08/03/2026: Very nice, intimate, and welcoming atmosphere. The owners were kind, helpful, and very courteous, and the waitresses were discreet. Service was limited to taking orders, after which the girls didn't show up at the table except to bring the dishes. We had to call them to get attention (for example, there was no water at the table), so customer service was unfortunately nonexistent. The wait was average, a shame about the hot appetizers, which were unfortunately cold, and the only hot items were tempura skewers. The seafood salad was decent, and the cold appetizers were good. Unfortunately, the chitarra allo scoglio pasta turned out to be chitarra with mussels and clams, with a shrimp tail (one of a kind) and a cherry tomato. Overall, that was also decent, but far from qualifying as chitarra allo scoglio. Another negative note was the grilled calamari, which was actually breaded calamari, probably cooked in the oven, as there were no signs of grilling. It was good, but it would have been better if they had called ahead. The children's mezze maniche with plain tomato sauce was very good (the kids loved it). It's a shame that the waitresses didn't ask if we wanted anything else, offering coffee, sorbet, etc... The average bill was around 30 euros per person.
01/01/2026: The atmosphere was typical of a trattoria, the staff were friendly, and the food was decent. However, for New Year's Eve dinner, except for the appetizer, where everyone received their own course, the following courses were served to only three out of six people at our table. Each time, they forgot to complete the round, so we had to point this out. With the fried food, however, only one person received a side salad. Finally, they served dessert directly, without bringing anyone at our table the zampone and lentils included in the menu, which had been duly prepaid upon entering the restaurant. We were full, and at that point we didn't even say anything.
I don't think it was bad faith (although I wonder how the kitchen didn't realize there were still dishes to serve), but they certainly weren't capable of managing the restaurant's capacity, and perhaps they didn't even realize that someone was always left without their dish.
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