Fishy food in a de-consecrated church
The setting of Da' Pescatore –a deconsecrated chapel-turned nightclub-turned restaurant-may be a little strange, but Daniele Pescatore’s accomplished fish and seafood cooking is seriously good. His menus betray his Neapolitan roots but dishes are lightened by Asian influences. To a backdrop of soaring vaulted ceilings (better viewed from the upstairs tables) and a frescoed apse, now home to the wine cellar, you can feast on dishes such as marinated salmon with orange butter and chocolate shavings, seared scallop with artichoke cream and calamaretti (baby squid) stuffed with pecorino cheese. Mouth-watering desserts come from master pastry-chef Luca Mannori and include an orange-infused babà.
By Nicky Swallow, AFAR Local Expert
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