Terme di Diana In Tivoli

30/08/2024: An excellent fine dining experience. We had a great rapport with the server. As we didn’t feel like having wine again, we opted for a delicious gin and tonic. We also had a very helpful sous chef that came with every dish to explain what we are having. We started off with amuse-bouche - rice cracker with ricotta, dried tomatoes and lemon zest, paired with breaded slow cooked beef tongue in bechamel sauce. A great starter. The bread was especially well made with a high quality olive oil on the side. For the main course we had the pig suckling with zucchini, mint and apricot foam. The meat was flavourful and the crackling fresh and crisp. The fruity flavours go perfectly together with the pork meat. The second dish was pigeon with figs, in port sauce. The pigeon is served in different states of doneness - from raw to fully cooked depending on the cut. Subtle and tender. For dessert - chocolate mousse with rhubarb ice cream, topped with chocolate crispies and caviar. You get that mouth crackling and popping with the candy inside the crispies. The second desert is crepes with orange and basil. This dish is much more subdued than it appears, more tangy and sour. Overall it was a great experience. I wish we had the time to try the tasting menu, but this was great on its own. A wholehearted recommend.

06/07/2024: Excellent family-run restaurant, refined and comfortable environment, excellent cuisine, well-stocked cellar. Price appropriate to the quality.