Adriatic Sushi and Oyster Bar

The menu runs two traditions against each other on purpose: maki beside fresh oysters, sashimi beside fish carpaccio, futomaki beside buzara made with shellfish…The menu runs two traditions against each other on purpose: maki beside fresh oysters, sashimi beside fish carpaccio, futomaki beside buzara made with shellfish, nigiri beside a smoked seafood risotto. Tuna appears as tataki and also stuffed with foie gras.

The tables sit on a small square within the old walls, on what is billed as the emperor's own patio, which puts the room among Roman stone rather than out on the waterfront. That setting is half of what is being sold, and it is why a table here is worth booking rather than chanced.