Azienda Agricola La Miona

Farm and agri-restaurant wonderful place, in the woods and quiet I ate Florentine of Angus from the producer to the dish I will definitely return and recommend Service: 5 Location: 5

Location wonderful food great owner fantastic

He immediately greeted us the owner from the spoken Tuscany that he used to make the partner entrepreneur. The animals used to sell the inside and now the holes. Yes because those who go from 'Mina' will eat to harne! The place is very nice. About 15 minutes from Aulla, you will find yourself in an isolated place near a stream. In the distance, twenty cows and Angus with a nice bull. The structure is small but very cozy, all very well maintained both inside and holes. And he is. We got: Catalan (dash meat): Bocconcini di Angus, carpaccio di chianina, beat to the chianina knife with Parmesan wafer and fruit. See photos for composition. Chianina fillet served on bread with raisins and spinach. A quarter of wine. Total 73 euro. In short, less than a pizza. That's good. We'll definitely be back.

Pleasant discovery. Environment treated in every detail, clean and neat in every corner. It is in a beautiful spot of the quiet and really suggestive Lunigiana. The owner is a perfect master you cass, solar, friendly and helpful. ..to all customers. Degustato dishes very good and well cooked, typical of the place where you are. So familiar environment that you would like to stay in the beautiful garden available to customers. To return and good to the Managers

Easter disappointing The beautiful place but... Paper prices totally different from the photos you see. A Tuscan appetizer to head 12 euro each. Then as there were three first we wanted to taste them all. Two types of ravioli and a cutlery. We have been told that they don't taste trays. We didn't want to bite first to eat meat as the master recommended. First time it happens to me. So we were told they were carrying three normal dishes. We didn't even touch a ravioli on the head (mixes 7 ravioli) and a tuft. Good, but at least get them to the throat. Then the very painful note. From a club that prides itself on its Chianina and Angus we would have expected something decent. Instead, a steak just pulled out of the fridge and baked. Turns out a raw meat in fact. Not the classic tasty blood cooking that melts in the mouth. It is difficult to cut it with a knife without a thread of salt. I tried with three pieces to see if it was all like this. I spit them all in the hand and the rest left there. The others chewed more than me and swallowed it. By counting from the prices in photography only one steak cost us at least 78 euros and in the menu there was no price. We trusted the master, very loquace that also rushed despite only 4 tables to serve. Good desserts. Good wine. But for practically not eating the account was over 52€ that with the discount they arrived at 50€. I don't dare know if we all took the price first. Never again. I've eaten meat around and I really don't understand all these high grades. Negative reviews I've had three since they can. Here despite the nice cozy place I can not exempt from not doing it. P.s are a phenomenon says the master. You're a phenomenon decantating what you can't do. I was also too kind to respect the ladies who wanted to enjoy Easter in a beautiful location. All friends putting high grades? Do we want to talk about the lowest receipt?