Bacciomeo In Palaia

14/04/2025: After three restaurants with no availability for a free table on a Friday night; in via S. Frediano we found a semi-empty restaurant and we entered without checking the menu posted outside (currently occupied by a couple of tourists); the decor was "minimalist" and with the tables without tablecloths and cutlery, it gave us "the idea of ​​a trattoria" and with the very kind welcome, we sat down anyway. After a welcome tasting with polenta and toppings to enrich the flavor; the menus were divided into 3 variants; fish, or meat or vegetarian with a fixed cost of € 50 and for both (two diners) it had to be the same. Undecided due to our different tastes, we opted for the 4th menu "à la carte" (more choice) but with prices decidedly above average (a lot) and we decided, as per our preference, for a starter and a second course; Grilled artichokes for both of us and "beef on carbon" for me and "pigeon 360°" for her; from the meticulous presentation of the dishes, we had confirmation that it was not a "simple Osteria" but a high-level "Gourmet Restaurant" (I would say from the portions and the culinary display, "almost starred"). The "360° pigeon with pumpkin and chocolate" was served in four different courses and with particular flavors that left you speechless; exceptional tagliatelle with pigeon sauce and macaron with pigeon paté and chocolate. When the "pigeon in salmì" arrived, I was served the "beef with carbon", covered with a thin slice of Cinta Senese rump; extraordinary softness and flavor of the meat, accompanied by a potato puff pastry with a salad of wild herbs. Very elaborate dishes (very) and with a taste never tasted before and unfortunately, for me, of "insufficient quantity" to feel completely satisfied. The introduction of the dessert, of the "almond and thallus ice cream" was meticulous and instructive (as for the previous dishes to enhance the seasonally available raw materials); I have never heard a mâitre discuss in great detail the provenance of the products for a dessert and I perceived a real passion for this presentation. A new culinary experience that we appreciated and to end in style, seeing the "most expensive coffee in the world" on the menu, I said to myself why not?!; I had seen "kopi luwak" coffee years ago on a TV documentary and curiosity pushed me to taste it [for those who do not know it; to obtain Civet coffee, the beans are ingested and evacuated by the Luwak (Indonesian name for this small animal). It is a small civet that lives in the Indonesian forests, whose gastric enzymes are able to give the coffee an incomparable, chocolatey aroma and an unparalleled body]. Well!, unfortunately my palate was not able to perceive such an aroma but it is an experiment that I could not miss; like tasting a glass of Sassicaia in Bolgheri and not feeling a difference with a red wine from Montalcino that I prefer regardless, compared to the first. Despite the expensive cost of the dinner, we had a great time and I certainly recommend this restaurant for lovers of true culinary art, after all quality has its price ...

26/03/2025: Caminando una noche tuvimos la suerte de encontrar este lugar. Servicio muy atento y me encantó el menú! Mucha gente hizo el menú degustación alrededor de 5 platos que se veían increíbles, pero tuvimos un almuerzo muy tarde, así que dividimos un montón de aplicaciones y entradas. Fue tan inventivo y delicioso. Chill vibra y el personal tiene como objetivo complacer! ¡Definitivamente pruébelo!