Alberto Ciarla

Piazza San Cosimato 40 Cuisines: Seafood, Italian, European

About

The Ciarla, in an 1890 building set in an obscure corner of an enormous square, is Trastevere's best restaurant and one of its most expensive. You'll be greeted cordially and with a lavish display of seafood on ice. The specialties include a handful of ancient recipes subtly improved by Signor Ciarla (such as the pasta and bean soup with seafood). Original dishes include gilthead bream in orange sauce, savory spaghetti with clams, and a full array of delicious shellfish. The sea bass filet is prepared in at least three ways, including an award-winning version with almonds.

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