Carpe Diem In La spezia

26/01/2025: The cuisine at Rondò really moved us. The high quality of the selected products, the creativity in respect of the tradition of Ligurian gastronomy and the talent of the chefs in pairing flavors delighted us. Their cuisine is music and the perfect harmony is found in the flavours, aromas and even the colors of their dishes. This is not a violin! But a way to thank the whole team from the bottom of our hearts for this unforgettable gastronomic experience which, thanks to Saber, one of the brilliant chefs of the Rondò, was also a cultural journey: from the historical origins of the tender lettuce leaves stuffed in broth we found to evoke Dante's Divine Comedy... undoubtedly Paradise! In short, it was an all-round experience... or rather, all-Rondo! We tasted (two consecutive dinners!) some seasonal delicacies: lettuce leaves stuffed in broth, a gobbi pie with local fondue, pork belly with chocolate, boned Ligurian rabbit, chestnut flour gnocchi with sauce with marjoram and thyme, pomegranate sorbet with dates, goat's milk ice cream... See you next time!

01/01/2025: New Year's Eve dinner. We booked at the last minute and it was the only restaurant with availability. Excellent service, everyone was very kind, especially the two waiters who served us. The menu is curated, with choices of local cuisine. I ordered pumpkin pancakes which unfortunately were cold inside, and the Ligurian rabbit which was a little too hard compared to how it should be. In addition, due to the type of restaurant, I had the impression that all the dishes cost €2/3 more than they should have. There could be more attention to the interior.