Scopri il migliore ristorante di cucina cucina siciliananella città Lucca della Lucca

27/02/2025: Great food Punctual service Cozy environment

25/02/2025: The "pissed" restaurateur, who responds in this way, makes us understand a lot, a lot about the figure. It's not a moment of fame, but pointing out that we didn't have a good time, and THE PLATES WERE BACK FULL, with your little salad in a bag of Esselunga or perhaps a penny, and to think that I wasn't even offensive, you are. Touchy and arrogant. Well, the name of the place could change to the "touchy-feely restaurant"... and I say this based on all the answers you gave to those who took the liberty of politely telling you L, that you ate really badly. And I'll tell you more, a plate, before leaving the pass (we do the same job) you look at it, you don't throw it there. It's up to you to ask yourself two questions, the girl when she came to the table to collect "the softie of the house rovagnati" understood very well, and must also have been accustomed to being faced with dishes like this... look, I'm using a word for seafood couscous, I didn't want to be rude but if you really want to, overcooked couscous, mussels and that's it... then I'll call it mussel couscous without making fun (2kg of mussels cost per meter €10) In short... you don't respond to criticism in this way, like a touchy boor. THIS IS HOW IT WORKS, you criticize and respect it, you work on it, IT MUST NOT BE THE CUSTOMER WHO SENDS THE DISH BACK, THE DISH MUST BE BEAUTIFUL WHEN IT COMES OUT AND IT IS HIS EYE THAT ENJOYS SEEING IT, it wasn't a hair on the plate BUT A TUNA WHO IN REALITY WAS A ROVAGNATI SOFTHEAD WHO KNEW ABOUT EVERYTHING EXCEPT ABOUT TUNA... not even something like this at Pergola. "La Norma restaurant (owner) 3 days ago Good morning Alessio massei, I understand that you want the moment of fame, well done you will have it, however it usually works like this when there is something wrong with a dish you report it to the waitresses and consequently we take action by redoing the dish. when the plates are empty it is assumed that the dish was to your liking Thank you very much for your happy thoughts" We start off well and end up... badly... Let me start by saying that the girls in the dining room were very polite and prepared, 4 stars.. for the rest.. we started off well with the starters, prawn tartare and canestrato fondue.. good... the couscous, presented very well, was extremely salty, so much so that it overshadowed anything... we arrive at the tragedy.. the second courses.. an OVERCOOKED tuna cut (see the photograph) and it wasn't mine, even the others directed to other diners, identical... Wow, it looked like a roasted Casamodena softie, the flavor was a combination of many different grillings, hints of squid and more, the griddle... must be cleaned... and well too... otherwise these "fantasies of flavours" are created.. but the cooking... THE COOKING... the octopus... too rubbery... what can I say... I'm sorry but an extra eye in the kitchen wouldn't hurt