Menu - Viola
Menu
A complete overview of all 34 dishes and drinks can be found here on the menu of Viola from ALASSIO.
Food Images
Menu
Antipasti
Carpaccio Di Gamberi$28.7Salads
$16.1Starters
Caviale$57.5
Battuta Di Carne$20.7
Vegetable Flan$16.1
Vitello Tonnato Vecchia Maniera$20.7Plateaux Di Mare
Crudo Di Crostacei$51.7Antipasto
Salmone Balik$28.7
Ostiche (Cad)$5.7
Calamaretti Spadellati Con Verdura Di Stagione$23.0
Offers
Exclusive restaurant offers: Calamaretti Spadellati Con Verdura Di Stagione -70% for $6.9 !
Feedback
We often go to Viola for a quiet lunch or a dinner early in the week. There are some challenges for a restaurant when business is slow. The service, usually by the owner, has always been gracious. The kitchen has consistently produced superior quality meals. Last night, a Friday, was quite busy. We were happy to see almost all of the tables full. Everything worked just as well ias n the slow times. That is quite a tribute to the reliability of the restaurant The menu doesn't change much, although there are specials from time to time. The wine list is quite long for a small venue, When they run out of a particular choice, they always propose a very comparable option. We have never had a disappointing meal here. The prices are a bit on the high end but fully justified by the quality. So, for a special occasion, or just because you appreciate their craft, Viola should be on your short list.
We enjoy many restaurants in this charming city. But this is where we choose to go for special occasions, such as Birthdays.Come to think of it, we come here anytime when we want to be assured of a very fine meal. The price point, location and sophisticated atmosphere filter out folks who are looking for picture menus and those in five or six languages. Certainly, there are some very fine examples of LIgurian specialties, but the carte includes dishes from other northern regions. The wine list is extensive and thoughtful. Year after year, meal after meal, Mr. Viola always provides a delightful dining experience.



