Officina dei Sapori seafood restaurant

Fabio Tamaro is a chef from Campania who brought his fish cuisine to Verona. A philosophy according to which the original replaces its restaurant's customers. But he was right.

He is young, but already owns one of the best (mostly live) fish restaurants in Verona, Officina dei Sapori. A city, the city of Verona, where there is no sea, but you, brought the sea. It has carried out a sweep of all that is for ordinary people "fish cuisine" and imposed on customers and admirers with a philosophy of respecting fish since its inception, in the depths under the sea.

I often wonder if great passions for raw ingredients, sooner or later, don't clash with the commercial needs of a restaurant. The opportunity to find out came during a Fabio cooking show on the premises of La Soffritta, where we chatted while he prepared two dishes from his menu: ground-roasted scallops with olives black and guacamole and spaghetti "sciuè sciuè 2012" seafood sea urchin, burrata and basil that we accompany the wines of the La Pria stew.

"New Italian spruce tables have been purposefully placed and in the center there are eighteenth-century frescoes, while some of the dishes have been handcrafted by local artisans. In In this refined restaurant, you come to eat excellent fish specialties, although the chef's roots from Campania can be seen in many dishes, especially in desserts, from pastiera to baba hay caprese" - this is what Guide Inspector MICHELIN wrote about the restaurant.

Phone:

+39 045 913877