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What
Where

Mediterranean Bistro

Sapori di Gaeta

Via Carlo Porta, 19-21, 00153 RomeSee map

Average price €20

esterno - Sapori di Gaeta, Rome
Sapori di Gaeta, Rome
Sapori di Gaeta, Rome
Interno locale - Sapori di Gaeta, Rome

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Restaurant menu

Chef Vincenzo Soccorso
  • Average price €20
Linguine del pescatore
€11
Sapori di mare sapientemente miscelati per un gusto ricco e intenso.
Spaghetti con alici, pomodorini e olive nere itrane
€10
Piatto tipico del borgo marinaro di Gaeta, secondo l'antica ricetta dei pescatori.
Linguine con le vongole
€10
Un classico, vongole veraci in bianco.

Dietary options

Vegetarian dishes

User photos

votapiatto
tiella broccoletti e salsiccia, tiella polipo
vota piatto di Calamari
polpo

Reviews

Only users who have booked on the platforms or a booking module of TheFork group and who have dined in this restaurant can leave a rating, with or without a review.

  • Simone C.
    Simone C.

    October 8, 20183 reviews

    9.5/10

    Tiella eccezionale e proprietario veramente gentile. Torneremo!

    Sapori di Gaeta (Owner)

    Grazie !!!!!!!!!!!!!

Tripadvisor reviews

140 Tripadvisor Reviews

More information

Opening time

Cena: dal lunedì al sabato dalle 19:00 alle 22:30

How to get to the restaurant

Via Carlo Porta, 19-21, 00153, Rome, Italy

Public transport

Tram Trastevere-Pascarella (8)

About the restaurant

COME A CASA - Il ristorante Sapori di Gaeta si trova nella zona sud di Roma, al confine tra Trastevere e Testaccio. In una cornice accogliente e moderna, con buona musica, tavoli con seduta alta e servizio spartano, lo staff saprà accogliervi e raccontarvi la storia dei piatti tradizionali.

LA PROPOSTA CULINARIA - Il menù del locale propone tutti i sapori della cucina marinara e contadina del Golfo di Gaeta, preparati con antiche ricette ed impiegando materie prime d'eccellente qualità. Imperdibile la serata del mercoledì dedicata alla pizza, preparata a regola d'arte.

SPECIALITÀ TIELLA - Da non perdere assolutamente la gustosissima tiella di Gaeta, un piatto tradizionale con una preparazione lunghissima (6/7 ore), formata da due dischi di pasta lievitata. Le tielle più tradizionali sono: tiella di polpi, tiella di alici, tiella di scarola, tiella di scarola e baccalà, tiella di cipolle.

Features

Services

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