The Restaurant " Cioci The Goose" is a bit 'hidden in the alley that leads to the Cathedral of Salò.
The restaurant is composed of two small rooms, the furnishings playing on soft tones: cream, beige, brown, and the result is a warm and welcoming. In addition, some suitably positioned mirrors, to give breathing room.
Just sitting water and we order when we ask for the wine list, the owner, very friendly and professional, invites us to go and choose our bottle directly from the winery.
The idea is original and fun, the wine cellar interesting and has a good selection of labels. At the end we opt for a Vermentino.
The specialty of this restaurant is the goose, so as a starter, I choose just the goose carpaccio which is presented in thin slices that have been left with a strip of fat, seasoned with a drizzle of balsamic vinegar . The taste is convincing: the fat softens the meat, making it tasty and not stringy and the balsamic vinegar makes a nice contrast sour.
My husband ordered the carpaccio of tuna and swordfish, smoked swordfish is delicious, perfectly balanced in flavor and delicacy, tuna does appear a bit 'trivial and tasteless.
decide to follow the common thread of the goose for the main course and ordered the leg with potatoes: excellent, tender and not at all dry, is accompanied by a reduction of its cooking sauce that exalts the goodness.
different choice for my husband who prefers to continue and sort the fish fillets with polenta white perch: the fish is good but the sauce made with tomato and capers served with which it covers the delicate flavor. We are satisfied
Why not order either sweet or coffee.
Price: 65 € two
Value for Money: good
Rating: 6 ½
Notes and personal considerations: the forte of this restaurant is the meat, their specialty is the duck, but you will also find other interesting dishes like suckling pig.
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