"We were welcomed with delectable bread and dips, setting the tone for the meal. The Parmah ham tigelle was a standout, reminiscent of the best ham and cheese sandwich. The crispy socca was akin to solid, torn crepe, and the roasted panisse were like chickpea fritters that resembled chips. The buffalo mozzarella salad was above average, although the addition of sardines would have enhanced the dish.
The octopus and sweet potato salad was a well-executed interpretation of a common dish, while the wild mushroom and ricotta ravioli burst with mushroom flavor. The Trofie pasta with genovese pesto was simple yet well-executed.
The artichoke risotto was sufficiently cooked, with a strong artichoke flavor, although the combination with Parmesan was a bit peculiar. The sage parmesan gnocchi was slightly gummy and lacked depth in flavor.
The Riviera-style John Dory was well-cooked but could have benefited from more seasoning. The veal fillet with asparagus was a basic yet well-prepared dish, with a flavorful reduction and perfectly cooked meat.
The Gianduja palet dessert was dense and balanced in sweetness, bitterness, and nuttiness, with stellar ice cream. The service at Rivea is of Michelin quality, and the overall dining experience exceeded expectations. It was a very good, reasonably priced meal."
