Gusto' - RENDE
Gusto'
Menu
On this website, you will find the complete menu of Gusto' from RENDE. Currently, there are 6 dishes and drinks available.
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Was Sunday italy at Gusto' a mag?
Finally a VERA Pinsa Romana! It's fashionable that many locals propionate it, but very few can do it. We took the mortadella with pistachio cream and a speck with porcini mushrooms. Good ingredients and excellent fragrant and light dough. Nice and modern premises. The very kind waiter. If you are hungry there is the appetizer formula casereccio, pinsa and soft drink at 15 euros. We two adults and a child spent 25 eur... View all feedback.
First time in this recently opened restaurant. The interior room is very large and allows large numbers and the right spaces for privacy; the outdoor veranda is also wide for the colder days. Professional and competent service with adequate place. The linguine with clams, al dente and balanced in flavors, sinned only for the soft taste of molluscs, though fresh. I continued with fried cod, perfect in the fry just perceptible, but also this with a soft taste; fresh too. A red jug of Ferrocinto has accompanied the meal worthyly. Lace truffle to finish, drowned in rum, definitely good.
Cozy and warm place with very kind and qualified staff.... Pinsa, appetizers and fish dishes (fresh!!! are the excellence of the local!!!! Recommended for all....
Finally a VERA Pinsa Romana! It's fashionable that many locals propionate it, but very few can do it. We took the mortadella with pistachio cream and a speck with porcini mushrooms. Good ingredients and excellent fragrant and light dough. Nice and modern premises. The very kind waiter. If you are hungry there is the appetizer formula casereccio, pinsa and soft drink at 15 euros. We two adults and a child spent 25 euros. In local conclusion recommended at honest price!
Great lunch based on fish, all fresh and cooked very well. Very kind and qualified staff. Experience to repeat also fi evening with the 'pinsa'.
I spent Sunday with my friends in this restaurant. The recipe of the chef was: cheerful, good music (never intrusive) and so much good food. A real pork festival well made with excellent quality food, prepared to 'rule of art'.
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