Riviera Fuga

Chef Francesco De Stefano's cuisine at Riviera Fuga represents a sophisticated dialogue between Italian and Japanese culinary traditions. Rather than simply combining ingredients from both cultures, De Stefano creates dishes that demonstrate a deep understanding of each cuisine's techniques, flavors, and philosophies. The result is a menu that feels both familiar and surprising, where Italian warmth meets Japanese refinement.

The signature dishes showcase this fusion at its best. The cannoli di crudo di manzo reimagines the Sicilian pastry as a savory vessel for beef tartare, demonstrating playful creativity grounded in technique. The double-cooked octopus exemplifies the Japanese approach to texture and timing, while the taglioni nero al dashi brings together Italian pasta-making tradition with the umami depth of Japanese dashi broth. The udon carbonara represents the menu's more whimsical side, taking a Roman classic and translating it through Japanese noodles.

The menu extends beyond these signatures to offer a comprehensive exploration of Italian-Japanese possibilities. Fresh seafood features prominently, reflecting both the Mediterranean and Japanese emphasis on pristine ingredients. Pasta dishes demonstrate traditional Italian techniques enhanced by Japanese ingredients and sensibilities. The kitchen shows equal facility with vegetables, offering substantial vegetarian options like the saffron risotto that stand on their own merits rather than feeling like afterthoughts.

We appreciate the menu's inclusivity—vegan, vegetarian, and gluten-free options are thoughtfully integrated rather than segregated. The children's menu offers genuine choices with pasta or fish and chips, both executed with the same care as adult dishes. The lunch menu at €29 provides an accessible entry point to De Stefano's cuisine, while the à la carte options allow for more extensive exploration.

Desserts continue the fusion theme, with the éclair intense gianduja bringing Italian hazelnut-chocolate tradition into the French pastry format, and the babasake reimagining the Neapolitan baba with sake. These sweet endings demonstrate that the fusion concept extends throughout the entire meal, creating a cohesive culinary experience that respects tradition while embracing innovation.