Ciamb'otto In Botticino

True high quality Calabrian cuisine, all fresh and delicious. Taste of a starred restaurant at popular prices

I have known this restaurant for about 2 years. I highly recommend trying the fish soup, made to order. A true delicacy. Daniela is always kind and very professional in proposing the right wine. Giuseppe is an imaginative chef who delights not only the palate but also the sight.

Excellent food! And finally some excellently cooked fish! Served attentively we felt pampered!

Intimate place, oasis of relaxation, full of good food and good drink....excellent quality....I would highly recommend it

Excellent fish restaurant, very kind and competent. Excellent raw materials

Refined and tasty fish dishes. Flavors blended in an original and accurate way with excellent plating. Professional and pleasant service. The somewhat bare environment felt cold to me.

Very pleasant discovery of a minimalist fish-based restaurant which should be further enhanced, from the point of view of visual impact, in terms of furnishings, cold and quite impersonal. The culinary offering is certainly of a high standard, low temperature cooking is used and the result satisfies the palate, but also the wallet, with prices that are not exaggerated for what you eat. Two people, cook and wife at the reception, wine list could be improved. Anyway, we will definitely be back.

Positive experience! Compliments!

we come here for "Mother Day" no words explain... thanks for nice hospitality, and chef VG. is very amazing day with good food. can't tell you the taste, but i just can tell you, come here, you wont regret it. Love it so much!

The restaurant looks really good, calm, quiet, intimate, just the music in the background. Started with a puff pastry amuse-bouche with tasty Calabrian products. Having chosen a starter of warm prawns, the chef found some excellent combinations, with both natural and caramelised Tropea onion, octopus mayonnaise with mullet eggs and lemon jam. Everything blends beautifully in the mouth. Above all, the favorite dish was the first, an elegant calamarata with 'nduja and pumpkin combined with a shellfish tartare. The second course was also very tasty, breaded sea bass with cherry tomatoes and prawns. We finish with a dessert, low temperature strawberries with mascarpone. The particular low temperature cooking, a specialty of the house, makes the flavors explode, which is noticeable in all the dishes and even more so in the fruit desserts. The elaborate and functional crockery is also a plus point, perhaps even the considerable thickness of the plates helps to maintain the temperature of the food. High quality, for a cost of less than 50 euros each, given the quality of the dishes, the careful and high-quality presentation, it seems to me to be a more than honest figure.