"I am truly surprised this is number three on Trip Advisor. All I can say is at least the wine was good. Starter, burrata shrimp and truffle. Massive block of what looked like shop bought burrata fresh from the fridge (very cold) with about four prawns on top with shavings of truffle! Simple and no effort, some bread to accompany the dish may have helped but no! So after half a block of burrata I had to stop. Honestly this is a truffle restaurant and the truffle they have is tasteless, there is more flavor in recycled paper. Main course, smoked suckling pig in red wine jus with leek and truffle. This was either cooked the day before or in the morning and then put in the fridge, once ordered warmed up in a microwave! It came out steaming, but clearly not freshly cooked steaming just warmed up steaming and slightly tough. Again the truffle was tasteless, they forgot to smoke the pig, and I’m still looking for the leeks. The portion sizes were ridiculously small (apart from the block of burrata), given the region we are in and the quality and quantity of food in other restaurants, this place is lacking. After this the waiter asked if I would like dessert, however I was still feeling hungry given the small second plate size (just warmed pork with no vegetable), so I ordered the carbonara with truffle! This was clearly a surprise to the waiter and also an annoyance to the cooks, given the fact I could see their reaction at the open kitchen counter! I’m not sure why the were so annoyed, their was only myself and one other couple in the restaurant, not exactly rushed off their feet. At this point I don’t think I need to go into anymore details about the food, see above review if you want to know about the carbonara. The restaurant itself is charming, it’s just a shame the waiter and cooks don’t match this charm. In total for this experience I paid €80, and this is ridiculous given the quality of food and service you can expect in other restaurants in this region. Like I said at the start at least the wine was good, but this was one thing the restaurant had no influence over. Produced and bottled by someone else, and poured by myself!"
