Blanco In Pescara

24/10/2025: A very warm welcome with a clear desire to share their cuisine. Squash flan and mini cabbage stew to start, then an assortment of meats and desserts, all very tasty, including a revisited Tiramisu to discover.

19/10/2025: Specializing in meat cooking, from arrosticini to premium cuts. I really liked the research that goes into every dish and ingredient, all selected according to a very specific criterion: customer satisfaction. Fillet arrosticini, usually hard to find in a restaurant, are available here. The Godot appetizer was thrilling, two courses that vary according to the seasonality of the products, but which are a sublime explosion of flavors. One of these was the pumpkin tart on a cheese fondue and balsamic reduction, with a crunchy note provided by the puffed Venere rice, a flavor explosion. The wine cellar was also interesting, well-stocked for interesting pairings with the dishes. The meat was also exceptional and cooked to perfection. A very positive experience.