Duo - Carte

"I write my many reviews for me. I do so to remember the places I attend, and thank this site that keeps me in order. I don't write to help anyone, I don't read anyone's reviews, I don't believe anyone's review tool to evaluate the quality of nothing and anyone. I don't recognize authoritativeness to what I write, I hardly recognize it to strangers. I will write this review to read a local manager. Let's start. I came here driven by the michelin guide, michelino compulsus this is fedro. I hear and read that this is restaurant with star ambitions, and here I stop. I don't think I'm up to judging a starry kitchen, and extending my policy to this place that the star doesn't have. But I have a lot to say. first, rigidity in orders. As soon as we entered, my friends and I have long been educated on the complex and articulated rules to continue in the degotative path. After this first pippone, during which the girl repeated for many times the word course to indicate the English course, the scope, I confessed to the comrades that I did not understand much. feeling shared among all present. I rejoice, I'm not the one who has Alzheimer's... a second young woman who tries to try again. I'm already indisposed. I leave to others the burden of ordering and entrust myself to a four-course guided menu. it is very annoying the risotto supplement and the fact that you have to take all the same things. and especially for the feeling of having to make efforts to understand and take what you would like. I suggest to those of duty, to better understand my observation, the movie masterpiece of stanley tucci big night anyway, I am here because I live abroad, I return to my hometown to review old friends, people with whom there was a great familiarity that life tends to parade. the legacy of our multimillennium culture leads us to find in the restaurants the ideal place to meet us and to tell each other our lives for how they took place from the previous meeting. We are not here to feel boring and unsolicited lessons from young women we do not know and we will never see again. and above all, I'm not used to being interrupted, especially if I'm paying. In this regard, I recommend reading a novel by the award nobel kazuo ishiguro, a Japanese writer in English, published in which a beautiful film with the same title is drawn, which can be enjoyed with less commitment than the book. the title is what remains of the day here you can understand how the room staff should relate to the guests. because, if there is a table of friends taken from bitter conversations and comes someone who demands the attention of everyone for several minutes on the precious wines, on the cultivars that make up the blended oil, on the property of the polyphenols, on the benefits of vitamin and, on the precious flours of the loaf etc., had, at the fifth interruption I react. I didn't do it because I was a guest. but if I had paid, dear sir, I would have begun to mortify you. I would have asked you what you know about phenolic, its unexpected acidity, how this is explained by the resonance stabilization of its conjugated base. . .on vitamin and I would ask you what was the biologically active form, on which and how many chiral carbons, which configurations had and how many enantiomers and diastereoisomeri presented. and eventually I would mention the throne of spad:. you know nothing, john snow. wine I don't want to say anything: I don't drink, I don't care, I'm bored with minute speeches about the characteristics of wine. And I'm not the only one. for this, I suggest the vision of the character of the sommelier of antonio Albanian. I try to close, that I got tired: sixty euros for four glasses of blind wine is a madness. the account of one hundred euros and over for a meal which I basically could not choose everything is irritating. the blended oil is a teaser. the precious oils are monocultivar, the mixtures make you Mr. Monini. if you just want to make beautiful gigura with those who have produced oil for generations, present an oil and not that yellowish mixture that you pass as oil of the holy tomb. I tasted my first oil in mid-October, in Maremma, and you have no idea what it was... other than polyphenols... finally, salty dessert really sucked me. I waited two weeks to write this review, and I don't remember anything I ate. It's not a good sign. I have given three stars that must be understood as an abstention from judgment."