Acciuga - Menú

excellent quality. We were degotiated. a little banal in certain choices and combinations. high prices but in line with a gourmet restaurant

We had a great time. we took the 4-course menu. all extremely fresh and prepared at the moment. spices and scented aromas with wisdom. you eat something you can hardly repeat at home.

efficient, kind and prepared staff; affable and participative the chef of the federic; varied menu with excellent basic ingredients and imaginative processing; excellent choice of wines.

not too well compared to the other times, in the evening with little staff and the chef in the room to help and be poor fish the cost of the route degotation 4 goi is too high, goto of raw really esiguo.

intimate and well-kept local, service a slow but excellent thread in the substance. beautiful dishes and very good, very pleasant also entrée. the combination of the proposed wines has proved to be little perfect for our goilies. Nice experience!

great gourmet with experimental fantasy. dishes to be enjoyed calmly, as well as to photograph. perfectly calibrated portions. 60€ for 4 courses. the owner is a young phono entrepreneur who puts us face and enthusiasm. He deserves, so I'll be back.

the mountain is part of the chefs I consider true artists of the goto. All his dishes are amazing. flavors make sense. He does not want to do the hottie as unfortunately happens too often by those who want to amaze at all costs. his kitchen is in fact logical and he feels the love he has of his products and his customers.

excellent dishes of the chef federico cannot be described, they must be tried live.' I chose the four-course degotation menu and I was excited about all the proposals (and so about accompanying wines). In my opinion, however, it also counts more: knowing that there are still locals where you are not a number (or a credit card number). courtesy (true), service and attention to the customer make the difference between a level room and a simply modaiolo. I'll certainly dine, to experience other dishes, and to the beautiful atmosphere that you breathe in the anchovy!

I came to the restaurant to celebrate my birthday, curious and full of expectations for the evening. The room is decorated in a minimal style, nice the external dehor. We start with the welcome of the chef based on almond paste balls seasoned with capers, olives and dry tomato, and artichoke aside. Follow the piada roll with the anchovy and the manned cod. An excellent straw and hay with shrimps and the very particular Genoese cacio and pepper to the fifth quarter of sepia. what to say very good!To follow a dish of fried paranza and to conclude a sorbetto at bergamotto and a sweet created by surprise! Fish quality really excellent and value for money more than satisfactory. everything, from...