Black Bass - PIEVE DI CENTO

Tastes of raw appetizers articulated in more carpacci of fish and capasanta, more tartare, tagliatelle di calamaro, scampi and shrimp. One better than the other. A coquillage with 7 types of oysters, truffles, lemons, mouths and curls. To finish spaghetti with curly sauce with cooking perfectly al dente. The wine card is discreetly provided and the refills are correct. The owner is prepared, attentive and helpful. I'll definitely come back.

Black Bass really has a winning formula. The owner, with his chair, moves from table to table interviewing on tastes and listing the proposals that are really excellent. We have also tasted oysters that I generally do not find and really interesting like the Irish one, for example. First we didn't even get there, but we really took everything and more.

For a special evening, accompanied by an exclusive fish menu and excellent quality? This is the place for you When my husband and I want a gift we come here! Thanks to Stefano, Patrizia and all the staff. See you soon.

THE CRUDO TO THE MASSIMO OF LIVELLI. Both for freshness, assortment, presentation and construction of the menu. Local good taste, great service. Interesting wine charter and excellent liqueurs and cocktails obtained) with label of the patron family and chef Stefano Tartarini. Excellent coordinated image of the liqueurs of the grandfather Tartarini, revisited with skill and taste by art director. All right, I mean. As far as I'm concerned, I'm now on a regular date. Super recommended to those who love fish and in particular the raw '.Very good, congratulations to all the staff. last but not least : ratio quality price right.

We stayed at dinner, nothing to say about the raw, but delicious, cold and with little condiment, final account 330 in two. It is not the first time we had been there but the prices increased to dismix and we took a bottle of Pinot and 1 water. I don't think we'll be back.