Buo-nino In Porto san giorgio

09/03/2026: My sincere compliments to the entire staff. You far exceeded my expectations. It's always a pleasure to return.

11/01/2026: The restaurant has an intimate, warm, welcoming atmosphere, the kind that makes you want to take your time. The service is good: attentive, friendly, and never intrusive. There's nothing to complain about; in fact, it's one of the restaurant's strong points. The cuisine, however, follows a very specific line. It's not the classic place where you start with cured meats and cheeses, because you simply can't find them. The choice is to offer more elaborate, well-made, and certainly delicious dishes. However, it remains a personal feeling: if you're craving quality cured meats and cheeses, why not have them? Sometimes, even simplicity, if the ingredients are good, is a value. The meats were good, well-prepared, but quite expensive. And here comes another small disappointment: the side dishes. In single portions, they're truly minimal, almost symbolic, and don't justify the price. Regarding desserts: shame about the profiteroles. It's the first time I've seen it served like this: three separate cream puffs on a bed of melted, spreadable chocolate, unfortunately bland and lacking in character. A dessert that, instead of ending the meal well, leaves one a bit perplexed. The real disappointment, however, is the lack of a wine list. The explanation given—labels change frequently—is unconvincing. Even without delving into the regulatory debate, today a wine list, or at least an updateable QR code, is a matter of transparency and professionalism. If you want to offer a high-quality experience, you have to do it thoroughly. In short: a place with a lovely atmosphere and impeccable service, good cuisine but with choices that may not appeal to everyone. High prices, small portions, and a few details that could be improved. With a few more tweaks, it could really make a difference.