In the heart of Fiumicino, on Via della Torre Clementina, where the Tiber meets the sea and time seems to slow down, a place that blends memory and modernity has come to life: Salotto Valadier. Signed by Francesca Carli, Matteo Camodeca and Andrea Ragno – already known for the original seaside success of Azul – this refined seafood restaurant is a tribute to the beauty of old-fashioned hospitality, where welcome is warmth, and cuisine, a signature gesture.
A living room among candles, living stone and vintage charm
Opened Dec. 4, 2023, Salotto Valadier is named after architect Giuseppe Valadier, who was also honored by the name of the historic street the venue overlooks. The ambiance is an invitation to reminiscence: three communicating rooms, each with its own personality-from the Sala delle Rocce, which retains the original 19th-century walls, to the room with the large after-dinner bar, to a reserved space perfect for intimate events-and a retro mise en place of candles, vintage chandeliers and lovingly chosen furnishings. The atmosphere is that of a real living room at home: cozy, elegant, never set. And so is the kitchen.
The menu: essential, contemporary, deeply Mediterranean
Behind the stove, chef Simone Chindamo and sous chef Davide Leone design a clean, seasonal taste journey, where the raw material-fresh catch first and foremost-is the undisputed protagonist, enhanced by creative touches and impeccable aesthetics. A journey into taste, between sea and creativity.
Salotto Valadier ‘s appetizers open the course with grace and intensity, telling the story of the sea through soft textures and bold flavors, with that touch of originality that surprises without ever overdoing it.
We begin with the Grilled Octopus, served on a raw velouté of lime chickpeas and rosemary: a harmonious meeting of the savoriness of the sea and the aromatic notes of the earth. The octopus is tender but well roasted, with that slight crust that releases flavor in every bite. The chickpea cream – rustic, fragrant and slightly citrusy – gently envelops it, while the rosemary gives a balsamic, lingering finish. A dish that surprises with its balance and structure follows: breaded local catch, served with a cream of Romanesco cabbage, crumble of Apulian taralli and toasted almonds. The golden, fragrant breadcrumbs enclose a soft, savory heart, while the cabbage cream adds an elegant, enveloping vegetable component. The crunch of the almonds and the rusticity of the taralli close the circle with a memorable interplay of textures.
There is no shortage of raw seafood and oysters, which changes daily according to the catch and availability of the day: scampi, tuna or amberjack tartare, red shrimp, and very fine oysters served natural, with just a few drops of lemon or delicate vinaigrette so as not to overpower the absolute freshness of the product. It is the perfect dish for those who love to be won over by the purity of the sea, naked and raw.
The first courses bring to the table the memory of the classics, renewed by small touches of flair that demonstrate the gastronomic maturity of the cuisine. Spaghetto alle vongole (spaghetti with clams), for example, is executed with rigor and respect for tradition: whipped with the shellfish’s water, scented with fresh garlic and freshly chopped parsley, it has that natural creaminess that only expert hands can achieve. A simple dish only in appearance, it reveals technique and love. For those looking for bolder flavors, Fettuccina al nero di seppia is a bold and seductive choice. The black – velvety, elegant – colors the fresh pasta and releases intense scents of the sea. Each forkful tells of the deepest Mediterranean. But it is the Risotto with red shrimp absolute, roasted date sauce and cocoa crumble that really wins over the most curious palates. It is a dish that plays with emotions: the sweetness and intensity of the shrimp, the roundness of the burnt datterino and the slight bitter note of the roasted cocoa create a surprising harmony. It is a dish that surprises, but above all convinces.
Main courses revolve around the catch of the day, always fresh, selected with maniacal care according to seasonality and daily arrival. The heart of the offering is the Salotto Grill, which changes daily and can include mullet, sea bass, tender squid, meaty cuttlefish, Sicilian red shrimp or, when the sea is generous, uniquely flavored cicadas.
Everything is freshly cooked, with precise timing, to maintain succulence and integrity: fish is served with seasonal vegetables, raw evo oil, and light sauces designed to enhance-never cover up-the natural flavors.
The grand finale is entrusted to a refined yet mouthwatering pastry created with the same philosophy as the kitchen: technique, elegance and sincere taste. Among the desserts, the Tartelletta with fondant custard shines, enriched with a white chocolate namelaka, toasted hazelnuts and raspberry gelé: a symphony of sweetness, acidity and crunchiness that satisfies sight and palate. The Salted Caramel Cheesecake is another best seller: creamy, enveloping, with a perfect balance between the sweetness of the base and the savory note of the sauce. A pampering, perfect for sharing-or maybe not. Unmissable, finally, the Tiramisu al cucchiaio, interpreted in a soft and creamy key, with light layers of well-soaked ladyfingers and an airy mascarpone cream, served in a cup as per tradition. A menu that changes with the seasons, following the rhythm of the sea and being contaminated by family memories and gourmet inspirations.
The winery: discoveries and certainties, with expert guidance
Rounding out the experience is the wine list personally curated by Francesca Carli, a professional sommelier, who has selected prestigious labels alongside niche gems. From Italian and French bubbles, to mineral whites ideal for raw food, to elegant reds that go well with more structured dishes: each proposal is narrated with passion and expertise.
Salotto Valadier is much more than a restaurant: it is an experience, a small journey between elegance and taste, in which every detail-from the china to Francesca’s stories, from the cooking of the octopus to the glass served-is designed to bring authenticity back to the center. That of those who cook and welcome with love.
