Pappacarbone

We found this pub with excellent beers, very educated staff and a friendly owner, just 100 metres from the main course in a fresh garden upstairs. Now with a lot of locals &quot;pseudo gourmet&quot; there is still someone who remembers that a pub is much more than a place to eat: the heat of people who welcome you counts as much as food. Good, continue so!

I claim I had a very good meal, but as I have already told the owners/managers, I do not think it was correct to include the proposal of a room that actually does not exist, or rather not Erchie! We have been hard to find it, for whatever small it is, because Crudib&oacute; is nothing but Barcarizzo, but there is no teaching or writing to mention it. The photos of The Fork then had traced me as those of the inside are from the Cava headquarters, as I imagine the photos and the list of the menu! The crude was little and the crude was not the one specified in the section &quot;Crude and bubbles&quot; or &quot;How did he or sea&quot;. They satisfied us with the only crude they had: salmon tart with limon zests, cod tart with swamps, when what is part of the menu &quot;the apples&quot; even the shadow so we folded on the fritted baccalaua to then end in beauty with a dent of well 1.8 kg....a delicious! But the account is obviously so much leveraged as I thought we could have spent.

A quiet environment, excellent food and very prepared personal staff. It was a great experience, I would certainly return to it

The restaurant was fine dine but absolutely no where near a michelin star level. The feeling was that the food was over priced, it was good but I would not go here expecting an extraordinary michelin star experience (something never experienced before).

Pappacarbone

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