Il Grottino - Porto Santo Stefano

Excellent fish-based dinner After several dinners with all the same flavors we found this little restaurant that offers you different fresh fish dishes. Very good tartare and also the semifreddo at pistachio. Good boys, you are very courteous and competent, when we return we will definitely visit you Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Crude Fish

Previously I had expressed a strong criticism for the price of a bitter is a mojito (28 euros). The owner answered me that this was the fruit of my imagination and that (offending me) I was a small person from small cones or cocktails. Given that expressing a criticism to the local, I have not offended any person, and I do not consider myself a visionary, we must nevertheless recognize that the answer of the owner, makes the exact measure of how the customer is treated in this room. I repeat that, passing almost every day to go to the sea to the Caletta *where I have been praying for years the entire summer season), I never see adventurs in this place, if not sporadically. Unlike other locals in the area. Now those who want you can ask a question of why, and you will surely give the exact answer Service: 1

Great spot for a drink around sunset Food: 5 Service: 5 Atmosphere: 5

Not even in the worst suburban bars, they bring hazelnuts and packaged snacks. The cherry on the cake? When the bill comes, we realize that they paid us 4 euros. And they do what they know. Ndr. In no part of the menu, which I read, is mentioned this euro due for peanuts and polentine which then became 4. As for the wording “only we can because we have a peach behind our backs” it is quite laughing. The law requires that those who work raw fish should follow haccp norms and have a blaster. The fish must be shot down in advance. Regulation (EC) No 853/2004 provides that the fish product must be -20°C at the heart of the product for at least 24 hours. The proximity to your fish shop does not matter. And that you are the only at least. Ndr. Having the presumption of knowing the skills of others is exactly at the level of your work and your answers. You should know better about the regulations regarding your profession that you so much decantate. Probably the problem lies in the little humility. Whoever thinks he knows everything doesn't learn anything. There is so much to work.

High quality. Apericena accompanied by an amazing and fresh raw fish, the wine is delicious and the staff is adorable and helpful. Perfect place for a different aperitif than usual. Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Crudo Di Pesce