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La Trattoria - Enrico Bartolini Reviews from The Last Year
Exceptional
I had dinner twice at the Trattoria Bartolini with my wife, during stays at the Andana. We had a great time both times. The culinary offerings, the selection of wines, the bread making are all of the highest level! What we particularly appreciated was the staff: you can see that they all believe in their work, in the spirit of the Trattoria and do their best to provide a service and experience of great value, appearing professional and accommodating. Last, but not least, the Trattoria is dog friendly and therefore even our dog was able to enjoy the experience, with all the attention required. We will definitely be back! Thanks and see you next time
Disappointment
Complete disappointment. Of the 9 dishes offered for 230 euros, I only liked the khoeb with butter and wine, I remember everything else only as a beautiful meal, and NONE of us liked anything about the taste, we left 1.5 KE and I will never go there again and will not greet anyone. This year, in general, many popular restaurants in this area have deteriorated, but we have been going there for 10 years in a row
Rare
Very beautiful location! Young, friendly staff but still a little immature for a star. Fish menu nothing special. Exorbitant cost. Overall too expensive for just one star even if chef Bartolini has 3 this restaurant is not worth what it advertises
Unfortunately off the mark
Very friendly welcome. The restaurant is rather empty. Large rooms with few tables; not many people come here, even on an evening in the summer. A short uninteresting list of wines by the glass for the aperitif. We skip that. Three menus, all look great, and you can even pick dishes à la carte from them. But the price is steep 200 to 230€ per menu. If its good, it will be worth it. Unfortunately it ends up being touch and go. Technique and cooking are perfect. The catch is the associations: duck with fish sauce is not my thing. Chocolate and capers way too salty. Even the dish copied form Thierry Marx when he was still at Cordelian Bages eons ago (eel with foie gras) is off the mark. So not really our style unfortunately. A shame, because its nice to see such ambitious restaurants in the region, and the staff are trying hard. Maybe the chef needs to recalibrate a bit IMHO