Pascucci Al Porticciolo.

Set in the bustling fishing hub of Fiumicino, Gianfranco Pascucci’s kitchen bypasses standard Mediterranean tropes to focus on the biodiversity of the Tyrrhenian Sea. While the location near the airport might suggest a transit stop, this is a destination for rigorous, inventive seafood. Pascucci works closely with local boats to source overlooked species, transforming them into technical marvels like starfish filled with red tuna or roasted squid in Mediterranean-scented broths. The dining room, managed with quiet precision by the chef’s wife, Vanessa Melis, balances high-end service with a grounded, family-run atmosphere. It is a sophisticated exploration of the coast that manages to be both intellectually stimulating and deeply connected to the daily rhythm of the local docks.