Massimo Riccioli Restaurant Bistrot is a first rate artisan's workshop continuously searching for the best chemistry between food, wine and hospitality in order to offer its clients a unique and unforgettable experience.

Thanks to Chef Massimo Riccioli's experience and choice selection, the raw bar, shellfish and oysters are the best to be found in the capital. In 1981, he was the first in Rome to offer this selection of delicious seafood in his restaurant La Rosetta and in 1999 he opened the first Oyster Bar of the capital city.

The menu at Massimo Riccioli Restaurant Bistrot features seafood as well as meat and vegetables which reflect the best of traditional Italian cuisine. Homemade baked goods inclued bread rolls, sweets and ice cream.

"Great cuisine can only come with excellent ingredients. My colleagues and I put passion into transforming ingredients into dishes capable of fusing pleasure with nutritional balance". Massimo Riccioli