Discovered thanks to a very dear friend of mine, we had dinner at this little restaurant that immediately puts you at ease, both because of the cats at the reception and the kindness and smiles of the owners. The food is carefully prepared and delicious. We had fish, but to be honest, I also enjoyed the meat menu. They also have vegetarian options if you prefer.
I will definitely be back!!!
Thanks to the always attentive and kind staff who made our evening a peaceful one, and the food that was delicious!
DEBORAH ONOFRI
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28 Gennaio 2026
10,0
It's Saturday night, freezing outside, but inside there's a great zest for life, so after spending a week indoors, we choose a place that reflects our desire for conviviality, and ta-da-dan, here we are at the Osteria Busdesgnaus.
It doesn't seem like it from the outside, but as soon as you cross the border between the garden and the entrance, you're catapulted into a different world, a clean and genuine one. It's all white and green, with references to Romagna culture everywhere. You feel at home among the furniture, sofas, and plants, the huge tables that can fit everyone's plates, allowing you to share without feeling cramped or cramped. There's a specific and remarkable attention to detail, nothing is left to chance.
How lovely, it was exactly what we were looking for.
Oh, and there are even cats that pop around every now and then, how magical!
A true old-fashioned osteria, so much so that the customers here all know each other, greet each other, and chat with the host: an extended family.
The bag of bread arrives immediately, warm, soft, and with a crunchy crust, and with the olive oil on the table, it's a wonderful accompaniment.
Oh, after our homemade entrée, comes the osteria's (entrées seem to have become mythological objects these days): a capon in a saute pan accompanied by a crostini with olive oil. (Good)
Appetizers:
• Mixed crostini: wow. The bread was perfect; the softness of this crumb absorbed all the seasoning, providing a well-rounded flavor. A sort of sponge that brought out all the flavors on your palate. Seasoned well, each had its own unique character. The one we liked best was the one with onion and pancetta.
• Mixed flans: potato flan and broccoli flan. The potato flan was simple, delicate, and enveloping, unlike the broccoli flan, which had a hint of chili pepper that gave the flan a confident and effortless touch.
First courses:
• Passatelli in brodo: firm and stiff pasta with a light hint of lemon, rich and fragrant broth. The simple and genuine flavor of passatelli.
• Ricotta gnocchi with fossa, stridoli, and salted almonds: a dish that pleasantly surprised us. Soft and fluffy gnocchi, less elastic and starchy than the potato gnocchi, literally melted in the mouth. A delicate dish in itself, but enlivened and energized by the almonds.
Second courses:
• Mixed meat: tender and juicy meat with a flavorful crust on the outside.
• Chicken cacciatore: this was the dish we weren't so impressed with. The meat was incredibly tender, but an ingredient was added during cooking that made the dish sour and pungent, with a lingering lemony aftertaste.
• Potatoes alla contadina: exceptional, so good our daughters devoured them.
Good food, warm service, good wine, fair prices, a magical place.
Everything went perfectly; the only thing that perhaps made us feel a little disappointed was that we had specifically asked to take home the remaining chicken leg, but alas, the waitress, upon returning, said the kitchen hadn't understood and it had ended up in the bin. We were only offered an apology; would you have at least offered us coffee?
Perhaps since we're not regulars, we don't have the same intimacy as the others, or perhaps the packed place didn't allow the managers to give us the attention they deserved (?). We don't know; we'd love to hear your personal feedback in the comments.
Due Cuori E Un Tagliere
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12 Gennaio 2026
8,0
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