23/04/2025: A very nice culinary experience, we appreciated the friendliness of the service, the quality and originality of the dishes, and the very nice decor of the restaurant!
20/04/2025: Atmosphere with warm tones and carefully furnished. The ceiling is adorned with dried wild flowers. Lovely atmosphere and good jazz in the background. The focaccia with olives and a mix of seeds is delicious, accompanied by a confit datterino cherry tomato sauce that goes well together. The tartare is good, seasoned with a light but enveloping pasteurized egg yolk sauce, mustard and carasau bread to give it a crunchy note. I also took another focaccia filled with a very fragrant and inebriating pulled beef stew. The palate thanks. Agnolotti well executed and well presented, the filling was good, but the flavor of the sauce was too intense and covering, which made the dish unappetising. I love tasty and tasty dishes, but this one was challenging to swallow. Finnish entrecote dashi 250g? (the cut presented to me was not one of the best) good and cooked to perfection, accompanied by marinated red cabbage. Cabbage with an intense acidity is certainly more pleasant if broken up, sipping beer which attenuates its intensity. The cabbage recommended for lovers of strongly acidic tones. For me a little too much. (better if marinated with rice vinegar which gives a sweet and acidic rather than sour tone). Since the agnolotti didn't really convince me (to be kind) I wanted to try another first course, a linguine creamed with butter and anchovies from the Cantabrian Sea with lemon zest and crumble of bread and thyme. A dish with a decidedly more harmonious taste. Difficult to go back though. I conclude with a classic. Tiramisu, necessary to finish the meal in a good mood. Comfort food par excellence as far as I'm concerned. He did his duty. I feel a little sweeter now. Nothing to complain about the room service and the refined atmosphere, it pays off. In the kitchen I recommend some small and discreet corrections in the execution of the dishes. Excessive shades that make the dishes cloying overall. Less base sauce in the agnolotti and everything can be adjusted. Little horrors happen, oops... mistakes but for me personally it ruined the pleasant and balanced mood of the first courses a bit. Having understood that the first course was not entirely pleasant, I was kindly offered an appetizer on the bill. This was thoughtful, which I appreciated very much and which alleviated the bad mood. Small reflection: when I spend my money (this applies to all diners) I would like everything at my table to be managed in the best possible way, that the enjoyment of the dinner was equally proportional to the bill that will then be presented to me. The customer obviously chooses what to eat, and the innkeeper obviously undertakes to offer the customer the best service and the best quality at the price offered without compromises. Leaving a restaurant fully satisfied and satisfied is priceless. However, leaving dissatisfied certainly does. A half gastronomic experience. Because that's what we're talking about. To try? Draw your own considerations.
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