Giulio Terrinoni

The role of chef and owner at Per Me Giulio Terrinoni has given Giulio Terrinoni continuity since 2015. The restaurant carries his name and point of view, and that authorship is visible in a kitchen that places seafood at the center of its language. From Fiuggi to Rome, the progression has been defined less by display than by control, with a dining room and menu shaped around polished, contemporary execution.

Per Me Giulio Terrinoni in Rome, Italy, is known for tappi, the tapas-style snacks that set the pace early. They work as opening notes: compact bites that establish rhythm, sharpen attention, and signal the menu’s preference for clarity and momentum. The menu also includes seafood dishes such as shrimp carpaccio with foie gras and red onion gel, Grouper roastfish with melon gazpacho, Battuto Di Gamberi, and Carbonara Di Mare.

Each dish is built around contrast, moving between briny, creamy, and bright elements. The shrimp carpaccio with foie gras and red onion gel brings delicacy into contact with depth, while Grouper roastfish with melon gazpacho shifts toward a fresher register. Battuto Di Gamberi and Carbonara Di Mare keep the seafood focus in view through a refined, marine-driven approach.

Battuto Di Gamberi, Carbonara Di Mare, shrimp carpaccio with foie gras and red onion gel, and Grouper roastfish with melon gazpacho form the core of Giulio Terrinoni’s signature. Together, they show a kitchen built around seafood, with texture treated carefully and flavor combinations kept vivid rather than heavy. The signatures do more than list the menu; they define the restaurant’s identity, where tappi set the opening cadence and the main plates extend that same disciplined approach.

Per Me Giulio Terrinoni is known for tappi, the tapas-style snacks associated with the restaurant. That reputation comes from the way the meal begins: with small plates that are compact in scale but direct in effect, setting a tone of elegance and movement. The dishes themselves — shrimp carpaccio with foie gras and red onion gel, Grouper roastfish with melon gazpacho, Battuto Di Gamberi, and Carbonara Di Mare — reinforce the seafood-led signature that has made Per Me Giulio Terrinoni a familiar name in Rome’s dining landscape. Michelin star from 2017 onward, obtained after 11 months of activity. Michelin star from 2017 onward.