Sfizi di Carne In Bari

Il proprietario mi accolto con il mio cane,sono stati perfetti nell'accoglienza e nel servizio, ho condiviso un'ottima Chianina servita su pietra lavica rovente , con il mio cane.Favoloso semplicemente.

Who would have thought that we would eat excellent meat in a place famous for fish? And who would have thought that in this same place we would also taste one of the best "killers" we have ever tasted? The professionalism and affability of the owners then provided the backdrop to this excellent unexpected dinner! We will return as soon as possible

There is no lack of good food, there is a total lack of good manners. The food is so good, but the staff (specifically the person who takes care of the butcher's counter) is rude and totally unsuitable for contact with the public. The first evening we went for dinner with two friends and already on that occasion there was evident an inability to manage situations with a higher than average number of customers which the place is probably used to experiencing under management. We enter without a reservation, the only table available inside. They still don't let us sit before a reservation for a table for 3 outside is cancelled. We ask to change tables immediately but we are denied with an excuse evidently invented on the spot. Not bad for forgetting a dish, which we reported shortly before the bill, because in any case the quantities are very large. At the end of the evening we ask for information on how to buy some bowler hats and the man tells us to show up at the club the following evening (a Thursday evening, not a weekend). No other instructions other than to show up the next evening. So we do. We arrive at 10pm and the same gentleman, obviously annoyed, doesn't even respond to our repeated "good evening". We ask to be able to take the meat and he replies that we should have ordered it because if he sells it to us he risks not having it for the evening's customers. We would like to point out that we had omitted this aspect the night before. It's really a shame. The leap from excellent butcher to terrible restaurateur was really short.