Agriturismo Da Iride - Roddino

I was in this restaurant ally from the wonderful reviews left on tripadvisor. But I didn't find what I expected. certainly the courses are of quality, not particularly abundant. the proposals are à la carte, completed by only one complete menu, which in the circumstance offered an appetizer of phenolic with roast strawberries (I don't like), a poché of egg-based appetizer on the bed of asparagus and peas, seasoned with cream cheese of goat (this really big), then the first of ravioli saffron (no something exceptional). then, as second, beef cheek (instead of the beef scaramella and recite the menu) and finally hazelnut dessert with ice cream. wine paper has excellent proposals but rather on average. service, good. beautiful and even more the position, definitely of effect. the value for money did not seem favorable at all.

We stayed in this house for Christmas lunch and sum up our experience by oando the famous categories from a celeberrimo tv program. will be intentionally hard with my review as this structure clearly intends to take a step more than the state of agricultural signs and become a restaurant of all respect (will become starry position: difficult to find, the navigator had brought us a totally different area and we had to give the call. from the outside a typical farm, rather beautiful and clean but parking gives right to p to the wild parking. inside there are 3 rooms; the main (where we stayed) large and with well spaced tables. the other 2 more intimate rooms, 1 with fireplace and another close to the kitchen. the room where we were definitely cold, you want for the entrance door from where the guests entered and ocivano often, you want for the French door from where on occasion the staff went to take wood in the fireplace. I recommend putting at least paravents to avoid the cold air coming to those who eat because we ate with the scarf on our knees to warm us a p. there was a single bathroom with a promisquo oo (men, women, disabled) with an obvious tail for oo service: service perhaps worse than experience. the hostess of house of spices of manor and rudi, which touched the cheese to grate after choosing out the firewood and that settles towards the adventurous with doing as a tavern, it would be better to keep aside or stay only in cash. kind personal but; the waiters who are wrong to serve the man first and then the woman, the winemaker who admits not to be a bit more but to understand a p and who goes around with the tobacco package to roll in the pocket behind the pants. a teaspoon near the knife then you can not really see the men: office colleagues would be owed with hunger, but we are smaller meal. the quality of the courses, research and experimentation, the combinations pushed and the oo of the raw materials of the territory have definitely convinced me. you can see that the extroverted chef deserves a completely different phase. here too there are few shortcomings; cold appetizers, served on cold dishes, with the addition of cold sauces would benefit from more adequate temperatures. the service times too dilated, 4 hours for 7 courses, 1/2 hour between the first and the second. account: too high for what we ate, but the difference makes wines not included in an area where all restaurants include wines and where there is more wine than water. the price of wines exaggerated, especially in consideration that the wines proposed and the house are of the farm where there is 'agriuturismo (they do it). and that are nothing exceptional, but indeed under the average conclusion: a structure where the location, service and account rush with the menu and where they try to reach the level of great restaurant but without everything around the food.

We came here for a cooking class and if we had a car, we would be back for dinners. My wife and I took the class with Chef and his assistant. I haven’t even boiled an egg in 40 years but here we were. They could not have been nicer, guiding us through the preparation of a 4 course meal. The restaurant is absolutely lovely with a patio in the rear with stunning views. The food was absolutely great. The restaurant and staff deserve as many stars as TA allows

We had the unique experience of attending a cooking class with Chef Isaia and Jimmy. Both were so nice, inviting and fun! We made 4 courses and will definitely try them at home. A once in a lifetime experience. Don’t miss this opportunity!

Ristorante per Palati raffinati e buon Gustai.il Ristorante vi Propone tre Tipologie di Menù alla carta che Cambia Secondo le Stagioni. I Piatti si Presentano curati e ben Impiattati, il Cibo Servito ê Fresco e ben cucinato. Ampia Selezione di Vini dai più Economici a quelli Pregiati. Personale Gentile e accogliente. Locale Pulito anche Toilette . Ampio spazio anche al Aperto. Prezzo Rispecchia la Qualità del Cipo e del Servizio. Medio Prezzo. Unica Pecca Poco Parcheggio per Auto. Potete Trovare Colonina Ricarica Auto Elettriche.