The first counter dedicated to Mazara del Vallo red shrimp (and caviar) has opened in Rome’s Prati neighborhood—a gourmet boutique where the sea comes to life at the counter.
In Rome, in one of the most elegant and residential areas of Prati, just a short walk from Piazza Mazzini, there’s a new spot that’s bound to make a splash. Not just for what it serves, but above all for what it chooses not to serve. No encyclopedic menu, no chasing trends, no showy cuisine. At Layla, you step—literally—into a world built around a single obsession: the red shrimp from Mazara del Vallo.
The Concept
The first impression is that of a contemporary jewelry store. Illuminated corner display cases and packaging displayed like collectibles. You ring the bell to enter, or access the space with a badge—reserved for regular customers only—much like in London’s private clubs. And that is precisely where Layla wants to position itself: halfway between a gourmet boutique, a private counter, and a luxury shop.
Behind this project lies the expertise of Luca Unali and his partners, who have been active for years in the international distribution of premium seafood between London and Dubai. “It all started seven years ago in London, with the distribution of shrimp and scampi to restaurants,” says Unali. “Then the business grew; we bought two fishing boats and began thinking about a project that would introduce the product directly to the public”.
“Actually, the initial idea was to open in a major European capital because ‘Italy seemed almost riskier to us. But then the opportunity for this location in Rome came up, and enthusiasm won out over our initial hesitations’, he says. The name itself encapsulates the restaurant’s philosophy. Layla comes from Aramaic and means night, and “it’s the time when our boats are out working,” explains Unali, “because that’s when fishing happens most, when the sea is calmest.”
The boats, named Socrate and Ciclamino, fish in the waters off Mazara del Vallo, one of the Mediterranean’s most important ports for red shrimp. On board, blast chillers allow the freshly caught shrimp to be frozen immediately, preserving their texture, freshness, and flavor. “We can even monitor where they’re fishing in real time via an app,” he says. In short, a supply chain that’s more than just direct—it’s live streaming.
The restaurant
The experience begins in the boutique at the entrance, where the project’s partner gourmet brands are prominently displayed: Deep Red, which specializes in the selection and distribution of high-quality fish sourced directly from Italy using shock-freezing technology; Baku Caviar, a premium brand of sustainable caviar and the Caspian Sea’s leading eco-friendly producer; Olearia Manco, a historic family-run business in Salento that has been producing extra virgin olive oil for over a century; and finally, the Umberto Cesari winery, a benchmark in Emilian winemaking and an ambassador for Sangiovese worldwide.
There are red shrimp in sizes I through IV, carpaccio, tartare, and prepared scampi, all flash-frozen and packaged in various weights. More than just a shop, it feels like a delicatessen showcasing exquisite marine treasures. The space, designed by Alice Grandcolas, plays with geometric elegance through green seating and red hues that evoke the Mazara shrimp. Behind the boutique lies the PDA—Private Dining Room—featuring a long communal table in Patagonia marble designed for groups of five to eleven people, ideal for small private events. This is where the Socrate and Ciclamino tasting menus are served, a tribute to the two fishing boats owned by the establishment. A few steps up, however, lies the beating heart of the project: the ten-seat marble counter, where the kitchen and guests interact without barriers.
“We don’t classify ourselves as a restaurant,” Unali explains. “We’re more like a boutique or a luxury shop where you can buy shellfish and caviar—and, of course, taste them. Even the storefront was designed with that idea in mind.” Layla’s most interesting challenge, however, is culinary: building an entire concept around a single main ingredient. “It’s a concept that sparks a lot of curiosity but can also have its downsides. You have to convince people to come back. It’s a challenge because everything revolves around variations of a single product,” admits Luca.
The menu focuses almost exclusively on the purity of the shellfish. Raw, lightly seared, as carpaccio, as tartare, or enclosed in tortelli handmade by a Roman pasta maker and served with bisque, mascarpone, Pernod, and caviar. Minimal intervention, precise technique, and few additional elements. Like salt, for example, used sparingly because it is the caviar that gives each dish its punch and savory depth. And while the Socrate menu is designed for a lighter lunch or tasting, Ciclamino represents the full dining experience.
We start with steamed bun with shellfish and buffalo ricotta, followed by tartare with caviar and parsley sprouts, and after a selection of shrimp dishes, we move on to an Amalfi lemon sgroppino with Champagne and vodka before finishing with panna cotta, passion fruit, and caviar, which balances sweetness and saltiness.
In addition to the tastings, you can order à la carte, and there’s always a seasonal special to indulge in the flavors of the season—such as vignarola with shrimp. The dishes are prepared on the spot and cooked to perfection; after all, there’s only one stove behind the counter.
Few seats, few ingredients, few frills. Yet within this simplicity lies a precise vision of contemporary luxury: limited access, a controlled supply chain, a personalized experience, and the product in its purest form. And Rome, a city often flooded with redundant new openings, perhaps needed just such a place. A small maritime treasure chest where the red shrimp takes center stage, presented with precise lines, like those of a precious jewel.
Contact
Via Monte Zebio, 11 - 00195 Rome;
Tel 351.3160077;
