Reeb In Milano

19/03/2024: I was at the Shannara 2 Restaurant for a dinner with friends in March and I must say that the experience was exceptional! The service is always impeccable, with spot-on combinations and an elegant presentation of the dishes. Raw food is undoubtedly the protagonist, with a variety of fish and shellfish that are difficult to find elsewhere, such as sea anemones, cicadas and special oysters and if I have to suggest a dish, opt for the Big Royal, just as recommended in the video! The value for money is more than fair, and there is no need to worry about parking thanks to the ease of finding free spaces or the nearby garage. The food, both raw and cooked, is prepared to perfection, offering unique flavors that linger on the palate. The wine list is a real treasure, with a wide selection that will satisfy even the most demanding palates. Although the size of the place is not very large, I highly recommend making a reservation, as the restaurant specializes only in fish, guaranteeing an unforgettable dining experience. The owner Danilo and his staff demonstrate extraordinary attention both in the preparation of the dishes and in the service to customers.

18/03/2024: I had dinner on Saturday evening with my partner at this restaurant. The very refined environment and the courteous and professional service put us in the right spirit for dinner. We ordered the mixed tartare (tuna, yellowtail swordfish if I remember correctly), tagliolini with sea urchin and we wanted to try the sea anemones, sharing them. As a drink, in addition to water, the best Vermentino in Italy, the Maia from the Siddura winery. We liked everything, the sea anemones were very special so why only 4 stars for the food? We had dessert, a sorbet, my partner and I a seada and this was my small disappointment as I like them a lot. I had asked to serve it with sugar and in fact it was served with icing sugar (I would have preferred granulated sugar but I wasn't clear enough) but the main flaw in my opinion was the poor filling so much so that the flavor of the cheese was barely perceptible . It's a shame but I'll make up for it in the next few days in Barbagia. Anyway, great discovery.