Il Carpaccio In Bisignano

Fantástica comida en un gran entorno a un precio muy razonable. No te pierdas sus antipasti mezclados. Comimos dentro, pero también tienen una terraza.

Infinite goodness of the dishes served accompanied by so much kindness and courtesy 👏🏻

Without a doubt the best Laganà and chickpeas in Acre. Not to mention the endless appetizers with fresh products and traditional recipes. It's worth a trip from Florence to here to try it. I highly recommend it.

Su consiglio di amici decidiamo di provare questo ristorante per la cucina tipica calabrese . Terrazza panoramica stupenda ristorante rustico molto curato Ordiniamo un antipasto tipico calabrese che più che un antipasto sembra un menù di matrimonio abbondate e davvero ottimo Carpaccio al tartufo si scioglieva in bocca e con il tarfufo nero sono stati generosi Gnocchetti tartufo e porcini buonissimi così come i tagliolini al tartufo e anche i tagliolini al ragù di capra qualità quantità e servizio impeccabili conto assolutamente onesto Complimenti per il vostro modo di fare ristorazione

Cozy place, on a late evening at the end of August we tasted the many appetizer courses of typical local Bisignanese and Acresi products with a sweet musical background... Too bad we didn't go there...

Climbing is called If one day Countess Amalia Nani Mocenigo had not had problems with cooked meat, the enterprising Giuseppe Cipriani would not have created Carpaccio and if he had not had a passion for the Venetian pictorial tradition he would not have called it that. And if one evening some of us hadn't had problems with violent hunger, one of our enterprising diners wouldn't have taken us to the Carpaccio and if we hadn't had a passion for the Calabrian culinary tradition we wouldn't have eaten the N'chiampara. For those who don't know, n'chiampara is the typical Cosenza onion omelette which is prepared without eggs, but simply with water and flour. Poor but tasty dish. And like carpaccio, born for healthy needs, n'chiampara was born for pecuniary needs and at Carpaccio you can taste a great version of it. To reach this cute restaurant, you have to climb the hill that leads from Bisignano to Acri along state road 660, entering the full pre-Alpine mood. But returning to the n'chiampara, let us know that it does not come alone, but accompanied by a thousand other simple but delicious dishes. From ricotta to vegetables, from mushrooms to tripe, from ricotta meatballs to various cured meats... to carpaccio. But to make it easier to gulp down this goodness, when you are in a restaurant-wine bar, you must uncork a good bottle. Caught by the syndrome of the class photo (we know that in front of which we look for ourselves or what we know best) I glimpse a familiar label from afar, and without thinking about it, we order it. However, to later discover the presence of other Calabrian labels that I had been looking for for some time and that the Carpaccio cellar has in abundance... I would not like to anticipate the final comment, that is, that we absolutely must return to this restaurant, but on the cellar the need I'm possessed by spoilers....so we'll be back. But the cellar is not the last reason to return... it doesn't end there! The first ordered is a mix of delicacy and flavour: tagliolini with truffle. Despite the satiety provided by the thousand appetizers, the tagliolini magically create additional pockets in our stomachs and we, new ruminants, grind up the entire abundant dish...pure pre-alpine serenity. But as now expert ruminants, the count of empty bags doesn't add up, so we approach another first course with courgettes and saffron and also pigs with fig molasses and various roasts and then land on a good chocolate lace truffle which recalls a nice distillate , but the next day's commitments distracted us from persevering. With less than a penny per couple, we gain the door after a nice chat with the owner and return home with a beautiful feeling of southernness that pampers us until the sleep of the righteous.... continuing to dream of phone calls and digestives!

Extremely tasty and authentic. A must if you are near here. The starter is incredibly delicious.

Worth going back, the food is amazing.

Hospitality and quality of the dishes are the main element of this place. All very good, with good and sometimes surprising dishes. Excellent setting, friendly and helpful staff.

A restaurant that deserves 5 stars, very good typical Calabrian appetizer, I truly recommend it to everyone