yogurt (Summer Garden - Cocoa "Soil", Raspberries and Yogurt) |
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| Dolce/Dessert: Giallo - Pesche, Zafferano e Gelato di Mandorle (Yellow - Peaches, Saffron and Almond Gelato) |
The restaurant's menu changes every season and Chef Antonio creates something new every month to celebrate the different flavors of the Italian regions. What makes this place more special is that kids' needs are given attention too. The restaurant has assembled a special menu for kids where the plates are simpler and friendlier to their taste buds.
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| Tempura di Mare, Salsa Teriaki e Maionese al Wasabi (Seafood Tempura, Teriyaki Sauce & Wasabi Mayonnaise) |
Corso Duca di Genova, 22
Lido di Ostia (Rome), Italy
Tel: +39 0645470650
Email: info@ristorantered.fish
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Opening Hours: Lunch - 12:00 / Aperitif - 18:00 / Dinner - 20:00
UPDATE MARCH 2019: This restaurant is permanently closed
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