"every now and then you return to the chef giorgio, always welcoming environment, kitchen in sight, no retro smell. Card menus or quality courses. You always cook thinking about someone, otherwise you're getting ready to eat. On the other hand, in the world of cooking, surviving is not the strongest, nor the smartest, but the most responsive chef to changes ... if you are not able to some witchcraft as you know to make the chef giorgio, it is useless to take care of the kitchen. Moreover, seduce a guest, especially when they coincide is always the extreme refinement and absolute simplicity of the dishes presented. that you want it or not, a good dish is also discovered, enthusiastic, amazed, if not all this would be called only food. writing is a person who of restaurants turned around. I recommend switching from chef giorgio. I repeat it because I read a negative review. ... be serious. when a plate delays means preparation ESPRESSA...not precooked pasta as in other restaurants assembly chain... six in the dish I had not found clams or other fruits instead of writing , I would have called directly the chef, always available to comparison and public relations between the tables."
