Carletto Home - SAVONA

It’s always a pleasure, a nice surprise Gone with the family, a party of about 20 and Carlo tested some new “ideas” on the agreed menu: fully approved. In particular, the baccalà (raw and mantecato, nicely combined) that, I hope, will become an offer a la carte

The quest on all our trips is to find and savor truly memorable restaurants, Mission accomplished in Savona. This is a small and charming venue with a very talented and thoughtful chef and a congenial and welcoming staff. Perhaps his journey to this destination is not a typical one. But he is firmly at the helm and every dish is crafted with imagination, talent and creative flair. One feels like you have been invited to an elegant home and treated to a very personal experience. Some of the dishes are riffs on Ligurian tradition and others go further afield. Our appetizers and desserts were delightful, but our main courses, duck and pigeon, were extraordinary. The wine list has some depth, but surprisingly there were no Ligurian whites today. I know the production is limited and we may be between seasons. We were interested, however in a nice red, and a Langhe Nebbiolo was just right. It is always a pleasure to see the chef out in the dining room connecting with his/her patrons, just as a fine musician gains energy from an appreciative audience. There are plenty of fine restaurants in Italy. Only a few are inspired and original. This is one.

You can enjoy the evening by being fully enveloped by the chef and his personal attention as well as all the details of the meals you are going to taste which are of high level. Super tasty and yet at a decent price. Thank you again Dumitru

Opened on April on the fourth floor of Palazzo boselli in via pia since September of this year he moved to the new location to the number of the same street, in the former convent of the nuns clarisse. the doorbell is ringed to be opened, the corridor in the shape of elle, on the right there is the access to the cellar-boudoir, originally the cistern for the water of the convent, then the deprived with only one table, on the left, in succession, the two rooms respectively with and covered. chef carlo astengo passing among the tables to explain the preparation of the dishes, sous chef silvia casanova bonello author of many works that furnish the restaurant; in the alessandro and judith room, menu for the woman without prices, detailed descriptions of how much served, all the cutlery replaced at every reach, pleasant music in the background; the dinner: Aperitif sparkling white cecilia b az. cecilia Beretta. Welcome from the kitchen button of frill paste, anchovy, honey flavored to saffron, raspberry bignè in choux paste on bed of black bean over ricotta foam and poppy seeds, inside pecorino cream. Wine sparkling classic method extra brut az. Frecciarossa. White bread; basil flavoured bread; bread flavored with thyme; natural charcoal bread flavored with truffle; all de la maison.Antipasti:- jarratan cotta in raw salt filled with Parmesan cream and onion with its reduced tartare of violet shrimp on cream of potatoes flavored with berries with prosecco sauce and cream. The first square string drawn to the bronze with saline capper pesto and cantabrica anchovy, aromatic and toasted bench and tartare of raw carbonate risotto (carnaroli dop riceria musso) of the Biellese and Novarese baraggia worked on the red mazara shrimp comic and its raw tartare. Semi-freddo vanilla dessert with brown vin thigh pear, semi-freddo tepid port cream with basil and mint on crispy milk chocolate almonds, black chocolate namelaka cream and whipped frill biscuit. Coffee and rum in the cellar to close. The wine list has labels. no degotation menu is provided; à la carte appetizers from to first from to second from to dessert to is all available on the website. at the end of dinner our compliments to carletto; a red rose is given to the woman. Reviews in the previous August as in the house, as in a large restaurant June innovative cuisine and passion; kindness in an original environment

Excellent experience for food quality, attention to detail, product explanations and sympathy. romantic detail: the liqueur post-cena in the cellar.