Eco Blu - Menu

very good fish dishes. Nice staff. to try. eating out you forget to stay on the road! average high prices.

Try absolutely. excellent quality of raw materials, all fantastic staff, attractive location. do not miss the linguine of the chef.

starter lubricated heavy fish and red mullet carpaccio 4/5 prime piatti tagliolini with king **** 3.5/5 secondo mixed fish plate 4/5 desert mill nebel with saw and berries 3.5/5 service 4.5/5 wein friaul 5/5 grappa 4.5/5 total: very good View menu

beware of the Sardinians who own and guide this great restaurant. they know seafood! it was my first time to taste raw garnel, carpaccio by oktopus and carpaccio by bass — everything from this world fresh, tasty and meer sweet! I can't wait to go back!

extremely courteous staff. we have taken a starter to divide in two and a second per head (burned in the oven, with potatoes); with a bottle of wine and one of water we paid on 100 euros. the menu does not offer many different dishes, which may be a sign of quality. traditional cuisine, without leashes.

known through my son. local excellent cleaning exemplary and food up to the height. fabulous raw and excellent choice of white wines with honest prices. First, risotto with trade and spaghetti with clams, great and brought at the same time, not common when eating rice and pasta. I was impressed they had fresh chili. Good desserts. absolutely to return! View menu

impressive pesce crudo, fritto, insalata ... from the tourist stretch south of san giovanni. it is the kind of place they have to be brought to, otherwise they would never find it (as visiting) but easily reach. take the nr. 3 tram or subway...Linea a to san giovanni and go 10 minutes to via appia nueva. go through the never-ending roadworks in via fidenza. that's worth it.

I was a client with my father of this place for at least 20 years and as you can see from my previous reviews I considered a point of reference, but now it was a little that I did not go, unfortunately on my arrival I had a sad surprise, I do not know if for post-pandemic damage or for other reasons, but the most expensive waiter, sublime and sympathy, to which we were affectionate, was no longer noticed by them in

on advice of gorea who worked at the blue echo as waiter I am taking first to take away. I took the first time risotto with scampi cream, the second time the cotolettes to the crab pulp, the third time cut the bottarga teeth and zucchini and I have to say they were really good. I was happy with the quality that rightly needs to be paid .before Christmas I would like to have a full lunch to get other dishes including appetizers and seconds that will certainly be exquisite until now is the best fish restaurant where I went. View menu