Necci dal 1924 In Roma

27/03/2024: Greeted by a concierge who made us regret the courtesy of "who are you where are you going for a florin": not attributable to the restaurant because it is hotel staff but as a start that was not the best. Some pleasant divertissements between tastings of appetizers and tastings of desserts (but in the end a little repetitive, like the double marshmallow, first salty and then sweet), a very notable Fassona sushi starter, definitely the star of the dinner. The duck ravioli, on the other hand, is nothing exciting: it may be my Romagna origins but the fresh pasta should be soft but not leaky, rough but not al dente. The ravioli, on the other hand, was slightly slimy but with marble edges. The dessert is heavy and excessively sweet (with a strip of white chocolate and pink pepper that is indigestible and decidedly too thick not to collapse on the millefeuille, pacifying everything). Alas, definitely RAW quail, which I was first invited to consider rosé only because it was stuffed with ciauscolo (as if it were difficult to notice the difference) and then gave in when faced with the evidence of the drop of blood. It was rather unpleasant to have had to prove myself completely right after having seen my dish taken around the room and brought back as it was to the table (editor's note: subsequently the same dish was always collected and brought back reasonably cooked and not at risk of bird flu , although now of small proportions). The matching glasses are good but not particularly original. Negative honorable mention for the tasting of dessert served on a plastic carousel that is put into operation: the curry on (instead of Carillon, how witty!) In the darkness of the room a cross between a standard horror film zeta and cringe in purity. The service was good overall, although it seemed like we were listening more to the instructions of an escape room than the description of a dish. On the other hand, with a clientele who wears jeans, shorts and checked flannel shirts for dinner, I imagine that enough is enough and the "What about the wine?" is fine too. of the waitress to the English-speaking guests. One last note: seeing the large designer chandelier (off) with every other light bulb envelops the entire outline in botched poractitude, without the possibility of an escape route. It would all be of a good standard for any restaurant. From a Michelin star, who presents himself and charges as such, you would expect something else.

27/03/2024: The breakfast in the hotel were good, Nice atmosphere and perfect place for breakfast 🙏 Thank you