Tempio di Iside
The raw fish here is the one splurge Katie Parla tells a visitor to Rome to make.
Why go
Katie Parla writes that fine dining isn't my favorite category in Rome
and that a visitor may wish to give it a pass altogether
, then makes one exception: If you're in Rome and really need to ball out, the move (IMO) is to eat the finest fish in town at Tempio di Iside
(Katie Parla). The raw dishes, the fried dishes and the seafood pasta are the three she names. She sells paid walking tours in Rome.
Scatti di Gusto put the room twelfth in Rome in 2016 and named the same three things: crudo, pasta with prawns and pecorino, fish ravioli. The two of them disagree about the money: Scatti banded it at the top of its scale, and Katie Parla says "you don't even have to spend that much there to eat extraordinarily well". A reader should walk in expecting the higher number and be pleased if it is the lower one.
Order this / avoid
- Order: the crudo, then the pasta with prawns and pecorino.2
- Avoid: treating it as a tasting-menu room. Katie Parla calls it upscale rather than fine dining, and says the business cards are shaped like bow ties.1
What locals & experts say
- Katie Parla: "I love their raw dishes, fried dishes, and seafood pasta. Tempio isn't exactly fine dining, but it certainly is upscale." She sells paid walking tours in Rome.1
- Scatti di Gusto (2016), twelfth in Rome:
Raw fish and pasta with prawns and pecorino, or fish ravioli. Those are the choices for anyone who has just visited the Colosseum.
2
Good to know
- Where: Via Pietro Verri 11, a short walk from the Colosseum.
- Booking: essential.
- Reviews: I have not found a scored review of this kitchen.
Verdict
should-visit — A writer who tells her readers to skip a whole category and then names one exception is spending something to do it. She rates the raw dishes, the fried dishes and the seafood pasta; Scatti di Gusto named the same three from a different decade. The two disagree on what it costs and the page carries both. Nobody has published a verdict on this kitchen, and only Katie Parla and a 2016 list describe it.