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Contribute Feedback What Tosca Marchetti likes about Acqua Pazza:
The fish raw is a must but to make a difference with other locals that offer sea dishes are the recipes elaborated by the chef :innovative in the groove of tradition. View all feedback.
What Radames Ruggiero doesn't like about Acqua Pazza:
they want to make gourmet cuisine, but not even tractor. bla bla nn present menu' xche only anykosa of the day and revisit it x antihisto, firstly, according to prices exaggerated minimum and unsaturated portions. My son froze from the cold said that he had broken the air conditioner x me and better than he prepares sandwiches pe fravcatur * that the masons hopefully ca no makes them starve. View all feedback.
They want to make gourmet cuisine, but not even tractor. bla bla nn present menu' xche only anykosa of the day and revisit it x antihisto, firstly, according to prices exaggerated minimum and unsaturated portions. My son froze from the cold said that he had broken the air conditioner x me and better than he prepares sandwiches pe fravcatur * that the masons hopefully ca no makes them starve.
Honestly speaking I haven't eaten so well for a long time especially for the quality of food and the superb preparation of the dishes the price I think is right compromise between the courses fish and euro you can't eat well and pretend to pay little the quality you pay
A pearl of the restaurant! quality raw fish courses very high, fresh, elegant environment, excellent quality wine
Very cozy place with a fresh fish menu and excellent quality
The fish raw is a must but to make a difference with other locals that offer sea dishes are the recipes elaborated by the chef :innovative in the groove of tradition.
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