Per Me Giulio Terrinoni
Rome
This place got its first Michelin star last year and I believe in my heart of hearts it’ll get another one. The chef had never really cooked seafood before in his entire past life. He wanted to open this restaurant where all they did was basically seafood. It was a huge departure from what he knew.
He did this seafood carbonara that was completely unique. There was no meat, there was no pancetta, there was none of that. It was all sea urchin roe and the sauce that he used with fish roes emulsified to get that creamy texture without using 10 eggs.
It was Michelin-starred service from start to finish. The wines were fantastic. It was tasting menu only, but like I said, the thing that stood out to me was the fact that this guy had never done this before and was cooking this seafood that was so soulful and inventive and amazing.
“It was Michelin-starred service
from start to finish.
The wines were fantastic.”