14/03/2026: The inside dining room has an unpleasant smell, perhaps due to the bathroom. I ordered the tagliatelle with porcini mushrooms, even though it wasn't the right season. They tasted like the ones from a jar in oil. I haven't tried the rest, so I can't give an overall opinion, but what I ate wasn't particularly thrilled.
11/03/2026: It was my first time here, and I was immediately struck by its cleanliness, order, and organization. The immaculately decorated room is adorned with sideboards reminiscent of the beautiful furniture of yesteryear. The neatly set tables are arranged to allow for easy passage and a certain amount of privacy. The wooden chairs alternate between genuine straw-seated ones and those with wooden seats, which are nevertheless surprisingly comfortable. The atmosphere is familiar, bucolic, and convivial, typical of the best old-fashioned taverns. The traditional dishes, though occasionally embellished and revisited, are presented simply and generously, placing the quality of the ingredients and the kitchen's expertise at the forefront. We began with a generous plate of sautéed wild vegetables. Among the first courses, we were inspired by the radicchio, speck, and walnut ravioli: homemade pasta with a rich, flavorful sauce and generous portions. Next up was a truly tender and delicate baked chicken breast in an almond crust, and a pork loin with spring onions and apricots, with just the right amount of fat for its tenderness. This dish first delighted the eye and then delighted the palate, truly unique and thoroughly enjoyed. The service was professional, attentive, fast, and courteous; many compliments!!! The restaurant has ample and convenient parking and a welcoming green area equipped with games for younger guests. Outdoor seating is available during the season; these comforts are certainly a plus, much appreciated by our patrons. A word of advice: GO THERE AND COME BACK!!! We will definitely be back, and more than once. Keep up the good work, well done!!!
Marisa and Marco
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