Acquolina

At via del Vantaggio 14, inside the Hotel The First Roma ARTE, Acquolina is the one Michelin star restaurant where the research in the creation of dishes that evoke the Mediterranean is a true artistic expression. Thus, the Resident Chef Daniele Lippi describes his idea of ​​cuisine, in which elements of land and water are combined to create dishes that, as the name of the restaurant suggests, will make your mouth water.

The environment is elegant and recalls modern and contemporary art throughout the room. The linearity and simplicity of the furnishings in shades of black and white draws attention to the paintings on the walls and tables, where the dishes are presented as authentic works of art. The attention to aesthetics at Acquolina is a strong point, where unconventional plating will amaze you and delight your eyes as much as your palate.

The philosophy behind the Acquolina menu is that of experimentation in an attempt to enhance, examine and delve into our origins and finds its concreteness in the Mediterranean, a symbol of the union of different traditions , peoples and cultures . This is how “Medi-Terrae” was born, in which Daniele Lippi, through combinations such as almonds and sea urchins, lentils and amberjack, cheese and eel, emphasizes cultural influences, circular cuisine and sustainability. The menu is developed along 3 different tasting paths, including “Periplo”, “Ab/Origine”, “Anabasi” and “Catabasi”, with their respective wine and cocktail pairings.

The cellar is entrusted to Head Sommelier Emanuele Pica and Francesco Aldieri, while Alessandro Simeone is at the helm of the Acquolina bar, in a team that collaborates in the choice of a mix capable of creating a perfect synergy with the dishes offered, with the same aim of exalting and valorising Italian and Mediterranean culture and raw materials, with a special focus on eco- sustainability and the recycling of raw materials.

In the celebration of art and good food , Acquolina confirms itself as an excellent food and wine proposal in the heart of Rome, where the genuine flavours of the Mediterranean Sea are framed by a technical and expert cuisine, dedicated to research and experimentation.