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4,0
4
Good structure, good dining, including gluten-free options for celiacs. We had lunch on Sunday, and we had a good experience, spacious and well-furnished dining area. Fast service, but not very efficient; some orders didn't arrive, and others were incorrect, perhaps the waiters were a bit distracted by the large number of patrons. The menu features both seafood and meat dishes. For appetizers, I enjoyed a mixed platter of cold cuts and cheeses. For the first course, I had a baked tagliatelle with porcini mushrooms and truffle; the trofie alla genovese with beef was also very good. For gluten-free pasta, I ordered fusilli with porcini mushrooms and quality sausage. As for the meat, I tried different cuts of Polish scottona, of good quality. I recommend the Danish steak, very good, served on a plate without lava stone. Good selection of red wines; I ordered Jungano aglianico IGT from Paestum, San Salvatore winery, excellent, with only two bottles available in the restaurant, and an Aglianico DOC from Benito Ferrara, Vigna Quattro Confini. Other Campanian wines we wanted to order were not available. For desserts, millefoglie and cannoli, well prepared. For digestif, a Jamaican rum with dark chocolate. Prices are average. One limoncello we ordered didn’t arrive. For the evening, it also serves pizza; I went there recently, and the pizza had good dough and cooking; the various pizzas we tried with different ingredients were excellent, I recommend the Gomez with porcini mushrooms, guanciale, and walnuts, paired with a good Italian red craft beer, Collesi. Overall, a good restaurant, friendly and nice staff.
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