Specialty: Filet of turbot, smoked with pine needles, served with a cream of celery and white Alba truffle, yellow wine sauce. (travellermade.com)
It features a tender turbot with a shrimp and sea asparagus sauce. (fooddrink-magazine.com)
Lupa Osteria Romana: Dine on raw fluke with lemon and Aleppo pepper; crispy octopus with green faro and Swiss chard; shellfish stew with eels, lobster and clams; baccala ravioli with marjoram; dried pasta with crab and sea urchin; sea scallops with cauliflower, fennel and citrus; and turbot cooked in parchment with black truffles; plus dessert. (organicauthority.com)