The story
Tucked just steps from the Vatican, Sfiziarte is a seafood pasta spot that feels like a genuine find. With an open kitchen and passionately run by its owners, the restaurant impresses with handmade ravioli and wild Alaskan salmon that Giuliacrossbow called “excellent.” Notably, the team didn’t recognize the creator—a sign of unpretentious, sincere hospitality.
The menu highlights two standout dishes: *Ravioli alla Burrata e Spigola* and *Salmone all’Arancia*. Both reflect the kitchen’s commitment to quality seafood and fresh pasta. Considering the prime location and high caliber of cooking, the value is remarkable. This is the sort of neighborly, locally loved spot that rewards the search.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise the Salmone all'arancia as the standout dish, with a warm, comforting vibe that makes every meal feel like a heartfelt embrace.
“The salmon is Alaskan wild salmon, with a slightly burnt orange glaze — perfect cooking, crispy outside, soft inside, no fat at all. The acidity of the orange contrasts beautifully with the salmon. It's delicious, I'd order it again. And it's only €16, which is great for this area.”
What creators say
1 creator has covered Sfiziarte. Most active: Giuliacrossbow
Sfiziarte is a seafood pasta restaurant near the Vatican with an open kitchen and passionate owners. The handmade ravioli and wild Alaskan salmon are excellent, and the service is genuine — they didn't recognize me as a creator. Great value for the quality and location.
Dishes mentioned
Ravioli alla Burrata e Spigola
These are handmade ravioloni from the chef — filled with burrata (actually stracciatella) and sea bass. The pasta is fresh, the filling is creamy with a hint of garlic. The sea bass is delicate and you can taste the fish well. There's a generous amount of stracciatella. The pistachio on top adds crunch but unfortunately lacks flavor — same old story with pistachio. The sea bass is wild-caught, not farmed, and the burrata is from Puglia.
Salmone all'Arancia
The salmon is Alaskan wild salmon, with a slightly burnt orange glaze — perfect cooking, crispy outside, soft inside, no fat at all. The acidity of the orange contrasts beautifully with the salmon. It's delicious, I'd order it again. And it's only €16, which is great for this area.
