Had the most wonderful lunch today at this lively Bottega located in the main part of Atri…read more Ordered the goat cheese and apple salad. Incredible. The pasta and the stuffed olives were also incredible. It's easy to recommend such an awesome spot. I highly recommend it!

In Carassai there is a family-run restaurant been active for over 40 years with a genuine cuisine…read more Good the appetizers: salumi, bruschetta with sausage and vegetables. Recommended dishes among the first courses: Maccheroncini di Campofilone with lemon and smoked ham, carbonara, lasagne, cannelloni, crepes stuffed with meat, called bauletti. Recommended dishes among the main courses: grilled meats and polenta, stockfish, fried custard and fried stuffed olives Ascolana style, mixed salad with peaches. Try the desserts made by the family. Home Wines of discrete quality. You feel the care for the food and for the customer with perfect timing and informal service, efficient and friendly. A Carassai c'è un ristorante conduzione è familiare attivo da oltre 40 anni con una cucina genuina. Buoni gli Antipasti di salumi, la bruschetta con la salsiccia e le verdure. Piatti consigliati fra i primi: Maccheroncini di Campofilone con limone e spek, carbonara, lasagne, cannelloni, crespelle farcite con la carne dette bauletti Piatti consigliati fra i primi: carni alla brace e su prenotazione polenta con lo stoccafisso, cremini e olive fritte, insalata mista con le pesche. Assaggiare i dolci molto particolari ed ottimi di loro produzione. Vini della casa discreti. Si sente la cura per il cibo e per il cliente con tempi perfetti e un servizio informale, efficiente e simpatico.

Il Ridotto was probably one of the biggest busts on our trip to Italy. They seemed to have good…read morebuzz online, so we took a chance on them over a Michelin starred restaurant. Location is not far from St. Mark's square, although you have to be almost right on top of the restaurant before you see it. The dining room is very small, maybe 10 tables total and well decorated. The waitress was a bit rough with her English, so it was slightly challenging although you can pretty much go on auto pilot since the menu descriptions are also in English. We were the first table in, and the service started off pretty well. Calamari amuse-bouche was good. Appetizers were great. Squid stuffed with pear and rosemary along side cuttlefish and shrimp in a savory sauce. Scallops were also good, had a bit of a Thai twist. Other patrons showed up, and then things went unexpectedly down hill. Way down hill. It became fairly obvious that they were profiling the clientele, catering to those they projected to spend the most / tip best. Being young, we were on the suffering end of the spectrum along with a poor Japanese couple that spent most of the night being ignored. They had an hour to savor their Amuse. It was interesting to watch a young local bring a girl he wanted to impress. It took about 15 minutes for him to be as far along in his meal as the Japanese couple who were passing the 1.5 hour mark. From our online research we knew the Chef has a tendency to deliver at least one course to your table and ask how things are. We did not exist as he walked past us multiple times. At this point we were fairly annoyed, but the last course was finally here. At least we can go out on a good note. Unfortunately it was severely bland. Beef cheek was very mediocre, quite a let down. My wife was similarly unimpressed with her final fish course. Curiously, our hit and miss guidebook had the exact same opinion of the food, so I don't think it was just bad luck. Good food is at a premium as it is in Venice, so if you end up here take my (and my guidebook's) recommendation and make yourself a little tapas meal out of appetizers. Try to look old and rich as well. If you live outside Italy, reservations are most easily made by emailing them directly.

Il Ridotto in Venice, Italy is an Absolute Gem…read more Il Ridotto is located just behind the sumptuous St. Mark's Basilica in gorgeous Venice. This trendy spot just received its first vaunted Michelin Star this year and we have a feeling another one is on its way soon. The restaurant's light brick walls imbue a rustic ambiance with a modern chic décor seating 24 inside. The warm, humble and camera-shy Chef Gianni Bonaccorsi greeted us with such an amiable and enchanting smile. Riccardo was our meticulous and handsome sever who kept us wanting for nothing all afternoon. One of our favorite facets of this restaurant is that it is very affordable. They have lunch special where one can eat three tapas, one main and a mineral water for only 28 Euros! That is one of the best deals you will EVER find at a Michelin-starred restaurant. Almost all of the dishes are either 25 or 30 Euros and nothing is more than 35 Euros. There is also a 5-course tasting menu for only 70 Euros. These are insanely reasonable prices for a restaurant of this caliber. The opening bread basket had wonderful toasted bread that was thicker than Texas Toast as well as addictive runway model (long and skinny) bread sticks that were served with sterling Sicilian olive oil, which was perfect for dippage. We started off our feast with the Pea Soup with Mussels, Clams, Langoustine and Bread that was utterly superb. It was so smooth yet bursting with the deep complexity of the diverse seafood flavors. During our whirlwind culinary adventure throughout Italy, we found dishes that were so beautifully crafted, they should have their own exhibit in a museum. The Sardine Sandwich with "Panzanella" Vegetable served with Ricotta cheese and Candied Capers was one of these resplendent masterpieces. This inside-out sardine sandwich with sweet popped rice cake was such a delight to gaze upon and indulge. The multiple colors of pepper purees added a radiant complexion to this stunning dish. All the different textures and seasonings swirled around in our mouths in an enrapturing fashion. The Rabbit Bon-Bon with Potatoes Mille-Feuille and Artichokes was simply divine. The rabbit had a deliciously succulent and uniquely sirenic flavor. It had a dark meat chicken like texture with an enhanced and gratifying taste. The potato mille-feuille was an original, exquisite and trippy composition of very thin potato sheets combined into one potato cube. It had an onion like consistency that was so tasty. The "Caciucco" Fish Soup with Diverse Pastas and Lime Essence was personally brought out by Chef Gianni and he told us it was dedicated to Miami. Twas such a bountiful, delightful and soothing soup; every bite had velvety succulent seafood and pasta in it. The essence of lime flavor in it satiated our palates like few other soups ever had. There were mussels, fish, various types of pastas and even roasted potatoes in it. Chef Gianni told us that the dish is hot, diverse and close to the sea, which is reminiscent of Miami. The Black Spaghetti, Sea-urchins, Cress and Candied Peppers was another exquisite looking plate. It appeared as if the kitchen had an artist on staff, meticulously plating the pasta for the ultimate aesthetic appearance. The candied peppers were a flavorful addition to the seductive pasta. Chef Gianni inventively thin sliced a scallion into both the appearance and texture of pasta. The Lamb Hamburger with Red Curry and Vegetables Mayonnaise was an immaculately juicy diminutive burger that splendidly integrated rosemary with a spicy curry sauce. The purple you see in the photo is a cabbage that the Chef innovatively turned into a delicious and healthy potato chip. For dessert we had the Pistachios with Pistachios Bavarian Cream and Tangerine Gel. The Sicilian orange peel was candied which gave the dish a tantalizing mandarin scent. It was a dessert that deftly combined sweet, salty and tart through a myriad of different textures all into one bite. It was an inventive treat and a great way to cap off a truly stellar meal. Though Chef Gianni is a man of very few words, he mentioned his inspiration always begins with the vegetables, which permeate throughout all of his dishes. Most diners overlook the pertinence of veggies but most of the spices and flavors that we crave actually stem from them. He calls himself not an artist, but a culinary craftsman. When asked how it felt to receive the cherished Michelin Star that most chefs would literally kill for, with a humble and almost embarrassed smile he simply answered, "it felt good." His exalted cuisine combines flavors from all around the globe to create a new interpretation of old school Venetian cuisine making him one of the finest culinary craftsmen we have encountered and we applaud him.

