With the "second coming" of L'Opera on the Perugia restaurant scene, Angelo Zarbo has reestablished himself as the preeminent chef in the region. What Mr. Zarbo does in the kitchen, particularly with seafood, is incomparable. Don't miss his polipo with zucchini as a first course or his rif on couscous with seafood. If you are lucky enough to be there when he is making his seafood ragu, it is a work of art--matching the best of the meat-based ragu of Bologna. His sesame crusted tuna--cooked rare--is like eating a delicious piece of butter. Other fish secondi are the equal of any you will find in Italy. Finish your dinner with the delicious desserts, particularly those made by Eleonora Zarbo, who also serves as L'Opera's gracious maitresse d'hotel.
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