Fe - NOCI

A walnut lacked the classic local intimate, collected, with pleasant background music, a very kind waiter, a perfect chef and a very kind room manager. we chose a degotation menu. two small highlights: wine cap and teaspoon. the first perhaps to take him away as I remember. the second a particular way to place the cutlery. two interesting moments of sharing, the chef presents himself at the beginning of the reservation and at the end of the consumption. a very refined place.

Sublime experience. clean, elegant and essential location, friendly staff and present with detailed explanations of each course. the Franciscan chef in every dish sent me his passion for this work, an explosion of gozzi from aperitif to dessert. price inherent high quality

We take advantage of the insectmanal feast of the immaculate to come to this place for a long time on the agenda, for us one of the few possibilities to combine it with a suggestive journey into the valley of the itria. the place is beautiful, lindo, cozy and super reserved with its small rooms made in the trullo. but also here there is only the minimum union of a plastic subpit and for me you know that the presence of a tablecloth is almost sacred. alas, I have to do a reason, I still hope to have enough time to see the disappearance of this hot fashion. friendly and attentive service performed by the chef's wife and a good collaborator. we opted for the degotation menu of 80 euros with the courteous replacement of a first and the welcome concession of two different desserts. very appetizers welcome the kitchen while from the appetizers we expected a result of different goto. the black and the sea (but only because we do not like the black of the sepia). instead in the second appetizer, in the blue painted of blue, the mix of oyster, red shrimp and caviar does not entirely convince. the three excellences almost cancel and in the end the palate ends up not to appreciate them correctly. This effect, although to a lesser extent, is also found in the axe, chickpeas and red shrimps and in the button of capasanta and lobster. we liked the revisited version of the wellington even if put there in a menu all over the sea seemed a little out of place. very good desserts, both our way to see Tiramisù and chocolate, hazelnuts and raspberry and, why not, also the always appreciated final crocodile. I would like to say that the kitchen expresses the technique, the products used are excellent and therefore the price is certainly adequate. the fact that a dish I didn't really like does not exclude the advice of coming to us. I personally expect a new menu, but you could appreciate the one in progress more than me.

One of the best gourmet restaurants visited . location, atmosphere, kindness, friendliness and so much professionalism. a chef who deserves the stars of Michael.

I put five stars but I'd give ten if you could. the kitchen of francesco is really creative and full of goto. the dish in the dark is a real gamble for a chef but he managed it in full. we were pampered from the beginning to the end with a careful and precise service. the price is right for what is offered, two drop-off menus from 80 euros. Congratulations!