Da’Mare Restaurant: A New Era of Seafood Cuisine in Rome
Da’Mare, a renowned seafood restaurant in Rome, has embarked on a new gastronomic journey by appointing Benedetta and Carlotta Bruni, 21-year-old Roman twins, as the new executive chefs. This innovative move marks a significant shift in the restaurant’s culinary direction, focusing on seasonality, precision, and immediacy in a refined yet informal setting. The twins, born in 2001, bring their unique skills and experiences to the table, with Benedetta specializing in seafood and Carlotta exceling in organizational management.
The twins’ distinct paths have led them to this moment. Benedetta has honed her skills in some of Rome’s top fish restaurants, including Pierluigi, where she developed a rigorous approach to working with raw materials. Her stages at renowned restaurants like La Pergola, Noise, and Pipero at Villa Domizia have refined her cooking techniques and management style. In the kitchen, Benedetta is responsible for preparing second courses and desserts.
Two Paths, One Shared Vision
Carlotta, on the other hand, has a more structured profile, with a focus on organizational management. After specializing in meat processing at Reserva, she held the role of sous chef at Numa al Circo, where she delved into brigade management and workflow optimization. Carlotta is responsible for preparing first courses and the bread basket. The combination of their skills defines a cuisine that is both essential and complex, becoming Da’Mare’s new signature style.
A Seafood Cuisine Linked to Natural Cycles
Da’Mare’s concept remains rooted in seafood cuisine that respects the cycles of the Mediterranean and favors local, seasonal fish. The menu changes daily, based on the availability of fresh seafood, without compromising on quality. The restaurant sources its fish from the Purizzato family from Formia, who have been fishermen for over a century. This direct supply chain enables the restaurant to offer a continuously evolving proposal. To complement the menu, a rotating selection of oysters from small producers in France and Ireland is available, featuring classic varieties alongside rarer references.
A Seafood Restaurant in the Heart of Rome
With approximately 50 seats, both indoors and outdoors, and a central Oyster Bar, Da’Mare offers a unique environment that blends natural materials with contemporary lines. The objective is to provide a balanced and authentic seafood experience in Rome, focusing on hospitality, comfort, and measure, without excesses. By combining their expertise and passion for seafood, Benedetta and Carlotta Bruni are poised to take Da’Mare to new heights, offering a truly exceptional dining experience in the heart of Rome.