Restaurant Capitello

Restaurant Capitello - Ristorante Capitello

Located in the heart of Rome few steps away from Termini station, the restaurant offers specialties of seafood and from Calabria Region.  Open seven days a week from 11 to 24  no stop   you can taste the specialties of the chefs, taste the best wines, and do not miss the variety of desserts especially the fresh made Tiramisu and the truffle ice cream from Pizzo Calabro. 

The best food in the heart of Rome

Capitello is a local classic Roman style restaurant, with 90 seats. Welcoming place that offers its customer the traditional Calabrian cuisine and a vast repertoire of fish dishes, with daily arrivals.
Among the appetizers are the typical platter of Calabrian salami and interesting seafood appetizers such as seafood salad, salmon, marinated anchovies and more.
Among the first we find the typical tonnarelli with 'nduja, macaroni with vegetables and sausage tonnarelli with lobster or with clams and mushrooms.
Among the latter, many seafood specialties, such as sea bass or sea bream in crazy water and baked turbot with potatoes. On request we also prepare the pizza.
In the cellar fifty selected labels especially from Calabria, Tuscany  Sardinia and ...more.


SEA FOOD

SEA FOOD - Ristorante Capitello

SEASONAL FISH:
Spring: lobster, carp, mullet, perch, smelt, flounder, swordfish, tuna, sardines, mackerel

Summer: anchovy, squid, mussels, snapper, oysters, turbot, redfish, cuttlefish, squid, clam

Fall: eel, lobster, mullet, oyster, octopus, sardines, sole, Wedge

Winter: cod, octopus, sardine, monkfish, sardines, sole, sea bass, trout, mullet

Fish is one of the most perfect foods because it is rich in protein and minerals such as phosphorus, calcium, iodine and iron. Thanks to all these nutritional principles should become a prince of foods in our diet

ONLY SELECTED MEAT

ONLY SELECTED MEAT - Ristorante Capitello



THREAD

STEAK

OSSOBUCO

CHOPS

CHICKEN

BEST PIZZA

BEST PIZZA - Ristorante Capitello

THE PIZZA DOUGH AND THE 'LONG PROVING. WHICH ALLOWS A GREATER DIGESTIBILITY '