Bar La Torretta Di Quirico Davide

At lunch we moved to the astisan and went to the restaurant the cave. We immediately start to assume that if you see it from outside you don't give it a 1€, it is a restaurant that remains in a complex with a gas station, so from outside we initially worried a little. entering then turns out to be a place that has stopped in time to the 80s, both for the furniture and for the clothing of the waiters but especially for the proposal of traditional dishes. By reading the paper, you seem to be at Grandma's house. a menu based on pasta and beans, agnolotti, boiled with green sauce, various appetizers including tuna calf and Russian salad. appetizers and kettles are chosen directly from the cart that is brought to the table, a really 80 service but very precise. abundant portions and bodily flavors. we believed! excellent prices! baby seats available, we kindly prepared for the girls a vegetable soup with pastries. There's no room to change. tips: mandatory booking because it was all full despite not being small

Unmixed account, as: calyx barbera for too long open 10€! total account: appetizer green salad glass wine sweet40€ good, normal kitchen, but the location is less and uncomfortable (chairs that cut the circulation of the legs because now the worn stuffing leaves the protruding traverse).

I expected much more than they told me about this place, poor service, the dishes arrived not all at the same time who ate before who after, brought different from the ordered ones, we do not talk about the price. nice place but cold weather all lunch with the vest on. in dissatisfied conclusion.

The location is very nice and pleasant a little French elegant and efficient waiters. the cart of roasts and boiled is a certainty all Piedmontese. a second so, a dessert and a glass of good wine less than 30 euros per person. I'll be back. I forgot there's also the cloakroom. What a class.

For those who want to have a kitchen in full respect of the Piedmontese tradition, this is a good local; from appetizers to dessert. the agnolotti, served with the classic roasted sauce, present in the dish one different from the other: unmistakable sign of an artisan manufacture; the goto, then, is not found. excellent balance between pasta and filling. the bunet at the end of the meal, confirms the saying 'dulcis in fundo'. Why, then, only three stars? I did not particularly appreciate the lack of space: At the table, in 12 years, we were pretty big. Moreover, the payment exclusively in cash put me in trouble.