Typical for this area is fried stuffed olives. They delivered! We had prawns and the bream. The…read moreshrimps were not as fresh but tasty. The fish was delish. The zuppa ingles for dessert was also very good. The service was excellent. I didn't get the pasta I ordered and thSts why I took off 1 star. Otherwise, the food was excellent!i Wine was made by owner and good!!

Stumbled upon this gem while on a trip with my son. So glad we did! Amazing entries, service was…read moretop notch, and what an amazing find in such a small Italian city. If are here to visit the fortress, take a couple hours to truly enjoy the food and amazing wine selection.

Spending a month in Abruzzo, driving around the hill towns, and found this superb restaurant. The…read moredining room is elegant, quiet, and white tablecloth....even though we were in vacation shorts and shirts (as was everyone else in the restaurant) we were warmly greeted by the staff and given a central table. The food reinforced why some of the best cuisine and chefs have come from the Abruzzo area. This restaurant features creative and simple takes on traditional Abruzzese dishes. All produce and meats come from local growers. We were given a complimentary amuse bouche of a beautiful slice of prosciutto and a lightly dressed fresh artichoke heart. The breads were fresh and homemade. For the primi piatti we had the pasta alla chitarra with young lamb, saffron, and pecorino sauce. Beautifully balanced, the saffron didn't overpower the lamb. We also had the maglialati, or pecorino pasta, with tomato and melanzane. Wonderfully chewy and rustic as only the Abruzzese can do, similar to strozzapreti in texture. For the secondo piatto, we all had the rabbit with mountain herbs and almonds, dusted with black olives. Stunning presentation and flavor. We enjoyed a bottle of a white from the Lepore vineyard, kept chilled and poured by the head waiter. Opting to skip dessert, we were given a complimentary plate of small tarts filled with a dense black grape jam or paste to go with our espresso. Barely sweet, it was the perfect way to end the meal. Service here was outstanding, and kudos to the young assistant waiter who handled the small details at the table with great professionalism. Well worth a trip up into the hills. I'd love to come back and try one of the 3 tasting menus.

This is the 2nd time I have come to this wonderful ristorante. Once about 4 years ago then just on…read morethis last trip. Both times were wonderful! The staff is friendly and also speak English to a point, which is really nice. Even the owner came out and talked to our table. They were great. Lots of parking in the lot, Beautiful view, rolling fields and farms and wonderful homes all around. There was about 12 of us for Dinner and they did a wonderful job keeping everyone happy. We were served white wine and red, water with fizz and without. After dinner correctos with our exspresso. The food was unreal! So Good. Antipasto, meats, salads, pastas,muchrooms, we had it all. I had the Tiramisu for Dessert. Fantastico! Bathrooms were nice and clean and even though it was warm while we here they did have a nice place for cold weather gear. This place is a must.

Excellent meal, came here with family from the area. Gorgeous setting with spectacular views over…read morethe valley, the outdoor seating area was full on this Sunday afternoon with many large families. Service was great, and they adjusted to the relaxed pace we wanted to take. This place specializes in the slow food movement, all locally sourced and produced. We started with the suggested antipasti sampler and enjoyed plate after plate of varied meats, cheeses, panzerotti (stuffed and plain), salads, baccala' tarts and a particularly good saffron potato cream with zucchini that was remarkable. My primo piatto of ceppe with porcini was terrific, and my filets of pork wrapped in caul fat with juniper fantastic....moist, tender, juicy. A difficult meat to cook well, they did a great job. Desserts were greatly appreciated around the large table...simple small portions perfect for a nice ending. The feel of the restaurant and the food is of the best agriturismi, you can't go wrong here.

Dinner was simple but so delectable. We had the stuffed fried olives for an appetizer. We also had…read morethe spaghetti Ascoli style with olive oil and bacon and the grilled lamb chops. For dessert, we had the panna cotta and profiteroles! All in all, terrific experience! Highly recommend!!