It was a unique experience. Amalia created a light meal with a mother&#39;s lie that exceeds all expectations.

Mater

I wanted to try this restaurant for the reviews already present on thefork, it was a great super recommended experience.I took a 10-year-old jacket and pepper a burra with alice and contour salad also that excellent and a good soft, The next time I might want to try cheesecake or thiramisus.The staff is very friendly and professional.I also enjoyed 2 coffee with a great view of the pool. It is also recommended to the rooms and not only to tourists.My compliments go to the kitchen at the room and at the reception.

This restaurant is amazing.Good service and high quality food.Nice modern ambiance and good prices and very good wiens.

We were disappointed with our experience. The pricing appeared reasonable and the food was ok. We were however bombarded with rapid questions from our waitress re our wishes without waiting for answers and furnished too quickly with bottles of both sparkling and still water when we only wanted sparkling.We ordered a caraf advertised of house wine and received a bottle which was admittedly good quality and reasonably priced,if slightly more expensive.We were also furnished ,unsolicited,with 3 slices of bread for which we charged 3 euros.We had ordered one portion of  patates frittes under some pressure  from our waitress,as a side but were surprised to receive two very small plates of what were in effect fried crisps/ potato chips at &euro;5 euros per plate. We felt slightly deceived.The prawns and calamari were a fresh and uncomplicated dish.My taggliata was ok,a bit anaemic in appearance presented on a tired bed of rocket with grated ,somewhat bland Parmesan. The pasta dish ordered was tagliatelle with mushrooms and truffle. The dish presented ,smelt of  both but the consumer felt that the dish tasted quite bland and was under seasoned.We declined the suggestion of our server that we would of course have dessert and left feeling somewhat shaken down. We were then followed out with the vague implication that we had not paid, having used the fork app. We returned and clarified with the owner who confirmed payment. We won&rsquo;t be returning!

We visited this location last year when the restaurant had been called something else. The decor was the same but the menu and staff were completely different. We were disappointed last time but on this visit we had a lovely experience.The food was great and reasonably priced.Between us we had the Taggliata and two pasta isles one amatriciana and one with duck ragu.All were good as were our desserts a tirimisiu and a chocolate and raspberry sort of panacotta.Wine list was good and well priced.We would come again.

We had dinner in the family in this restaurant and found it very good: the super friendly staff, the simple and excellent food, the informal atmosphere. I will be happy to come back!

&Eacute; stata un&#39;esperienza unica. Amalia ha creato un impasto leggerissimo con lievito madre che supera ogni aspettativa

Personale molto gentile e attento, pizza con impasto croccante e soffice, molto buona quella con salume di Martina Franca.La margherita purtroppo una delusione, per 14&euro; ti aspetti prodotti eccellenti, invece mozzarella insipida e salsa di pomodoro lo stesso.., peccato!

Very nice and careful staff, pizza with croccant and soft meal, very good that with salsa of Martina Franca.Unfortunately, the margarita is a disappointment, for 14&euro; you expect excellent products, Instead, the mozzarella insipid and tomato sauce the same.. , sin!

Tutto ottimo, a partire dalle pizze (buonissimi prodotti e soprattutto condimenti &quot;insoliti&quot; ma molto piacevoli) fino ad arrivare al servizio in sala, con ragazzi molto preparati e gentili.Anche gli antipasti molto buoni ma, per il loro costo, forse un po&#39; troppo piccolini... per&ograve; comunque perfetti per la pizza che arriver&agrave; dopo, molto condita e sapori che si equilibrano alla perfezione. Sorpresa pi&ugrave; che gradita, torneremo presto.In foto le nostre pizze: La Spilinga (quella rossa con olive taggiasche, nduja e polvere di olive nere) e La Regina (crema di zucchine e cipolla e fiori di zucca fritti). Entrambe da provare assolutamente!

All right, from pizzas (excellent products and above all &quot;unusual&quot; but very pleasant spices) to service in the room, with very prepared and gentlemen. Also very good meals but, for their cost, Perhaps a little too small ... However, perfect for the pizza that will come after, very cool and taste that balances perfectly. Surprise more than pleasant, we will be back soon.In photos our pizzas: The Spilinga (the red with taggia, duja and black olive powder) and the Queen (cream of cucumbers and chicory and frited cucumber flowers). Both to try absolutely!

