01/02/2024: Quando penso alla cena come un momento di relax penso a questo ristorantino sul mare. Siamo stati in questo ristorante per cena consigliati da amici. Piatti ottimi e ben presentati, materie prime di qualità e vini cilentani e prevalentemente campani, il responsabile di sala è...
28/01/2024: Truly a great evening in a breathtaking location directly on the terrace overlooking the fortress on which the old village of Agropoli stands, which is illuminated in the evening creating a suggestive atmosphere; from the side, however, the entire profile of the Amalfi coast is outlined up to Capri which seems to welcome the setting sun.
Poetry for the sight and poetry also for the palate since the dinner was divine! An honorable mention goes to the service: a team of young, smiling, professional and kind waiters who enlivened the evening for me, my partner and my two children by telling us about the dishes, describing the wine in detail and illustrating curious historical notes about the city of Agropoli. An added value.
After a welcome entree, a sort of tomato soup in the Cilentan version with buffalo stracciatella and seafood flavours, which on its own could easily have been an appetizer, and after a very welcome tasting of Molise extra virgin olive oil to be drizzled with their delicious bread , we started the dance with the first ones. To the chef's "joy" 4 different first courses: my little one a pasta with savory custard, saffron and mussels, my big one some trofie with clams, mullet bottarga and lemon, my partner some millerighi with yellow tomato and stracciata di buffalo and I half canneroni with red and white prawns from Acciaroli with parsley sauce. The judgment is extremely positive for everyone. Here there is truly all of Cilento in the raw materials used and it makes you understand how blessed and generous this land is. For a chef I think it's really like being at an amusement park as creativity is constantly stimulated by the many possible combinations! Very good.
We then continued with a fry for my little one, some excellent roasted octopus for my big one, while my partner and I had a very original "turbot in a carriage", as we renamed it! It is in fact a slice of turbot in a crust filled with buffalo mozzarella and chives. I really liked the crunchy part of the dish given not so much by the browning of the turbot breading, but by the mixed salad, the sea asparagus and the pumpkin seeds. Tasty and fun dish.
While the rest of my family enjoyed the desserts, I, who am not a fan of the sweet part, treated myself to another starter: mackerel, aubergine tartare, red and blue buffalo onion. Very very good and delicate.
The dinner was accompanied by a bottle of Valentina, pure Fiano from Rotolo which adds a certain structure to the freshness and flavor with a rapid passage in the barrel. Fantastic!
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