23/06/2026: A truly excellent experience! I ate wonderfully, with carefully prepared, high-quality dishes. The service was impeccable: the staff were kind, attentive, and very welcoming. The atmosphere is relaxing and pleasant, perfect for a quiet evening. Kudos to all the staff; I'll definitely be back and highly recommend it!
12/06/2026: Dining at Up Feel Home, as UP is now called, is—allow me the bold comparison—a bit like treating yourself to an evening at a spa. I've described the welcome, discretion, and kindness of the staff many times, but over the years it's always the same, yet always differently enjoyable. The menu's homepage shows a cloche revealing a profoundly evolved venue, and to better understand this evolution, my wife and I chose the tasting menu at the chef's discretion. The end result was truly delightful. Beef meatball to start, egg in purgatory with a tomato coulis, parmesan foam, and truly delicious crispy bacon, cuttlefish with cardoncelli mushrooms, pea gel, and roast sauce that deserves a special mention, as does the "Sentiero," a cappelletti stuffed with venison with gorgonzola and coffee sauce. Then there's the exceptionally prepared eggplant, and to finish, a macaron filled with locally sourced ricotta, chocolate, and a delicious tartlet. I personally accompanied the journey with glasses chosen by the sommelier, and here too I was pleasantly surprised by tasting Burgundy wines with a killer Pinot Noir finish. The mentions aside. Explosions of flavors, completely different from one another. The truly masterfully prepared cuttlefish literally melted in the mouth, and after forking it with the crispy mushroom, the pea cream, and mopping it up in the roast sauce, it left a flavorful, delicate taste in the mouth, with a truly surprising explosion of sauce at the end. The cappelletto. I love roe deer as much as I do gorgonzola, but that doesn't affect my judgment. Exceptional. Calling the dish a "Path" is the exact description. Strong flavors, yes, but decisive and intense, which, combined with the long cooking of the roe deer, make this dish truly excellent. I forgot to mention the eggplant, a sort of parmigiana/pie with an incredible flavor, and the delicate sea bass. Congratulations, Cristian, and congratulations to the staff. The evolution I mentioned at the beginning is visible and palpable. A restaurant that certainly stands out in a challenging area like Velletri, but one that deserves attention, consideration, and respect. For the commitment, the work, the dedication, and the attention to even the smallest details. And thank you again for a beautiful and enjoyable evening.
I've been here many times, and it gets better each time. The food, the staff, the atmosphere... everything is excellent. Well done.
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