Il Rigoletto - Cirie

Having to stay an extra night away because the insurance company need medical clearance to let you fly after a ski accident is not the way i would chose to visit a new restarant but that is excactly how i found myself here on New Years Eve. The staff were incredibly friendly, inviting us in on an obviously busy night. Fish of all descriptions were on offer and given the occassion and the limited italian language skill the mixed fish starter was superb including tuna capaccio, salmon with mustard mayo, prawn cocktail, mixed shell fish, squid and potato, olives and a white fish unidentified! The salmon pasta main covered in chilli oil and rocket was superb but the pure delight was the desert: a rum barbar that was a magic sponge that released rum syrup in your mouth resulting in a trip down a beautiful memeroy lane.

Pleasant surprise, great food cooked with excellent raw materials, wine labels of level and friendliness of the owner...nice evening!

Sometimes we are roasted in looking for refined places, details, in search of special goits and do, even, kilometers to discover that exoticism that so attracts us and then it turns out that, around the corner (it is done to say) there are places like the bed where all expectations are reached if not exceeded. We had started with good expectations and we ociti estasiati to the point to repromise to return as soon as possible to this place of culinary paradise. The grace and kindness of the waiters, particular mention for him definitely to the height in this kind of environments, allowed to swallow a dinner as long ago we did not happen. Addirittura a dish has entered the olympus of my absolute favorites and, believe me, it is not easy but these ravioli cacio and pepper with moscardini in wet have entered prepotence on the podium. A plateau of sea appetizers with unique excellences, all accompanied by an excellent bottle of tuff greek that made all the aromas and the brackish aromas of our beautiful Italy. We already thought we had climbed up with the refinement of what we had and could not expect the tail surprise constituted by a combination of amazing sweets; very good the chocolate semi-freddo but what made the gothic papilles explode was the meringue to the true berries of this gothic jewelry, the alternation of the soft loose with scales of solid meringue in a drowning of jam to the berries I think will pass to history, I do not say it to thank me no but I believe it is one of the best desserts that I have ever eaten. Unquestionably a service of this type has a cost, the quality is not found on the street but it is to be discovered and purchased and so the account is justified that you can not feel economic but you can not get anything seen the quality of the ingredients. An excellent judgment on my part does not happen every day but this place deserves it all. Vivamente recommended.

Santino besides being a friend is a truly spectacular cook. today (as always on the other hand) we ate very well. season of porcini and then menu of mushrooms. Show! we have taken: threaded bar with chestnut with frittitagliatelle porcinitagliata of thread with porcini that say...big cook, great kitchen, great sympathy and professionalism. Go find him, and you will be satisfied!

Santino besides being a friend is a truly spectacular cook. today (as always on the other hand) we ate very well. season of porcini and then menu of mushrooms. Show! we have taken: bar of fillet to the chestnut with porcini fried noodles to the porcini cut of fillet with porcini that say...great cook, big kitchen, great sympathy and professionalism. go and find him, and you will be satisfied!