Restaurant Arlu, contact details:
Ristorante Arlu
Borgo Pio, 135 • San Pietro
00193 Rome (Italy)
Telephone: + 39 06 68 68 936
Mobile: + 39 392 54 83 948
[email protected]
Mid-February may not be the right time to visit Rome, but, as they say, Rome is always the right time to visit.
Considering that the goal of the visit was the Vatican museum, the logical decision for lunch was to look for a restaurant in the area. Restaurant Arlu is said to be located in the area of St. Peter's Church, i.e. very close to the eastern wall of the Vatican, just a few minutes' walk from both the Church and the entrance to the museum. Of course, we consulted TripAdvisor, and after thinking for a few minutes, the decision was made - Arlu restaurant.
Right from the door, the friendly staff welcomes you with the story that, for over 50 years, every day, they have been making dishes from fresh ingredients, in the simple, homely atmosphere of an authentic Italian restaurant. They are especially proud of the production of homemade pasta, completely handmade.
The choice for the main course fell on Filet di orata in crosta di patate (sea bream fillets in potato crust). Before that, at the insistence of the friendly waiter, we chose traditional bruschetta. Of course, when the account was closed, we realized that it was a wrong move. Tip: never accept advice from friendly waiters (especially in big cities) without having a menu with prices in front of you. But what's more, the bruschetta was delicious and helped the hungry stomachs to wait for the main attraction - sea bream fillets.
Sea bream fillets in potato crust is a very interesting and tasty combination, very crispy on the top. The potatoes allow the sea bream fillets to retain their juiciness and the flavors of all the ingredients used in this recipe. In general, you get the best of this recipe if it is baked in a traditional, old-fashioned wood-fired oven. Don't be surprised, if you see somewhere that this dish is called "Filetto di orata al forno in crosta di patate", "al forno" means that it was baked, precisely in an old-fashioned wood-fired oven (or, as we say - in a furuna) . This will allow the baking to be short, and the potato crust to be very crispy and tasty, and the fish juicy.
Our sea bream was a little undercooked on the bottom, but that didn't spoil the overall impression either.
With a glass of homemade white wine, lunch for every recommendation!
Rome, February 2014
Restaurant Arlu - see articles and reviews on TripAdvisor
This photo of Arlu is courtesy of TripAdvisor
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