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Ho festeggiato qui il mio compleanno di giovedì sera ed è stato tutto perfettamente organizzato. Ottima la cena. Anche se non è un vero e proprio ristorante c’è una scelta di piatti molto sfiziosi e b... more »I celebrated my birthday here on a Thursday night and everything was perfectly organized. Great dinner. Although it is not a real restaurant there is a choice of very tasty and well executed dishes where the quality of the food is exalted. We had a great time and to complete the whole, to make the evening different and pleasant, a good wine cellar and a music show really addictive. A unique place in the heart of Rome that I recommend and where I will certainly return soon.
Un angolo molto cool nel cuore di Trastevere. Un locale accogliente per mangiare, festeggiare, ascoltare muscia, ben frequentato da personaggi dello spettacolo e non solo. Un personale molto gentile e... more »A very cool corner in the heart of Trastevere. A cozy place to eat, celebrate, listen to Muscia, well attended by characters of the show and not only. A very friendly and efficient staff. Excellent parmigiana and not only.
Come si puo' evincere dalle due recensioni piu' quotate, questo non e' un ristorante. Si entra in una rossa anticamera nella quale si respira il timbro del locale e la sua predilezione per le arti vis... more »As you can be seen from the two most quoted reviews, this is not a restaurant. You enter a red anteroom in which you breathe the stamp of the room and its predilection for the visual arts, the admiration for Toto ' and a series of beautiful hats misunderstood. For special evenings it is advisable to book, but the Maitre di Sala still tries to accommodate everyone. The aesthetics of the room has already been commented by other reviews and the photos speak for themselves so I would consider my input redundant. You should perceive from the menu presentation what you can expect from the kitchen, if we can define it. The menu of the dishes is printed on a brown paper chestnut card and written in black marker, which could make you rejoice as a reminiscence from Trattoria, and also the prices suggest. The wine menu is more formal and the choice is not great but not an insult, as much as there are roses. You don't expect anything below 20 euros. The typical chopping board attracts, as well as the pork shank and a verdigno contour. While we wait for the wine and the chopping board we need some bread that could have been frozen, but so we could not see that they have heated almost boiling. The cutting board arrives; For the benefit of the doubt I want to imagine that the waitress has forgotten to tell us the variety of meats and anyway the cheese was only one (Taleggio?) so let's go further and think about the quantity: For 12 euros quantity that would not feed a dwarf pangolin of Borneo figuriamci of hungry adults. Then we will discover that that chopping board, according to another pangolin, would be a generous portion, and in the face of this analysis I can only raise my hands. Well, at least there's bread, it's hot but it fills, ah it's already finished. After a time not indifferent-I thought I noticed the cook was only-comes the shin and contours. Now let's move from Borneo to visit the appetite of a Moluccas ' cockatoo. I suggest to Google "shin of pork" in the pictures section; Magically the Servitoci Shin does not correspond neither in size nor in quantity of meat to the first 50 results, then, if you have time, at your discretion continue the search. The taste: I've always wanted to know what it was like to chew some rubber and I think that this shin has managed to crown my desire, even if I don't think the rubber is swallowed. The outline reminded me of an article I saw recently that spoke of a Venetian chef who invented the fried air. Having said that the lady at the cashier gave us the bill and, with a past as a waiter, I was surprised at the total. Once confronted, he keeps reminding me-I imagine thinking he was teaching me something new-that you also pay the covered. In the face of such an argument as before, I raise my hands. Certainly it would have been appreciable--and lawful--if he had given us the receipt but so it was not, why? It's not for me to judge. As far as performative art in the local, delicious and touching. For that, I'd go again. I try to summarize the whole with a remark: this place is a cultural association and the card costs 5 euros, but if you dine them the card is free. Pay the five euros.
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