Will Sugar Ruin A Popcorn Maker

A Sunday on the high One evening in the forest lake

Villavetro In the wonderful village of Gargnano, is the Restaurant Vicovetere , managed with skill and sympathy from a young couple.

The restaurant is small but very cozy, the tables are well spaced and the furniture is simple and nice.

Very pleasant mise en place, graced by a beautiful flower in a vase and a candle.

The menu is not very large but there are also other tasty submitted proposals off the list. The wine list is interesting and also offers special labels. Today we choose a Erbaluce of Calumet Three Cioci 's Farm Silva, garlic (TO): excellent and good value for money.

Meanwhile there's the bread, homemade, served warm and fragrant in a fun bag of bakery and welcome home plate, a knob of soft and delicious pâté.

As a starter I order the smoked salmon with yogurt sauce and brioche: exceptional, with smoking at almost perfect, also the slight acidity of the yogurt tempers the fat component of balancing the flavor of the salmon dish and the warm brioche and flavored with butter, is a corollary all the best.

My husband chose the terrine of tench garlic, served with a crispy vegetable brunoise. The tench is delicious, full-bodied with a creamy butter ours that does not cover all the delicate flavor of the fish.

Among the latter I do enticed by the catch of the day: a slice of croaker cooked to perfection, a soft indescribable, nestled on a slice of potato fried vegetables on a bed of creamy past. From my point of view of the plate "prince" of the room.

Perch with onions for my husband. The two are brought cocottine, one containing the other delicious polenta fish with onions, very good even if the sweet taste and decided to cover some of the onions' the lightness of the perch.

We conclude with a coffee and we stop for a chat with the owner, who is also the chef, with whom we congratulate for the skill and passion that leaked from her flat.

Price: 80 € two

Value for Money : More than good

Rating: 8 ½

Notes and considerations: The processing of raw materials (like smoking) are executed directly by the chef who prefers not to use products that are already processed and the difference, believe me, it feels.