ristorazione — Fiumicino · Lazio
Along Via Portuense, where the Tiber opens toward the sea at Fiumicino, one address has stood since 1950: Ristorante Graziella carries over seventy years of cooking from both sea and land, in a stretch of coast that Rome has always known how to reach.
Since 1950 this address has needed no showy sign: those who know it find it, those who find it come back. The entrance on Via Portuense opens onto a place that has crossed the decades without bending to fashion, building its name on the day's catch, on the recipes of Roman tradition, and on a kitchen equally at ease with sea and land.
The dining room welcomes guests into a well-kept setting, where care for service shows even in the details: a table ready within minutes even when the house is full, staff that guests describe as attentive and kind. In the warmer months the space opens outward, and a few front-row tables are set aside for those seeking a more intimate frame for special occasions.
In the kitchen, every day, fresh pasta is made by hand: one of the distinctive marks that Executive Chef Flavio Scurta has kept alive alongside the day's catch — from mussel soute to the selection of raw fish from the display case — and the great Roman classics, right through to pizza baked in the wood-fired oven and meat cooked over the embers.
Seventy-six years of open table, between the Tiber and the sea at Fiumicino: the page tells the full story of the menu, the hours and how to reach this historic address on Via Portuense.
