In the heart of the historic center of Viterbo, on the ground floor of a period building, two windows allow you to gaze into the rooms of this small restaurant. The décor does not betray the Tuscia, with a few tables and a general feeling of essentialism. One does not have the impression of approaching a place made elegant, but rather of entering a context, that is part of a larger picture. There are two tasting menus designed for every type of customer. The dishes immediately evoke local products as well as the surrounding environment. The “Traditional” tasting menu offers, for example, the Viterbo style acquacotta with coagulated egg and burnt bread broth, or the ox tongue with picked vegetables from the countryside. While the other tasting menu “Dalle radici ai rami” (from the roots to the branches) offers sprouted potato from Viterbo I.G.P. with sour burrata cheese, mushroom and sprout mold. The pan hare rabbit with hazelnut pasta and rosemary extract, or the Tuscia lamb with fireplace potatoes, amaretto sauce and aromatic herbs. The young chef was born in Soriano in Cimino and raised in the countryside near Viterbo. He has experiences in Italy, Northern Europe and the United States. In the dishes, you can perceive the memory of his own roots and the desire to experiment and enrich the raw materials used, unbalancing his choice towards taste rather than mere aesthetics. From the dishes presented on the table, you can sense the chef’s desire to offer garden vegetables and elements that come from fields, woods, and lands that smell of vegetables and humus, even though intensity and flavour are not pushed towards excess. The wine list contains an important number of labels, mainly Italian.
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