19/04/2025: Wonderfully impressed by this place.. my husband and I entered with a lot of distrust and left super happy.. we chose it to celebrate our first year of marriage.. Chosen is a restaurant that is really worth trying but not only where you can return as many times as you want to eat refined dishes full of every flavour.. a relaxing atmosphere that helps you enjoy dinner, wonderful and attentive staff.. there are only 5 stars to give but if I had the chance I would give a thousand.. our most heartfelt compliments to the Chef who conveyed to us all his passion and creativity with those dishes... from the appetizer to the dessert an explosion of flavours.. We will be back to try other things on the menu, Thank you ❤️
18/04/2025: I am a chef and yesterday with an old friend and colleague of mine we sat down in this very quiet restaurant, attracted both by the reputation of the chef patron and by the photos that we often saw on social media.
The menu exudes authenticity from the first page.
It has two tasting menus, 5 or 7 courses and you can choose between meat and fish. You can combine a wine tasting of 3 to 5 glasses, which is always a great idea in my opinion because it allows you to get to know the area efficiently.
In addition to the tasting you can eat à la carte, which is not very long and extends over just a few pages.
We chose the 5-course land tasting and paired it with a truly excellent native wine, Caecubum.
We were really very satisfied with the menu. The courses, although well prepared and with selected raw materials of excellent quality, were more than right, full of 0 km raw materials. Lots of truffles, from whitebait to fine black truffles, a wise use of animal proteins and lots of flavour.
The dishes respected the seasonality of the raw materials. Few frills of a starred restaurant, few excessive manipulations, all raw materials implanted with taste without exceeding the exercises of style.
In the dining room we found a very knowledgeable person, not intrusive and available for any clarification on food and wine, always with authentic kindness.
In conclusion, we got up from the table with the wonderful awareness of having eaten at
hands down in the best and most authentic restaurant they founded. In a gastronomic scene often made up of improvisers or Sunday entrepreneurs, finding a restaurant of this level was a wonderful surprise.
I recommend the tasting menu, very reasonably priced for the restaurant level.
Enjoy your meal,
Guido Saccoccio.
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