The guys from this restaurant have it all. Hospitality, fresh home made food, a good sense and passion. I was so happy when they told me some insights on how to make the best marmelade of red union and also pear. The plate we ordered was guided by some good wines from the area and the crown on our visit was the Panna Cotta. Panna Cotta with Vin Santo inside and a sauce of white whine with orange. It tasted like heaven.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.