The story
On a rooftop in central Rome, Acquaroof Terrazza Molinari has earned a Special Selection award from creator Piattoriccomicificco, who declared, “IL MARE SI E’ SPOSTATO A ROMA.” The restaurant pairs a stunning view with exceptional seafood built from top-quality raw ingredients, making it ideal for a romantic dinner or an exclusive aperitivo.
The menu showcases the sea’s best in dishes like an artful Plateau di Crudi, Carpaccio di Ricciola with red-fruit sauce, and a raw Gambero Rosso with melon-ginger extract. Pastas such as Tagliatelle di Calamaro and Linguina ai Ricci di Mare follow, while desserts like Cheesecake Ricotta e Visciole and a Maritozzo con Gelato alla Vaniglia close the meal on a sweet note.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers praise the Plateau di crudi as a spectacular, abundant seafood spread. The overall vibe is one of pure, joyful indulgence.
“This raw seafood platter is insane — we have sea urchins, Mazara del Vallo scampi, local red shrimp, oysters, and gilthead bream. The quality of the sea urchin is remarkable, I honestly didn't expect such a high level. The red shrimp has that perfect taste that for us is the essence of what we look for when eating seafood. The scampi is so big it's like a steak. I'd come back just for this platter.”
What creators say
1 creator has covered Acquaroof Terrazza Molinari. Most active: Piattoriccomicificco
Acquaroof Terrazza Molinari is a stunning rooftop restaurant in central Rome with an incredible view, serving exceptional seafood with top-quality raw ingredients, perfect for a romantic dinner or an exclusive aperitivo — our first Special Selection award.
Dishes mentioned
Pane con Mousse di Ceci
They bring bread with a chickpea mousse — a very particular choice, but it works well as a starter.
Plateau di Crudi
This raw seafood platter is insane — we have sea urchins, Mazara del Vallo scampi, local red shrimp, oysters, and gilthead bream. The quality of the sea urchin is remarkable, I honestly didn't expect such a high level. The red shrimp has that perfect taste that for us is the essence of what we look for when eating seafood. The scampi is so big it's like a steak. I'd come back just for this platter.
Carpaccio di Ricciola con Salsa ai Frutti Rossi e Fragoline
This is a natural amberjack carpaccio with red fruit sauce and wild strawberries. It's more delicate than the previous raw dishes, especially after the sea urchin and oyster, but it still holds its own in a trio.
Tartare di Tonno con Zucchine alla Scapece e Mostarda di Senape e Miele
Tuna tartare with oil and salt, zucchini in scapece style, and a mustard and honey mostarda. I'm biased because I love mustard and mostarda, so this makes me happy. The tuna with scapece already works well on its own.
Sevice di Ricciola con Chips Croccante
This is an amberjack sevice with a crunchy chip on top. Visually it's one of the most beautiful dishes, but I don't think it's a real sevice — it's sliced, not cubed. Still, it's really good, very well made. At first I saw all that sauce and thought 'hmm, too much sauce', but it's a summer dish, fresh and summery. I'm curious how they replicated the tiger's milk.
