A stone's throw from the port, Alessandra and Marco's restaurant charms foodies with its traditional Roman cuisine. The house-made linguine, cooked al dente and served with tender ventrèche, a spicy tomato sauce and fresh herbs, channel the spirit of an authentic trattoria. The tuna tataki, accompanied by fried artichokes and a creamy wild garlic sauce, is beautifully balanced. For dessert, the lemon and vanilla millefeuille, served with a strawberry and basil sorbet, is light and fresh. This welcoming venue also has a jazzy atmosphere, bohemian decor and cordial service.