Regio Quarto In Grosseto

06/11/2024: Dear, the beautiful and fascinating restaurant with the meat on display. But you sin in some things that have disappointed me, Tagliatella with wild boar (good tagliatelle you could tell it was homemade) but the wild boar sauce mmmmm tasted like nothing... I would revisit that sauce which should leave a taste in the mouth. on the meat well my wife's cut was put on the heat then removed and then put back on (well you certainly don't cook like that if the times were different I preferred to have the cut first but not pre-cook it and then reheat it for a moment on the fire). remember that there are not only normal customers around but there are also those who observe you. For the rest I have nothing to say, the guys are all kind and professional. mine is just dispassionate advice then you are free to work as you want.

30/10/2024: I was there last weekend with my partner and a couple of friends, we had a blast, in fact I wanted to renew my compliments and thanks for the wonderful days spent at the inn. I'll start by thanking the guys who served us dinners, polite and professional, with Riccardo as the "boss" (too strong and friendly). You can see the cohesion between them and the respect for roles also from the serenity with which they carry out their work. I thank Loredana who welcomed us on Friday and always served breakfast with a smile, kindness and professionalism. Then Luca, he's just like I saw him on TV. He seemed helpful in the photos, in asking us how it was going, "badass" in the good sense of the term: practically fantastic. Then there's you, very calm, kind, generous and always available, so much so that you made us feel at home. When I find this harmony that you can breathe, the excellent food, I don't look at how much I spend even if I must say that the value for money was excellent!!!!! In short: a fantastic weekend!!!!