Panida 2.0 In Aversa

10/03/2024: Very beautiful location, excellent wine list and menu with choice of molya, classic setting with tablecloth and fabric napkins finally. Excellent and very competent service. Not just food transport. Right portions and prices in line with other restaurants. Absolutely worth trying

15/02/2024: Be aware the stewardship of this restaurant changed around the middle of 2023 and significant changes took place. It is better to disregard review prior to then as it is a whole new experience. The new chef originally came from Loro Piceno and has returned to his roots. I have to say, for the first few months whilst the food was good, albeit relatively unsophisticated, the high prices and particularly the wine did not match the expectations of locals who had frequented the restaurant on a regular basis under the old owners. I maybe wrong but I feel the chef misjudged the climate in which he took on the establishment. We nevertheless ate there a couple times since the changeover and were happy with the food but understood that some found the prices a bit high. Last night 14/2/24 though everything had changed when we arrived for a special Valentine's evening fish menu. Not only was the price very vey reasonable, considering the chef had really demonstrated his skills with a meal that could only be described as *fine dining, but the extensive wine list was also commensurate with the surroundings, service and overall quality. All courses were beautifully presented with flavour combinations that worked and the ingredients treated sympathetically. Unhurried service - We arrived about 8.45 to a complimentary glass of prosecco and left about 11.15 after an excellent 5 course (set) menu. at 40 euros per head. Add to that we had a good bottle of wine (and I had a digestivo) the Total Bill was 107 euros. My one minor criticism was the Turbot whilst perfectly cooked and on a bed of spinach with a saffron veloute contained a *lot of bone and a fin having been portioned like fish steak. I would have preferred a smaller piece cut on the fillet which is normally how flat fish like Turbot is normally prepped. Nevertheless we really enjoyed our evening as did all the other diners we spoke with. The a la carte menu will possibly be a little more expensive item by item but on last nights showing we can't wait to return.