This evening we decided to return to a restaurant that has always given us great satisfaction cooking: the 'Osteria Capoborgo to Gavardo.
We enter determined to choose dishes of meat, because I realize that my reviews so far have been marred by the apparent limit of my culinary preferences.
The owner, with courtesy and kindness, it makes us sit in the intimate room, with soft lights and a few well-spaced tables.
The room is furnished with taste, with odd pieces that give a discreet elegance without lapsing into cuteness, even the mise en place is simple and well prepared. we are presented with the menu, but even before you can see, our initial certainty crumbles in front of a simple sentence: "If you want, in addition to the menu tonight, you can also find the taste of raw and cooked fish ".
My husband and I look in your eyes and there is a moment: the pleasure of the board takes over responsibility bloggers. Forgive me but tonight I'll have another review of fish. How
wine, we choose to remain in the area and ordered the Bailiff of Trevisani: aromatic and well structured, you guessed reveals an accompaniment to our tasting.
Meanwhile, the bread arrives, or rather, different types of bread and bread sticks: a feast for the eyes and throat. It begins!
tasting of sturgeon in two ways: with raw eggs and burnt garlic and black with purple potatoes and truffles. The flavor is exceptional and is not masked or Dall'Aglio (which is really very mild), or from the nose, on the contrary, it enhances the freshness.
After about ten minutes to get the main dishes.
In a beautiful rectangular plate are presented in the order: diced raw tuna belly, Norway lobster, shrimp and red shrimp Gallipoli too raw, seared tuna belly, tuna tartar and scallop Atlantic. The tuna was top quality, really good, and the same goes for shellfish, especially the prawn was something incredible like flavor and texture. The scallop was very good, although, being very great, I would have served only half a head to avoid that tired.
Along with the tasting plate are brought to two plates containing two oysters each, laid on a bed of salt. Very good, thick and buttery flavor. 
the middle of the table is placed a soapstone is still hot with blue lobster served in pieces along with his eggs soft and delicate, you feel that the raw material is excellent.
conclude with a skewer marinated and seared cuttlefish: tasty and cooked to perfection.
The only drawback of this spectacular parade is due to because all the dishes we are served simultaneously, and then, preparations have been cooked a bit 'cool or in the case of a lobster, have increased slightly cooked. We are very pleased and quite satisfied. We do not know if there are other dishes, and then wait for the curious.
The wait is short, because here comes a fun sandwich bread, avocado cream and wild salmon: the tantalizing flavor combination of coarse black bread and the salmon fine.
We are asked if you want dessert, but I prefer to close with just a coffee. At least I think so because after a few moments I am in front of a witty barattolone ceramic containing delicacies of all kinds: spumiglie, licorice, lollipops: very dramatic and playful. I seem to return a child when my mother hid all the sweets at home in a box that he kept well hidden in the cupboard.
But that's not because there comes a feast of delights: rum baba, creams, puddings and mousses, cookies, mini sbrisolona, \u200b\u200bchocolates filled with jam and a nice bunch of grapes for "clean" the mouth. How can you not let groped? Impossible, in fact, we tasted almost everything and there are not repent!
Price: 134 €
Value for Money: Good
Rating: 8
Notes and personal considerations: The restaurant is recommended by major guidebooks, and has clearly earned his reputation, both with regard to the kitchen, both for modesty and skill of the owners.
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