"I am not prone to the easy enthusiasms (just scroll my reviews to understand) and I came to try this new restaurant with a good load of perplexity. generated by their social communication very well, but at the same time very ampollous. a word effluent that left me the bad feeling of people who told it a little too much. the second doubt was represented by the so-called natural wines, for my uselessly complicated and fashionable goto but that under law can not be called so. a serious restaurateur, most of all if he has a sommelier, he should know. the European wine legislation has been expressed in this matter. all that is not foreseen is forbidden and natural wines do not exist because they do not have a disciplinary and therefore cannot be defined such. Finally we add the cursed fashion not to put the tablecloth on the tables (bruttini, on the other hand, seems ant and if it is not, it is bad already only that you resemble us). We were going wrong, so only stupid people don't change their minds. When you try three courses on three exceptional and you just have to say chapeau. very well-kept location at times even excessive (the golden brem furniture in the bathroom for example I find kitch,) service an intrusive filino (the commensali are not interrupted to explain the dish, it is expected that the same listen). But let's go to the dishes. first: roe ragout tagliatelle, pino mugo, cranberry grue of cocoa. (p.s.io I also heard of juniper, my homemade noodles error, divinely cooked (and noodles are not the simplest pasta in the world to be made to the tooth) and the ragù? poetic. I've heard us in the whole woods, one of the best spiders eaten in my life. simply superlative. I would have eaten a second dish. Second: deer counterfiletto, hazelnut deer bottom, beet sauce, artichokes and mushrooms. very good, raw materials of absolute excellence (the mushrooms were an explosion of taste). not a conceptually revolutionary dish but that left me very satisfied. sweet: mascarpone creamy, almond crumble, pine nuts, topinambur waffles and porcini mushroom ice cream. If I hadn't been hit by the first two courses, I wouldn't have dared on porcini ice cream, but since the kitchen had emotions. . . Also excellent is this combination that on the card could be daring. I cleaned the dish with absolute satisfaction. I will definitely return, maybe for the tasting menu(95 euro, not few, I hope it worth). necessarily high prices but more than just for the quality of the overall proposal. I hope the club will take a step as it deserves. I'm already passing word"
