Background

Alberto and Enrico, that is Quinzi and Gabrieli, have been together all their lives, apart from their friendship born a long time ago. They come from the town of Amatrice and as youths came to the capital Rome where they worked hard, learning all the secrets of the profession.

They then extended their knowledge in London and Paris and then again in Italy. In 1982, after having thus perfected their experience, they decided to open a small oyster and seafood bar then followed by an expansion and a kitchen installed which later became the famous Quinzi & Gabrieli restaurant.

Since 1998 Anna Maria Gabrieli is responsible for the management of the Restaurant

Over time there have been many changes or rather natural evolutions, both substantial and aesthetic, for example the frescoed rooms of the Fine Arts Academy of Rome in respect of the historical location of the Palace of Boccapaduli , where is located the restaurant, a palace dating back to 1400.

Even the staff is composed of veterans in perfect harmony with the new recruits.

Especially in the kitchen there are four young chefs, all born in 1989 randomly including Francesco Gabrieli, whom, on the strength of longtime collaborators, have led a wave of enthusiasm and very positive modernity.

It is in fact a renewal of the tradition, so rare to achieve.

Philosofy

The philosophy is simple: handle an exceptional raw material as little as possible to enhance its natural flavor. The secret? Simple and high-quality condiments such as extra virgin olive oil from Tuscia, Mediterranean Ramati tomatoes, various types of salt that enhance each product, as Himalayan pink salt or the red from Hawaii. Seafood, shellfish, octopus, cuttlefish, squid, the most moble fish, the sea bass, the dentex, the pezzogna make up an historical dish, strictly row or slightly steamed or stir-fried, the delicate confit cod, the pasta coke on sight in the hall with lobate and scampi …All food is cooked in our own kitchens in front of our clients - straight from the fish tanks to the Chef's pots
A triumph of flavors that repeats itself for 30 years and that makes this restaurant a must for anyone who comes to Rome.