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3,0
3
In summary, my rating is a passing grade because I see great potential in the place and a passion in what they do. The venue is well-kept with beautiful details. For the appetizer, we had the typical platters with hanging ham: definitely of very good quality with pleasant accompaniments. One of the platters was requested gluten-free and without cheese, but the latter was added anyway. The vegetarian platter was the most surprising because it was good and the idea was very nice; however, two notes: one of the cheeses didn’t seem to be made with vegetable rennet but animal from its appearance; also, the sandwich roll had tuna in it: it's good to know that a 'true' vegetarian would not eat such things and might complain about it. In all this, we missed the bread, which arrived after our request and was not enough for the number of people we had. The dishes that followed the appetizers also showed that there is pleasure in what they do. The first courses were excellently prepared (tortelli and long pasta) with a good search for the seasoning, although they should add a bit more flavor and be bolder. The steak (in my view) should not be presented on a hot plate, as it can dry out the product while eating, which already has a not-so-tender texture. The cheeks were good, slightly oily. Desserts were good and the house wine as well. I emphasize that there is enormous room for growth and that these are just precautions they should consider as they can definitely improve, especially with the staff they have on hand.
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