Galleria Restaurant in Rome

On a recent 5-day visit to Rome we sampled the cuisine of a range of restaurants. The best by far was Galleria which is situated in a small but stylish shopping gallery on Via dei Sabini.

Galleria Restaurant in Rome

Its elegant interior with clean lines has a contemporary feel even though the restaurant has been in operation for over 6 years.  When we had lunch here, the restaurant was fairly busy with well dressed business people and savvy tourists.  At dinner the restaurant was quieter, not least because the shopping gallery was closed and the only access was from a side-street.  I am sure that outside the holiday period the restaurant is full of local people who are 'in-the-know' and return time and time again for the high quality food and service.

Great service from the pleasant staff and extra attention from the owner, Guido Anastasio Pugliese, enhanced the dining experience.  Guido took the time to come over and explain in detail some of the excellent wine choices and to offer samples of a delicious olive oil from L'Aquila in Abruzzo.

On arrival we were greeted with a complimentary glass of Prosecco before proceeding to the Chef's Amuse Bouche of Roman Sweet Pepper.

Raw fresh fish and Shellfish

For starters we shared the Grande Crudo di Pesce e Crostacei which comprised a range of raw fish and shellfish including Amberjack Carpaccio (from Sicily), Scampi (Adriatic), Red Prawns (Sicily), Salmon (Scotland) and a large Rock Oyster (France).  All beautifully fresh and garnished with redcurrants, blackberry and a homemade Tomato Sorbet, it was a delight on the eye and 100% pleasure on the palate !  

Farfalle with Prawns

Red Prawns on a stick

To follow we had Farfalle pasta with grilled red prawns, pea puree and Tuna Borttaga (salted roe).  Also, grilled Red Prawns on a skewer with sliced radish and a balsamic and orange reduction.  Both dishes were superb.

The cuisine is elegant and refined but not in any way pretentious. All the food is prepared with care using the finest fresh ingredients.  



Eating at the Gallery has a sense of style and occasion, which is reflected in the tremendous quality of the food and service.  All of this comes at a very affordable price and it will definitely be on the top of our restaurant list next time we are in Rome.

Fresh Pike at Lake Garda, Italy

In the UK, the freshwater Pike is generally not considered to be a fish worth cooking and eating. Although popular centuries ago there is a perception here that the fish either has too many bones or that it will taste 'muddy'. In my opinion neither of these statements is true.  The northern pike (Esox lucius) is a species of carnivorous fish of the genus Esox (the pikes). They are typical of brackish and freshwaters of the northern hemisphere (i.e. holarctic in distribution).

Although generally known as a "sporting" quarry, some anglers release pike they have caught because the flesh is considered bony, especially due to the substantial (epipleural) "Y-bones". However, larger fish are more easily filleted, and pike have a long and distinguished history in cuisine and are popular fare in Europe. Historical references to cooking pike go as far back as the Romans.


I recently enjoyed 'Pike in the Old Recipe of the Lake' at  beautiful quayside restaurant on the banks of Lake Garda in Italy.  The restaurant, which is also a small hotel with amazing views, is called Lepanto and it is situated in the pretty town of Salo at the southern end of the lake. The fish was poached and flaked off the bone before serving with Capers and Polenta.  It had a delicious delicate flavour and a firm texture (similar to Hake).

New years eve in Florence

Arancine of cuttlefish

Enjoyed a wonderful New Years Eve at the Frescobaldi restaurant at Piazza della Signoria in Florence. The 9 course menu was was superb with a selection of stunning wines to accompany including a bottle of Spumante for each table to celebrate at midnight.

Seafood dishes included Arancine (which literally means 'an orange which has fallen from the tree') of durum wheat stuffed with cuttlefish and diced vegetable and served on a disk of yellow squash.  The durum wheat 'semolina', similiar to large cous cous, was soaked in the cuttlefish ink which provided texture and flavour.

Sauteed scallops

The scallops sauteed in black butter and Rosemary with green onion compote, rice balls and steamed shrimp with caviar were a superb combination accompanied by the 2003 Castelgiocondo Brunello di Montalcino.

After the midnight celebration there was a raffle for bottles of the wines we had enjoyed during the night and we won 2 bottles of the 40 Altari 2006, Vin Santo del Chianti D.O.C. (dessert wine) and a magnum of the Toscana I.G.T. red , Tenuta Luce della Vite, Lucente 2007.  As we were flying back to London with only hand luggage we donated our winnings to the hard working staff at the restaurant so we hope you enjoyed it !

A four and a half hour dinner to celebrate the new year of 2012 !