03/04/2024: Finding ourselves in Fondi on Easter Monday, after having sifted through the reviews of the many restaurants available, we chose the Divina Giulia for those reviews which, in addition to the goodness of the dishes, also spoke of the friendliness and hospitality of its owner and Chef Lazzaro Micci.
Never has the choice been happier, fully confirming all the good things you read about this restaurant.
The restaurant is a wedding favor, perhaps just over 20 seats, but this concept, wanted by its owner, allows him to prepare the dishes in the way that he himself defines as express, everything is prepared on the spot.
Fish-based dishes, where the very high quality of the raw material and respect for it enhance its natural aromas and flavours.
The menu was presented to us orally by the Chef, this can only testify that he works with the best he can find on the market, putting freshness first.
For the appetizer our choice fell on a cuttlefish julienne and a Luciana-style octopus.
The cuttlefish, freshly seared, was very tender and seasoned with a drizzle of oil, releasing a delicate seafood flavour, very good.
The Luciana-style octopus, also very tender, with the typical flavor of this dish which in this case brings out an intense seafood flavour. It brought to mind the memory of what my father, who in his own small way was an excellent cook, prepared.
For the first course we chose ravioli filled with scampi. Of the ravioli you immediately appreciate the right amount of dough that melts in your mouth after a few bites, giving way to the very delicate scampi filling, which allows you to appreciate the sweetness of the scampi balanced by the acidity of the freshly scalded cherry tomatoes present in the dish. In addition to the goodness of this dish, I would also like to underline its abundance, but for that the images will speak for me.
The choice for the second course was grilled seared squid seasoned with an emulsion of oil and lemon, which was also very tender and delicate.
To end on a high note we had a babà always homemade by the Chef and some Candonga strawberries.
The portion of the babà, more than generous, features a soft dough soaked in quality rum and a cream from the secret recipe invented by the Chef, designed to best accompany the babà, without overwhelming it in flavor but at the same time without remaining overwhelmed by it.
Candonga strawberries, simply seasoned with lemon, for those who know their characteristics, in my opinion are the best quality on the market, crunchy, fragrant and with an intense flavour.
The eyes couldn't help but scan what other guests ordered and this will keep us coming back to this lovely restaurant to taste other dishes.
Lastly, the bill, €65 per person, absolutely adequate for what was eaten, both for the quality of the raw materials and for the goodness of the preparations and the quantity of the portions.
17/03/2024: Cercavo qualcosa di speciale per una occasione speciale, l’anniversario di 51 anni di matrimonio, e ho trovato il TOP.. Persona squisita, locale squisito, cibo super squisito, certamente ci tornerò e consiglio a chi ama la buona cucina, di venire in questo luogo.
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