"This restaurant was recommended by Slow Food Como, so we looked forward to high quality artisan products. We made a reservation and arrived on time, dressed nicely. The service was disinterested in our presence. The food was even more disinterested. The cheese and charcuterie plate offered commercial fare, the salami sliced so thick it was hard to bite.The bresaola was far inferior to what we had at two much less expensive, truly artisanal, restaurants on the subsequent evenings. We ordered the traditional local dish of polenta, which was prepared without butter, cream, cheese and was hard like cold oatmeal. Maybe this is the traditional way. It did have a good flavour, but you would have to appreciate that kind of texture. The accompaniments (beef stew, porcini mushrooms) were so carelessly made that we really couldn't eat it, although we were hungry. We had to inquire the price of the wine, which is awkward, and made me feel that the price was set spontaneously."
