In my opinion, it’s still the best place to get fresh seafood in Florence prepared simply (as in, not fussily or pretentiously) but with clean, exquisite flavors.
The amuse bouche was (raw or barely cooked?) anchovies on toast. This may sound fishy or salty, but it wasn’t. Much more delicate in flavor than one would expect. We got some appropriate red wine pairings for the dishes.
My pasta was a linguini with lobster and cherry tomatoes. Perfectly cooked, generous amounts of lobster and tomatoes and just-right al dente pasta.
My main dish was a seabream island wrap, which means the fish was steamed in parchment with potatoes, tomatoes, capers, and two kinds of olives. It also was not the least bit fishy in taste but perfectly tender and light.
My hot date and I split a spicy chocolate mousse/pudding with drizzles of melted chocolate. The wine pairing was a Muscat that tasted apricot-y with the chocolate and honey raisin-y on its own. This was a true testament to the sommelier’s skill because the dish and the drink not only brought out each other’s flavors but enhanced them.
The amuse bouche was (raw or barely cooked?) anchovies on toast. This may sound fishy or salty, but it wasn’t. Much more delicate in flavor than one would expect. We got some appropriate red wine pairings for the dishes.
My pasta was a linguini with lobster and cherry tomatoes. Perfectly cooked, generous amounts of lobster and tomatoes and just-right al dente pasta.
My main dish was a seabream island wrap, which means the fish was steamed in parchment with potatoes, tomatoes, capers, and two kinds of olives. It also was not the least bit fishy in taste but perfectly tender and light.
My hot date and I split a spicy chocolate mousse/pudding with drizzles of melted chocolate. The wine pairing was a Muscat that tasted apricot-y with the chocolate and honey raisin-y on its own. This was a true testament to the sommelier’s skill because the dish and the drink not only brought out each other’s flavors but enhanced them.
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