18/08/2025: It's a beautiful restaurant. The service is attentive and fast. The tables are spacious, both indoors and outdoors. The menu is very attractive, with appetizers, first courses, second courses, and contorni (a bit pricey, though).
Our eldest discovered truffles with scrambled eggs, a hit. My partner chose vegetable ravioli, also a hit. Our youngest had pasta carbonara, another hit. As a side note, I had the Madame Doré pasta. It's prepared at the table with a mountain of local truffles. It's worth noting, as the bill still mentions, that this pasta was once called "à la Mussolini." One can imagine that it's less popular today. Then, beef tagliatta for everyone with truffles or porcini mushrooms. Except for the eldest, who had the pasta carbonara this time, a little too al dente for his taste, and with a little too much egg yolk and not enough egg white. Finding the right balance is difficult.
The wine list is extensive and well-presented; we had an excellent local Pinot Noir. However, there was no wine by the glass, no aperitif, no beer... Local spirits were offered at the end of the meal. €153 for four is still a bit on the cheap, but we could have easily spent €200, or even €250, as everything seemed delicious and refined.
03/08/2025: Don't miss the opportunity to eat here. Danilo, the owner, is a host from days gone by: friendly without ever being intrusive, attentive to his guests' needs, lighthearted and capable as he moves from table to table, always knowing what's served. The menu is exceptional: the meat is excellent, the local truffles are out of this world, the traditional dishes are wonderful, and the wine list is interesting and well-rounded. The quality/price ratio is unrivaled, and to top it off, a sip of the house-made gin with local herbs and berries. Everything is truly top-notch. We were referred here by Ivan of the Le Conce agri-camping (another place I recommend), excellent advice and a surprise beyond our expectations.
Ps. I should add that I'm the author of the book "Carne Trita, l'educazione di un cuoco" (Minced Meat, the Education of a Chef), and I have a decent career as a chef under my belt. In short, I know what I'm talking about when I talk about (excellent) cuisine.
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