Piazza San Pasquale, 16, Napoli, NA, Italia
Careful! These people know how to make food properly!
Every dish is a journey. In some moments we are in Japan, in Spain, then in France and then in Italy. We are a bit confused, some one thing is for sure, you are at the right place in the right moment!
“Pasta and potatoes from the sea, with seaweeds, tuna bottarga and provola foam”.
That’s it, all of a sudden, we just told you something so that you can get the level.
Lets proceed by order.
Point number one: God bless chef Danilo Viola.
Point number two: get in and make yourself comfortable. You’d better notice all the details are very looked after. The soft colors and the wine list (yes because this is a very good place for drinks) are very delicate.
Dishes, sometimes in tapas style, are very pretty (we told you already they are tasty) and the menu always changes. The standing ovation goes to their croquettes made with pasta and potatoes with pulled piglet and to their fish and chips of salted cod with ginger datterino ketchup.
If you like raw food, you can’t miss their tartare, either meat of fish. Should we talk about their carpaccio? Either of salmon or beef… it’s TOP. And their octopus “alla genovese” on Parmesan fondu? We mean, why do we even need to talk? Here the quality of food is high, just like the chef! (who we recon is 1.85-1.90 right?)
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