peter navarro - 14/01/2012
Fine ambience, a good neighbourbhood eatery.
The chef Roberto is OK, he does the usual run of the mill fish food. I am afraid to say there is nothing traditional about his cooking. I don't think he he ever tasted his granny's food.
For the record tartare isn't Italian. Scaloppini gamberoni, never heard of it, definitaley not Italian. Probably it's Roberto's idea of a surf and turf. Pernod is French. Cream is seldom used in Italian fish recepies, unless in modern creative cooking.
Good try Roberto, may I suggest that you don't call your cooking traditional Italian, it has nothng to do with it.