Buccia Trattoria - Menú

first positive experience. good proposals, excellent wines and friendly staff and always available.

friendly place with young and helpful staff. special dishes well presented with local products. prices honest

has preserved all the trattoria including the abundant portions but giving a little contemporary to the dishes

really recommended! excellent raw materials declined in gouty dishes, family flavors and sought after at the same time

small restaurant just outside sabaudia. few tables and fireplace. very kind staff. fast service. have special dishes and a well-stocked wine card. very clean room, including bathroom!

really quality experience, well-kept local and with a very pleasant atmosphere, delicious dishes with excellent raw material, friendly and professional staff! a place to try definitely

you eat a lot. dishes that combine tradition with innovation with remarkable raw materials. I put a star in less x than the wine list can not be little accessible in a trattoria. in practice all accessible wines were marked as exhausted. does not want to be a criticism but a suggestion. good cmq. Bye-bye.

the place is a historical tractor already existing. has changed management bringing a breath of good news. You eat meat. the staff is very kind and prepared. I ate a great slicer, then some tortellini with cheese sauce and second a great beef cheek. I liked everything. as wine we took a montepulciano, not very structured but good. If I can see an improvement area, I would say that the cellar could be expanded. However, everything is good and I would say since the value of money is fair.

it was long ago that I wanted to try the food of bike but unfortunately for lack of time I never managed to go there, until today! cozy and dynamic environment that makes you immediately feel comfortable and comfortable as at home, impeccable service and especially all young, kind and very prepared boys. we started with two appetizers we took the bun with pork and meatballs in lime tempura with mayo to ginger and then continue with two first a cutter with butter and truffle and another with a ragù of sausage of the frasso really particular and well cooked... but the final has enchanted me with a cookie with ice cream to the fior of milk and salted caramel.... accompanying all the meal I desc...