Octavin In Arezzo

We went during Easter this year. It had a 4.9 rating, and obviously we thought we couldn't miss it. We decided to get the short 5-course menu because we always leave very full when we do the longer menus. Be that as it may, we were still hungry. It sounds like a joke, but I thought about going to McDonald's afterward. On the positive side, I recognize the care and attention to detail in the dishes, but most of them were basically vegetables. Like the scalogne, which was basically onions, or the cavoletti, which is Brussels sprouts! Literally. Who eats Brussels sprouts in a restaurant? Or the pasta dish, which used a type of pasta typically given to small children. And the cider, well, I expected much more. In northern Spain, natural cider is consumed a lot at very low prices (€5-€8) and of excellent quality, and paying €60, I really expected something sublime. Overall we felt that the products did not justify the price.

An experience worth the trip. A journey into the cuisine and philosophy of the Chef, excellently accompanied by attentive, friendly and prepared service. Excellent wine choices and also the non-alcoholic accompaniment with a wide selection of kombucha with different flavors. A special mention for the fermented potato bread that started the dinner with a good mood, the "burnt" grapes, the simple complexity of the Brussels sprouts, for the red pine oil, the perfect balance of the whitefish and for the yeast foam (a true epiphany) served as an excellent accompaniment with the shallot. The comté is the (vigorous) coccola that closes perfectly. A place not to be missed for those who want to venture down the rabbit hole.

Ero stato la prima e unica volta in questo ristorante nel 2018 e gia' allora c'erano tutti i presupposti per una crescita esponenziale. Ho organizzato la cena di compleanno per la mia fidanzata con l'idea di testare l'evoluzione della cucina e devo dire che le ns aspettative sono state pienamente ripagate. Abbiamo optato per il menu degustazione corto, il giusto compromesso per trovare un perfetto connubio tra creatività e innovazione senza uscire con la fame. Eravamo gli unici due ospiti quella sera quindi le coccole dello staff sono state a dir poco personalizzate....