This slick-looking 21st-century restaurant, wedged amid a cluster of more traditional trattorias, plies nothing but fish – a fact that becomes apparent as soon as you open the door to be confronted with lobster, prawns and clams stacked on ice in the open kitchen.
Well-lit and armed with a casual youthful atmosphere this is a good place to come for a night off pasta with tuna tartare, fish burgers or even good old British-influenced fish 'n' chips. If you really can’t get enough spaghetti, try the cacio e pesce (a Pescara spin on the famous Roman cheese pasta dish, cacio e pepe).