I migliori ristoranti di cucina cucina toscananella città Castagneto carducci della Livorno

24/10/2024: Great experience and great food! We had a very good time 😊 Competent and kind staff, top area and great choice of wines. I absolutely recommend, we will be back 😊😍

13/10/2024: Super friendly and nice staff. One dish more beautiful than the other! Absolutely worth trying

31/08/2024: Welcomed by a very nice and friendly waitress, we liked the place right away. The food was excellent, the prices are a bit higher than we used too in the area, but it was expected. All the staff was pleasant and ready to help. We liked it here.

30/08/2024: Great atmosphere, but I don't recommend the food at all Staff unfriendly

14/12/2024: Carne buona, carta dei vini eccessivamente, camerieri spazzati, si vede che il posto rinomato è conosciuto quindi accoglienza e servizio superficiale. Prezzo nella media.

01/12/2024: … a meno di due chilometri da « I cipressi che a Bólgheri, alti e schietti,
 van da San Guido in duplice filar (…) », questa ottima struttura offre quella che credo si possa definire serenamente la migliore carne 🥩 da brace d’Italia … servizio attento, puntale, rispettosissimo e tagli di carne 🥩 per tutte le tasche … cosa volere di più ???

08/12/2024: At the edge of the fields stands an impregnable fort of taste imperturbably. From its height rise the unusual fragrances resulting from peasant wisdom and the squeezing of never tamed humours; of those who have never surrendered to the modernity of the time. To enter into his graces I look for obligatory openings that limit my gaze and sharpen my senses. The cypress trees monitor my movement, rubbing each other and releasing an acrid smell. As in a daydream I reach the fortress insensitive to the passage of foreigners. My light step reaches my taste craving where time brings me back to ancient flavours. At the tavern I am welcomed by wise fortune tellers who, with their potions and remedies, try to divine my gut choices. In a riot of mushrooms just domesticated from the freshly cut pasta, the parsley appears, the symbol and quirk of the creator of the dish. And like a painter he creates the dense custard, a clash and meeting of loaded yolks and dormant starch, brushing it on the palette where crumbly shortcrust pastry and toasty pine nuts break down the certainties of ancient recipes. The painting adapts to the environment and followers of distant worlds and flavors tempt me by completing the work with intense and unusual essences. The local pressing of intense purple-red grape berries leaves room for warm yellows which heighten the acidity typical of humid caves. The Mayan gold burned by expert hands is cauterized by the milking of local cows. The painting comes to life by modifying the consistencies and colors of the brushstrokes so as to resemble our own ponches in which the sails unfold in citrus scents. I close the pedestal and the constructed image is so clear that the frame is not necessary. From watercolour.

10/11/2024: Pranzo meraviglioso!!!! Niccolò e Giuseppe top!! Mangiato veramente bene e bevuto altrettanto. Rapporto qualità prezzo ottimo!!!