Osteria Marzia

Osteria Marzia feels like a brief escape from the city’s pace. The room carries the easy brightness of a seaside trattoria: light colours, nautical details and the steady hum of diners settling in for plates that lean heavily on the ocean. The kitchen looks south along Italy’s coastline for inspiration, drawing from the cooking of Campania, Puglia and Sicily. Seafood leads the conversation. Yellowtail is paired with the vibrancy of capers, sea grapes and Sorrento lemon, while branzino all’acqua pazza follows a more traditional route: delicate sea bream cooked gently with tomatoes, clams and the kind of broth that begs to be mopped up with bread. The menu keeps things intentionally uncomplicated. Ingredients are allowed their natural brightness, and the wine list—tilted towards southern Italian bottles—echoes that same sunny character.

Tatler Tip

Don’t skip dessert. The pistachio and hazelnut gelato is the sort of quietly excellent finish that regulars make a point of saving space for.