This contemporary vineria near Ponte Milvio reimagines maritime traditions through a playful, globally-inspired lens, delivered with technical precision. The kitchen excels in dry-aged salmon paired with the bright acidity of passion fruit nestled in pillowy, steamed bao. Texture is paramount, from the crunch of scampi toast with citrus-infused teriyaki to the delicate lamination of Cantabrian anchovies atop a traditional maritozzo. Aromas of charred octopus and bergamot-scented linguine waft through the sleek space, while the 'nduja-spiked sea bass panzanella offers a bold, fermented heat. It is a sophisticated exploration of seafood, balanced by a curated and extensive wine cellar.