The story
JustUs calls Ristorante Unto “an exceptional seafood experience in Terni,” praising its creative fusion dishes, high-quality ingredients, and warm atmosphere—all at an incredible value of €60 per person. The kitchen leans into bold, playful combinations, from the Tagliatella di Seppia Marinata with watermelon-pepper salsa to the Ricciola Scottata with orange sauce and house-made olive oil gelato. It’s the kind of place that feels both refined and unstuffy, a hidden gem for adventurous seafood lovers.
The same duo later returned for a special YouTube Dinner Experience, calling it “an unforgettable evening” with exceptional dishes and thoughtful local wine pairings. Standouts included the Polpo 2.0 and a Risotto alla Zucca with shrimp ragu and fried triglia. For a small city in Umbria, Ristorante Unto delivers a polished, personal take on coastal dining that punches well above its price point.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 14 dish mentions say about the food
Reviewers rave about the Risottino con tartare di scampo e fichi, calling it a stunning, sweet-savory triumph. The overall vibe is one of refined, seasonal elegance that feels both intimate and inventive.
“The risotto is well mantecato with perfect cooking. The combination of scampi tartare, figs, and coffee yogurt is refined. A drizzle of their raw olive oil on top takes it to another level.”
What creators say
2 creators have covered Ristorante Unto. Most active: JustUs
An exceptional seafood experience in Terni, with creative fusion dishes, high quality ingredients, and a warm atmosphere, all at an incredible value of €60 per person.
Dishes mentioned
Tagliatella di Seppia Marinata con Salsa Anguria e Peperoncino, Sesamo e Germoglio di Pisello
This is a simple entree done well. The contrast between the cuttlefish and watermelon works beautifully, with a touch of sesame and pea shoot. I really liked it.
Gambero Rosso di Mazara del Vallo con Gaspaccio, Sesamo, Bisca e Basilico Fritto
I have never eaten raw shrimp this good. The fusion touch of sesame gives it special notes, and the bisque made from the head is perfect. A great dish.
Baccalà Pastellato alla Birra con Caramello Teriyaki e Pomodorini Confit
Phenomenal. Salty, sweet, soft, crunchy on the outside. The teriyaki caramel and confit tomatoes round it out perfectly. High level.
Nas Tipicamente Argentine Ripiene con Tonno Cotto a Bassa Temperatura, Salsa Barbecue e Salsa Mango e Tabasco
These Argentine-style empanadas filled with low-temp cooked tuna are fantastic. The breading is amazing. The barbecue and mango-tabasco sauces add a spicy kick that doesn't overpower. I'm speechless.
Risottino con Tartare di Scampo, Fichi e Yogurt al Caffè
The risotto is well mantecato with perfect cooking. The combination of scampi tartare, figs, and coffee yogurt is refined. A drizzle of their raw olive oil on top takes it to another level.
- JustUsLoved
ABBIAMO CREATO un EVENTO PAZZESCO insieme al RISTORANTE UNTO | YouTube Dinner Experience · @ 2:58
Ristorante Unto in Terni hosted our YouTube Dinner Experience, an unforgettable evening with exceptional dishes and local wine pairings.
Dishes mentioned
Burro Montato all'Olio con Finocchietto Selvatico
It's a butter whipped with oil, lightly salted, seasoned with wild fennel.
Gaspaccio di Pomodoro con Tartare di Salmone e Chips di Patata Dolce
It's a tomato gazpacho, a cold soup typical of Spain, served with salmon tartare and sweet potato chips. A good start.
Cozze all'Ascolana
They are Ascoli-style mussels: the mussel tries to look like an Ascoli olive, stuffed with a fish filling, served with celeriac cream, confit cherry tomatoes, and radish sprouts.
Sarda in Saor con Baccalà Mantecato
I'm from Veneto, so this sardine is special: it looks like a sardine in saor, but in the middle there's mantecato cod, typical of Veneto. Underneath there's a simple tomato and basil sauce.
Risotto alla Zucca con Ragù di Gamberi agli Agrumi, Zucca Tostata e Triglietta Fritta
It's a seasonal pumpkin risotto, with citrus shrimp ragù, toasted pumpkin and a fried red mullet. A drizzle of oil from Stefano's mill makes the difference.
