31 December and out looking for food with a group of colleagues. Surprisingly, none of us had tried this place in recent times. Last I'd been must have been years ago and had no memories of what the food was like.
Inside is a cosy restaurant with a cottage like feel. You're surrounded by wooden walls, wooden beams overhead, tables and chairs. The pizzaiolo was good humoured but the waiter, seemingly working alone, seemed quite flustered by all the running around he was having to do.
The restaurant is reasonably big and despite being quite full had space at the back for our group of seven.
We skipped starters and went straight for mains. Half of us opted for pizza while the other half tried the pasta. The menu is long, so long that at one point I assumed half of it had to be in another language, I was wrong. I'm always concerned when the menu is as long as this, requiring as many ingredients as are on offer at your local supermarket. Somehow it does not seem feasible that all that is on offer can be fresh or that all dishes be equal in quality.
I went the way of the pizza. Be it a tad smaller than other pizza in the area, mine as well as the neighboring pizza (thanks for sharing) were quite good. We're not breaking new ground here, this is a decent pizza which works for a quick business lunch.
Talking to colleagues tackling the pasta, there were mixed feelings. Some found it good while others could go no further than a pass. I guess it adds weight to the idea that you're unlikely to get balance in quality when there are that many variants on the menu. The chef probably hardly remembers half of the dishes without checking the ingredients list twice.
Now an issue we faced was how long it all took. Sure there were 7 of us, but it did feel a bit long to take orders and bring the food. We'll put it down to being the last day of the year. In fact, they deserve some credit for actually being open in the first place.
Overall decent lunchtime food - probably not somewhere I'd recommend for anything other than lunch though. read more