"Happy surprise to find it reopened, or rather restarted under new management. It's lunch time so no pizza (evening only) but cooking. We try the risotto with mushrooms and parmesan and the polenta with braised meat and with mushrooms+sausage: all excellent, compliments to the chef, a young (titled) professional who surpasses the previous management in terms of quality. The polenta satisfies, but the two of the risotto instead continue with the fillet on soapstone: very good, accompanied by a sauce (Bernaise perhaps) that goes well. It is the most expensive dish on the menu but at a reasonable price. Three different desserts, panna cotta, panelatte, bonet (chocolate and amaretto pudding) all good. The bulk wine is a Barbera which accompanied risotto and polenta well, the bread, excellent, is made with pizza dough. Female, polite and attentive service and artisanal gentian which alone is worth the trip complete the experience. Winning value for money, 23 euros each with everything we ate... really recommended. The pizza will also be tested soon (I will add to this review)."
