Eating and sleeping on the Roman coast? In Torvaianica, there's a seaside restaurant that now offers three rooms
At 266 La Barraca, a seaside restaurant in Torvaianica, the Morlè family has created three rooms overlooking the beach: a natural extension of the cuisine and wine list, featuring Lazio, Galicia, and local seafood.
Whether summer or winter, for several years now, Torvaianica has always been a pleasant escape for us, with 266 La Barraca as our destination. Those familiar with the restaurant know that it's about more than just seafood. Over the years, the Morlè family has built a clientele that comes specifically for the combination of refined cuisine, a relaxed atmosphere, and a warm welcome. La Barraca is a family-friendly place in the best sense of the word: it makes you feel at ease without building a narrative around it.
The new rooms at 266 La Barraca, a seaside restaurant in Torvaianica.
For a few months now, three rooms have also been opened above the restaurant overlooking Torvaianica beach. But be warned. It's not a hotel, not a B&B, nor even a change of direction: simply a way to extend your time here, a natural extension. Arrive slowly, stay for dinner, have a few more drinks without immediately thinking about returning, or turn a seaside lunch into a weekend getaway without too much planning. Which is also why, despite this area's lackluster cuisine, people keep coming back (ours included!). La Barraca isn't "that good restaurant in Torvaianica," but it has become one of those places that succeed because it manages to be credible, consistently pursuing a concept of hospitality built around the Morlè family and their influences: Ponza, Sicily, Galicia, and the Roman coast.
As we mentioned, there are only three rooms, all furnished in a clean, minimalist nautical style. They're called Bellone, Albariño, and Biancolella, a clear reflection of the work done on the wine list. Two have a terrace overlooking the sea, with the Biancolella suite (the largest) even offering a space for a private dinner overlooking the beach. Prices vary depending on the season: between €98 and €250 per night for the Bellone, between €118 and €300 for the Albariño, and between €141 and €360 for the Biancolella. The stay includes beach access and reserved parking.
The cuisine between personal dishes and great seafood classics
In the kitchen, Pietro Morlè continues to move along a carefully balanced dual path. On one side are the dishes that have become part of the restaurant's identity—the raw shrimp tasting, the fried calamari with sweet and sour chili sauce, the spaghetti with clams, served strictly in their shells (€20). On the other, more complex preparations that express a slightly more personal, yet still distinct, cuisine.
From the fishbone (which we mentioned in this article) to the thinly sliced white fish strips served with clarified butter, fish stock, balsamic vinegar, and red berries (€18), a dish that plays on the fattiness and acidity without being heavy. Or the calamari with yellow tomato and licorice, where the vegetable and balsamic elements manage to maintain a balance without overpowering the raw ingredients.
More straightforward, however, is the pacchero all'assoluto di gambero, crafted to showcase the intense, iodine-rich flavors of the crustacean. For those who want to try more than just the menu, there are two tasting menus: Orixe & Tradizione (seven courses of the chef's choice for €90) and Raíces & Cultura (€65). Pietro experiments, but never loses sight of the context in which he finds himself. La Barraca remains, first and foremost, a seaside restaurant in Torvaianica, with an extremely diverse clientele.
The wine list includes Lazio, Galicia, and bottles to discover.
The same goes for the service. Mario Morlè continues to do a very intelligent job with wine, increasingly focused on the dialogue between Lazio and Spain, especially Galicia, but without turning the table into a permanent guided tasting. The menu is extensive, thoughtful, full of bottles that tell the family's personal story, but also leaves room for more immediate and well-known selections. This approach is consistent with the rest of the restaurant: offering interesting dishes without creating distance. Mario is good at reading the people in front of him, knowing when to recommend a lesser-known Galician bottle and when to leave them alone to enjoy their meal. He opens up when necessary, remaining discreet when he senses the table is looking for something else. Which is exactly what a good dining room should do.
266 La Barraca. Lungomare delle Meduse 266, Pomezia (RM). Tel. 06 85386554. Website. Open Tuesday, Wednesday, and Thursday for dinner; Friday, Saturday, and Sunday for lunch and dinner. Closed on Mondays.
