"in the early evening and no one yet dinning and sitting quickly outside, although the workers who prepare for the evening shift, one lasted to order. it is in a great location and that could add to its popularity. the menu is in the timeliness and. contains some nice information about the restaurant, but nothing about the origin of the food or its sources. they sneak in a per head service fee and fall a bag within a few slices of handcrafted brot on their table, we did not touch our during the meal, but it was spun on and then served to another in the location and we still charged. a few koks and then a salat and a spaghetti carbonara. wait a minute and then the spaghetti arrived and two minutes later the salat. it's hard to screw torf goat cheese and whale nuts. beautifully presented. the spaghetti was different... hand made it thick and as such when in a thick cheese sauce nice to begin, but quickly became unpalatable and not beautiful on the mouth due to its thick. a chocolate new yorker cheesecake for dessert was heavy and felt like mass produced instead of made hone, but the lemon and basilikum sobert was divinely a beautiful basilikum and zitrus that cleanses the palette. over everything it is a beautiful restaurant, has some nice dishes others a bit running the mill. a typical traditional tourist restaurant, and they will try to earn money where they can."
Pollo Intero
