We came right after they were first recognised with the Michelin 1-Star. We enjoyed the food. We came back on a weekday in November. And things have changed. Chef Beppe was no longer cooking most of the dishes and was essentially supervising and training the other Chef. They also ran of their pork cheek specialty. Good to know they have to limit their prep as it has to be freshly prepared.
Service was still very good though we almost got shocked when we realised that the fresh truffle pasta order was as expensive the Surprise Menu! Chef Beppe was kind enough to let us know we may have over ordered. He joked that we were paying for the truffle and the pasta was free. It was outstanding but not something I would splurge on.
Still loved the special century old traditional bread. The steak was cooked tenderly though not as special as the pork cheek specialty. Dessert were visual delight and was a great way to cap the meal.
We will come back but will pre-order the pork cheek and also hope Chef Beppe is healing the kitchen. Nothing like the master Chef cooking vs. supervising!
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