A warm welcome as we walked in, reservation checked, then shown to a table. The staff were fairly young, but very professional.
Food and drink orders placed, we waited expectantly.
We were served an amuse bouche of liquid pizza, a small chunk of mozzarella with an oil and vinegar combo in the glass underneath. Very pleasing on the palate.
My starter was a modern twist on Vitello Tonnato. When brought to the table, the staff went to some lengths to describe the dish in detail They very informative and knowledgeable. The soft Veal and oh so light and creamy Tuna sauce were just delightful. A very good way to start.
As I am perceived by some to be a bit of a foodie, I thought I would be brave and try the Veal Sweetbreads, crisp outer, soft inside, cooked to perfection, I could have eaten more.
Dessert was an easy choice. The Zabaione heavy with Marsalla, but light and whipped. Words fail me.
Between courses we were offered what liked like egg yolks, but were actually a type of pepper mousse, very enjoyable.
After dessert, another small taster, a deconstructed Apple Strudel, the smell and taste were exactly what a Strudel should be.
Not a cheap lunch, but for the experience well worth it. Elegance and sophistication. Friendly helpful staff, exceptionally good food, all in a slightly formal atmosphere. We have already booked a return visit to their Pizzeria in August.
One of my most favourite meals to date. Definitely top 3.
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