"the idea of a restaurant serving cod declined in a thousand versions, is quite successful and demonstrates the discreet success of this place. that of the tavern, moreover, has nothing, indeed, the furniture is cold and impersonal, with ugly dividers between a table and the other and very small tables that immediately clutter of bottles and glasses (exaggerated in size those from red wine). Baccalà dishes are good and well presented, starting from the mantecato to the vicentina on cream of porri to all other versions: never stopposo, just cooking, tasty. the problem is that the quantities are reduced to the bone, exactly as for the wine served in calyx and for other dishes, like a salad-antipasto, practically a tablespoon scarce of greenish cubes and fruit (non caviar! vegetables and fruit. to dessert, peeled a rubbish of strawberries and slippery, let to macerate from who knows how long and presented with a cream ice cream ball, size a biglia. non-economic prices."
