We called but we were told reservation is by website only. ok... we had to provide credit card info for booking and there would be a 160eur punishment if no show or late changes.
I thought it was because they had to prepare fresh ingredients so it can be understood but hey we were making reservation for the coming hour dude. Such things never happened to me before in other fine dining venues.
We booked for 8pm, and we were 20 mins early. The door was deadly locked, and it's supposed to open at 8, we waited for a while until someone knocked hard and staff opened the door. Surprisingly, things were all ready inside and there's a guest sitting there already.
Really really awkward opening for us.
Amuse Bouche was fine and the 1st course of beef tartare and the 2nd of sicilian shrimp were good. Then, we were blown away by the next two salty dishes, especially the pasta with chicken, it was so salty that became almost bitter.
We wonder how a michelin restaurant could be like that, until the moment the chef came with a few Japanese journalists we saw earlier in the back where he was teaching them how to make pasta.
After the chef was back into kitchen, things went well. Ok I see, maybe the sous-chef loves salt and the chef was too busy to manage the kitchen?
But... hey, I've got Michelin chef friends and they never spent that much time with me when there were other guests.
Desserts were less than a star for sure, and wine pairing focused too much on local stuff while forgettiing the fact that Emilia Romagna does't produce superb wines. The lambruscco rose was a car-crash, though the sweet wine was well made and saved a score.
About service, things are stand procedure but you won't feel love. Even when the chef was nice enough to introduce a course at the table, you'd feel the 'ah let me get this done and go back to my TV' kind of carelessness.
Overall, it should have potential as some of the dishes are quite well made, take the pigeon for example (more likely sous-vide to a very innovative status). But, there is a looooong way to go, even just to keep the star. But maybe business is more important as it was almost empty, which I understand.
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