Ottima esperienza, le pizze da degustazione erano eccezionali

Excellent experience, taste pizzas were exceptional

Pizzeria molto carina, arredata con gusto in un posto molto comodo per parcheggiare.Sono stato gioved&igrave; scorso con mia moglie mio figlio e un&#39;altra coppia di amici.Preciso che sono un appassionato di pizze, nel senso vero, le faccio a casa da anni anche con buoni risultati, quindi, &quot;rompiscatole&quot;.Abbiamo ordinato una pizza margherita per il bimbo con il men&ugrave; dedicato, una margerita fresca, e 3 con pesce.La prima pizza arrivata &egrave; stata quella del bimbo, la margerita, mi &egrave; letteralmente arrivato addosso un profumo buonissimo che non ho potuto non assaggiarla, non avevo mai mangiato una margherita cos&igrave; buona, l&#39;impasto aveva un odore &quot;infinito&quot;, la salsa di pomodoro buonissima, tendente al dolce e il fiordilatte ottimo. Siamo stati anche dai Masanielli di Francesco Martucci a Caserta tempo fa, ma un profumo cos&igrave; non l&#39;ho sentito, &egrave; anche vero che le pizze campane tendono tutte ad avere un sapore nell&#39;impasto abbastanza piatto, forse per esaltare i condimenti, o per tradizione, non so.Poi sono arrivati i fritti, suppl&igrave; vari, ottimi.Dopo sono arrivate in sequenza le tre pizze con il pesce, tutte molto buone, ma purtroppo mi ronzava sempre nella testa il sapore della margherita di mio figlio :-))Dobbiamo tornarci ed assaggiare le pizze no-pesce al prossimo giro.Comunque in conclusione, per chi vuole fare un&#39;esperienza notevole ne vale davvero la pena.I prezzi sono livellati alle materie prime e metodi utilizzati: impasto con efarine da grani antichi, lievito madre, e tutto il resto.So che &egrave; difficile far uscire dalla mente che la pizza &egrave; un piatto popolare e deve costare poco, la cosa che mi chiedo sempre per&ograve; &egrave;: Perch&eacute; ormai ci siamo abituati a prezzi tipo 16-18 Euro per un piatto di pasta, spessisimo senza infamia e senza lode, e una pizza (gourmet) non pu&ograve; costare cos&igrave;, nonostante richieda molto pi&ugrave; lavoro e anche materie prime di una pasta?

Very nice pizzeria, tastefully furnished in a very comfortable place to park. I was last Thursday with my wife, my son and another couple of friends. I need to say I am a pizza fan, in the true sense, I have been doing them home for years, with good results, so, &quot;break them&quot;.We ordered a margarita pizza for the baby with a dedicated menu, a fresh margarita, and three with fish.The first pizza arrived was that of the baby, the margarita, I had a very good parfum that I could not have tasted, I had never eaten such a good margarita, the pasta had a &quot;infinite&quot; smell, the very good tomato sauce, tending to sweet and the excellent fiordilta. We were also from the Masanielli of Francesco Martucci in Caserta a long time ago, but a parfum like this I didn&#39;t hear it, it is also true that the clock pizzas tend to have a flavor in the flat food, perhaps to exalte the spices, Or by tradition, I don&#39;t know. Then the fries came, supplied various, excellent. After the three pizzas came in sequence with the fish, all very good, but unfortunately the smell of my son&#39;s margarita always swallowed me in my head :-))We must go back and Taste the non-fish pizzas at the next giro.Comunque in conclusion, for those who want to make a significant experience really worth it.Prices are leveled to the raw materials and methods used: pasta with epharyn from old grains, mother lie, And all the rest.I know it&#39;s hard to get out of mind that pizza is a popular dish and must cost little, but what I always ask is: Because we&#39;ve been used to prices like 16-18 Euro for a dish of pasta, very often without famine and without Lode, and a pizza (gourmet) can not cost so, despite demanding much more work and also raw materials than a pasta?

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