Food, ambiance, value, were all outstanding. Highly recommend the starters. Get any dish with octopus. Must try a risotto. I ordered the seafood saffron risotto and was licking the bowl, but it is rich! Salads fantastic we had a pear salad and a burrata salad and these were both exceptional. We also had another starter that was not on the menu, a tuna tartar with pesto. This was expensive but delicious. Pastas were excellent. Kids had cacio e pepe and the carbonara, and they loved these. The lobster ravioli is made with noodles that are a bit too thick for the amount of ravioli filling, and the filling did not have chunks of lobster meat so don't expect that. It did taste delicious. We prefer large hand made raviolis made with extremely thin noodles and larger amounts of filling (I.e. higher filling to noodle ratio) but this is a personal preference which we don't expect to be accommodated, but might be worth mentioning to readers. Next time we'll try a beef/meat dish as maybe a fish dish.
The service was disjointed. It was a slow night. Our waiter started out being one person, then mid meal apparently someone else became our main server but no mention was made of this transition to us. The first guy just disappeared. There was a period of 20 minutes when we saw nobody checking on us. There were only 2 other tables and plenty of staff. I think the slowness of the evening threw everyone off and the service fell through the cracks. Also, when we made the reservation they asked if we were celebrating a special occasion, so we stated it was a birthday dinner for our 6 year old son. This was not acknowledged when we arrived, and we didn't bother to remind them. Our children are accustomed to fancy restaurants because we prepare them in advance to behave and eat all of their food, but the 6 year old is 6 after all and his voice sometimes gets loud and he sometimes wanders out of his seat until we remind him. Probably not the best judgment on our part to bring kids so keep this in mind.
The kitchen motto is boldly displayed as "the important thing and the first thing is to save the cook" perhaps this is a bit of humor, or maybe I just don't get it.
I would not hesitate to return. This place has potential for a Michelin Star. I wonder if they'll introduce a tasting menu at some point? The skill level displayed here is exceptional and the presentation and attention to detail is worth traveling to experience. read more