Ristorante Il Tino started out as a small boutique wine bar, nestled into the the seaside town of Ostia; a favourite with locals, it was a location to enjoy an aperitivo and a few snacks after work, but not a dining destination. This all changed when chef Daniele Usai returned to his hometown of Ostia with the aim of opening his own venue. After working in Rome, London and San Francisco, Daniele was craving a more relaxed pace, and bought Il Tino with his friend, Claudio Bronzi, in 2006.

A full renovation converted the bar into a light and airy restaurant, with a much fresher feel to match the chef’s simple approach to cooking. With only twenty tables, the restaurant retained its quaint and cosy feel and for ten years Daniele and Claudio achieved remarkable success with the accolade of a Michelin star in 2014.

In the spring of 2016 Daniele decided to move the restaurant to the Marina on Via Monte Cadria in Fiumicino for a greater project and more ambitious plan. Moving the restaurant above the renovated building in the Marina has allowed he and Claudio to build two restaurants: Il Tino and the aptly named Quarantunododici, which refers to the nautical coordinates of the building. Here the two restaurants offer two different cuisines; the bistro offers more relaxed cooking while Il Tino situated upstairs continues the legacy of it’s predecessor.

The white decor, minimalist embellishments and large windows help to create an open and inviting space by the Marina, filled with natural light. The boat-like feel and bold colours embellish the passion and ambition for such a beautiful project and it’s surroundings. but there is a welcoming personal touch from Daniele; with the marbles on the table reminding him of a game he used to play as a child, and the old sign of the restaurant in the new space.

Il Tino is a true representation of Daniele’s food focusing on local ingredients in simple yet exceptional dishes, offered on three tasting menus (two six-course, and one ten-course option) as well as à la carte, while the exceptionally crafted wine list (many from Lazio, Italy and beyond) and a front of house team complete the full dining experience.

As a further part of the experience at Il Tino and Quarantunododici, guests can watch the chefs at work in the open kitchen downstairs as well as state of the art cooking demonstrations with Daniele on selected dates. At weekends, Daniele can often be found showing small groups how to bake bread or prepare dishes with fresh seafood caught that day for the restaurant. Not only is this a fantastic insight for the diners, but also a wonderful way for the chef to share his knowledge and passion for the ingredients, the region, and for his craft.

If you are visiting Rome, it is a twenty-five minute train journey from the centre to Fiumicino, and then a short trip on the Marina on Via Monte Cadria.