Do you want to eat really good fish in Rome? The right restaurant is Da’Mare
Our review of the Oyster Bar Da'Mare restaurant in via Sicilia, Rome. Between Catalane, tartars and signature dishes of very fresh fish
An elegant and modern restaurant, where you can eat excellent fish dishes cradled in an environment that makes you feel at home. Not one of the many gourmet venues that are multiplying in the capital. And not even a starred one. But a place with refined cuisine and honest flavours. Totally genuine. Where to find a tartare, spaghetti with clams or a catch of the day cooked to perfection. How many times have you been asked by friends and acquaintances for advice on where to eat good fish in Rome? Today we can give you an answer, in total sincerity: go and eat in via Sicilia 47 at the Da’Mare restaurant. The subject of the new review today from the Dire agency.
We are in the Via Veneto area, a quadrant of the city in great turmoil and total recovery, after years of crisis, thanks to the arrival of new luxury hotels, such as the new Ambasciatori, the W o the Rosewood, soon to be inaugurated, and highly prestigious management offices such as the new management of Deloitte or the Roman headquarters of E&Y. From the street that has become a global icon for the Dolce Vita, you just need to turn a corner and find yourself in a small, silent street. It is here that Da’Mare opened in February. Led with great confidence by chef Davide Cianetti, already in command of the kitchens of restaurants of the caliber of Pierluigi e il Bolognese, in just a few months Da’Mare has become a fixed address for international customers who gravitate towards the large hotels in the area but also for a community of local customers, who quickly became literally addicted to the flavors of Cianetti and his team’s cuisine. A restaurant of absolute quality which at the same time transforms, if necessary, into a more agile Oyster Bar for a special aperitif.
“We serve fish bought daily at various auctions, because for us raw materials are the main ingredient for preparing a quality dish – Cianetti himself explained to us during our visit – We believe in essentiality of our recipes, which have few ingredients but which are worked to ensure that the final flavor is totally authentic and recalls the taste and scent of the sea. We also work a lot on the service: we serve our dishes in an environment where I want the customer feels good and socializes. My goal is for the customer to have a 360-degree experience, from the flavors of our dishes to an always attentive and attentive service.”
The result of this attention to raw materials is a menu that follows tradition, but prepared with extreme attention and a touch of imagination, only where it is really needed. Recipes that play by subtraction but which have a powerful and genuine taste, presented with a beautiful aesthetic on the plate and very interesting color effects. So when we scroll through the menu we find macro areas within which to choose: oysters, tartare, carpaccio, sauté and fried foods, to then move on to the Catalan dishes, the first courses, the catch of the day< /strong> up to signature dishes such as tuna tataki or scallop walnut. Our experience began with a round of appetizers with a trio of raw fish, among which the sensational puttanesca tuna tartare with anchovy mayonnaise, flowering caper and olive powder stood out. Also excellent is the scallop carpaccio with spicy mayonnaise, edamame, mango chutney and red turnip powder and the amberjack carpaccio with confit tomatoes and oil.
I personally reached ecstasy with the next dish, a Catalan of prawns accompanied with three types of tomatoes, rocket, Avezzano potatoes, red onion from Tropea and onion cream. A Catalan without a flaw, total. How do you imagine this shellfish dish originally from Sardinia but which is today a pure expression of our entire Mediterranean. This was then followed by an excellent pacchero with rock fish sauce, Vesuvian cherry tomatoes and a mixture of capers and olives and finally a monkfish cooked at low temperature with tomato coulis, truffle perlage and truffle colatura accompanied by starts,with great attention for those who are lactose intolerant, from a smoked provola cream. A dish that is not easily forgotten.
There is little to add. Except for dessert we tasted a lemon Bavarian cream with a lemon ice cream heart, pine nut crumble and limoncello ice cream. Da’Mare surprised us with the rigor of the dishes we tasted. Transparent flavors, which do not lie about their origin and their freshness. Suitable for those who love fish all year round or for those who prefer to get closer to the flavors of the sea when summer arrives. For a romantic dinner or a business lunch with important clients. For all these reasons, for all these situations, go there without fail. Even in the elegant outdoor area. You will leave the table satisfied.
