The Best Seafood Near Lievita, by the Record
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Rank 1. Café Les Paillotes
Modern Seafood
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Rank 2. Vecchia Marina
Seafood
The tables are close enough to smell the Adriatic, which turns out to be the point. Vecchia Marina is a no-frills seafood trattoria on the Roseto waterfront where the kitchen stays focused on whatever came off the boats that morning, served in straightforward traditional preparations. A Michelin Bib Gourmand, and the kind of place that books up fast precisely because it hasn't decided to be anything other than what it is.
- 50 Top Italy #10 · The Best Italian Restaurants - Modern Trattorias And Bistros
- Michelin Guide Bib Gourmand
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Rank 3. L'Angolino da Filippo
Seafood
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Rank 4. La Conchiglia d'Oro
Seafood
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Rank 5. Osteria dal Moro
Seafood
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Rank 6. Lucia
Seafood
Langoustines arrive at the table still in the pan they were cooked in, with oil, wine, garlic, and rosemary, which tells you most of what you need to know about this seafood restaurant on the Adriatic coast. The fish comes almost entirely from that same sea, the menu never strays onto land, and the wine list follows suit with mostly whites. An old-school institution in Giulianova Lido, and one locals have been counting on for a long time.
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Rank 7. Lo Squalo
Seafood
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Rank 8. Hostaria del Pavone
Seafood
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Rank 9. Acqua Pazza
Seafood
Tiered terraces stack up above Ponza's semicircular port, each table with a view that stretches past Gavi and Zannone toward open sea. This is a classic seafood restaurant, and the cooking keeps its ego in check: fish and shellfish, unfussy preparations, the ingredient doing the talking. The raw seafood that opens the menu sets the tone for what follows. A Michelin star, and an impressive wine list to keep it company.
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Rank 10. Attico sul Mare
Contemporary Seafood
Perched on the top floor of the historic Kursaal building on the seafront, this contemporary Italian restaurant makes a meal of the view before the food even arrives. The menu leans on Adriatic fish and seafood, with classic regional preparations alongside more restless cooking, a turbot dish that uses fillets, cheeks, and something approximating the crackling being a fair example of how the kitchen thinks. Tableside finishing keeps things theatrical.