"Tried it several months ago. We will hear more and more about this restaurant and the young chef Canzian, there is no point in hiding it: we are talking about a place that must and can, on merit, aspire to certain official recognitions which, rightly or wrongly, effectively label a restaurant elevating it in the 'elite. The catering part is fully promoted, the margins for improvement are on the service. I 'm talking about details, obviously, but it 's those details that lead you to justify the chef 's desire to express an offering of excellence. Here then is the fabric chair with the grease stain, the menu that was given to me without the prices being reported (a courtesy sometimes reserved out of gallantry for the female gender in a couple, but this was not the case) and then it was brought back to me for the desserts with a noticeable smear of tomato/sauce on one page, and finally, the glass of Recioto taken for pairing with the cheeses served when the dish was already half finished, these are small details that did not stain my very pleasant lunch, but which in a more global judgment, for a restaurant of this level, count. Much appreciated is the fact that at Daniel 's there is a corkage fee , i.e. the possibility of bringing your own wine from home for which a small service charge is added. So I did! Accompanying the meal with a gem suggested by master Fabio Scarpitti: a Rouge d 'Ottrot, pure Pinot Noir from Alsace produced by Domaine Vonville. After a kindly offered entree based on stale bread cappuccino, I started lunch with a bang: wonderful golden potato gnocchi, with a very fine crust, filled with creamed cod, spring onions and Syracuse sauce. A delight to the nose and palate. The monkfish served with very thin potato pasta, meunière sauce and crispy bacon was also very good. Simply textbook dish. The egg in cereghin with crunchy carrots and fennel is stunning to look at, where the part to applaud is the preparation and quality of the vegetables. Overall satisfactory, but in my opinion something more could be achieved. In closing, a tasting of 5 cheeses with honey and orange compote which I would define as improvable, again because we are talking about an offer that aims for excellence. Well done chef! Really compliments. My companion and I had a really good time."
