20/05/2025: English: I've been here three times, I don't know if it's more for the atmosphere or the food, but they have a formidable kitchen staff judging by how they cook the meat. Basically, you can see the types of meat and cuts available, ask for one of three different degrees of cooking (low, medium rare or well done) and wait for the cutter who will bring the order on hot plates cutting it in front of you (I'll add photos, but it will be a mix of the various times). The two of us had 900 g of Black Angus, the three of us about 1.5 kg. So, talking about figures of around 75 per kg, you have to budget for quite a lot of money. Add to this the cutting board (the first time the two of us had asked for the small one but by mistake they brought the large one; discovering it only later, at that moment we thought it was the small one!), I think the most beautiful and complete I've ever seen. Eventually, if you want to leave there still feeling your left arm, you have various alternatives even for first courses. The choice of wines is vast. There is also a large fridge next to the tables with excellent dairy products, which I assume you can buy, although I am not sure. If you want to finish with a dessert, I guarantee you will be amazed, they are delicious. At least, I do not know if they prepare them all themselves or if some are purchased, but the ones produced there are excellent. As already said, going there means budgeting a pretty penny, so "forewarned is forewarned". The biggest headache is the parking: there are nights when it is really difficult to find one, even the one next to the place, even though it is paid almost all year round. In short, you might have to go around quite a bit before finding a place, especially if you do not know the streets well. Of course, the second time in particular we also had the bad luck of finding the patron saint's day, so it was a nightmare to find a place, but in other periods it definitely takes less time.
18/05/2025: Tutto ottimo dagli antipasti al dolce. Servizio ottimo, abbiamo mangiato sia i primi che i secondi, tutto squisito. Carne speciale e ben cucinata.
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