Ricomilla In Roè volciano

08/04/2025: We went on Tuesday, March 18, 2025 for dinner. We were the only ones in the entire restaurant. We also felt a little guilty. For the first 5 minutes because Mario immediately put us at ease by explaining the history of the tavern, of its owners. He took us to the kitchen and explained the meats. Fresh flowers, very fresh, on all the tables. Many exceptional bottles of wine. It is a rich and well-kept environment. Very clean. We would have tried everything. Our choice was: - tongue and artichokes with a mustard cream RATING 10. Not slices of tongue but succulent and soft cubes. - figs marinated in Sauternes and stuffed with foie gras. RATING 100. It is not a preparation that they cook but comes from the meticulous research of the owner. - Marchigiana aged 69 days. RATING 100000. Very high level meat. - Pithiviers (we made the 3-hour journey attracted by this dish). RATING 100000. Tasty, rich, opulent dish. Very good. Will we return? Yes, of course. It is an inn with a precise identity and 100% coherence between what it communicates and what it offers. Lots of attention to wine. It is not just a showcase. Many labels also available by the glass. Last but not least, the SERVICE. The people we met gave a lot of value to our dinner. Special mention to the music. In short: perfect dinner for our wedding anniversary.

29/03/2025: Excellent dishes from appetizers to sublime desserts. Wide choice of meat and also some fish dishes. It's worth a tour among the excellent wine labels, especially from beyond the Alps.... Prices in line with the dishes