Pascucci al Porticciolo

A genuine gastronomic discovery: behind a menu of deliberately understated language lies a technique of great precision, placed entirely at the service of seafood of rare quality. Here, that oft-overused phrase “produce-led cuisine” finds one of its most fully realised expressions: the sea is evoked with an intensity and depth that is far from commonplace, its aromas enveloping a dining room of elegant simplicity, rendered in aquatic and sandy tones.The kitchen surprises with inventiveness and moments of near-inspired brilliance that emerge with quiet confidence. Emblematic is the white grouper tataki, accompanied by curried herbs and barbecued escarole, a dish of almost Asian suggestion, enriched by a refined green tomato cream. The architect of this experience is Gianfranco Pascucci, who interprets the sea with sensitivity and rigour, while in the dining room Vanessa Melis guides the narrative with passion, expertise, and heartfelt hospitality.