"if entering the small restaurant, some doubts had arisen, because of the apparent neglect of the furniture and for the paper little rich, in fact once sitting and being made to explain the menu from the very kind waitresss, we realize that there is nothing casual: the furniture is simple but very nice and creatively arranged. matteo the young chef years) is a real talent and the girl who serves the dishes perfectly, decantates them with language properties and great passion, even for wines. A gracious and greedy entree with two crispy fries, one with babaganousc flavor and one with pea cream. as a starter I take a joke of phenol that I will not forget easily, seasoned with pistachio cream, egg bottarga and herring; a rare balance of flavors. my partner takes a vegetarian appetizer with pumpkin trumpets, fried pumpkin flowers and saór sauce (typical veneta), then clams dumplings with scorched fennel sauce, I proseguo with ravioli pulled pork goosissimi, and still a breast of guinea pig with tastasal and cream of cannellini. to close a vegan janduiotto with delicious mango cream. excellent wine card and right account! Rarely, my skin rose by getting a plate. yesterday, thanks to that bonnet cut to the knife, it happened to me. in the next few days"
