We're not big fans of over-wrought, over styled food. We were a little dubious looking at the photos before we lunched here yesterday that this might be the case. It isn't. The presentation of the food is indeed 'nouvelle' and the chef/patron's time in Switzerland, France and Northern Italy shows. The food is, simply put, delicious. After a week of carne, carne and carne we needed an alternative - and fresh fish was what we sought.
We had three antipasti - a delightful carparcio of persico (pike) seasoned with fennel, polpo - which was cooked perfectly and butter-soft and not rubbery and fiore di zuccu stuffed with ricotta. One of us had the pasta with smoked fish, another the baccala with cecci and I the eel stew - which was exploding with flavour - exquisite. For dessert, the semi-freddo with lamponi was - ok.
Moderately priced, but good value. Attentive service. They're open in the winter as well - so we'll be back...
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