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Contribuisci feedbackWe order two executive menu, chorizo bife with pumpkini puré and malfatis with pink sauce, and dessert cheese and sweet flan with cream. The excellent chorizo bife, super tender. The malfatis were ok, but they came warm and cold. The place is self-perceived as a grill pasta restaurant, but the ralled cheese they bring is packaged and is not ralled cheese but a 'cheese-based dressing', something unacceptable in an establishment that says serving pasta. The dirty bathrooms. Something slow attention and a little rude when interning to be funny with ironic jokes, awkward their attention. The letter is wide with very tempting options, relatively ok prices.
Very good grill. Both the entrances, the meat and the desserts, fulfilled the expectations All very rich and the cooking point requested. The place is always full but the good thing is that they accept reservations from the web. If you go by car, it can be hard to find a place to park. The price may be a bit expensive, but the reality is that today to have a good dinner is already spent between $10,000 and $15,000 per comensal.
Hello, good afternoon, I wanted to come by and recommend this place of good. I went today at noon, I asked for a menu at very good price, super complete and ate ten. The executive menu with variety of options both meats, pastas, milanesas and more.. with drink and coffee, amazing I added the dessert for $700 and I chose a flan with cream and sweet that I ended up closing everything that was a very good place to go eat apart from the impeccable attention of Ricardo and Martin. Thank you! I'll be back obviously.
Very recommended place. Family, good atmosphere and excellent service. He was a genius, very helpful. The very rich food, the half vegetarian risotto was very rich. We asked for the classic dessert of the picture that the truth is huge, we couldn't finish it between two people.
We went early and found easy parking, but it's complicated. Input has a tremendous variety, we ask for the complete provoleta that comes from the fire and this goodisima with tomato, salsa and morron. After dinner or main dish we ordered separated for proba, the half-eye of bife was half hard in some parts, the goody fries. But when we tasted the noodles with milanes to the Neapolitan THE MASS RICO THAT PROBEs, the noodles had the Alfredo sauce and the mila of peceto was rich. We didn't get to dessert because we didn't give anymore.
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