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we had a very nice lunch, with refined dresses with fresh seasonal ingredients. as an appetizer we had a small salad of 37 ingredients, including wild crimps and berries, and the panizza (a typical Sicilian roasted cake with cherry flour) served with a hot **** mary. as main course a simple court with zicerchia (a typical bean from the Italian appennines) and pak choy. as desserts a bright chestnut, strawberry and da... View all feedback.
We had a very nice lunch, with refined dresses with fresh seasonal ingredients. as an appetizer we had a small salad of 37 ingredients, including wild crimps and berries, and the panizza (a typical Sicilian roasted cake with cherry flour) served with a hot **** mary. as main course a simple court with zicerchia (a typical bean from the Italian appennines) and pak choy. as desserts a bright chestnut, strawberry and dark chocolate bavarois. service is friendly and well maintained.
Il Chef Sandro cura ogni suo piatto con cura e seguendo la stagionalità dei prodotti, proponendo sia piatti vegetariani che vegani. Tutto soddisfa, dal gusto dell'ottima materia prima utilizzata, (sia del territorio che non) all'impiattamento. Segnalo inoltre un'ottima cantina dei vini, anche questi con uno sguardo verso i biodinamici. Interessante anche l'opzione BarAVino per assaggiare più piatti a mo' di tapas.
We had a very nice lunch, with refined dishes made with fresh, seasonal ingredients. As an appetiser we had a small salad made up of 37 ingredients including wild herbs and berries, and panizza (a typical Sicilian fried cake made with chickpea flour) served with a hot **** Mary. As main course a simple dish with cicerchia (a typical bean from the Italian Appennines) and pak choy. As dessert a light chestnut, strawberry, and dark chocolate bavarois. Service is friendly and caring. Definitely recommended.
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