Villa Terzaghi

We had the pleasure of trying several dishes from the menu. As an appetizer, the warm cuttlefish with peas turned out to be really excellent: the peas were very fresh and the dish was well-balanced in flavor. Among the first courses, we tried both the spaghettone with wild garlic pesto and sea urchins, and the Carnaroli risotto mantecato alla vignaiola. The risotto was exceptional, while the spaghettone, personally, did not excite me as much as the other dishes. It's a matter of taste, but I don't want to take credit for the quality of the preparation. As second courses, we chose the catch of the day (tuna), the lamb rack and the beef fillet: all very well-prepared dishes, but I particularly appreciated the beef fillet for its tenderness. Finally, they brought us some delicious strawberry jelly and coconut truffles, which ended the dinner on a sweet note. A truly pleasant gastronomic experience

Great experience, delicious food, friendly and professional service. We will definitely be back … Highly recommended

Compliments to the chef and all the staff. We had lunch with exceptional dishes and Frank Sinatra as background music. Highly recommended!!

This restaurant is a wonderful discovery, excellent value for money, elegant surroundings but with a welcome and care from the staff that makes you feel totally at ease! It is a cooking academy in collaboration with an excellent chef like Carlo Cracco. Excellent dishes, impeccable service, young and really good staff! Congratulations, it's been a long time since I was so pleasantly satisfied!

Easter Monday menu rich but not exaggerated (assorted appetizers, lasagna, colomba and pastiera tasting). Refined atmosphere, nice location, polite and willing service guys. everything ok!