Antipasti di mare
A wide range including the mussel soutè and the day's specials prepared by the brigade.
Dining · Fiumicino (RM)
Sea and land cuisine since 1950 along Via Portuense in Fiumicino
Eccellenza Italianacertificata 2026–2027
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The place
Ristorante Graziella Dal 1950 is a landmark of dining in Fiumicino, along Via Portuense. The kitchen offers both sea and land specialties, with particular attention to fresh pasta made in-house daily. Executive Chef Flavio Scurta leads a brigade that prepares the day's catch alongside the great classics of Roman tradition. The dining room welcomes guests in a well-appointed setting, while the outdoor space allows for al fresco dining during the warmer months. The restaurant has a large free car park and a children's play area.
At the table
Ristorante Graziella Dal 1950 is a well-established presence in Fiumicino's dining scene, along Via Portuense.
Why you can trust it
Ristorante Graziella Dal 1950 is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Ristorante Graziella Dal 1950 is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
A wide range including the mussel soutè and the day's specials prepared by the brigade.
From swordfish carbonara to first courses with lobster, interpretations that pair tradition with the day's catch.
The land-based offering that opens the menu with cured meats and selected specialties.
Amatriciana and carbonara prepared according to tradition, with fresh pasta made in-house daily.
Dry, crisp preparations, fried with close attention to technique.
From sea bream with potatoes to Danish beef, rounded out with pizza.
The figures
What visitors say
«Despite the time of day and the restaurant being full, after just 5 minutes our table was already ready.»
«We ate wonderfully... attentive and kind staff... spacious parking... spotless restroom.»
«The antipasto di montagna was spectacular! The fried dishes were dry and very good.»
«Excellent mussel soutè, they have a wide range of starters, mainly seafood.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The pasta is handmade in-house every day, following the tradition of hand-worked dough.
The brigade prepares fresh fish according to what the market and the season provide.
Fried preparations follow a careful process of temperature and timing, for crisp, light results.