I migliori ristoranti di cucina mediterraneanella città Gorizia della Gorizia

15/05/2026: We had lunch as a group (46 people) under the colonnade with a pre-arranged menu: the food wasn't bad, but the portions were truly meager. The portions of food on each plate decreased significantly as they were served, so much so that by the last few plates, they were truly meager. The best part was the main course (goulash stew), which consisted of 3-4 pieces of meat per person. Side dishes were limited to two plates of grilled zucchini, two plates of baked potatoes, and two bowls of polenta for 46 people. Our half of the table (more than 20 people) was served one of the two bowls of polenta practically empty, with the rude explanations citing absurd reasons. I will never return to this restaurant again, and I will ensure it receives the publicity it deserves.

27/04/2026: The premise: a satisfying dinner for two, perfect for satisfying the palate after a busy week of work. The analysis: finding a suitable location, a simple menu, a relaxing atmosphere, and a fair price/quality ratio. The menu: Toc in braide. 2.0, obviously, because it resembled more of a "sboba," a "broth of unappealing and unpleasant appearance and flavor" that constituted the rations of Italian soldiers in World War II. In short, instant polenta, which, evidently too hardened during cooking, had water added to preserve and redistribute its unexpected consistency, "enriched" by a sprinkling of smoked ricotta on the plate, as if it were raining, to try to cover the result. A "K" ration would have been better. A pumpkin and carrot flan, which by standards should have a silky, soft, and creamy texture on the palate, instead appeared grainy and mushy from overcooking. A baked pork shank with beer and potatoes. Now, calling them potatoes is truly offensive. I'd say they were more like black stones, tasting as if they'd been cooked and recooked every day for a week. The shank was certainly soft, flaking to the touch, but the taste of the sauce on the bottom of the plate and covering it altered the flavor. Too bad. Discussion and Limitations: The resulting reflection is a criticism of the chef's work. Incompetent. The table service was friendly and courteous, but if you noticed that dishes were being returned just after tasting them, ask yourself a question. Ask the customers a question. To understand, to grow professionally. The verdict: being taken for a ride is a condition I don't accept. 72.00 is too much. Recommendations: I wouldn't recommend it.