Trattoria Piemontese In Calice ligure

We only tried the restaurant. Very nice place with a warm and family atmosphere. Very very kind and attentive staff. Piedmontese cuisine, but also Ligurian. Both meat and fish are eaten. There were 6 of us and I must say that each of us was super satisfied with the quality of the dishes. Nothing to say. Advise.

Ottimo pranzo a base di funghi ma anche il resto del menù era molto invitante, da ricordare il misto di antipasti caldi, i maltagliati ai funghi ed i funghi impanati. Era la nostra prima volta in questo locale ma non sarà certamente l'ultima, Complimenti!

We've already been back, last night fried porcini mushrooms! You eat well and you feel great.

My review is limited to the restaurant service. Excellent cuisine, well-stocked cellar with mid-range wines, very good tartare, excellent mushrooms. The only oversight was that we waited a long time for the first course, even the quantity when it arrived made me envy the quantity served to the other diners... it must be said that the evening was very chaotic due to the full house, which I believe this place deserves, it can happen. Courteous staff, bitters offered. I will gladly return.

Era da molto tempo che non mangiavo un coniglio alla ligure così buono. Molto gentile il personale. Tornerò sicuramente.

We returned again this summer, bringing new friends. Excellent price/quality ratio. Varied cuisine for all palates of good quality and not skimping on quantity. We dined with still and fruity loose white "ribolla" of good drink to savor fish, starters and white meats. Homemade desserts with a special mention of stuffed peaches. To finish, two alcoholic cicchettini with pernambucco and herbs.....we will return as soon as possible and with great pleasure. Quality at the right priceDario R Torino

Of course, dear reader, I would now like to share with you my impressions of a restaurant I recently visited in Italy. It was on a warm summer evening when I crossed the threshold of the establishment that connoisseurs of the culinary arts had praised as a pearl in the wealth of what was on offer. And indeed, the splendor of the dishes on offer, prepared with such finesse and precision that even the most discerning palate could find no cause for complaint, awakened in me the deepest feeling of satisfaction. The starters, consisting of antipasti of such freshness and richness that reflected the essence of Italian cuisine in its purest form, opened the dance of delights. This was followed by a Primo Piatto, whose al dente cooked pasta, covered in a sugo that was so full-bodied and harmonious that one could taste the sunshine and earth of Italy in its fullness of flavor, far exceeded my expectations. The secondo piatto, a delicately prepared piece of fish whose delicacy and delicacy made each bite a small epiphany, also completed the picture of a cuisine that, in its perfection, would be worthy of philosophical consideration. However, and here I come to a point that I regret to mention, the experience as a whole failed to reach the heights of transcendental bliss that it promised in culinary terms. The service, which in such an establishment acts as an intermediary between the work of the cook and the person enjoying it, was deficient to an extent that not only significantly disrupted the joy of the moment, but also the harmony of the whole. The servants of this house, whose duty it is to act with care and courtesy, displayed a kind of carelessness and indifference that is difficult to excuse. Not only was the wine only served after repeated requests, but the answers to polite inquiries were characterized by such brevity and impatience that one found oneself in an atmosphere of discomfort that completely contradicts the purpose of such a noble establishment. In addition, the significant delay in service led to long waiting times between courses, which significantly slowed down the flow of the meal and noticeably reduced the enjoyment of the food. Here, dear readers, we are presented with an instructive parable: Even the most exquisite pleasures of the palate require external, mediating conditions in order to fully develop their effect. Where service fails, even the chef's masterpiece loses its appeal and the sensual pleasure that the food could give us remains incomplete. It is therefore to be hoped that those responsible for this restaurant will be able to resolve this obvious discrepancy between cuisine and service as soon as possible so that the overall experience, as philosophy dictates, no longer falls short of the limits of perfection.